Kovac carda

It is the stew in this tavern that makes the Hungarians visit Croatia. They are lured in by the owner, Mr Arpad Šipec, who has been conquering all fish stew competitions from both banks of the Drava River. His fine recipes are now also used by his son, Arpad Junior. The Šipec family says there’s not much to it: fresh water fish, combination of carp, catfish and pike, and good pepper.

 

The quality is testified by people swarming to Kovač čarda, where the fire under pots and kettles never stops burning, and where fish ponds are constantly refilled with fresh fish. Start your meal with carp greaves, and if you don’t enjoy fish stews particularly, try dense fish stew perkelt. It is made from the best parts of fish meat, served with cheese noodles and bacon cubes.