The menu of the Krapina’s tavern Pod starim krovovima does not have a single dish with a French name on it. But, do they even have a word in French for local Zagorje blood sausage (krvavice), pečenica (type of roasting meat) with cabbage and polenta, local štrukli (pastry typical of Zagorje), zlijevka (typical maize cake from Zagorje)?!
The chef Vesna Vicelj has never worked in fancy restaurants abroad, but has been in this restaurant for 35 years now, when she started cooking with her colleague Mira Petrić.
The owners are the family Frljužec, and if you want another reason why come here, the waitress still wears borosane (standard footwear for the working women during the socialist regime at the Balkans).