Prava dalmatinska kuhinja

Dalmatian Cooking Without Vegetable Oil

Discover the bright, salt kissed classics of the Adriatic coast, made with golden olive oil, real butter, and traditional lard. Honest ingredients, sea air, and the unhurried rhythm of a Dalmatian table.

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Recepti naše kuće

Croatian Dalmatian Recipes

Six beloved dishes from the Adriatic coast, from the olive groves of the islands to the harborside kitchens of the mainland, each made with honest fats that let real ingredients shine.

Dalmatinska Pasticada Meso

Dalmatinska Pašticada

⏱ 4 hr🍽 6 servings🔥 Medium

A sweet and savory Dalmatian pot roast, larded with garlic, marinated in red wine vinegar, and braised slowly until fork tender. The Sunday centerpiece of the coast, served over soft gnocchi.

Ingredients

  • 1.5 kg beef topside or rump, in one piece
  • 150g pancetta, cut into thin lardons
  • 4 cloves garlic, slivered
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 carrots and 1 celery stalk, diced
  • 6 pitted prunes plus 1 tbsp tomato paste
  • 250ml dry red wine and 4 tbsp red wine vinegar
  • 2 bay leaves, a few cloves, and a sprig of rosemary
  • Salt, pepper, and a little honey to balance

Instructions

  1. Pierce the beef all over, push in the garlic slivers and half the pancetta, then rub with vinegar, salt, and pepper and marinate overnight.
  2. Pat the meat dry, warm the olive oil in a heavy pot, and brown the beef on all sides until deeply colored, then set aside.
  3. Soften the onion, carrot, celery, and remaining pancetta in the same pot until golden.
  4. Stir in the tomato paste and prunes, pour in the red wine and a splash of the vinegar marinade, and bubble for 2 minutes.
  5. Return the beef, add the bay, cloves, and rosemary, cover, and braise gently for about 3 hours, turning now and then.
  6. Lift out the meat to rest, then blend the sauce smooth and season with a little honey, salt, and pepper.
  7. Slice the beef thickly, nap with the dark glossy sauce, and serve over gnocchi or soft polenta.
Dalmatinski Brudet Riba

Dalmatinski Brudet

⏱ 1 hr🍽 4 servings🔥 Medium

A rustic fishermen's stew of mixed Adriatic fish simmered with onion, tomato, and a generous pour of olive oil. Stirred only by shaking the pot, never with a spoon, and ladled over soft polenta.

Ingredients

  • 1.2 kg mixed firm fish (scorpionfish, monkfish, conger eel), in thick chunks
  • 5 tbsp olive oil
  • 2 onions, finely sliced
  • 3 cloves garlic, minced
  • 4 ripe tomatoes, grated, plus 1 tbsp tomato paste
  • 150ml dry white wine and 1 tbsp red wine vinegar
  • 1 bay leaf and a handful of parsley, chopped
  • A pinch of chili flakes (optional)
  • Salt and freshly ground black pepper
  • Soft polenta, to serve

Instructions

  1. Season the fish chunks with salt and let them sit while you start the base.
  2. Warm the olive oil in a wide shallow pot and soften the onions slowly until sweet and golden, about 12 minutes.
  3. Add the garlic, grated tomato, and tomato paste and cook down to a thick, glossy sauce.
  4. Pour in the white wine and vinegar, add the bay leaf, and simmer 5 minutes.
  5. Lay the fish in a single layer, spoon a little sauce over, and add just enough warm water to almost cover.
  6. Simmer gently without stirring, shaking the pan now and then, for about 25 minutes until rich and tender.
  7. Scatter with parsley and serve over soft polenta.
Blitva na Dalmatinski Povrće

Blitva na Dalmatinski

⏱ 30 min🍽 4 servings🔥 Easy

The classic Dalmatian side of Swiss chard and potatoes tossed with garlic and a bright finish of extra virgin olive oil. Simple, green, and on every coastal table beside grilled fish.

Ingredients

  • 600g Swiss chard (blitva), leaves and tender stalks
  • 400g waxy potatoes, peeled and cubed
  • 5 tbsp extra virgin olive oil
  • 4 cloves garlic, finely sliced
  • Juice of half a lemon
  • A pinch of chili flakes (optional)
  • Sea salt and black pepper
  • Cold water for boiling

Instructions

  1. Boil the potatoes in well salted water for about 10 minutes until almost tender.
  2. Wash the chard well, trim the tough stalk ends, and chop the leaves and stalks coarsely.
  3. Add the chard to the potato pot and cook another 5 minutes until everything is soft.
  4. Drain, saving a little of the cooking water, and return to the warm pot.
  5. Warm the olive oil gently with the sliced garlic until fragrant but not browned.
  6. Pour the garlicky oil over the chard and potatoes, add a splash of cooking water, and toss to combine.
  7. Finish with lemon juice, salt, pepper, and chili, crushing the potatoes lightly.
Jota Juha

Jota Dalmatinska

⏱ 2 hr plus soaking🍽 6 servings🔥 Easy

A hearty coastal soup of beans, sauerkraut, and potatoes enriched with smoky pancetta and a spoon of lard. Thick, warming, and a winter favorite all along the Adriatic.

Ingredients

  • 250g dried borlotti beans, soaked overnight
  • 300g sauerkraut, drained and rinsed
  • 300g potatoes, peeled and cubed
  • 150g smoked pancetta or a small ham hock
  • 2 tbsp lard
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp plain flour and 1 tsp sweet paprika
  • 2 bay leaves and a sprig of thyme
  • Salt and black pepper

Instructions

  1. Drain the soaked beans, cover with fresh water, add a bay leaf, and simmer about 1 hour until almost tender.
  2. In another pot, gently cook the sauerkraut with a bay leaf and water to cover for 30 minutes.
  3. Melt the lard and soften the onion, then add the pancetta and cook until the fat renders.
  4. Stir in the flour and paprika to make a quick roux, then loosen with a ladle of bean liquid.
  5. Combine the beans, sauerkraut, potatoes, garlic, and the pancetta mixture in one large pot.
  6. Simmer everything together 30 to 40 minutes until the potatoes are soft and the soup is thick.
  7. Season well with salt, pepper, and thyme, and let it rest before serving.
Soparnik Pita

Soparnik

⏱ 1 hr 30 min🍽 8 servings🔥 Medium

A thin Poljica chard pie sealed between two sheets of simple dough and baked until crisp, then brushed with olive oil and garlic. A protected Dalmatian heritage dish, savory and golden.

Ingredients

  • 400g plain flour, plus extra for dusting
  • 220ml warm water
  • 1 tsp salt
  • 600g Swiss chard, finely chopped
  • 1 bunch spring onions, thinly sliced
  • 1 bunch parsley, chopped
  • 5 tbsp olive oil, plus more for brushing
  • 4 cloves garlic, minced
  • Salt and black pepper
  • Coarse flour for the tray

Instructions

  1. Mix the flour, salt, and warm water into a soft dough, knead until smooth, then rest covered 30 minutes.
  2. Toss the chopped chard, spring onions, and parsley with 2 tbsp olive oil, salt, and pepper.
  3. Divide the dough in two and roll each piece into a very thin large round.
  4. Lay one round on an oiled tray, spread the chard filling evenly, and cover with the second round.
  5. Seal and crimp the edges, then prick the top all over with a fork.
  6. Bake at 230C (445F) for about 20 minutes until golden and crisp.
  7. While still warm, brush generously with olive oil mixed with the minced garlic, then cut into diamonds.
Rozata Slastica

Rožata iz Dubrovnika

⏱ 1 hr plus chilling🍽 6 servings🔥 Medium

The silky caramel custard of Dubrovnik, scented with rose liqueur and lemon and baked gently in a water bath. A treasured Dalmatian dessert, turned out to reveal its amber crown of caramel.

Ingredients

  • 200g sugar, plus 4 tbsp for the caramel
  • 500ml whole milk
  • 4 large eggs plus 2 yolks
  • 1 tbsp rose liqueur (rozalin) or a few drops rosewater
  • Zest of 1 lemon
  • 1 tsp vanilla
  • A small knob of butter for the mold
  • A pinch of salt

Instructions

  1. Melt the 4 tbsp sugar in a dry pan until deep amber, then pour into a buttered mold, swirling to coat the base.
  2. Warm the milk with the lemon zest and vanilla until steaming, then set aside to infuse.
  3. Whisk the eggs, yolks, 200g sugar, and a pinch of salt until pale and smooth.
  4. Slowly pour the warm milk into the eggs, whisking, then stir in the rose liqueur.
  5. Strain the custard into the caramel lined mold and cover loosely with foil.
  6. Bake in a water bath at 160C (320F) for about 45 minutes until just set with a gentle wobble.
  7. Cool completely, chill several hours, then turn out onto a plate so the caramel flows over the top.
A Dalmatian table set for a shared coastal meal
Naša kuhinja

A Kitchen Rooted in the Adriatic Coast

Yovle Kuhinja began with a love for the honest food of the Dalmatian coast, where the kitchen leans on the sea, the olive grove, and the stone garden. From the islands of the Adriatic to the hills above the harbor, our cooking trusts the same good fats that coastal families have always kept close.

Every dish we share is built on golden olive oil, real butter, and traditional lard, never refined vegetable or seed oils. We test each recipe until it tastes the way a slow Dalmatian lunch should, then write it down simply so it travels well into your own kitchen.

This is unhurried cooking. A pašticada left to braise, a chard pie rolled thin, a custard baked low and slow. We invite you to pour a little olive oil, open the windows to the sea air, and taste what patience and good ingredients can do.

🫒 Real Fats Only 📖 Tested Recipes 🐟 Adriatic Tradition 🌿 No Seed Oils
✨ Everyday Wellness

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Your Dalmatian kitchen already nourishes you with real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

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