Zabljak – Aleksandar Vranes from Podgorica, for long years guest of Zabljak hotel “Planinka” even this summer part of his holiday spend at Durmitor. They say “if it is not nice to him he would not come each summer”.
-In “Planinka” is extraordinary meals. Swedish table is exquisite and rich no mater if it is morning or evening. It is especially important that all is clean and healthy. I adore Durmitor skorup and it is always on my menu – says Vranes adding that there could be make same remarks for “time did its job” but to cuisine not a one.
Vranes is not the first from who we hear praises for this cuisine but he was stacked when we asked him if he knew chef. We agreed that it is not right that guests usually know reception staff, waiters, managers and in shadow remain people as those from “Planinka” kitchen.
This statement turned into idea to pass behind “office” and see what works skilful team of cooks and pastry lead by Tomas Krstajic, master of kitchen and man that for years works in the kitchens of once successful chain of Zabljak hotels.
-It is up to us to prepare all for half board operation, breakfast – dinner on the basis of Swedish table. At menu dominate meals as fried potato in scrum, cooked potato, cheese and skorup made by Durmitor planinke. We made pies as eldovnu, savijacu, uzljevusu with cheese, meat or vegetable. There are also specialties, Durmitor lamb cooked in milk or Durmitor trout at grill, raised at tepca – says Krstajic and adds that at menu are almost all ready meals and grill.
For breakfast there is honey, jam, butter, pate, priganice, boiled eggs. There are various modalities of cheeses and trapist and from beverages juice, tea, white coffee, milk and yogurt. For dinner standard is setting of 12 kinds of meals with various salads, fruits and cakes – adds Krstajic and emphasize that part of kitchen and pastry where are made large choice of cakes, fruit salads and ice creams.
Tomas remembers good old times
Tomas Krstajic is 30 years in kitchens of Zabljak hotels totally devoted to jobs of cook. With remorse mentions happy times of Zabljak tourism and change of mood in the moment when he asked himself why slow interest for this profession and where go young that in Zabljak secondary school educate for cooks.
I started in 1976 and literally caught what was doing Milorad Samardzic. Late Mican was professor of cooking, he entered many news in our kitchen. All Zabljak cooks learned much from him. Even unqualified became good experts. Unselfish he helped us and outside kitchen was great friend. We were taught by names of Montenegrin cuisine as Dragan Kustudic, Gojko Maric and Sveto Djurasevic, or pastry professionals Vera Jovanovic and Ljubo Markovic that their knowledge transferred to large number of unqualified and “made” excellent pastry cooks.
Tomas with pleasure remembers times when from work “become unconscious”.
-There were many days when we made at once meals for picnic in nature or rafting where at the same time were 300 – 400 guests. I lived to prepare food for wedding where 236 guests or innumerable New Year’s Eves for which I prepared meals and there were even 500 guests – says he.
Delighted tourists from Pula
In Zabljak hotels can be found free space but beside that tourists recognizable by speech, wardrobe or interest are present at each place in the town. In mid July attention turned two buses from Pula that to Durmitor brought 84 mountaineers from mountain association “Glas Istre”.
Their president and leader in mission of experience of beauties of Durmitor Darko Luksic says that among them are some that experienced it 20 – 30 years ago.
-We are enchanted. I do not know where to start. We are accommodated in hotel “Bjelobor” and we felt as in our home. Accommodation and catering are top and rafting that was organized by host we will never forget. It is marvelous experience to lunch in nature at banks of Zminicko lake. As that lake with its surrounding is beautiful and it is known little about it. We visited some of tops of Durmitor and for reason of rain only seven of us succeeded to climb to Bobotov kuk – exhilarated says Luksic that with ten friends was here last summer and at return broadened his impressions all over Istria.
-Interest for Durmitor is huge. Soon my friend from Pula Dado Kralj bring 54 of his mates to seven day stay that “Bjelobor” will offer program similar to ours. At the end of August you will be visited by 20 our members of mountain service for salvage – said Luksic.
In “Planinka” satisfied
-HTP “Primorje” from Tivat who owns from this winter also hotel “Planinka” at Zabljak and with hotels “Tivat”, “Plavi horizonti” and “Palma” from Tivat makes chain of capacity of 1300 beds.
As says manager of “Planinka” Mitar Baranin in the company are satisfied with duration of season so far.
-Hotel is ranked with two stars. It has 329 beds in 105 rooms, six apartments and five half apartments, restaurants with 266 seats, national restaurant with 62 seats, aperitif bar with 90 and saloon with 20 seats. Night club is of capacity of 130 and congress hall 300 seats. Hotel operates on principle of national cuisine and has its own parking lot – says Baranin and adds that is in preparation pricelist that will be on until beginning of Octobre.
Hotel operates on principle of half board with Swedish table. Hire of four bed apartment cost 95 EUR, two bed 75 and two bed half apartment 48 EUR. Half board in one – bed room is 25 EUR, two bed 22 and in three or four – bed room 18 EUR – said Baranin and added that children up to age of two rest free, children up to age of 12 they give discount of 30% and if they share bed discount is 50%.