Gastro 2010

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Gs ~/ Vodi / Guide / Fhrer / Guida

Kvarner - Croatia

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Dobar tek!

N L kao i na susjednim otocima djeluje vie od stotinu ugostiteljskih objekata.Bojni estoani, gostionice, konobe, tavene, bistoi, bufeti i pieie nude bogatu ianoliku gasto ponudu ovog kaja. Specaliteti baiani na naminicama i moa, jela

pipavljena po staim tadicionalnim eceptima, u astupljenost lokalnog samoniklog bilja,aomatinih tava, ainskog bilja i maslinovog ulja, osnovne su naajke otone kuhinje.

Pr, r, r, salata od mekuaca neka su od hladnih pedjela koja nesmete popustiti. Za toplo pedjelo nude se ani ioti i tjestenine s plodovima moa,manete, pimoski bodet. Svjea moska iba, kampi i lignje na ane naine, koljke,

janjetina po d pekom spacaliteti su ovih otoka. Od doma ih salata nudi se salata o d igei adia, a i jelima se dodaje svjei mauan, bosiljak, kadulja, matinjak, majina duica,umain i lovo.

N z i domaa aka sa ainskim biljem. Pepouamo lokalna vina saotoka Suska. Otok Susak pamti dane kad je ak 95% povine otoka bilo pokiveno vinovomloom. Danas to vie ne plivajui vinogad, ali je i dalje otok sa svojim autohtonim sotamacnog goa Susac i Suan cni i sotom, neponatog podetla, ali koja se od pamtiveka

ugaja na ovom otoku - Tojiina (Uva di Toia) i eg se goa na otoku poivodiistoimeno uiasto vino, iuetne kakvoe.

elimo Vam dobar t ek!

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Guten Appetit!Enjoy!

Or r r opeate on the Island o Loinj, as well as thesuounding islands. Numeous estauants, tavens, bistos, bufets and pieias povidea ich and divese ange o culinay delights. Specialties based on seaood, dishes madeaccoding to taditional ecipes with the eve-pesent wild plants and aomatic hebs, natualcondiments and olive oil ae the basic staples o the local cuisine.

Pr, r ae some o the cold appeties youshould not miss. As o wam appeties, choose between the vaious isottos and pastaswith seaood, manetas and home-made bodetto. Fesh sea sh, shimp and squid pepaedin difeent ways, seashells and lamb baked unde a lid ae some o the succulent specialtiesthat this island has to ofe. Ty a homemade salad like augula and chicoy, and enjoy theesh majoam, basil, sage, balm, thyme, osemay and lauel they add to the ood.

M r r and home-made hebal bandy. We ecommend the localwines om the island o Susak. Once upon a time, as much as 95% o the island was coveedwith vine. Nowadays, it is no longe a oating vineyad, but it still has its autochthonousvaieties o dak gapes Susac and Suan cni as well as a vaiety o unknown oigincalled Tojiina (Uva di Toia), the gapes o which ae used locally o poduction o high-quality os unde the same name.

Enjoy!

A r I L wie auch au den benachbaten Inseln benden sich meh als hundetGastonomiebetiebe. Eine Vielahl von Restauants, Kneipen, Weinkellen, Tavenen, Bistos,Bfets und Pieien bieten eine eichhaltiges und vielltiges Angebot an Speisen de Region.Meeesspeialitten, Geichte ubeeitet nach taditionellen Reepten unte Vewendungeinheimische, uwchsige Panen, Gse, Gewe und einheimischen Olivenls, sind dieGundmekmale de Inselkche.

Grrr S, S, z Sr Mrrsind einige kalte Vospeisen die Sie nicht vepassen den. Als wame Vospeise wedenunteschiedliche Risottos, Nudeln mit Meeeschten, veschiedene Nudelgeichte,dalmatinische Bodetto angeboten. Fische Meeessch, Scampi, Tintensch au veschiedeneAten ubeeitet, Muscheln, Lamm ubeeitet unte eine Gussglocke sind einige Speialittendiese Inseln. Von hausgemachten Salaten wid Ruccola- und Lwenahnsalat unte Zugabe vonischem Majoan, Basilikum, Salbei, Melisse, Thymian, Rosmain und Lobee angeboten.

A W, S Krr den nicht in Vegessenheit geaten. Wiempehlen die lokalen Weine von de Insel Susak. Diese Insel einnet sich an Tage, als soga 95% de Obechen von Weinbegen beseht waen. Heute ist die Insel kein schwimmendeWeinbeg meh, doch weden imme noch die autochthonen Weinsoten Susac, schwae Susacund eine Sote unbekannte Hekunt, die seit Menschengedenken hie gedeiht, angebaut. Beide lettgenannten handelt es sich um die sog. Tojiina (Uva di Toia), aus de au de Insel degleichnamige, aueodentlich qualitative Wein gewonnen wid.

Wir wnschen Ihnen einen guten Appetit!

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L L e le isole limitoe, accolgono pi di cento stabilimenti albeghiei. Numeosiistoanti, osteie, cantine, tavene, bist, bufet e pieie ofono una icca e svaiatascelta gastonomica tipica di questa egione. Le specialit basate su podotti dal mae, piattipepaati con antiche icette tadiionali, guaniti con vedua locale, ebe aomatiche, speieed olio doliva, sono caatteistiche pincipali della cucina isolana.

I r, r r, , linsalata di molluschiappesentano alcuni antipasti eddi da non pedee. Pe antipasto caldo potete scegliee

ta divesi isotti e paste ai utti di mae, minestoni, bodetto litoaneo. Pesce esco, scampie calamai pepaati in divesi modi, conchiglie, agnello sotto la campana sono le specialit diqueste isole. Le insalate locali sono quelle di ucola e adicchio, mente ai piatti ponti vieneaggiunto loigano esco, il basilico, la salvia, melissa, il timo, osmaino e lalloo.

D rr r, e la gappa locale alle ebe aomatiche.Raccomandiamo i vini locali dellisola di Susak, lisola che ancoa oggi icoda i tempi quandoil 95 % della sua supecie ea copeta da viti. Lisola di Susak oggi, non pi un vignetogalleggiante ma coltiva ancoa le vaiet autoctone di uva nea Susac e Suan cnied unalta vaiet, di oigine sconosciuta, che da sempe viene coltivata su questisola Tojiina (Uva di Toia) di cui viene podotto il vino os dello stesso nome e distaodinaia qualit.

Vi auguriamo buon appetito!

Mjesta za va uitak...A haven ofgastronomic delight...Ort desgastronomischen Genusses...I luoghi del mangiar bene...

Mali Loinj ....................................................... 8

Veli Loinj ...................................................... 22Neeine ........................................................ 26Une ...............................................................30Susak ..............................................................30Ilovik ................................................................ 31

unski ............................................................. 31

Oso ............................................................... 32Sv. Jakov ..........................................................33Punta Kia.....................................................33Belej ................................................................33Ustine ............................................................33

LoinjBuon appetito!

Legenda

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(Miomirisni restorani / Fragrance Restaurants / Duftende Restaurants / Ristoranti profumati)

(Restoran / Restaurant / Restaurant /Ristorante)

(Gostionica / Inn / Gastwirtschaft / Trattoria)

(Konoba / Tavern / Taverne / Cantina)

(Pizzeria)

(buffet), (bistro), (Peenjarnica / Grill-Tavern / Grilltaverne / Rosticceria)

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ARTATORE(Restoran / Restaurant / Restaurant /Ristorante)

Janja i Majan Zab avnikAtatoe [email protected]

+385 51 232 932

S / S /Sz / S

Kem juha od akova na otoki nain/ Ceam o cayish soup island style/ Kebs- Cemesuppe nach Insel At /Vellutata di ganchio allisolana Riba i kune pei s kumpiom iainskim biljem / Oven baked ishwith potatoes and hebs / Fisch ausdem Backoen mit Katoeln undKuten / Pesce al ono con patateed ebe aomatiche

BONITO(Restoran / Restaurant / Restaurant /Ristorante)Banka JankoviSpiidona Gopevia 37

+385 98 670 968

EKI(Restoran / Restaurant / Restaurant /Ristorante)eljko GadaAtatoe 107 / +385 51 233 [email protected]

S / S /Sz / S Moski pas u ugu s pohanom

kaduljom / Shak in juice with beadedsage / Hai im Sat mit panietemSalbei / Pescecane in sugo con salviaimpanata Osli u poljetnom umaku odloinjskog luka / Hake in sping saucemade o onions om Loinj / Seehechtin eine Fhlingssoe aus LoinjeZwiebeln / Nasello in salsa pimaveaalla cipolla lussignana

IVANKA(Restoran / Restaurant / Restaurant /Ristorante)Zdenko i Ivanka PeinBoac 19 / +385 51 231 934

S / S /Sz / S Rioto od plodova moa / Sea oodisotto / Meeeschte-Rissotto /Risotto utti di mae Hobotnica pod pekom s kumpiom/ Octopus baked unde peka anion cove with potatoes / Seepolypunte de Peka Eisenglocke in Glutgebacken mit Katoeln / Polpo sottola campana con patate

CLAUDIA(Restoran / Restaurant / Restaurant /Ristorante)Deis d.o.oA. Haaia 13

DALMACIJA(Restoran / Restaurant / Restaurant /Ristorante)Bae Vidulia 19 / +385 51 231 457

DIANA(Restoran / Restaurant / Restaurant /Ristorante)

Jadanka hoteli d.o.o .ikat bb / +385 51 232 [email protected]

S / S /Sz / S Fui s akovicom / Fui Istianpasta with cab / Fui IstischeNudeln mit Kabben / Fui (pasta attain casa) con ganchio Telei medaljoni sa paogama/ Lamb medallion with aspaagus

/ Kalbsmedaillon mit Spageln /Medaglione di vitello con aspaagiselvatici

KADIN(Restoran / Restaurant / Restaurant /Ristorante)Nikola i Bbel PkainLoinjskih bodogaditelja 59+385 51 231 451

[email protected]

S / S /Sz / S

kampi a la Kadin / Scampi a laKadin / Scampi a la Kadin / Scampialla Kadin Telei odeak ili puetina u ugu /Veal and tukey escalope in meat juice/ Kalbs- ode Putenschnitel in Sat/ Fettina di vitello oppue cane ditacchino in umido

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Mali LoinjMali Loinj

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KAMP IKAT(Restoran / Restaurant / Restaurant /Ristorante)

Jadanka kampovi d .o.o.ikat bb / +385 51 231 809

S / S /Sz / S Janjei vacet s domaim njokima/ vacet- Istian lamb goulash

with home made dumplings /vacet- istische Lammgulasch mithausgemachten Kndeln / Speatinodagnello con gnocchi atti in casa Fui sa umskim paogama / Fui-Istian pasta with geen aspaagus /Fui- istische Nudeln mit gnenSpageln / Fui (pasta atta in casa)con aspaagi selvatici

KAPETANSKI KLUB(Restoran / Restaurant / Restaurant /Ristorante)Mous Alba d.o.o.Rujnica 3 / +385 51 234 082

MARINA

(Restoran / Restaurant / Restaurant /Ristorante)Mous Alba d.o.o.Pivlaka bb / +385 51 231 232

Medaljoni od jastoga sa elenompatom / Spiny lobste medallions withgeen pasta / Langustenmedaillonmit gnen Nudeln / Medaglionidaagosta con pasta vede

RIVA(Restoran / Restaurant / Restaurant /Ristorante)Stipe Gole

Piko 54 / +385 51 231 784S / S /Sz / S Janjei gvacet s palainkamanadjevenim pinatom / vacet Istian lamb goulash with spinachstued pancakes / vacet istischeLammgulasch mit Spinat gelltenPannkuchen / Speatino dagnellocon cespelle ipiene di spinaci Rogoniki budet s kumpiomGegada od biane ibe / Bodetto-ish stew R ogonica style withpotatoes Gegada with qualityish / Bodetto -Fischgulaschnach Rogonica At mit Katoeln-

Gegada vom ausewhlten Fisch/ Bodetto di pesce assotito allaRogonica con patate detto Gegada

NINO(Restoran / Restaurant / Restaurant /Ristorante)Mioslav KuljaniMatije Gupca 30 / +385 51 231 [email protected]

S / S /Sz / S Janjei vacet s njokima od kumpia/ vacet- Istian lamb goulash with

potato dumplings / vacet- istischeLammgulasch mit Katoelnkndeln/ Speatino dagnello con gnocchi dipatate atti in casa Budet od mkaa sa apeenompalentom / Bodetto- Muskyoctopus stew with polenta au gatin/ Bodetto- Tinteischgulasch mitbebackene Polenta / Bodetto dimoscadino con polenta in ono

POLJANA(Restoran / Restaurant / Restaurant /Ristorante)Zvonko alovPoljana bb / +385 51 233 [email protected]

S / S /Sz / S Udi (suena ovetina) na anenaine / Udi- died sheep meatvaious style / Udi- getocknetesSchasleisch au veschiedene Aten/ Udi (coscia di pecoa secca )pepaato in divesi modi

VELI AL(Restoran / Restaurant / Restaurant /Ristorante)

Jadanka hoteli d.o.o .Sunana uvala bb / +385 51 231 530www.jadanka.h

S / S /Sz / S Janjei kotlet na loinjski nain sa

ainskim biljem / Lamb cutlet islandLoinj style with hebs / Lammkotelettnach At de Insel Loinj mit Kuten /Sugo dagnello alla lussignana con ebeaomatiche List s tatuima / Sole with tules /Seeunge mit Teln / Sogliola contatui

VILLA MARGARITA(Restoran / Restaurant / Restaurant /Ristorante)VUD d.o.o.Boac 64 / +385 51 233 [email protected]

ZA KANTUNI(Restoran / Restaurant / Restaurant /Ristorante)Mous Alba d.o.o.Vladimia Gotana 25 / +385 51 231 840

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BARACUDA(Gostionica / Inn / Gastwirtschaft /Trattoria)Dago RaniPiko 31 / +385 51 233 [email protected]

PLITVICE(Gostionica / Inn / Gastwirtschaft /Trattoria)

emal AvdiJamina 12 / +385 51 231 243

ARGENTA VALLIS(Konoba / Tavern / Taverne / Cantina)etalite d. A.E.M. Montesole 5

BUKALETA(Konoba-pizzeria / Tavern-Pizzeria / Taverne-Pizzeria / Cantina-Pizzeria)Dalibo JankoviDel Conte Giovanni 9 / +385 98 258 415

S / S /Sz / S Janjetina pod pekom s mladimkumpiom / Lamb baked unde peka

an ion cove with sping potatoes /Lamm unte eine Eisenglocke Pekagebacken mit jungen Katoeln /Cane dagnello sotto la campana conpatate novelle Lignje Loinj u ugu s palentom /Squid Loinj in sauce with polenta /Kalma Loinj im Sat mit Polenta /Calamai Loinj al sugo con polenta

CORRADO(Konoba / Tavern / Taverne / Cantina)Igo i Katica MoinSvete Maije 1 / +385 51 232 487

S / S /Sz / S Riba i penice / Oven baked ish/ Fisch aus dem Backoen /Pesce alono

Jastog na buau / Lobste buaa-wine sauce local style / Langustein Buaa Soe / Aagosta allabusaa

HAJDUK(Konoba / Tavern / Taverne / Cantina)Benad BuljetaBae Viduli 11 / +385 51 231 080

KATE(Konoba / Tavern / Taverne / Cantina)Ante BaljakLoinjskih bodogaditelja 78 / +385 51 232 915

CHALVIEN(Konoba / Tavern / Taverne / Cantina)Ivanka ChalvienLoinjskih bodogaditelja 84

+385 51 233 101

S / S /Sz / S Buaa od kampi / Scampi buaastyle / Scampi-Buaa / Scampi alla

busaa vacet od janjetine s domaimnjokima / vacet- Istian lambgoulash with home made dumplings /vacet- istische Lammgulasch mithausgemachten Kndeln / Speatinodagnello con gnocchi atti in casa

CIGALE(Konoba / Tavern / Taverne / Cantina)Dean Hausknechtikat bb / +385 51 238 583

S / S /Sz / S Domai ini eanci s limunom /Tasty homemade noodles with lemon /

Selbstgemachte eine Nudeln mitZitonen / Tenette caseecce allimone File bijele ibe s vlascem i kapaima/ Fillet o white ish with chive andcapes / Edelischilet mit Schnittlauchund Kapen / Filetto di pesce biancocon eba cipollina e cappei

LANTERNA(Konoba / Tavern / Taverne / Cantina)Fjodo StopaSveti Matin 71 / +385 51 233 [email protected]

S / S /Sz / S Riblja juha po domau / Home madeish soup / Hausgemachte Fischsuppe

/ Bodo di pesce allisolana Punjene lignje sa kampima i putom/ Squid stued with scampi andsmoked ham / Kalmas mit Scampi undRohschinken gellt / Calamai ipienicon scampi e posciutto

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ODYSSEY(Konoba / Tavern / Taverne / Cantina)edomi VniVelopin 14 / +385 51 231 893

RAKI FREGATA(Konoba / Tavern / Taverne / Cantina)Loinjskih pomoaca 42+385 51 233 158

SARAG(Konoba / Tavern / Taverne / Cantina)Ivan i Maija LoveiAmboa Haaia 11+385 98 9476 458

S / S /Sz / S Lignje punjene kampima / Squidstued with scampi / Kalmas mitScampi gellt / Calamai ipieni discampi Skue na ibaski s tjesteninomi umakom od bosiljka / Mackeelishemens style with pasta in basilsauce / Makele nach SeemannsAt mit Nudeln und Basilikumsoe

/ Sgombi alla pescatoa conpastasciutta e sugo al basilico

GLAMOUR(Pizzeria)Bae Viduli 40/I / +385 51 233 405

LIDO(Pizzeria-slastiarna, Pizzeria- Patisserie,Pizzeria- Cafe, Pizzeria- pasticceria)Abdija HabiRiva loinjskih kapetana 2+385 51 231 308

PAPABEPI(Pizzeria)Tg Zagainjine 2 / +385 51 233 430

ARA(buffet-pizzeria)Zagebaka 2 / +385 51 233 847

BALUN(buffet)Giuseppe Gaibaldi 11+385 51 233 584

BORIK(buffet)

Jadanka hoteli d.o. o.

Sunana uvala bb / +385 51 231 925GALEB(buffet-pizzeria)Piko 53 / +385 51 232 347

SILVANA(Konoba / Tavern / Taverne / Cantina)Maijan MagainLoinjskih pomoaca 2+385 51 232 591

[email protected] / www.silvana.h

S / S /Sz / S Loinjska buaa od kampi / Scampi

om the island o Loinj -buaa-style / Scampi- Buaa nach LoinjeAt / Busaa di scampi alla lussignana Riba u penici a la Silvana / Ovenbaked ish a la Slivana / Fisch ausdem Backoen a la Slivana / Pesce alono alla Silvana

DRAGA(Pizzeria)Zoica ViduliBae Vidulia 77 / +385 51 231 [email protected]

HORTENSIA(buffet)

Jadanka hoteli d.o.o .ikat bb / +385 51 238 297

KIK(buffet)M.L.Gadnja d.o.o.Daica bb / +385 51 232 501

KORALJ(buffet-pizzeria)Cui LeonPiko 52 / +385 51 231 785

BULDOG II(fast food)Daen MilieviPiko 5

MAMMA MIA(fast food)Suana KavinBae Viduli 9

KREDO BAR(beach bar)

etalite d. A.E.M. Montesole 5+385 51 233 595www.ke-do.h

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LOINJSKO JIDRO(buffet)Ante MaiSvete Maije 11 / +385 51 233 [email protected]

S / S /Sz / S Otona janjetina ispod peke ili sanja i peeni kumpi s miisom

aomatinog bilja / Lamb om theisland baked unde peka - an ioncove o spit oasted with potatoeslavoued with aomatic hebs/ Lamm von de Insel unte dePeka- Eisenglocke in Glut gebacken,Batkatoeln mit einem Dut vonaomatischen Kuten / Canedagnello dellisola sotto la campanaoppue allo spiedo, patate aoste alleebe aomatiche Medaljoni u pek ovitku s koketimai ganituom pova / Medallionsolled in bacon with coquettes andmixed vegetables / In Speck geollteMedaillons mit Kokette und Gemse/ Medaglioni in mantello di speck con

cocchette e vedue vaie

TAVERNA(buffet-pizzeria)Loinjskih bodogaditelja 9+385 51 231 755

VALENTINO(buffet-pizzeria)Tg tava aima 2+385 51 233 456

HONEY(bistro)Ljatii MensuPiko 26 / +385 51 233 265

MIRAMARE(bistro)Vladimia Gotana 75

ORHIDEJA(bistro-pizzeria)Riva loinjskih kapetana 17

PORTO(buffet)Renato JagnjiSveti Matin 35 / +385 51 231 [email protected]

S / S /Sz / S Riblji ile s moskim jeevima / Fish

illet with sea uchins / Fischilet mitSeeigeln / Filetto di pesce con iccimaini File kapine na jastuku odmataa i koica / Monk ish illeton ock samphie and shimps /Dachenkopilet au einem Kissen ausMeeenchel und Ganelen / Filettodi scoano su un cuscino di inocchiomaino e gambeetti

STELLA I(bistro-pizzeria)Riva loinjskih kapetana 15

VEMA(bistro)Main PukaiKalvaija bb +385 51 231 667

LANTERNA

(Peenjarnica / Grill-Tavern / Grilltaverne /Rosticceria)Jadanka hoteli d.o.o .Sunana uvala bb / +385 51 896 61 47

DELFIN(Peenjarnica / Grill-Tavern / Grilltaverne /Rosticceria)

Jelena Kno Ro timVladimia Gotana 20 / +385 51 231 443

S / S /Sz / S Pena sitna iba i Jadanskog moa/ Fied small ish om the Adiatic/ Gebatene kleine Fische aus deAdia / Fittua di pesce piccolo

dellAdiatico

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RIBARSKA KOLIBA(Konoba / Tavern / Taverne / Cantina)Godana i Mijana GagiOMT 1a / +385 51 236 235

FORTUNA(pizzeria)Dajana Faljaestavine 3 / +385 51 236 360

MOZART(Peenjarnica / Grill-Tavern / Grilltaverne /Rosticceria)Mak d.o.o.Kaciol 3

ELIS(buffet-pizzeria)Iva MandekiVladimia Naoa 53

MOL(buffet)Maija DajiRovenska 1 / +385 51 236 008

SIRIUS(bistro)Donato DekliRovenska 4 / +385 51 236 399;mob: 099 665 [email protected]

S / S /Sz / S kapina u pei s kumpiom,

ainjena otokim biljem i maslinovimuljem / Oven baked monk ish withpotatoes, hebs and olive oil om theisland / Dachenkop mit Katoelnaus dem Backoen gewt mitKuten und Olivenl von de Insel /Scoano al ono con patate, conditocon ebe aomatiche dellisola e oliodoliva Janjetina na umido - na nonin nain/ Lamb gandmas style / Lammleischnach Gomuttes At / Agnello inumido della nonna

HAVANA(bistro-pizzeria)Ginko d.o.o.

Slavojna bbVILLA SAN(bistro)Pustaa d.o.o.Gaina bb / +385 51 236 [email protected]

CAPRI(Restoran / Restaurant / Restaurant /Ristorante)Leda SiagusaGbica 47 / +385 51 236 [email protected] / www.hotelistoantecapi.it

PUNTA(Restoran / Restaurant / Restaurant /

Ristorante)Jadanka hoteli d.o. o.estavine bb / +385 51 662 034www.jadanka.h

S / S /Sz / S Hobotnica pod pekom / Octopusbaked unde peka an ioncove / Seepolyp unte de Peka-Eisenglocke in Glut gebacken / Polposotto la campana Janjetina pod pekom / Lamb bakedunde peka an ion cove / Lammunte de Peka- Eisenglocke in Glutgebacken / Agnello sotto la campana

MARINA(Gostionica / Inn / Gastwirtschaft /Trattoria)Vlado VidasOMT 38 / +385 51 236 [email protected]

S / S /Sz / S Jakopove kapice a la Maina /Scallop a la Maina / Jakobsmuschelna la Maina / Capesante alla Maina Jastog a la Bellevue / Spiny lobstea la Bellevue / Languste a laBellevue / Astice alla Bellevue

ROVENSKA

(Gostionica / Inn / Gastwirtschaft /Trattoria)Antun AntunoviRovenska 42A / +385 51 236 220

BORA BAR(Konoba / Tavern / Taverne / Cantina)Maco SassoRovenska 3 / +385 51 867 [email protected]

S / S /Sz / S Tuna capaccio s koijenom odcelea / Tuna ish - capaccio withceley oot / Thunisch - Capaccio mit

Selleiewuel / Capaccio di tono consedano Ricotta Gnocchi sa svjeimljetnim tatuima / Ricotta Gnocchi dumplings with esh summetules / Ricotta Gnocchi mit ischenSommeteln / Gnocchi con icottae tatuo estivo esco

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MANORA(Restoran / Restaurant / Restaurant /Ristorante)Ronald SpiiMandalenska bb / +385 51 237 [email protected]

S / S /Sz / S Capaccio od hobotnice smainianim tikvicama i maslinama /Octopus- capaccio with mainatedcougettes and olives / Seepolyp-Capaccio mit mainieten Zucchiniund Oliven / Capaccio di polpo conucchine mainate e olive Riba apeena u vinu s otokimpovem i ainskim biljem / Fish inwine au gatin with vegetables andhebs om the island / Fisch in Weinbebacken mit Gemse und Kutenvon de Insel / Pesce al ono con vino,vedue dellisola ed ebe aomatiche

LOPARI(Restoran / Restaurant / Restaurant /Ristorante)A/C Lopai+385 51 237 074

TELEVRIN(Restoran / Restaurant / Restaurant /Ristorante)Fedinand ZooviObala Neeinskih pomoaca bb+385 51 237 121

[email protected] / www.televin.com

ADELE(Restoran / Restaurant / Restaurant /Ristorante)Ivan StjepanoviVui 35

PROMENADA(Gostionica / Inn / Gastwirtschaft /Trattoria)Ivica StepinTg Osloboenja 3

BONAPARTE(Konoba / Tavern / Taverne / Cantina)Studenac 1 / +385 51 237 028

MORNAR(pizzeria)Fedinand Zoovi

Tg Studenac 11 / +385 51 237 102DOLAC(buffet)Dolac bb

NerezineNerezine

72

73

74

75

76

77

78 7970

71

JOKO(buffet-pizzeria)Vladimia Gotana bb

BARBAKUAN(bistro)Hotel Televin d.o.o.Biskupija / +385 51 237 094

26 27

Nerezine

7/27/2019 Gastro 2010

15/19

77

78

71

Ulica

VladimiraN

azora

72

73

75

74

76

79

70

Ilovik, unskiUnije, Susak

7/27/2019 Gastro 2010

16/19

SUSAK(Pizzeria-slastiarna / Pizzeria- Patisserie /Pizzeria- Cafe / Pizzeria- pasticceria)Osman OsmaniSusak 59

ILOVIK

PRIJATELJ-AMICO(Gostionica / Inn / Gastwirtschaft /Trattoria)Ela StojiIlovik bb / +385 51 235 912

DALMATINKA(Konoba / Tavern / Taverne / Cantina)Fides TkuljaIlovik bb / +385 51 235 954

PANINO(Konoba / Tavern / Taverne / Cantina)Mako RaguinIlovik 62 / +385 51 235 978

S / S /Sz / S Otoka janjetina na nain Panino /Island lamb a la Panino / Lamm vonde Insel nach Panino At / Agnellodellisola alla Panino Hobotnica s kumpiom u penici/ Oven baked octopus with potatoes/ Seepolyp mit Katoeln aus demBackoen / Polpo al ono con patate

PORTO(buffet)Senadin MaiIlovik bb / +385 51 235 929

Specijalite ti / Speciali ties / Spezial itten/ Specialit Budet od lignji / Bodetto squidstew / Bodetto Kalmagulasch /Bodetto di calamai Riba u penici / Oven baked ish/ Fisch aus dem Backoen / Pesce alono

UNSKI

DVIJE PALME(buffet)unski bb / +385 51 235 145

UNIJE

UNIJE(Konoba / Tavern / Taverne / Cantina)Otok Unije d.o.o.Unije bb

KOD JOZE(Konoba / Tavern / Taverne / Cantina)Mijana MihaliUnije 107 / +385 51 235 788

PALMIRA(Konoba / Tavern / Taverne / Cantina)Vedana SmudiUnije 109 / +385 51 235 [email protected]

UNIJANA(Konoba / Tavern / Taverne / Cantina)Asia Kstulovi-OpaaUnije 5 / +385 51 235 [email protected] / www.unijana.h

SUSAK

BARBARA(Konoba / Tavern / Taverne / Cantina)Babaa Bui-RibaiSusak 603 / +385 51 239 [email protected]

S / S /Sz / S Lignje na susaki / Squid islandSusak style / Kalmas nach At deInsel Susak / Calamai alla Sansego Peena janjetina na susaki /Roasted lamb meat island Susak style/ Gebatenes Lammleisch nach Atde Insel Susak / Agnello aosto allaSansego

N 13(Konoba / Tavern / Taverne / Cantina)Zoan RistiSusak 13 / +385 51 239 011

S / S /Sz / S Otoka janjetina pod pekom sakumpiom / Lamb om the islandbaked unde peka -an ion covewith potatoes / Lamm von de Inselunte de Peka- Eisen glocke in Glutgebacken mit Katoeln / Agnellodellisola sotto la campana con patate Jastog na buau sa pagetima /Spiny lobste bu aa-style withspaghetti / Languste nach Buaa-At mit Spaghetti / Aagosta allabusaa con spaghetti

VERA(Konoba / Tavern / Taverne / Cantina)Susak 67 / +385 51 239 012

,j ,

85

86

80

81

82

83

84

91

92

87

88

89

90

30 31

Sv. Jakov, Punta Kria, Belej, UstrineOsor

7/27/2019 Gastro 2010

17/19

MEDUZA(buffet)Tea consotio d.o.o.A/C Bija

OSOR(buffet)Osseo d.o.o.Oso 28 / +385 51 237 [email protected]

SVETI JAKOV

4 ASA(buffet)Sveti Jakov 3 / +385 51 237 028

PUNTA KRIA

POGANA(Gostionica, Inn, Gastwirtschaft, Trattoria)Andijana Zoi i Zlatko Matuan

Uvala Pogana bb / +385 51 235 617LUICA(buffet)A/C Baldain

TINA(buffet)Slaven ikiPunta Kia 36 / +385 98 328 381

BELEJ

GROMAA(Konoba / Tavern / Taverne / Cantina)Silvano KuiBelej bb / +385 51 524 103, 91 232 9534

S / S /Sz / S Janjetina s anja / Spit-oasted lamb/ Lamm von Spie / Agnello allo spiedo Odojak s anja / Suckling pig thespit / Spanekel / Pochetta allaspiedo

LEUT(Konoba / Tavern / Taverne / Cantina)Aled BaumgatenBelej 49 / +385 51 524 142

S / S /Sz / S Belejska janjetina / Lamb om Beli /Lamm aus Beli / Agnello di Belej Odojak na anju / Suckling pig /Spanekel / Maialino allo spiedo

USTRINE

PANORAMA(buffet)Ivica UemoviUstine 43 / +385 51 524 022

OSOR

ADRIA(Konoba / Tavern / Taverne / Cantina)Oso 1

S / S /Sz / S Capaccio od ososke tune /Capaccio with tuna ish om /Capaccio mit Thunisch / Capaccio ditonno dOsseo Budet od mijeane ibe s palentom /Bodetto ish stew with vaious ishand polenta / Bodetto- Fischgulaschvom veschiedenen Fisch mit Polenta /Bodetto di pesce misto con polenta

BONIFAI(Konoba / Tavern / Taverne / Cantina)

Jaon d.o.o .Oso 64 / +385 51 237 [email protected] / www.jaon.h

S / S /Sz / S Janjei vacet s domaim njokima idivljim paogama / vacet- Istianlamb goulash with home madedumplings and geen aspaagus/ Istische Lammgulasch mithausgemachten Kndeln und gnenSpageln / Speatino dagnellocon gnocchi atti in casa e aspaagiselvatici

Rioto sa kampima, divljimpaogama i putom / Rissotto withscampi, geen aspaagus and smokedham / Rissotto mit Scampi, gnenSpageln und Rohschinken / Risottocon scampi, aspaagi selvatici eposciutto

LIVIO(Konoba / Tavern / Taverne / Cantina)Anelka BogdaniOso 30 / +385 51 237 342

ORFEJ(pizzeria)

Jaon d.o.o.Oso 8 / +385 51 237 [email protected] / www.jaon.h

S / S /Sz / S Pia Oej - pia s uobiajenimsastojcima i tatuima / Pia Oej with common pia toppings andtules / Pia Oej mit blichemBelag und Teln / Pia Oej -pia con soliti ingedienti e tatui

Fui sa tatuima (istaska pata satatuima) / Fui Istian pasta withtules / Fui -Istische Nudeln mitTeln / Fui (pasta istiana atta incasa) con tatui

95

96

93

94

105

104

103

100

101

102

97

98

99

32 33

Loinj

7/27/2019 Gastro 2010

18/19

unski

Vele i MaleSrakane

Unije

Sv. JakovNerezine

Punta Kria

Osor

Ustrine

Belej

80

81

8283

92

99

94

95

103

104

105

100

101

102

9396

97

98

73

i

Susak

IlovikVeli Loinj

Mali Loinj

85

84

91

87

88

89

90

16

13

86

7/27/2019 Gastro 2010

19/19

Turistika zajednica Grada Malog LoinjaRiva loinjskih kapetana 29, 51550 Mali Loinj, Hvatska | Coatia

tel. | + 385 51 231 884, 231 547 fax | + 385 51 233 373e-mail | [email protected] web | www.t-malilosinj.h

TZGML2

010.

Mali LoinjSrebrni cvetEurope 2009The Silver Flowerof Europe 2009

Arcipelago diLussinoPremio TurismoResponsabileItaliano 2010

Town of Mali LoinjTourism Oceis an aliate membe o theUnited NationsWorld Tourism Organisation

TurismoResponsabile

Italiano

Documents

Gastro 2010