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Mario Romulić
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Mario Romulić
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Čobanac
Čobanac is a traditional meat stew originating from Slavonia and Baranja, located in the eastern part of Croatia. The dish is traditionally prepared by slowly cooking all of the ingredients for several hours in a large copper pot that is strung over an open fire.
Typically, it consists of a few different types of meat, from veal and pork to wild game meat, along with large quantities of onions, and a special blend of sweet and hot ground paprika which gives the stew its characteristical rich and vivid color.
It is recommended to serve čobanac with a few slices of fresh, homemade bread.
WHERE TO EAT The best Čobanac in the world (according to food experts)
1
Recommended by Tomislav Stiplošek and 1 other food critic.
"Čobanac we got to the table was made to be enjoyed. The meat was prepared in a way that it remained in nice, compact chunks, and when you put it in your mouth, it just melts like butter. The thickness is perfect; not too reduced, nor too soupy - just like it's supposed to be."
2
Recommended by Marijana Perinić
"For a good čobanac, there is the inevitable Slavonska Kuća nearby."
3
Recommended by Davor Dretar
"I like this way of life and this emotional Slavonian soul. And the kulen is not bad. Neither the Čobanac, and it's the best at Varga in Bilje."
4
Recommended by Garri Raspadori
Really good Čobanac. They have their own meat and grow their own vegetables in the garden, so paprika is how it should be.
