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Culture and History

Cultural and historical contents in a tourist offer

Culture and History

Etno turizam

Ethnographic tourism, accommodation, folk customs and gastronomic offer

Ethnic tourism

Hunting, fishing, water activities, cycling, sports, hiking ...

Recreation and sports

Cultural and entertaining events in the county

Events

Priroda

Natural beauty and excursion sites

Nature

 

U restoranu i baru “Oroz”, u Slavonskom Brodu, uživamo u dobroj hrani već 43 godine. U “Orozu” kažu da spajaju tradiciju i novitete treće generacije obitelji Oroz! U svojoj ponudi imaju mnoštvo tradicionalnih gotovih jela i ponosni su dio projekta “Okusi graničarskog Posavlja” sa svoja tri jela: čobanac, tripice i svinjski medaljoni u pikantnom umaku.

obanac

 Čobanac je nezaobilazni dio slavonskih proslava i neizostavni dio svakodnevne ponude u restoranu “Oroz”. Spoj najfinijih sastojaka, pomno odabranih začina da bi se postigla savršena pikantnost je ono što opisuje ovaj čobanac. 

 

 

Tripice 1

Tripice su omiljeno jelo nekolicine sladokusaca iz svih društvenih slojeva iako se vjeruje kako su, prvenstveno, jelo radnika i jelo nižeg društvenog sloja. Sastojci ovog ukusnog jela variraju od područja do područja ali ono što se u većini recepata može pronaći je luk i dobra slanina. Restoran “Oroz” je mjesto gdje svakodnevno možete pojesti tripice i jedini restoran koji u sklopu projekta “Okusi graničarskog Posavlja” ima ovo jelo. Tripice su pikantne, mirisom i gustoćom podsjećaju na grah a kada su pripremljene na savršen način, kao ove, jednostavno se tope u ustima. 

 

Sv medaljoni

 Svinjski medaljoni u ljutom umaku je jelo koje će vas prvo vizualno oduševiti a ubrzo i okusom. Savršeno mekanim svinjskim medaljonima odlično komplimentira pikantni umak! Rapsodija okusa na ovom tanjuru neće vas ostaviti ravnodušnim i poželjet ćete pojesti još jednu porciju iako vam je i pola ove već bilo dovoljno.

Autor Ena Kokanović

 

3obanac 2Sv medaljoni 2Tripice 2

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THE TASTES OF POSAVINA'S FRONTIER

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The Brod-Posavina part of Croatia, along with its peaceful villages (one side of which is settled on the Sava River and the other on the plains and the mildly elevated row of vineyard dotted hills which lightly lean on the edges of the forests, where the southern part of the fertile Slavonian plain is drowned in Sava’s River-bed), was always the frontier part of Croatia. Getting to know its peoples, heritage, culture and tradition, is to get to know the warm heart of the Slavonian hospitality...

The story of the food of Slavonia is quite peculiar. It starts with kulen, or kulin, which is prepared from the finest pork and dried and matured for more than half a year after which it reaches the host’s table, alone or accompanied by čvarci or slanina. Another peculiarity is the custom of preparing food (fish, mostly carp) by cooking on an open fire or in one pot, which is the way in which the masters of the local cuisine, to this day, prepare the cult fish paprikaš or čobanac... 

This is just a part of a rich cuisine based on traditional meals that garner attention with their special tastes and smells, and amaze with the artistry and yet simplicity of their preparation. Combined with the elegance and fluttering fine aromas of the top-quality wines from the local vineyards, the cuisine turns every meal into a true pleasure. You too can find it in the specially selected objects that bear the Tastes of the Croatian Tradition standard – The Tastes of Posavina’s Frontier

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