The most admired treats of Cres are certainly the lamb, homemade sheep milk cheese, prosciutto, fresh fish, shrimps, crabs, shells and many vegetable side dishes: all seasoned with well-known olive oil. Besides olive oil, meals are usually flavoured with local spices such as bay leaves, rosemary, garlic, spring onion, salt, parsley, tomatoes, olives and carrots. Apart from the original meals from the island many restaurants and wine cellars also have international cuisine on offer. Most of the restaurants, inns and taverns are in Cres; however, there are many of them also in Porozina, Beli, Loznati, Valun, Lubenice, Martinšćica, Miholašćica, Vidovići, Krčina, Merag and Orlec.
1 kg lamb, 250 g onions, 2-3 garlic cloves, 0,15 l olive oil, 0,1 l white wine, 3 tomatoes, 3 bay leaves, salt and pepper
In a casserole sauté the lamb with olive oil and onions until well browned. Peel and chop the tomatoes and add to the olive oil and onions. Simmer gently. Add the water, salt, pepper and bay leaves. Cook covered for a further one hour and add water, if needed. At the end add wine.
Fritule – Dessert
Fritule are among one of the most traditional dishes on the island. They are as easy to make as delicious.
1 kg flour, 300g sugar, 1 teaspoon of salt, 150g raisins, 50g orange zest, juice of ½ lemon, 0,03l brandy, 2l water, oil
Mix 2 l of water, sugar and salt to make puff pastry. As soon as the water boils sift 800g of flour and leave it to cold. When the pastry is cold add the rest of 200g flour, raisins, grated orange zest, lemon juice and brandy and mix thoroughly. Preheat the oil and form balls with a wet spoon and deep-fry the balls in the oil. The balls should swim in the oil. Sprinkle with icing sugar.