Indigenous dishes OF -MOSLAVINA COUNTY Spirituality, culture and tradition of an area or region are mirrored not only through its sacral and historic heritage but also through its indigenous cuisine which is a part of cultural identity. Today’s trends in tourism bring forth a new type of tourists, people who want to experience local cuisine, indigenous ingredients and original methods of food preparation. They also want to pair wine with food to form a complete experience. That is why the Sisak-Moslavina County Tourist Board, in cooperation with the Croatian Chamber of Economy – County Chamber Sisak, produced this brochure with traditional dishes proposed by the County Chefs Association. The brochure contains recipes, directions, as well as wines and wineries of the region. in the world. The industry boasts eight generations of family tradition. Dedication to tradition The County is also home to Gavrilović meat industry, which is something rarely found elsewhere market for almost two centuries. Theand commitment brochure is to not quality meant have to ensured be a classic Gavrilović’s specialties the leading position in the cookbook, but rather a guide through dishes with photographs of our picturesque County, aiming to inspire potential tourists to visit this preserved region and taste traditional dishes and indigenous wines...

Welcome and bon appétit!

Director of the Sisak-Moslavina Tourist Board Ivor Stanivuković Table of Contents

Sisak 4 6 8 Lonjsko Polje Nature Park 10 Wine Roads of Moslavina 12

Soups 14 Stews 18 Main Dishes 22 Cakes and Desserts 44

Wineries 54 Postcards 57 Sisak

Sisak – the city of Croatian victories and one of the oldest cities in the world – has been inhabited for more than 2,500 years!

st and 4th centuries AD, the area was a Roman colony called Siscia,The first and settlement in the 3rd – century Segestica it became– was established an early Christian by the Celts diocese. in 410 BC. In the period between the 1

yearThe firston June bishop 4, the was citizens St. Quirinus, celebrate who the suffered Day of themartyrdom City and theirduring patron the persecutions who watches of overChristians. them. St. Quirinus was selected as the patron saint of Sisak and since 1995, every

th ofSisak world is the history city of after the the first glorious uprising victory for Croatian over the independence previously unstoppable led by Duke Ottoman Ljudevit invaders.Posavski in the 9 century but it was in 1593 that the city earned its place in the annals

4

Hrvatska Kostajnica

The role and fate of this old and proud Croatian town was determined by its location

between the emerald green river of and the wooded hill of Djed. The first mention of Kostajnica dates from 1240 in a record of land sale by the Knights Templar. Kostajnica was subsequently mentioned in a document of Bela IV (from 1258) theas “terra title of Coztainicha”. de Coztainicha. A deed from King Stephen V from 1272 confirmed the transfer of Nowadays,ownership overthe town’s the Kostajnica life is intensifying estate to the daily. Hetnik The aristocratic persistent and family hardworking which then residents assumed of the proud town represent a guarantee of its future.

6

Topusko

The town of Topusko is located in the valley of the Glina River, in the undulating area between the mountains of Zrinska Gora and Petrova Gora. Thermal springs have probably attracted people since the beginning of time, and traces of human inhabitance in this

discovered in the prehistoric site near the village of Velika Vranovina where archeologists foundarea lead remains far back. of Illyrian The oldest settlements. signs of human life take us back to 3,000 BC. These were

successfully used to treat a number of illnesses. The latest studies and analyses of medicinalThermal waterproperties of Topusko, and quality with of temperatures Topusko’s thermal between water 56°C put andit at 72°C,the very has top been of

treatments, as well. European thermal health spas. Apart from thermal water treatments, the spa offers mud

services.There are 520 beds in the Topusko health spa which are divided between two hotels: “Toplica” and “Petrova Gora”. The hotels also offer a number of tourism and recreational

8

Lonjsko Polje Nature Park

habitats in the world. This is the largest protected wetland area, not only in , but inLonjsko the entire Polje Danube Nature RiverPark isBasin. a wetland The Park area is and, included as such, in theone Ramsarof the most List ofendangered Wetlands

criteria of the EU Bird Directive, the area is listed as an IBA – Important Bird Area. It is of International Importance, significant mostly as a habitat of wetland birds. Under the

comprised mostly of three fields: Lonjsko Polje, Mokro Polje and Poganovo Polje. The rivers Sava, Una, Kupa, Lonja and Strug meet in the Nature Park. Their complex Ifdynamics the water make level suddenly this area rises susceptible in all of the to rivers, unpredictable huge amounts floods of throughoutwater clash and the cause year. Downstream from Sisak, the Sava’s level can sometimes rise up by as much as 10 meters!

evenflooding. by man. The mid Posavina area can absorb an enormous amount of two billion cubic Themeters activities of water. of This the makesNature water Park theare trueprimarily ruler of focused Lonjsko on Polje, protecting, and its reign preserving is accepted and

educational programs for children, as well as expert guides for visitors. The park is promoting the fundamental natural and cultural values of the Park. The Park offers workshops, meetings, and other events. also home to scientific research, as well as to numerous educational and professional

10

The Wine Roads of Moslavina

Wine roads are a special method of promoting products of a winegrowing region where

selling their products, especially wines and dishes traditional for the region. What makes farms, winemakers and all other stakeholders join together under the title of wine roads in cultural and traditional values they encompass. Moslavinathese roads is specialwell known is definitely as a winegrowing the nature throughregion with which a tradition they pass, going and theback natural, to the times of the Roman Empire and surviving to this day. Moslavac and Škrlet are the region’s indigenous varietals, with Škrlet being the most attractive since it can only be grown in

Frankovka. Moslavina. Other significant wines include Pinot Blanc, Riesling (Graševina) and the red cellars where visitors can taste or buy wine either bottled or from the barrel. Apart from The wine roads of Moslavina stretch between Popovača and and include numerous

wines, the proud owners will offer you homemade specialties. studdedA visit to hills. the Wine Roads of Moslavina will most definitely be a memorable experience for everyone coming to this winegrowing region embraced by Lonjsko Polje and vine-

12

Fasting Soup

INGREDIENTS:

2 liters water 2 – 3 peeled potatoes 2 – 3 carrots salt1 leek 1 – 2 tablespoons oil PREPARATION: Clean and wash the vegetables. Dice the vegetables and place them in cold water. Add salt and oil and cook over low heat. Be careful not to overcook the vegetables. The dish is extremely fast and simple to prepare and can be very useful when we do not have much time, or at the time of lent and fasting. The soup is rich in vitamins and carbohydrates and as such can be used as diet food.

14

Pumpkin Soup

INGREDIENTS:

4 tablespoons oil 1,5 kg pumpkin

40 g flour salt50 g tomato paste vinegar1 dl milk or sour cream dill

PREPARATION: Choose a pumpkin with relatively soft rind. Wash and peal it. Grate the pumpkin, salt it and leave to rest. Sauté the drained pumpkin in oil, add the condiments and cover with water.

Once the soup is brought to a boil, make a roux (brown) and add it to the soup. Leave it to simmer for 5 minutes. In the end, add milk or cream to taste. Add salt, if necessary.

16

Bean Stew

INGREDIENTS: PREPARATION: ½ beans Clean and wash the beans. Let them soak in cold water 4 dag fat

Placeover nightthe beans (this inwill cold remove water harmfulto cook. substancesOnce the beans and 34 clovesdag flour of garlic aresoften brought the beans). to a boil, drain them, throw the water away, 1 onion and place the beans in a fresh batch of hot water. Add condiments and cook until the beans soften. Once salt2 bay leaves they are soft, add white or brown roux. 1 tablespoon tomato paste In our region, the roux is traditionally prepared in the

mixturefollowing until way: it starts emitting an aroma. In the end, addHeat some some paprika fat and for add color, whole-wheat cover with cold flour. water Stir and the stir. Add roux to the stew to achieve the desired thickness. The bean stew is much tastier if you cook it with a smoked pork bone or, even better, dried pork meat.

18

Pickled Beet Stew

INGREDIENTS:

1 kg pickled beet 420 dag dag fat dried bacon 40 dag dried pork ribs

salt3 dag flour pepper2 cloves of garlic

PREPARATION: Place the ribs and bacon in lukewarm water and cook. Once the meat is half-done, add the pickled beet and cook over medium heat. When the meat becomes tender, remove it from the stew and cut to serving sizes. Add water to the pot with beet. Once everything is brought to a boil, and the beet is tender enough, add the condiments and let it simmer for a while. In the end, add fried roux and

boil for at least five minutes.

20

Pasta Flakes with Sauerkraut Flakes INGREDIENTS: PREPARATION:

dough. Divide the dough into two balls. Roll out the balls Mix the flour, eggs and water (add salt to taste) to form a salt60 dag flour to thin sheets, and let them dry a little. Do not allow the water2 eggs dough to dry too much.

then cut the stripes into squares. Cook the pasta in salted, Cut the dough sheets into wide stripes (about 2 cm) and pasta is done, place it into a strainer to drain, and then rinseoiled withand boilingcold water. water In thefor end,about pour 10 hotminutes. grease Once over the Sauerkraut pasta so it would not stick. INGREDIENTS: PREPARATION: Fry the chopped onion in hot fat until it turns golden- brown. Dice the homemade bacon and sauté, together 1 kg sauerkraut with sauerkraut, onion and grease. Once the sauerkraut 1 onion softens and starts emitting a pleasant smell, add a pinch of paprika15 dag bacon 1 tablespoon fat paprika for color (but not too much, so it would not be too bitter). Mix the sautéed sauerkraut with the pasta flakes and serve as a side dish to a roast (pork, or sausages). 22

Potato"Zganci"

INGREDIENTS: PREPARATION: ½ kg potatoes Peel and wash the potatoes. Cook them in salted water. Once cooked, drain the potatoes and mash them. Place

flour salt until you achieve the desired thickness. Fry over low 1 tablespoon fat the mashed potatoes in a greased pot, adding flour

Thenheat for use about a spoon 45 minutes to cut žganci or until and the place potatoes them blend on a platter.with the You flour can and cover the tastethem of with raw fried flour diced is lost. bacon or homemade sour cream! Potato žganci can be served as a warm appetizer. Traditionally, žganci were served for breakfast.

24

Cauliflower with Cheese and Ham

INGREDIENTS:

1 cauliflower head 315 dag dag breadcrumbs ham 10 dag butter

2 eggs PREPARATION:10 dag grated cheese

Cook the cauliflower in salted water. Drain and place in a greased baking pan. Cook the eggs and dice them. Dice the ham. Cover the cauliflower with fried breadcrumbs. Cover with diced eggs, grated cheese and diced ham. Finally add some butter and bake at 220°C for about 15 minutes.

26

Baked Pork Ribs

INGREDIENTS:

3 tablespoons fat paprika1,5 kg fresh pork ribs salt

PREPARATION:

theCut ribsthe ribsredden, to serving turn them sizes and (two baste ribs with make water, one serving).if necessary. Add Bake the condimentsuntil the other and side lay becomesthe ribs in golden a greased red, too.baking pan. Bake at 200°C, basting the ribs with some water. Once Serve the baked ribs with mashed potato, baked beans or a side dish of your choice. Red wine would best complement the meal!

28

Pork Shank

INGREDIENTS:

salt 1 pork shank, about 1,5 kg PREPARATION: Wash the pork shank in cold water to remove excess smoke. Soak the shank over night to make the meat tender and to remove excess salt. Place the shank in cold water and cook for about an hour, until the meat becomes tender. Remove the bone, skin and fat and steak the meat. Serve with sautéed sauerkraut, cooked pasta or some other side dish. In some regions, the pork shank is traditionally served with sauerkraut and bean soup.

30

Rabbit

INGREDIENTS:

1 rabbit, about 1,5 kg 2 tablespoons fat 62 dagcloves bacon of garlic salt1 onion

PREPARATION: Skin the rabbit, wash it several times and then leave over night in the last batch of water

cover with bacon cut into stripes. Put the fat, sliced onion and minced garlic into a baking pan,(this andremoves then laysmells the rabbitfrom the over meat). everything. Once cleaned, rub the rabbit with condiments and

The rabbit can be served with roast potatoes or home fries. Pair the meal with red wine! Roast at 220°C, basting the rabbit occasionally so it does not dry up but becomes succulent.

32

Chicken

INGREDIENTS:

salt1 homegrown chicken paprika2 tablespoons fat

PREPARATION:

Clean and wash the chicken, then place in cold water and boil it (homegrown chicken must first be boiled because the meat is not as tender as industrial chicken meat). Salt the Occasionallychicken and rub baste some the paprika chicken into with the the skin water to add in whichcolor and it was flavor. boiled. Lay the Roast chicken until in the a chickengreased becomesbaking pot golden and roast yellow. for Serveabout with 45 minutes cooked atpotatoes, 220°C. mlinci or a side dish of your choice.

34

Wild Boar"Duve "

INGREDIENTS: PREPARATION: ½ kg boar ham 4 tablespoons fat brown them. Place the vegetables in a large pot and Steak and salt the boar meat. Dip the steaks in flour and 4 carrots 2 tablespoons flour Oncestew over done, low add heat the (do vegetables not stir because to the this pot would with boarpulp the vegetables). 32 onionstomatoes condiments to taste. 31 potatoesparsley meat and stew together for 10 minutes. Add wine and

salt2 dl wine pepper1 bay leaf

36

Cheese-Filled Pillows with Bacon

INGREDIENTS: PREPARATION:

dough, knead it so that it is neither too hard nor too soft. salt1 egg Mix the ingredients (egg, salt, flour and water) into a 2 dl water themRoll out into the pillows. dough Cook and spread the pillows the cheese in boiling filling water evenly for Filling:flour over it. Cut into rolls that are about 5 cm wide and make ½ kg cottage cheese Once cooked, cool the pillows and wrap them in thin baconabout 10 stripes. minutes. Place the pillows into a buttered glass Sour cream casserole. Cover each pillow with an onion ring and salt1 egg brown in an oven.

15 dag bacon 1 onion 10 dag butter

38

Carp in a Tree Fork

INGREDIENTS:

salt paprika1 – 1,5 kg carp

PREPARATION:

so that you get a large leaf. Salt it and leave to rest for a while until the salt penetrates the Scale and gut the fish and wash it well. Cut down the back of the carp and open the fish

flesh. Rub the inside of the fish with paprika. Use willow branches to make forks. Skewer the length of the carp with the fork. Roast the fish beside hot coals by driving the branch forks Ainto glass the of ground. Škrlet wineTurn wouldoccasionally best complement to roast the thefish meal equally and on make both it sides. a completeThe fish can experience. be served with potato salad or bean salad.

40

Turkey Fillets with Chestnut Stuffing

INGREDIENTS: PREPARATION: For each fillet: Fillet, salt and pound the turkey. Wash the mushrooms, slice them and sauté in butter. Once the mushrooms become soft, add the diced ham. Then add the puréed about 5 dag button mushrooms chestnuts and mix well. 2 tablespoons puréed chestnuts salt2 tablespoons diced ham pepper200 g filleted turkey Spread the mushroom and ham stuffing over the butter turkey, and roll the fillets. Bread the stuffed fillets YouVienna-style can serve (flourthe turkey – beaten with rice, eggs mashed – breadcrumbs) potato or egg aand side deep-fry dish of atyour about choice. 160°C for 10 to 12 minutes. breadcrumbsflour

42

Jam-Filled Bread Rolls

INGREDIENTS: ½ l sour cream 4 dl fat 4 tablespoons sugar

1 baking powder flour PREPARATION:plum jam (or any other jam)

Mix all the ingredients into a dough. Knead and roll out the dough to 0.5 cm thickness. cornersCut the rolledtogether dough in the into middle. 3x3 cm squares. Place a teaspoonful of jam in the middle of each square. Bend the dough by joining two opposite corners of the square. Stick the two while they are still hot. Bake in an oven at 180°C for about 15 minutes. Sprinkle the rolls with powdered sugar

44

"Treske"

INGREDIENTS:

30 dag flour 32-3 tablespoons egg yolks sour cream 2-3 teaspoons sugar

salt1 tablespoon rum frying1 teaspoon fat baking powder

PREPARATION: Mix the ingredients together to form a smooth dough. Leave the dough to rest in a cool

thin sheets. place for at least one hour. Divide the dough into two parts and roll each part into 2-5 mm surface and turn golden yellow. Drain the fat and sprinkle them with powdered sugar. Cut the sheets into squares and deep-fry them. “Treske” are done when they float to the

46

Strudel

INGREDIENTS: PREPARATION: For the dough: a dough. Cover the dough and leave to rest forMix about the flour, an hour. water, eggs and salt into All-purpose flour salt3,5 dl water with scissors. oil1 egg Roll out to a very thin sheet. Cut off the thicker edges sugar and cinnamon. For the filling: Peel and grate the apples to prepare the filling. Add the dough, place it into a baking pan and oil it. Bake in Spread the filling over the edges of the sheet. Roll up 41,5 tablespoons kg apples sugar 1 teaspoon cinnamon an oven at 180°C for about 45 minutes.

48

Chestnut Dumplings

INGREDIENTS: PREPARATION: Potato dough: chestnuts 50 dag potatoes farina,Cook 50 salt dag it andpotatoes, mix into peal a anddough. mash. 1 egg Add 1 egg, 1,5 dag flour, 1 tablespoon butter, teaspoon 1,5 dag flour Filling: Add sugar and rum to puréed chestnuts. 1 tablespoon butter Unsweetened1 tablespoon farina chocolate Sauce: 1 package of vanilla sugar package Briefly of vanilla cook sugar. ½ l cooking cream with melted unsweetened chocolate (a few squares) and one Roll out the potato dough and cut into squares. Fill the

the dumplings, drain, place on a plate and cover with thesquares sweet with cream the andfilling melted and form chocolate into dumplings. sauce. Cook

50

Bread

INGREDIENTS:

½ kg all-purpose flour salt½ kg corn flour water1 compressed yeast

PREPARATION:

Place the yeast in 2 dl water and leave to rest in a warm place. Add the corn flour to 3 dl boiling water and stir well until blended. Add salt, yeast and corn flour to the all-purpose Onceflour. baked,Beat the sprinkle mixture the and bread allow with it towater rise. and Then wrap beat in thea cloth dough to let again it cool and slowly. place into a baking pan. Leave it to rest for a while. Bake in an oven at 150 - 170°C.

52

Wineries ), Graševina ), Dišeća ranina, Muscat ), Dišeća ranina, Frankovka ), Blaufränkisch ( ), Blaufränkisch Moslavac Furmint ( Furmint For your delectation: Škrlet, Chardonnay, Welschriesling ( Welschriesling delectation: Škrlet, Chardonnay, your For Ivica Florijanovi Prpi Winery

Sredanija 3, Potok 44 317 Popovača Ulica moslavca 64, 44 318 Voloder Phone: 00385 44 652 232 Phone: 00385 44 650 554 54 Mobile: 00385 91 535 3013 Mobile: 00385 98 460 510 Wineries ), Pinot Graševina ), Pinot gris, gris, Pinot ), Graševina ), Blaufränkisch barrique, Chardonnay ), Blaufränkisch ), Rhine Riesling Frankovka Frankovka For your delectation: Škrlet, Welschriesling ( delectation: Škrlet, Welschriesling your For ( Blaufränkisch gris, Blaufränkisch ( gris, Blaufränkisch For your delectation: Škrlet, Moslavac, Welschriesling ( Welschriesling delectation: Škrlet, Moslavac, your For Marko Miklaui Trdeni Winery

Vinarija na Trnajcu, 44 317 Popovača Stjepana i Antuna Radića 2, 44 000 Sisak Phone: 00385 44 670 450 Phone: 00385 44 520 096 Mobile: 00385 98 262 439 Mobile: 00385 98 216 870 55 Wineries ) ), Pinot ) Frankovka Graševina Frankovka For your delectation: Škrlet, Pinot blanc, Welschriesling ( delectation: Škrlet, Pinot blanc, Welschriesling your For ( Blaufränkisch gris, Rhine Riesling, Chardonnay, For your delectation: Škrlet, Rhine Riesling, Blaufränkisch ( delectation: Škrlet, Rhine Riesling, Blaufränkisch your For Miksa Winery Marini Winery

Vinogradska 113, Repušnica 44 320 Kutina Frankopanska 18, 44 000 Sisak Mobile: 00385 91 501 9123 Mobile: 00385 91 589 2346 56

KRATEČKO - a traditional Posavina house

MUŽILOVČICA - a traditional Posavina house, detail Restaurants Grand Domingo San Luca

Braće Kaurića bb, 44 000 Sisak Zagrebačka 138 , 44 272 Kralja Tomislava 61, 44 330 , StariPhone: 00385grad 44Sisak 538 800 HotelPhone: 00385 Central. 44 772 H. 003 K. MISPhone: 00385 44 608 900

Obala Tome Bakača bb, 44 000 Sisak V.Nazora 1, 44 430 Hrv. Kostajnica Trg Franje Tuđmana 10, 44 250 PinkPhone: 00385 44 543 700 DjedPhone: 00385Picnic 44 Ground526 103 KodPhone: Ribiča 00385 44 526 820

Perivoj Viktorovac 7, 44 000 Sisak 44 430 Hrv. Kostajnica V. Nazora 24, 44 324 Jasenovac PortoPhone: 00385 Latino 44 533 368 PaludinaPhone: 00385 44 851 561 KovačevićPhone: 00385 44 restaurant 672 066

Rimska 14, 44 000 Sisak Kralja Tomislava 1, 44 330 Novska Gređani 4a, 44 415 Topusko Mobile: 00385 98 925 1212 Phone: 00385 44 608 659 Phone: 00385 44 885 119 Barun Dunja Kolodvor

Ante Starčevića 25, 44 000 Sisak 1. svibnja 18, 44 320 Kutina Kolodvorska 49, 44 330 Novska Phone: 00385 44 544 641 Phone: 00385 44 684 094 Cocktail Trica MoslavačkaPhone: 00385 44 601hiža 250 restaurant

Ante Starčevića 27, 44 000 Sisak Hrv. narodnog preporoda 4, 44 000 Sisak, in Hotel Kutina, Dubrovačka 4, 44 320 Kutina Phone: 00385 44 549 137 Phone: 00385 44 538 666 Alen plus Restaurant of the Panonija Hotel TuropoljskaPhone: 00385 44 692 klet 400

Strossmayerova 74, 44 000 Sisak I. K. Sakcinskog 21, 44 320 Kutina Zagrebačka 55 Pešćenica, 44 272 Lekenik Mobile: 00385 98 950 8789 Sokol Jo Lame RestaurantPhone: 00385 44 Gloria 515 600 in Hotel “I” KletPhone: Jelančić 00385 44 741 280

Trg bana Jelačića 4, 44 415 Topusko Obrtnička bb, 44 000 Sisak Ul. Sv. Martina 9, 44 320 Kutina Phone: 00385 44 886 031 Top Terme a la carte MaestralPhone: 00385 44 527 277 MoslavačkaPhone: 00385 44 631klet 344

Trg bana Jelačića 16, 44 415 Topusko Sela 118, 44 000 Sisak A. Mancea 17, 44 318 Voloder Phone: 00385 44 886 031 Servus VaroškiPhone: 00385 bunar 44 713 052 KletMobile: Romić 00385 91 889 0930

Kolodvorska 3a 44 , 44 320 Kutina Varoški bunar 19, 44 430 Hrv. Kostajnica Mate Lovraka 43, 44 320 Kutinska Slatina KodPhone: Štefa 00385 44 683 577 Phone: 00385 44 851 379 Phone: 00385 44 653 289 Antunović bistro Klet Mikša

A. G. Matoša 17, 44 320 Kutina, Phone: 00385 44 631 616 Stari Trami Panjani 95, 44 430 Hrv. Kostajnica Vinogradarska 113, 44 320 Repušnica Phone: 00385 44 851 561 Phone: 00385 44 654 104 Dužica 102, 44 272 Lekenik Mobile: 00385 98 179 9908 Accommodation Mihovil Babić Barica Bekić Hotels Private accommodation Trg kralja Tomislava 1, 44 330 Novska Opatovina 71, 44 415 Topusko Panonija Hotel Marin Topić Phone: 00385 44 601 756 Phone: 00385 44 885 607 KamberCategory: ***, Osmani No. of beds: 14 DamirCategory: Vadlja***, No. of beds: 4 I. K. Sakcinskog 21, 44 000 Sisak Gušće 247, 44 203 Gušće Phone: 00385 44 515 600, Phone: 00385 44 715 250 Kralja Tomislava 1, 44 330 Novska Pavla Štoosa 9, 44 250 Petrinja Fax: 00385 44 548 792 Category: ***, No. of beds: 5 Katica Perković Phone: 00385 44 600 137 Category: **/***, No. of beds: 4 e-mail:[email protected] Jana Jelković i Mirica Čavlović Category: **, No. of beds: 5 "I"www.hotel-panonija.hr Hotel Josip Hudi Glinska bb, 44 415 Topusko Kratečko 138, 44 213 Kratečko Phone: 00385 44 885 591 Krapje 76, 44 325 Krapje Obrtnička bb, 44 000 Sisak Mobile: 00385 98 975 0586 MilanCategory: Jurić ***, No. of beds: 2 Phone: 00385 44 527 277, Category: ***, No. of beds: 4 Phone: 00385 44 611 202 www.hotel-i-sisak.hrFax: 00385 44 527 278 Ljiljana Torman Debeljak Category: **, No. of beds: 4 e-mail:[email protected] Željko Obad Ž. Volarevića 39, 44 450 Kutina Hotel Mišička 10 Potok, 44 313 Popovača MarijaCategory: ***,Jurić No. of beds: 2 Phone/fax: 00385 44 652 288 Gajeva 43, 44 250 Petrinja Category: **, No. of beds: 10 Phone: 00385 44 812 264 Dubrovačka bb, 44 320 Kutina Sunčica Karić Category: ***, No. of beds: 6 Phone: 00385 44 692 400, Milan Vujčić Ž. Volarevića 39, 44 450 Hrvatska Dubica Category: ***, No. of beds: 4 www.hotel-kutina.hrFax: 00385 44 692 411 Đurđica Nekić e-mail:[email protected] Kolodvorska 54, 44 318 Voloder Central Hotel Mobile: 00385 91 576 4550 Trgovi 21a, 44 440 Dvor KataCategory: Maslak **, No. of beds: 4 Phone: 00385 44 877 055 Ponikvarski put 6, 44 415 Topusko Category: ***, No. of beds: 14 Phone: 00385 44 885 136 Milan Nenadović Nazorova 1, 44 430 Hrv. Kostajnica TihomirCategory: ***, Kovačević No. of beds: 2 Phone: 00385 44 526 100, Hebrangova 5, 44 415 Topusko www.hotelcentral.hrFax: 00385 44 526 104 Phone: 00385 44 885 581 Crkveni Bok 77, 44 214 Bobovac M. Reljkovića 48a, 44 250 Petrinja e-mail:[email protected] DanicaCategory: ***, Vorkapić No. of beds: 10 Mobile: 00385 98 958 3978 Cassina Hotel Category: **, No. of beds: 2 Phone: 00385 44 816 193 Marijan Rakarić ZdenkaCategory: ***, Marija No. of beds: Fabijanac 6 Trg bana Jelačića 10, 44 415 Topusko S. i A. Radića 29, 44 400 Glina Phone: 00385 44 885 550 Krapje 164, 44 325 Krapje Phone: 00385 44 880 420, Category: **, No. of beds: 4 Josipa Kozarca 24, 44 324 Jasenovac www.hotel-cassina.com.hrFax: 00385 44 880 440 Stoja Bijelić Phone: 00385 44 611 079 Phone: 00385 44 672 007, Category: ***, No. of beds: 4 e-mail:[email protected] Zvonimir Marčec Mobile: 00385 91 573 1868 KsenijaCategory: ***, Bogović No. of beds: 2 Top Terme Opatovina 49, 44 415 Topusko Phone: 00385 44 885 389 Drenov Bok 74, 44 325 Krapje Category: ***, No. of beds: 4 Trg bana Jelačića 16, 44 415 Topusko Kata Tepšić Phone: 00385 44 640 037 Krivaj 83, 44 312 Banova Jaruga Phone: 00385 44 886 001, Category: ***, No. of beds: 2 Mobile: 00385 98 222 080 Fax: 00385 44 880 440 Zvonimir Muža Category: **, No. of beds: 3 e-mail: info@lječilište-topusko.com Hrvatske mladeži 3, 44 410 www.lječilište-topusko.com Phone: 00385 44 881 432 Category: ***, No. of beds: 3 Nova ulica 17, 44 415 Topusko Phone: 00385 44 885 444 Category: ***, No. of beds: 2 Accommodation Jakša Ravlić, Ljiljana Palaić, Marijan Vitković, Agritourism Mužilovčica 72, 44 213 Kratečko Krapje 167, 44 325 Krapje Kratečko 34 Nikola Krstinić, Phone: 00385 44 710 151, Phone: 00385 44 540 921, Mobile: 00385 91 174 1213 Mobile: 00385 98 972 7104 Mobile: 00385 91 566 4921 VladimirCategory: ***, Bistrički,No. of beds: 6 Category: ***, No. of beds: 3 Category: ***, No. of beds: 6 Jagica Kolar, Marica Nekić, Pedalj 44, 44 440 Dvor Phone: 00385 44 877 153, Osekovo, Hrvatskih branitelja 14 Mobile: 00385 99 674 8330 Suvoj 16, 44 213 Kratečko Lonja 8, 44 213 Kratečko /Donje Selo 40, 44 317 Popovača NikolaCategory: ***,Nikolić, No. of beds: 7 Phone: 00385 44 742 624, Phone: 00385 44 710 621, Phone: 00385 44 642 570, Mobile: 00385 99 213 4747 Mobile: 00385 98 227 609 Mobile: 00385 98 591 088 Category: ***, No. of beds: 4 BožidarCategory: **, Škofač, No. of beds: 3 KrunoslavCategory: *, No. Sever,of beds: 4 Marijan Pavić, Lonja 5, 44 213 Kratečko Phone: 00385 44 710 635 Category: ***, No. of beds: 3 Letovanić 151, 44 271 Letovanić Čigoć 57, 44 213 Kratečko Kompator 9, 44 316 Phone: 00385 44 751 155, Phone: 00385 44 715 167, Mobile: 00385 98 885 063 Mobile: 00385 91 528 7510 Mobile: 00385 98 137 5252 Category: ***, No. of beds: 2 Category: ***, No. of beds: 1 Category: **, No. of beds: 6 Tourist Boards Sisak-Moslavina County Hrv. Kostajnica Sunja e-mail: [email protected] Stjepana i Antuna Radića 28/II, Director: Ivanka Držaj, Nazorova 17, 44 430 Hrv. Kostajnica Trg Kralja Tomislava 3, 44 210 Sunja 44 000 Sisak KutinaPresident: Vlado Lovreković Phone: 00385 44 851 800, Phone: 00385 44 833 468, Phone: 00385 44 540 163, Fax: 00385 44 851 800 Fax: 00385 44 833 468 www.turizam-smz.hrFax: 00385 44 540 164 e-mail: [email protected] e-mail: [email protected] e-mail: [email protected] Crkvena 42, 44 320 Kutina Director: Mirjana Lahovsky Žličarić JasenovacPresident: Mihovil Žarinčić Phone: 00385 44 681 004, President: Muris Arnautović Director: Ivor Stanivuković, Fax: 00385 44 681 004 Topusko President: Milena Pavković-Novotni e-mail: [email protected] Trg Kralja Petra Svačića 3, Sisak Director: Andrija Rudić, Trg bana Jelačića 4, 44 415 Topusko 44 324 Jasenovac President: Jadranka Špikić Novska Phone: 00385 44 885 203, Phone: 00385 44 672 490, Rimska bb, 44 000 Sisak Fax. 00385 44 885 203 Fax: 00385 44 672 005 Phone: 00385 44 522 655, e-mail: [email protected] e-mail: [email protected] Fax: 00385 44 521 615 Potočna 1a, 44 330 Novska Director: Slavica Gregurić , Secretary: Jasminka Bradašić President: Vesna Tomaz e-mail: [email protected] Phone: 00385 44 601 305, LekenikPresident: Milan Abramović Popovača Director: Lidija Kopjar, Fax: 00385 44 601 305 PetrinjaPresident: Roko Nikolić e-mail: [email protected] Director: Sonja Pauk Senić Zagrebačka 44, 44 272 Lekenik Trg grofova Erdedija 5, 44 317 Popovača President: Ivančica Tomeković Phone: 00385 44 527 811, Phone: 00385 44 679 750, Nazorova 16, 44 250 Petrinja Fax: 00385 44 527 818 Fax: 00385 44 679 140 Phone: 00385 44 815 431, e-mail: [email protected] e-mail: [email protected] Fax: 00385 44 815 431 President: Božidar Antolec President: Zdenko Cvetko CROATIA

Map of SISAK-MOSLAVINA COUNTY TOURISM BOARD OF Publisher:THE SISAK-MOSLAVINA COUNTY

Stjepana i Antuna Radića 28/II, 44 000 Sisak Phone: 00385 44 540 163, Fax: 00385 44 540 164 www.turizam-smz.hr [email protected]

For the publisher: Milena Pavković-Novotni and Ivor Stanivuković CROATIAN CHAMBER OF ECONOMY Published by:

Rooseveltov trg 2, 10 000 Zagreb www.hgk.hr Phone: 00385 1 45 61 555, Fax: 00385 1 48 28 380 [email protected]

Palotay Idea Studio Photography and concept design:

Design: EUROART93

GIPA, Zagreb Print: www.turizam-smz.hr