Get to know the excellent Osijek Gourmet project: River fish as a gastronomic asset of tourism in continental Croatia?

Last year, the Osijek Gourmet project took place in Osijek, which included Week of the black Slavonian pig, a whose goal was promotion black Slavonian pigs and eno-gastronomy and the potential of developing gourmet tourism in the city of Osijek and its surroundings.

The best news is that the project Osijek Gourmet continues this year as well, which is proof that this is not a one-time event, but a strategic and long-term project of positioning Osijek and its surroundings as a gastronomic destination.

It is the continuity or consistency over the years, along with raising the quality and spreading new manifestations, that makes up the branding process. That is why today some destinations are recognized as top gourmet destinations, and Osijek is also following this path. 

It's not by chance. The brand has been building for years. But that continuity, perseverance and raising the quality from year to year is important. 

Which are gastronomic advantages of tourism in continental Croatia? 

The motive of the trip is not accommodation, but the destination, i.e. getting to know a new way of life and culture, and authenticity is the main ingredient here. It is our authenticity and diversity that differentiates us from the competition, both domestically and globally. We have nothing to be ashamed of, on the contrary, we must be proud of our history, identity, way of life and culture. It must be our main tourist product.

When we talk about Osijek and Baranja, the destinations certainly have their own Slavonian and Baranja trumps, which as a destination they must be proud of and which must carry a gastronomic story. It is the base and inspiration, and the rest are extensions of the story. 

And those are black pig, river fish, kulen and game - not for sure fried squid, Vienna schnitzel, etc... 

Last year the focus was on the black pig, and this year the main word is water river fish. The attention of gourmets is directed towards the waters of the Drava and Danube rivers and the numerous Slavonian lakes that are home to some of the widely known species of fish, such as catfish and carp.

The Osijek Gourmet project was conceived to emphasize one group of premium Slavonian products every year (black Slavonian pig, river fish, kulen, game) and thus create a well-rounded gourmet offer of the city and region.

As always, it all starts from the local ground. If the local population does not live that story, we cannot even build a stable and long-term brand. And in Osijek and the entire Osijek-Baranja County, the story is very much alive. 

As part of the second edition of Osijek Gourmet, nine renowned Osijek restaurants will become a real gourmet oasis during Week of river fish, which takes place from November 3 to 13, revealing the authentic culinary heritage of Slavonia and Baranja.

Week of river fish in Osijek 

River fish it is precisely in this period that it will receive the deserved attention of experts and chefs Osijek restaurants will present extraordinary river fish creations in all their aspects. 

What is important to emphasize is that most of these restaurants offer at least one river fish dish in their regular menus, while during River Fish Week these dishes will be in focus at promotional prices. So again, it's not just about the promotional week, but the offer of river fish dishes, as well as black pig, is in the restaurant's permanent offer. This is crucial, both in consistency and in the offer through building the brand as a top gastronomic destination. 

There is no worse situation than investing a lot of effort, time and money in some "artificial and one-off" story that is not part of the permanent offer of the destination, because then we create a counter effect and everything is thrown to the wind. If they even managed to brand themselves on the market (everything is possible with a huge budget), imagine the effect that people would come to Osijek or some other destination precisely on the basis of that "brand and narrative", i.e. that their motive for coming is to enjoy river fish. , and in this case, there is no river fish on offer in restaurants. And that is why it is extremely important that the river fish is in the restaurant's permanent offer, throughout the year. Without it, everything we do falls flat. 

Last year, specially created menus could be found in six well-known restaurants, while this year the story is growing, and nine restaurants have joined the project. 

It will do so during the duration Week of river fish fish menus will be available in nine renowned restaurants in Osijek: Winter port restaurant, Restaurant Waldinger, Restaurant Projekt 9,  Chingi Lingi Charda, Čarda near Baranjec, Restaurant near Javor, Restaurant black pig, Restaurant Corner, Lulu fusion bistro).

Of course, restaurants also offer guests a rich wine list of top Slavonian winemakers.

Proof that the story is growing and developing, which is a great market signal. Because in the end, restaurants are the base, as I stated above, that they have an autochthonous offer of dishes throughout the year. 

On the menus of the restaurants within the complex Week of river fish so you will find classic specialties such as perkelta with homemade dough (often combined with cheese and bacon) and legendary Fish and pepper which counts many devotees in Osijek. Orly perch will satisfy those who prefer a more delicate taste, while carp on forks around the city to delight patient gourmands. Let's not forget either pate from river fish, perfect as an appetizer or crispy carp chips for those who like to snack while enjoying a variety of flavors.

This town is surrounded by famous vineyards, including the vineyards in Đakovo, Feričanci and along the banks of the Danube, in Baranja and Erdut. Here, the hosts will gladly take you through the world of wine art - shades of fresh fruit tones, deep earthy or subtle floral aromas, recommending perfect wine combinations that will not only highlight the flavors and aromas of the dish, but also create an unforgettable umami an experience that will touch all your senses.

Quality and authentic food is a luxury - say all the global chefs. In fact, a couple of years ago, in 2018 to be precise, he was a top French chef with Michelin stars, Lionel Levy in Osijek, as part of the workshop, emphasized how to defend the recipes of ancestors. 

"You must never forget who you are, what you are and where you come from and your skills with local products. I would not want Croatian chefs to make the same mistake as Italian or Spanish chefs, who try to please tourists and forget tradition. It is important that you protect and defend the recipes of your ancestors, otherwise they will be lost. I understand that you want to survive as a tourist, but you have to speak realistically to the tourists," Chef Levy emphasized. 

And all of the above is the philosophy of tourism, the essence of the branding of a top gastronomic destination and the very summary of this important Osijek Gourmet and River Fish Week project. 

Old recipes must not die out and fall into oblivion, but we must give them a new life cycle through a modern interpretation, which is imperative in gastronomy today. But the base must be domestic and autochthonous food. She is a star. 

Masterclass and Panel within the project Osijek Gourmet - River Fish Week

In addition to the River Fish Week, this year's Osijek Gourmet project will gather on Tuesday, November 7, the best Croatian culinary masters and tasters who will attend Masterclass and panel discussion on the topic "River fish, a strong gastronomic asset of tourism in continental Croatia", which will be held in the appropriate area of ​​the Projekt 9 restaurant on the Drava. 

In the form of cooperation and exchange of knowledge between tourism stakeholders, as part of the MASTERCLASS from 9 a.m., Stevo Karapandža and Željko Neven Bremec will prepare two interesting dishes from river fish and share their small gastronomic secrets.

After the Masterclass at 12 o'clock there will be a panel discussion with expert guests on the topic: River fish, the gastronomic trump card of tourism in continental Croatia.

This year's panelists are Tomica Djukic, chef of the Josić winery restaurant and the Croatian football team, Saša Breznik, president of the management of PP Orahovica doo, Stevo Karapandž, ambassador of ŠKMER for Kvarner and Istria and international chef judge, Željko Neven Bremec, chef and educator, international cooking judge, president of the association Chefs of Mediterranean and European Regions, Željka Klemenčić, journalist, editor and member of the jury in the culinary show "Three, two, one – cook" and Domagoj Sever, award-winning photographer, travel blogger and owner of the marketing and promotion agency Croatia Nomad.

She is the moderator of the panel Željka Balja, owner of the business Autentika for business consulting and communications, founder of the Family Welcome portal and guest lecturer at the Edward Bernays Polytechnic.

River fish as a gastronomic asset of tourism in continental Croatia?

Absolutely! What else but river fish, black pig, kulen or game dishes. Where if not on the "banks" of the Drava and Danube rivers.

It is sustainable and year-round tourism. By the way, in Osijek, restaurants and hotels work throughout the year, as well as on the entire continent. Today, it's really hard to say that we don't have a motive for coming to Osijek. If you haven't been to Osijek before, there is no better invitation than River Fish Week.

Great support for TZG Osijek on this project. It takes time and consistency, but it is definitely the right direction. It is certainly one of the elements and an excellent example of the strategic development of a tourist destination.

Photo: TZG Osijek