The second annual Gastronomy of the 19th Century is being presented in Croatia now through December 15, 2006.
Twenty restaurants in Opatija, located on the eastern coast of the Adriatic, are participating.
Opatija, often called “The Nice of the Adriatic,” is one of the most popular tourist resorts in Croatia. Viennese and French cuisine was cultivated here in the 19th century, utilizing only fresh and seasonal food. Preparation of the food was “imperially” complex without any natural additives and required a considerable amount of preparation time.
Some of the menu items being offered during the festival include: monkfish in capers sauce with gratinated polenta; almond and chestnut gateau; homemade pasta with lamb ragout; and hare pastry and fish stew with macaroni. Many of the city’s hotel restaurants are participating in the festival.