August 29th, 2012 | Posted by Monika Topolko in Recipes

Rozata & Discovering Croatian Coast


Rozata – a traditional dessert from Dubrovnik

It’s been a while since I’ve had the chance to get out of my tiny pittoresque town for a few days and travel a bit. It’s been a busy year. Successful, but busy. By late July my whole body was aching. Each and every bone, every single muscle in my body was twitching with tension and pain and I found myself yearning for a serious break. Nothing crazy, just a relaxing vacation by the sea. All I needed were some new faces, interesting people and fascinating new places, interrupted by simple hearty food and an occasional glass of wine. That was just about enough to get my batteries charged and make me happy again.


I often regret I haven’t had the chance to get to know my own country well enough. Croatia is small, but beautiful. Each region is almost completely different from all the others, from climate and vegetation to people, customs, language and food. It’s fascinating, really. As Anthony Bourdain puts it in his episode on Croatian coast: “Croatia is the next big thing.” I guess he’s right.

Of all the miraculous places along the Adriatic coast, Dubrovnik is considered to be the absolute jewel – beautiful, precious and as famous as any other diamond in the world. It found its place on the UNESCO list of World Heritage Sites and I’ve always wanted to go there to experience its beauty, history and heritage in person. My wish finally came true this summer.



We spent amazing two days traveling along the valley of river Neretva in the far south of Croatia. The scenery around Neretva is so rich and incredibly green, the air fresh and the people welcoming and pleasant. The Annual Boat Marathon on river Neretva is a true spectacle, an event in which the locals take great pride and something they look forward to during the whole year. We were lucky enough to experience the event up close, watching the race from a boat that was following the teams along the way. It was incredible to see the strenght, energy and zeal of those men and women as they were struggling to finish the 23 kilometer route against the strong wind. The marathon traditionally starts in Metković and finishes in Ploče, a notable seaport on the Adriatic coast.

Boat Marathon on Neretva

Boat Marathon on Neretva  (photo: courtesy of Darko Topolko)

Our next stop was Ston, a small town on the Pelješac Peninsula, about 50 km north-west of Dubrovnik.  Ston is also well known for the cultivation of oysters as well as for salt production. The salt pans are located in Mali Ston and they have been used to collect sea salt for centuries now. Mali Ston Bay is also the most renowned Croatian oyster bay where oysters, mussels and other shell fish are farmed. You simply cannot visit Mali Ston and not eat oysters. That would be blasphemous.

So, after a visit to the Ston salt works, we had some oysters, naturally. Actually, we had a beautiful seven course meal fit for the gods. All sorts of sea shells, skampi and beautiful fish, all fresh local ingredients prepared in a simple but incredibly flavorsome way that made us sing with joy. Oh man, I get hungry just thinking about it. I’m not saying anything else now. You’ll read all about it in one of the upcoming posts.

Oysters from Mali Ston

Oysters from Mali Ston

I will say that we finished the meal with two wonderful traditional desserts, though. One of them was Ston Cake, a unique and aromatic local cake made with some pretty unusual ingredients,  and the other was Rozata, a beautiful custard originating from Dubrovnik. Rozata is probably one of the most famous Croatian desserts and, although I’ve had it before, this particular one seemed special. What a great feeling it was sitting by the sea and enjoying that silky pudding drowning in little pools of caramel. Priceless.

Rozata and Ston Cake

Rozata and Ston Cake

By the time we left Ston it was already mid afternoon so we hurried towards our final destination. Dubrovnik really is miraculous, it’s everything I expected it to be and more. I was overwhelmed not only by the city itself, but also by the hordes of tourists from all over the world that made it almost impossible to move in a desired direction. Pretty soon I realized that it’s best to move with the crowd, otherwise you’re gone.

The Walls of Dubrovnik

The Walls of Dubrovnik

We spent three short hours walking through the impressive Walls of  Dubrovnik, a series of stone walls that surround the city. This complex structure is amongst the largest and most complete in Europe  and it runs almost 2 km around the city. After a  short walk through Stradun, Dubrovnik’s main street, and a lovely cup of coffee in one of the crowded coffee shops, it was time to leave.

Dubrovnik City Guards

Dubrovnik City Guards  (photo: courtesy of Darko Topolko)

Three hours are not enough to experience the real beauty and vibe of such a place where history, art, architecture and the intoxicating mediterranean air make you feel like you’ve just come out of the time machine. As we were leaving this magical place, I made a promise to myself that I’m coming back. And when I do, I’m staying for at least five days and eating Rozata every single day.

In the meantime, I’ll just have to make Rozata myself.


Recept na hrvatskom

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Average rating: 5.0, Total votes: 2.
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Serves 4
Prep time:
Cook time:
Total time:
Difficulty: Basic

Category: Croatian cuisine, Mousses, creams & ice creams
Cuisine: Croatian
Rozata, also known as Rožata or Rožada, is a traditional Croatian custard pudding from the Dubrovnik region. It’s very similar to flan and crème caramel. What makes it special is its flavor which includes rose liqueur known in Dubrovnik as Rozulin, hence the name Rozata. It’s served well chilled and is especially popular in the summer.
For the caramel:
8 tablespoons sugar
For the custard:
500 ml milk
6 tablespoons sugar
6 large eggs
2 tablespoons vanilla sugar
zest of 1 lemon
2 tablespoons rose liqueur (or dark rum)
To make the caramel place sugar in a heavy-bottomed saucepan over low heat and let it dissolve. Increase the heat to medium-high and boil until the syrup turns golden brown. Do not stir. Remove from heat promptly and carefully divide the hot caramel among 4 ramekins. Be quick because the caramel hardens really fast. Turn the ramekins upside down so the sides get covered too. Allow to cool.
Preheat the oven to 150°C. In a medium saucepan, heat together milk and 6 tbsp sugar, stirring constantly until sugar dissolves. Remove from heat and allow to cool. Meanwhile, whisk together eggs and vanilla sugar. Whisk just until the mixture comes together making sure it doesn’t froth. Add lemon zest and rose liqueur and stir to combine. Finally, pour the milk in, mixing slowly to combine. Strain the custard through a sieve and pour into 4 ramekins. Place the ramekins in a baking dish, making sure they don’t touch each other. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. Be careful not to get any water on the custard.
Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven and carefully remove the ramekins from the hot water bath. Let them cool to room temperature, then refrigerate overnight.
To serve, invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

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35 Responses

  • Ana says:

    I too adore Dubrovnik. I have been three times and on one occasion spent two weeks there, and that wasn’t even enough! It is a spectacular city that is full of so much beauty and history.

  • Kiki says:

    A, i ja bijah u Dubrovniku prije par mjeseci. Uvijek se ponovo volim vratiti tamo.
    A sto se rozate tice, ne hvala. Mislim da mi je to uvjerljivo nas najgori desert. lol :)

  • A beaautifull post! The pitures are amazing! I never tried Rozata, it looks simple to do it so maybe ill give t a try :)

  • Rosa says:

    Lovely pictures! Dubrovnik is beautiful.

    This dessert looks delightful! I love the addition of rose liqueur.



  • vesna says:

    Baš lijep post! Veselim se novom postu o hrani iz Stona, jeli to iz Kapetanove kuće?
    Ja sam iz Dubrovnika, pa mi je bilo drago čitat tvoje komentare, ali mi je uvijek žao što ljude uvijek nekako omete velika gužva u stjecanju pravog dojma i odmora :( zato kad budeš dolazila opet preporučam ranu sezonu recimo 6 ili 9 mjesec! pozdrav!

    • Hvala Vesna. Nismo jeli u Kapetanovoj kući već u Villi Koruni. Hrana je stvarno bila vrhunska. Što se Dubrovnika tiče, svakako je dobar savjet dolazak izvan najveće sezone. Baš kao što kažeš, od velike gužve zasigurno nisam grad doživjela onako kako bi trebalo. Nadam se da ću imati priliku posjetiti ga ponovo :)

  • Dubravka says:

    Odličan post! Obožavam dolinu Neretve, a i rozata je famozna. Ja sam od cavtatske snahe dobila gotovo identičan recept (samo bez ruma). Spada mi među naše najbolje deserte! :-)

  • Ever since I’ve had a glimpse of Dubrovnik on TV.. its been on my list of places I just have to visit!! and right now.. am very envious of you!! :) the rosata looks lovely.. the addition of the liquer interesting.. and something to keep in mind!!

    • If you ever get the chance to visit Dubrovnik, I suggest you go for it. You’ll love it!

      • Carmelo says:

        I was just in Dubrovnik a few weeks ago and honestly alugtohh the Stari Grad was splendid and maybe one of the most gorgeous old cities I have ever seen in my life, the city felt incredibly artificial and lacking a soul. It is not even the high season yet and the city is absolutely crowded with tourists and there’s no way out. Additionally the city has nothing more to offer than the old city. I was very disappointed.

  • Milkica says:

    Predivan post i fotografije… Nisam nikada bila u Dubrovniku. nadam se da cu jednom imati priliku.
    Nikad nisam pravila rozatu, ali vidim da su misljenja suprotna… Vredelo bi probati… :)

  • jubistacha says:

    E vidiš, mene silno zanima kako vam se svidjela famozna “Stonska torta” ilitiga u originalu Makaruli. Kad god sam napravila i ponudila nekome tko nije iz ovih krajeva nisam dobila neki super feedback. Obično su pristojno probali i nisu tražili repete. A za mene, to je jedan od glavnih okusa djetinjstva. I ja sam ove godine bila u solani, napravila par slika i kupila pet kila soli (ne može manje) jer sam čula da je to najzdravija sol nadaleko (potvrdio neovisni labos iz USA ;)). Jedan tip za kamenice, u proljeće oko Sv.Josipa su najbolje ;)

    • Stonska torta mi je bila ok, ali najiskrenije, ne spada među najspektakularnije deserte koje sam probala. Jako sam joj se veselila baš zbog toga jer sam znala od čega se radi i kako izgleda, no rozata me se puno više dojmila. Za tebe ona ima sentimentalnu vrijednost i sasvim je prirodno da je zbog toga jako voliš. Ja sol iz Stona koristim već godinama. Moji su roditelji u par navrata već bili tamo i svaki put donijeli nekih 10 kg soli. Sad smo i mi bili i još sam 10kg kupila :D Imam pun tavan i stvarno mi je najbolja. Nadaju se da će uskoro početi prodavati i cvijet soli. Tome se veselim. Što se kamenica tiče, čitala sam negdje da je u ožujku tradicionalna fešta i slavlje na kojem se kamenice jedu na kile. Rado bih prisustvovala :)

  • I ja se nadam da ću jednog dana otići i do Dubrovnika. A rožata izgleda odlično, fotke su prave umjetničke, prekrasne..

  • Nevena says:

    Divan, diiivan post!
    Voda na usta mi je krenula koliko si divno opisala ukuse. I sve sam mogla zamisliti…
    U Dubrovnik moram da se vratim, to sam si zacrtala, u proleće ili kasniju jesen kad nema toliko turista da doživim taj prekrasni grad na pravi način.
    Rožata izgleda božanstveno!

  • Tamara says:

    uh monika koja je ovo uživancija za gledati,
    a tek rožata…luda sam za njom :) ali ju nisam nikada doma radila
    drago mij e vidjeti da ste se nauživali i odmorili

  • mirjana says:

    Divne slike..oboje ste odlicni fotografi.
    Odmor je ,sudeci po slikama bio divan.Rozata je kod mene cesta poslastica jer se brzo sprema,bez utrosaka puno materijala,ali je ineodoljiva :)

  • acrobatie says:

    Post sam procitala jos onaj dan kad si ga objavila, ali sam nastavila dalje s poslom i zaboravila komentirati. Sjetila sam ga se jucer dok sam bila kod prijatelja jer smo jeli kamenice (eto, na sto ja sve mislim dok jedem!). U svakom slucaju, sudeci po slikama i tekstu, proveli ste krasan godisnji :) Dosad nisam bila u Dubrovniku i okolici, nadam se da cemo jednom uspjeti otici. A zelja mi je probati stonsku tortu i stonske kamenice (zanima me koja je razlika izmedu njih i bretonskih ili arkasonskih). U svakom slucaju, jako lijep post!

  • Prekrasan post i divne fotkice u kojima sam baš uživala. Kako se čini u isto vrijeme smo bile u Dbk i jako mi je drago da ti se sve skupa svidjelo. Definitivno, za pravi doživljaj Grada treba izbjegavati punu sezonu, biti će sigurno prilike za još koju posjetu u neko drugo vrijeme. Rozata ti je super , mi je svi volimo a za nju je uglavnom zadužena sestra. Čekam priču iz Stona, obzirom da ste jeli u Koruni znam da je nešto dobro, …., ali što ? :))

  • Mare says:

    Prelijepe su ti fotografije i divan je uopce cijeli post :). Sto se rozate tice…was not my thing for years…ali tvoju bih svakako probala ;).

  • bl says:

    Draga Monika već dugo pratim tvoj blog pa kako vidim da si bila kod nas samo bih htjela dati jedan savjet, u Dubrovnik je najbolje doći u predsezoni i podsezoni, vrijeme je odlično može se kupati a sam Grad nije okupiran od kolona gosta sa kruzera, i cijene su puno prihvatljivije za naš standard. Također ako idete u Ston, bolje je poći u Kapetanovu kuću ili u Bota Šare, Vila Koruna je malo više za veće grupe gosta, rade više za mase i mi smo bili par puta nije baš bilo nešto posebno.

    • Draga bl,

      hvala na lijepom komentaru i savjetu. Drago mi je što se na ovaj post javilo toliko domaćih. Nadam se da sam uspjela dostojno predstaviti vaš kraj :) Što se tiče Stona, mi smo konkretno bili gosti gospodina Pejića koji nas je proveo po solani i odveo nas na ručak. Bilo nas je desetak u društvu i moram reći da je stvarno sva hrana bila izvrsna i jako svježa. Okej, prezentacija jest već pomalo zastarjela i to bi svakako trebalo malo pojednostaviti da bude u skladu s jednostavnošću hrane, ali sve u svemu moj je dojam i više nego pozitivan. Osim toga, budući da u Zagroju baš nemam prilike jesti ni nabaviti školjke, kamenice ili škampe, za mene je cijelo to iskustvo bilo samim time još vrednije. :) Ako me put opet odnese u Ston (a nadam se da bih mogla doći u ožujku na feštu kamenica), svakako ću isprobati hranu i u Bata Šari i Kapetanovoj kući.

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