Tourist Board of Jelsa | Gastronomy | Dishes and recipes

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"MURVICA" RESTAURANT

An elegant restaurant with a family atmosphere and a rich offer of Dalmatian fish and meat delicacies as well as international specialties. Their offer also includes vegetarian dishes and various vegetables and salads from their own organic gardens.
Guests can choose from homemade bread and various types of pizza baked in a wood-fired oven as well as several types of brandy, quality wine and olive oil made from the fruits of their own vineyards and olive orchards.
The Gurdulić family cherishes their 20 year-long tradition in tourism and catering.
House specialties include various dishes prepared under a baking bell, including veal, lamb, chicken, octopus and fish.

Contact:
Restoran "Murvica"
Đorđan Gurdulić, owner
Sv. Rok bb
HR-21 465 Jelsa, o. Hvar
phone/fax: +385 (0)21 761 405
mob.: +395 (0)91 512 7043;
+385 (0)91 550 2596
e-mail: info@murvica.net
www.murvica.net

Virtual
walk

"MURVICA" COLD CUTS PLATTER CRÊPES WITH FOREST BERRY FRUIT

LAMB OR VEAL BAKED UNDER A BELL

"MURVICA" COLD CUTS PLATTER

Dalmatian prosciutto
Livno cheese
Tuna fish pate
Tzatziki

CRÊPES WITH FOREST BERRY FRUIT

Cook the berries in some water, add sugar and vanilla sugar. Bring to a boil, thicken with Gustin or starch and use to fill the crêpes.

LAMB OR VEAL BAKED UNDER A BELL

Ingredients for 4:
160 dag lamb or veal (shoulder or breast)
140 dag potatoes
6 dag mushrooms
4 small onions
2 carrots, sliced
1 tomato, quartered
1 capsicum, quartered
a little bit of pancetta or prosciutto
lard
1 dl white wine
herbs, salt and a few peppercorns
rosemary

Method:
Dishes baked under the bell are popular, traditional dishes. It takes a mighty fire to heat the hearth and cover the bell-shaped lid with enough hot embers or coals for the ingredients to be baked evenly.
Place the meat into the baking dish, cover with potatoes and other ingredients. Put the dish onto the bed of hot bricks, cover with a bell-shaped lid and cover the bell with hot embers or coals to keep all the juices inside. Bake for 40 minutes, then uncover and place the meat on top of the potatoes. Remove excess juices, cover again and bake for another 40 minutes. Lift the lid and place the meat back on the bottom, potatoes on top. Bake for 20 more minutes, until potatoes are golden brown. If needed, baste and serve.