Heritage Hotel Pašike
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5 celebrations that catering can make easier for you

5 celebrations that catering can make easier for you

Organizing various celebrations, anniversaries, jubilees, and national holidays, whether it is a private or business event, can be extremely stressful even when everything goes according to plan, but when something goes wrong, a celebration which should have become another beautiful memory in a moment turns into a nightmare and an event that you would like to forget as soon as possible. True, we can organize certain events such as small family gatherings of very close people, in our own space and using our own strengths, serving food that we know how to prepare and drinks we know our guests like. In fact, buying ingredients, cooking meals, baking cakes, serving a table, gathering a family and friends, all our beloved ones around the table, has its magic when we welcome our guest at little celebrations, especially during Christmas or Easter holidays.

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Days of cod – flavours and aromas of times past

Days of cod – flavours and aromas of times past

Dried cod is one of the rare delicacies that, thanks to many a resourceful sea man, found its way from the distant shorelines onto the Dalmatian table. It’s a dish that passed the test of time and became a traditional meal. Dried cod is served during the whole of Advent in Dalmatia, especially on Christmas Eve, but also on Good Friday before Easter. Actually, during all the fasting or meat free holydays.

Today, the best cod is considered to be the one coming from Norway. The Spaniards and the Portuguese were among the first to have dried and cooked it with the same amount of pleasure. There are many recipes for preparing cod, but our grandmothers did not experiment much, keeping to the proven cod recipes, especially popular among their children and grandchildren. It did not always come in abundance, and it wasn’t as available as it is today. Previously, cod intended for Christmas Eve had to be purchased months in advance, preserved in a cold place, soaked days before, and then finally, on the day of the holiday, the house would come to be filled with the delicious aroma. Weather it is cod brodetto, cod ”in bianco”, it is an indispensable dish on the holiday table, a plentiful meal complemented with potatoes and with widely appreciated quality homemade olive oil. Over the centuries we have also come to appreciate cod paté, cod Prtuguese, cod lasagne, and equally delicious cod with beans, as well as a variety of other more contemporary combinations featuring this precious produce with a rich and distinctive flavour and aroma.

 

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Time of kolinje (pig slaughter)

Time of kolinje (pig slaughter)

Winter time calls for traditional winter foods. Do not miss tasting pork specialties ranked at the very top of world’s gastronomy, such as čvarci (pork crisps), blood sausages, homemade sausages, aspic, brawn, sweet salenjaci (Croatian mini croissant) and various other meat dishes grilled or roasted on homemade fat.

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Days of cod

Days of cod

Dried cod is one of the rare delicacies that, thanks to many a resourceful sea man, found its way from the distant shorelines onto the Dalmatian table. It’s a dish that passed the test of time and became a traditional meal. Dried cod is served during the whole of Advent in Dalmatia, especially on Christmas Eve, but also on Good Friday before Easter. Actually, during all the fasting or meat free holydays.

Today, the best cod is considered to be the one coming from Norway. The Spaniards and the Portuguese were among the first to have dried and cooked it with the same amount of pleasure. There are many recipes for preparing cod, but our grandmothers did not experiment much, keeping to the proven cod recipes, especially popular among their children and grandchildren. It did not always come in abundance, and it wasn’t as available as it is today. Previously, cod intended for Christmas Eve had to be purchased months in advance, preserved in a cold place, soaked days before, and then finally, on the day of the holiday, the house would come to be filled with the delicious aroma. Weather it is cod brodetto, cod ”in bianco”, it is an indispensable dish on the holiday table, a plentiful meal complemented with potatoes and with widely appreciated quality homemade olive oil. Over the centuries we have also come to appreciate cod paté, cod Prtuguese, cod lasagne, and equally delicious cod with beans, as well as a variety of other more contemporary combinations featuring this precious produce with a rich and distinctive flavour and aroma.

 

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Smoked meat dishes

Smoked meat dishes

You want to lick your fingers! This is one of the most frequent comments we get from our guests when they taste some of the homemade, traditional “spoon” dishes from this region, made according to old family recipes with smoked meat (ribs, pancetta, pork hocks, kaštradina (smoked goat/sheep meat) etc.) with beans, lentils, chickpeas, sour cabbage, or borecole.

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Ten spices of indigenous Dalmatian cuisine

Ten spices of indigenous Dalmatian cuisine

We often hear the phrase “fragrances and flavours of Dalmatia”, and the large number of aromatic and medicinal herbs growing on Dalmatian slopes, during a record number of sunny days a year, truly do attest to the fact that it is not just a mere phrase or marketing fabrication. That and rare rainfall, as well as dry, rocky land, gives them the rich, strong and striking fragrance, flavour and healing powers.
We at the Pašike restaurant also live in harmony with nature and our surroundings, so it is something we have adapted our gastronomic offer to, complementing it with other spices traditionally already rooted in Dalmatian cuisine, but which originally do not belong to this region, such as pepper, nutmegs or cloves. The dishes made by our chef nonna Franka, carry all the fullness of flavour and fragrance of the indigenous Dalmatian herbs.
We have prepared a small guide for you to get acquainted with Dalmatian aromatic and medicinal herbs.

 

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Five ingredients which make up the base of Dalmatian cuisine

Five ingredients which make up the base of Dalmatian cuisine

It is commonly known that the food we eat greatly reflects on our good health and longevity. The Mediterranean diet, which includes the traditional Dalmatian cuisine, has proved to be the healthiest diet in Europe because – unlike a typical Western diet which contains a lot of saturated fats, sugars and refined grains – it is rich with fish, legumes, fruits and vegetables, and lots of monosaccharides such as olive oil. At the same time, it promotes a moderate to low intake of dairy and meat products. The benefits of the Mediterranean diet based on fish, fresh fruits and vegetables and a glass of wine a day are scientifically proven.
In Pašike restaurant, as one of the typical representatives of healthy, traditional, indigenous Dalmatian cuisine, we bring you a few healthy, Dalmatian ingredients that make up the base of Dalmatian cuisine.

 

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Three tips for choosing the right restaurant for organising a celebration

Three tips for choosing the right restaurant for organising a celebration

When we organize celebrations, whether it’s a family event or a business gathering, we are inevitably exposed to stress. We ask ourselves countless questions: will the guests be satisfied with food and drinks, will everything go according to plan, will there be enough of everything, will something unplanned happen, etc.?

 

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