‘Kulen’, ‘podlijevani sir’ (cheese),
‘fiš’ (fish soup) without bones, ‘salenjaci’, Ilok wines…
It cannot get better!
Ok. As an appetizer definitely ‘kulen’ and there can be no but! But there is an and. A few bites of delicious ‘podlijevani sir’ from local OPG (family farms) will splendidly neutralize the spicy and full taste of ‘kulen’. This is the best introduction to a gourmet journey in Srijem and Slavonia.
Perhaps you do not like a hot broth during the high summer temperatures but you will never reject an excellent ‘fish’! Just as spicy as necessary, even without bones, with pasta melting in your mouth – this is exactly how the Danube (Dunav) Hotel in Ilok with a Michelin star prepares it. For some, this is the main dish, while for others it is just a start of the Bacchanalia.
Salenjaci, author: TZ VSŽ
A delicacy for the end. Maybe traditional ‘salenjaci’? It is being told that those of Aunt Luce in Gondola in Sotin are the best!
Author: Danijel Soldo, source: TZ VSŽ
And then, of course, there are the superb wines of the Srijem vineyards. All of you will now think of Traminac but this time there is something completely different: Buhač Merlot Liska from 2017 and Cabernet Sauvignon from 2016 of the TRS winery! Red wines of Srijem are very powerful!