Adventures in Eastern Bloc Cuisine
Discover ledene kocke, a classic Serbian dessert featuring chocolate sponge, creamy layers, and glaze. I share a unique, lighter twist on this Balkan treat by substituting dense, traditional creams with a refreshing chestnut mousse. The post Ledene kocke, Chocolate Ice Cubes and Chestnut Mousse first appeared on Food Perestroika .
Monte, a renowned restaurant in Rovinj, Croatia, started as a family tavern in 1985 and rose to modern culinary fame under chef Danijel Đekić. Earning Croatia’s first Michelin star in 2017, it blends traditional Istrian cuisine with contemporary techniques. The post Croatia’s Stars, Part 6: Monte first appeared on Food Perestroika .
A report on my visits to four major producers of Slovenian natural wine: Movia, Klabjan, Organic Anarchy, and Zorjan. The post Slovenian Natural Wines first appeared on Food Perestroika .
One of my favorite desserts, found in all the countries that once experienced Ottoman rule. Each region has its own version of baklava, and in the Bosnian one, the walnuts alternate with layers of streusel to better absorb a torrent of syrup flavored with citrus and spices. The post Sarajevo Baklava first appeared on Food Perestroika .
A hybrid goulash featuring monkfish, parenci pasta, and pickled peppers, fusing recipes from Slovenia, Croatia, and Italy. The post Istrian Monkfish Goulash first appeared on Food Perestroika .
Happy holidays! Some meal ideas for your dinner table, and my top 5 most popular posts of 2025. The post Happy Holidays 2025 first appeared on Food Perestroika .
Istria is renowned for truffles, and the region's culinary scene celebrates them with various dishes and products. This unique dessert recipe features a chocolate-olive oil cake paired with truffle-honey ice cream and parmesan streusel. Delicious or disgusting? You decide! The post Chocolate-Olive Oil Cake and Truffle-Honey Ice Cream first appeared on Food Perestroika .
