Hotel Bra?ka Perla
Book a luxury suite accommodation in Supetar, on the island of Bra?
Hotel accommodation Bra?ka Perla in Supetar, on the island of Bra?, offers:
6 fascinating suites...
more...
Free trip to Croatia
Bra?ka Perla Hotel and the Maritime Company Blue Line International
Bra?ka Perla Hotel and the Maritime Company Blue Line International have prepared a very special offer...
more...
Book a luxury suite accommodation in Supetar, on the island of Bra?
Hotel accommodation Bra?ka Perla in Supetar, on the island of Bra?, offers:
- 6 fascinating suites and
- 5 rooms that are outfitted with specificity and comfort
Their interiors inspired artist Sre?ko Žitnik to create a story – story about authentic flora of the Mediterranean as it once was.
Each of the luxuriously equipped suites features kitchen, where you can have fun preparing Mediterranean specialties by following recipes in old Dalmatian cookbooks.
Living room, that features satellite TV, wireless internet and telephone, is reserved for those moments when you want to hear the news from the outer world.
There are, of course, bedroom and bathroom for the moments of rest and refreshment.
The most beautiful sight are certainly hotel terraces, where, we believe, you will spend unforgettable moments of your vacation observing garden sculptures, lightened by the colours of the Mediterranean's most beautiful sunset.
Besides luxury suite accommodation, we offer accommodation in superior guestrooms, which also open their island soul to everybody who wants to find a moment of relaxation between their walls.
Artist Sre?ko Žitnik graduated from the art school in the class of Professor Ivan Krstulovi?, and he presented his painting skills at the exhibitions in his country, but also throughout the World, from India, Netherlands, Switzerland and Germany all the way to the faraway America.
Ingredients:
300 g cornmeal
1 kale
Grated parmesan cheese
30 g butter
For the sauce:
300 g minced beef
200 g peeled tomatoes
1 onion
1 carrot
1 celery rib
Red wine
Olive oil
For the béchamel sauce:
80 g flour
˝ l milk
60 g butter
Description:
To make the sauce, clean the vegetables, cut it into pieces and sauté on 4-5 tablespoons of oil. Add meat and sauté it for few minutes on high heat. Then pour a glass of wine, add salt, pepper and tomatoes and cook for about 30 minutes, occasionally stirring. Meanwhile, cut the kale leaves and boil in salted water for half an hour (in a separate cooking pan). Then slowly add the cornmeal and stir continuously, so there wouldn’t be any blobs. Add salt and continue cooking for another 40 minutes. Pour polenta into an ovenproof dish, which you previously greased with butter, then pour the sauce over the polenta and finish with béchamel sauce and sprinkle with grated parmesan cheese. Bake the casserole in an oven for 15 minutes at 200 °C, until it turns gold in colour.
300 g cornmeal
1 kale
Grated parmesan cheese
30 g butter
For the sauce:
300 g minced beef
200 g peeled tomatoes
1 onion
1 carrot
1 celery rib
Red wine
Olive oil
For the béchamel sauce:
80 g flour
˝ l milk
60 g butter
Description:
To make the sauce, clean the vegetables, cut it into pieces and sauté on 4-5 tablespoons of oil. Add meat and sauté it for few minutes on high heat. Then pour a glass of wine, add salt, pepper and tomatoes and cook for about 30 minutes, occasionally stirring. Meanwhile, cut the kale leaves and boil in salted water for half an hour (in a separate cooking pan). Then slowly add the cornmeal and stir continuously, so there wouldn’t be any blobs. Add salt and continue cooking for another 40 minutes. Pour polenta into an ovenproof dish, which you previously greased with butter, then pour the sauce over the polenta and finish with béchamel sauce and sprinkle with grated parmesan cheese. Bake the casserole in an oven for 15 minutes at 200 °C, until it turns gold in colour.
Ingredients:
1,5 kg red scorpion fish
2 bunches parsley
500 g peeled potatoes
1,5 kg chard
3 dl olive oil
1 bigger garlic bulb
2 lemons
Pepper, salt
Description:
Clean the fish, dry it with cloth, strew with salt and place chopped parsley and pepper into its womb. Dip fish into oil and then grill it on medium fire. During the grilling, the fish must be smeared with oil. Cook the chard in salted water, and in a separate cooking pan cook potatoes cut into quarters. When potatoes are cooked, drain them, as well as chard. Add cooked potatoes to the chard and mix. Fry chopped garlic in the oil for 2 minutes; add it to the chard and potatoes, and sauté all together for 5 minutes. In a small bowl add finely chopped parsley, garlic, lemon juice, oil, salt and pepper and mix well. Before serving, pour prepared mixture over the fish, and on top put the row of chard with potatoes.
1,5 kg red scorpion fish
2 bunches parsley
500 g peeled potatoes
1,5 kg chard
3 dl olive oil
1 bigger garlic bulb
2 lemons
Pepper, salt
Description:
Clean the fish, dry it with cloth, strew with salt and place chopped parsley and pepper into its womb. Dip fish into oil and then grill it on medium fire. During the grilling, the fish must be smeared with oil. Cook the chard in salted water, and in a separate cooking pan cook potatoes cut into quarters. When potatoes are cooked, drain them, as well as chard. Add cooked potatoes to the chard and mix. Fry chopped garlic in the oil for 2 minutes; add it to the chard and potatoes, and sauté all together for 5 minutes. In a small bowl add finely chopped parsley, garlic, lemon juice, oil, salt and pepper and mix well. Before serving, pour prepared mixture over the fish, and on top put the row of chard with potatoes.
Ingredients:
(Serves 4)
50 dkg cuttlefish
1 dl olive oil
4 garlic cloves
10 dkg onion
2 dl red wine
30 dkg rice
1 bunch of parsley
Salt and pepper
Description:
Carefully cut cuttlefish lengthwise, taking care not to damage the bag with ink, which you extract and keep in a cup with a little of oil. Wash the rest of the cuttlefish in the water, and then remove the cuttlebone, entrails, suckers and eyes. Peel the skin from cuttlefish and cut the meat into 1-centimetre thick strips. Clean and chop the onion and garlic. Fry the garlic first in hot oil. As soon as it seethes, add the onion and when onion turns gold, add the cuttlefish. When the cuttlefish turns porcelain-white in colour (after approx. 5 min), add red wine. After about 10 minutes, add ink, salt, pepper and chopped parsley, and cook for another 10 minutes. Add washed rice and cook until the rice is done, occasionally adding 0,1 l of warm water (it mustn’t stay dry at any time).
(Serves 4)
50 dkg cuttlefish
1 dl olive oil
4 garlic cloves
10 dkg onion
2 dl red wine
30 dkg rice
1 bunch of parsley
Salt and pepper
Description:
Carefully cut cuttlefish lengthwise, taking care not to damage the bag with ink, which you extract and keep in a cup with a little of oil. Wash the rest of the cuttlefish in the water, and then remove the cuttlebone, entrails, suckers and eyes. Peel the skin from cuttlefish and cut the meat into 1-centimetre thick strips. Clean and chop the onion and garlic. Fry the garlic first in hot oil. As soon as it seethes, add the onion and when onion turns gold, add the cuttlefish. When the cuttlefish turns porcelain-white in colour (after approx. 5 min), add red wine. After about 10 minutes, add ink, salt, pepper and chopped parsley, and cook for another 10 minutes. Add washed rice and cook until the rice is done, occasionally adding 0,1 l of warm water (it mustn’t stay dry at any time).
Ingredients:
(Serves 4)
60 dkg squid
35 dkg rice
1 dl olive oil
4 garlic cloves
Parsley
1 tablespoon tomato paste
Bay laurel leaf
1 dl white wine
Salt and pepper
Grated parmesan cheese
Description:
Clean and wash the squid and cut them into rings. Fry chopped garlic and half the quantity of parsley in the olive oil. Add the squid rings, pour the wine over them and sauté. Add diluted (in water) tomato paste, bay laurel leaf, salt and pepper. Sauté all together for about twenty minutes, occasionally pouring warm water over it. Meanwhile, cook the rice in salted water, but only until it’s half done, then drain it and add into the pan with squid; cook all together for about ten minutes, until all ingredients are soft. When done, remove the bay laurel leaf and sprinkle with the remaining quantity of chopped parsley and grated Parmesan.
(Serves 4)
60 dkg squid
35 dkg rice
1 dl olive oil
4 garlic cloves
Parsley
1 tablespoon tomato paste
Bay laurel leaf
1 dl white wine
Salt and pepper
Grated parmesan cheese
Description:
Clean and wash the squid and cut them into rings. Fry chopped garlic and half the quantity of parsley in the olive oil. Add the squid rings, pour the wine over them and sauté. Add diluted (in water) tomato paste, bay laurel leaf, salt and pepper. Sauté all together for about twenty minutes, occasionally pouring warm water over it. Meanwhile, cook the rice in salted water, but only until it’s half done, then drain it and add into the pan with squid; cook all together for about ten minutes, until all ingredients are soft. When done, remove the bay laurel leaf and sprinkle with the remaining quantity of chopped parsley and grated Parmesan.
Ingredients:
24 medium or small-sized squid
250 g homemade bread cut into slices
250 g grouper fillet
4 salted anchovies
1 leek
1 garlic bulb
4 egg yolks
0,5 l milk
Black olives
Basil
Parsley
Olive oil
For the sauce:
2,5 dl tomato sauce
1 onion
1 garlic bulb
Bay laurel leaf
Dry white wine
Olive oil
Description:
Soak the bread into the milk, and drain it after 10 minutes. Clean the squid and chop up their arms. Chop the leek and parsley and sauté in 2-3 tablespoons of oil, and then add the squid arms, onion, olives, grouper and anchovies. Let it cool. Crush the grouper meat with fork and pour the mixture into the pan, where you will add the yolks, few chopped basil leaves, chopped garlic, salt and pepper. Stir well, and then stuff the squid with this mixture. Close the squid with toothpicks or sew them up with a kitchen string. Now prepare the sauce: chop the onion and garlic and sauté them in 2 tablespoons of oil. Add tomato sauce, a glass of wine and chopped bay laurel leaf. Sauté the sauce for 5 minutes, and then pour it into an ovenproof dish. Arrange squid over the sauce and bake in the oven for 30 minutes at 190 °C. During the last 15 minutes of baking, cover the dish with aluminium foil.
24 medium or small-sized squid
250 g homemade bread cut into slices
250 g grouper fillet
4 salted anchovies
1 leek
1 garlic bulb
4 egg yolks
0,5 l milk
Black olives
Basil
Parsley
Olive oil
For the sauce:
2,5 dl tomato sauce
1 onion
1 garlic bulb
Bay laurel leaf
Dry white wine
Olive oil
Description:
Soak the bread into the milk, and drain it after 10 minutes. Clean the squid and chop up their arms. Chop the leek and parsley and sauté in 2-3 tablespoons of oil, and then add the squid arms, onion, olives, grouper and anchovies. Let it cool. Crush the grouper meat with fork and pour the mixture into the pan, where you will add the yolks, few chopped basil leaves, chopped garlic, salt and pepper. Stir well, and then stuff the squid with this mixture. Close the squid with toothpicks or sew them up with a kitchen string. Now prepare the sauce: chop the onion and garlic and sauté them in 2 tablespoons of oil. Add tomato sauce, a glass of wine and chopped bay laurel leaf. Sauté the sauce for 5 minutes, and then pour it into an ovenproof dish. Arrange squid over the sauce and bake in the oven for 30 minutes at 190 °C. During the last 15 minutes of baking, cover the dish with aluminium foil.
Ingredients:
1 kg quality fish (gilt-head bream, red scorpion fish, European sea bass, common dentex...)
1 kg potatoes
0,5 kg onion
2-3 medium tomatoes
2-3 carrots
1 green or red pepper
1 bunch of finely chopped parsley
3-4 garlic cloves
3-4 bay leaves and a bit of rosemary
Salt, pepper and "Vegeta" as will
0,1 l high-quality white wine
0,1 l prosecco
0,05 l white Port wine
0,3 l olive oil
Description:
Cut all the vegetables into thin, round slices. Arrange cut potatoes and other vegetables into a casserole. Spice it as will, add olive oil and place salted fish, which you previously cut along the backbone. Bake in an oven for about 1 hour at a temperature of 180-200 °C. Few minutes before it’s finished, pour white wine and prosecco over the vegetables, and at the end pour white port wine over the fish.
1 kg quality fish (gilt-head bream, red scorpion fish, European sea bass, common dentex...)
1 kg potatoes
0,5 kg onion
2-3 medium tomatoes
2-3 carrots
1 green or red pepper
1 bunch of finely chopped parsley
3-4 garlic cloves
3-4 bay leaves and a bit of rosemary
Salt, pepper and "Vegeta" as will
0,1 l high-quality white wine
0,1 l prosecco
0,05 l white Port wine
0,3 l olive oil
Description:
Cut all the vegetables into thin, round slices. Arrange cut potatoes and other vegetables into a casserole. Spice it as will, add olive oil and place salted fish, which you previously cut along the backbone. Bake in an oven for about 1 hour at a temperature of 180-200 °C. Few minutes before it’s finished, pour white wine and prosecco over the vegetables, and at the end pour white port wine over the fish.
Ingredients:
(Serves 4)
1,2 kg shrimps
1 dl olive oil
6 dkg onions
4 garlic cloves
40 dkg tomatoes
1,5 l white wine
1 bunch of parsley
Salt and pepper
Description: :
After washing the shrimps, clean the onion and garlic and cut them into small pieces. Peel the tomatoes, cut them in half, remove their seeds and chop them into cubes. Add olive oil and onion into the cooking pot and let onion turn gold (on medium temperature). Add garlic and stir for 2 minutes, then add diced tomatoes and shrimps. Stir occasionally, adding the wine, salt and pepper. Sauté for 10 minutes and then add chopped parsley. Serve with homemade bread baked under the bell.
(Serves 4)
1,2 kg shrimps
1 dl olive oil
6 dkg onions
4 garlic cloves
40 dkg tomatoes
1,5 l white wine
1 bunch of parsley
Salt and pepper
Description: :
After washing the shrimps, clean the onion and garlic and cut them into small pieces. Peel the tomatoes, cut them in half, remove their seeds and chop them into cubes. Add olive oil and onion into the cooking pot and let onion turn gold (on medium temperature). Add garlic and stir for 2 minutes, then add diced tomatoes and shrimps. Stir occasionally, adding the wine, salt and pepper. Sauté for 10 minutes and then add chopped parsley. Serve with homemade bread baked under the bell.
Ingredients:
(Serves 4)
1 kg beef sirloin
7 dkg smoked bacon
6 garlic bulbs
1 carrot
˝ l vinegar
2 dl red wine
50 dkg onions
Nutmeg
Cloves
Salt and pepper
1 dl oil
15 dkg celery root
10 dkg prunes (dried plums)
For the gnocchi:
1 kg potatoes
2 dkg butter
25 dkg flour
2 eggs
Salt
Description:
Prepare the meat a day before: wash and dry it and remove the membrane from the meat. Spike it with sticks of garlic (half of the prepared quantities), bacon and carrot. In a large bowl prepare the marinade of red wine and vinegar, the rest of the garlic, onion, cloves and nutmeg. Place the spiked meat into the marinade, add salt and pepper, and then pour more red wine and vinegar, so that the liquid covers the meat. Leave in the refrigerator for one day. Drain the meat from the marinade (but do not throw anything away) and fry it briefly in hot oil on all sides. Then add onion and garlic taken from the marinade and the celery root. After some time, remove the meat and cut it into slices, and then mash garlic, onion and celery roots through the sieve. Pour 0,3 l of marinade into the sauce, arrange slices of meat, add the soaked pitted prunes and cook on low temperature until it is over. Serve with gnocchi. Gnocchi: Wash and cook potato (without removing the skin) in the cold, salted water for about 30 min. When finished, peel the skin (throw it away) and mash the potatoes. Add flour, butter, eggs and 10 grams of salt and knead all together. Roll the dough and make long rolls of it; cut them into pieces and form the gnocchi as will. Cook the gnocchi in salted boiling water. They are cooked when they come up to the surface.
(Serves 4)
1 kg beef sirloin
7 dkg smoked bacon
6 garlic bulbs
1 carrot
˝ l vinegar
2 dl red wine
50 dkg onions
Nutmeg
Cloves
Salt and pepper
1 dl oil
15 dkg celery root
10 dkg prunes (dried plums)
For the gnocchi:
1 kg potatoes
2 dkg butter
25 dkg flour
2 eggs
Salt
Description:
Prepare the meat a day before: wash and dry it and remove the membrane from the meat. Spike it with sticks of garlic (half of the prepared quantities), bacon and carrot. In a large bowl prepare the marinade of red wine and vinegar, the rest of the garlic, onion, cloves and nutmeg. Place the spiked meat into the marinade, add salt and pepper, and then pour more red wine and vinegar, so that the liquid covers the meat. Leave in the refrigerator for one day. Drain the meat from the marinade (but do not throw anything away) and fry it briefly in hot oil on all sides. Then add onion and garlic taken from the marinade and the celery root. After some time, remove the meat and cut it into slices, and then mash garlic, onion and celery roots through the sieve. Pour 0,3 l of marinade into the sauce, arrange slices of meat, add the soaked pitted prunes and cook on low temperature until it is over. Serve with gnocchi. Gnocchi: Wash and cook potato (without removing the skin) in the cold, salted water for about 30 min. When finished, peel the skin (throw it away) and mash the potatoes. Add flour, butter, eggs and 10 grams of salt and knead all together. Roll the dough and make long rolls of it; cut them into pieces and form the gnocchi as will. Cook the gnocchi in salted boiling water. They are cooked when they come up to the surface.
Ingredients:
whole young lamb for the skewer
salt as needed
spring onions
homemade bread
Description:
Fresh lamb is roasted outside on a skewer, which is set over the dry wood. It is served hot with spring onions and homemade bread.
whole young lamb for the skewer
salt as needed
spring onions
homemade bread
Description:
Fresh lamb is roasted outside on a skewer, which is set over the dry wood. It is served hot with spring onions and homemade bread.