Videos and recipes from our kitchen

Croatia can boast a wide variety of delicious dishes. However, the Peka is a distinct trademark of Dalmatia. The preparation Pod Pekom (under Peka) means in Croatian that something is cooked "under a baking bell". This bell is usually dome-shaped and is either made of cast iron or clay or ceramic. Hardly any restaurant offers the Peka, we do and you will be delighted.

The most important thing when preparing a peka, and it applies to almost every dish, is to use it as much as possible untreated ingredients. I will not describe every single ingredient in detail, but only give you an idea of what makes a Peka. Peka is traditionally prepared with lamb, beef, chicken or mixed meat. The meat is arranged tightly around the vegetables, sprinkled with aromatic herbs and a dash of white wine and olive oil. A very popular variety of peka in Dalmatia is prepared with squid and potatoes, which at first glance seems to take some getting used to - but I can assure you it is more than delicious! This video shows you how a Peka is assembled.


We would try the original for the first time and later experiment with new and different ingredients.

The meat and vegetables unfold their natural essences and juices during the cooking process. They flow together at the bottom of the pot and form a delicious gravy with the white wine, olive oil and all the spices. It will hardly be necessary to add any more liquid to the dish, everything will cook in its own juice, simply delicious!

The peka should be cooked at a very high temperature of about 250 °C for about one to one and a half hours. If you watch the video, you will notice that the chicken was placed on top of the other ingredients. The reason for this is that the skin of the chicken should be nice and brown (if you fry the chicken with skin). The convection processes inside the bread cover allow the crust to brown, as hot dry air from the oven is drawn in through the edge of the bread cover. The steam, however, remains trapped in the dome and keeps the meat juicy and tender!

Serve the Peka with a homemade bread. Whole-wheat bread, grey bread or kamut bread - these are great side dishes! You will also need Ajvar (red pepper paste mild or hot as you like it.) If you have the opportunity to serve an excellent Croatian wine on the spot, this is highly recommended. You will find the right wine in our vinotheque, and a good beer is also a perfect match for this dish.

The round variety - our pizza

The pizza is as versatile as a dish can be, there are no limits to the toppings, everything is possible. Round and delicious - this speciality has become an integral part of our kitchen. From the famous traditional classics such as Pizza Margherita to Calzone and Pizza More, you will find the best pizzas here. Our selection of different pizzas is huge and they all come freshly prepared and fragrant from the wood oven. It is not without reason that this dish is considered by many to be the favourite meal of young and adult alike. Here we give you a list of ingredients for both the dough and the pizza sauce.

The ingredients for the perfect pizza dough:

  • 500 grams of flour
  • 250 ml water
  • 10 grams of yeast, equivalent to one packet of dry yeast
  • 1 pinch of salt
  • 3 tablespoons of olive oil

Ingredients for the perfectly balanced pizza sauce:

  • 1 tin of peeled whole tomatoes
  • 1-2 fresh tomatoes
  • 1 small onion
  • 1 garlic clove
  • Salt
  • tsp sugar
  • Oregano
  • Basil
  • Virgin olive oil

Tiramisu or in English "pull me up"

One of the most famous and best desserts in the world, made of alternating layers of sponge cake and deliciously fluffy mascarpone cream. There are so many recipes in cookbooks and on the internet, but honestly, just like Elena's, the original recipe offers the incomparable taste and aroma.

The preparation is not particularly difficult, the secret lies much more in the selection of fresh ingredients.
For a Tiramsiu you need:

5 eggs, 60g sugar, 40g icing sugar, 500g mascarpone, 30 sponge cups, 200ml espresso, 5cl Amaretto or Marsalla and cocoa to sprinkle.

Working time: approx. 20 min. Resting time: approx. 3-4 hrs./ Calories p. p.: not specified 🙂

It is super easy and above all very good to prepare. The perfect dessert when guests arrive. Separate the eggs for the tiramisu. Beat the sugar and egg yolks with a mixer. Once the mixture is nice and frothy, add the mascarpone.

Mix coffee, Amaretto or Marsalla and icing sugar in a flat container.

For the typical layers of the famous tiramisu, a mould is now laid out alternately with sponges and cream. Proceed as follows: Soak the sponge cups in coffee just before you make the mould. Spread the cream over them and smooth it down. Then apply another layer of soaked sponge cups. In this way, layer after layer is applied until all the sponges and the whole cream is used up. The last layer must consist of cream. Use a knife or a cake pallet to smooth it down properly. Now put the tiramisu in a cool place for a few hours.

Sprinkle the tiramisu with cocoa powder before serving.