Top 3 Central European Barbecues

Originating from the Croatian coast, gradele is a traditional way of grilling fresh fish over an open fire. Although fish is the most common option, meat and snails can also be prepared in the same way. The word gradele refers to a simple metal grate, but it's also a Dalmatian ideology and lifestyle during summer. The fish can be small or big, heads included, and what's important is to perfectly grill the fish while keeping it juicy at the same time. During the preparation, the fish is usually brushed with a rosemary branch that's been dipped in olive oil. Once prepared, the fish is traditionally served with a combination of olive oil, parsley, and garlic, while typical side dishes include boiled potatoes or blanched swiss chard. For the best experience, end the meal with a glass of local wine.Expand

Fatányerós is a traditional dish, consisting of mixed meat that has been grilled or roasted on a spit. The meat that is most commonly used is pork, beef, and veal, but in some recipes, game meat is also used. Fatányerós is essentially a Hungarian barbecue, served on a wooden platter, with a slice of bacon, french fries, and fresh green vegetables. The dish has Transylvanian roots and became very popular at the beginning of the 20th century. The name of the dish means wooden plate in Hungarian, and comes from woodcutters who spent weeks in the woods. They hunted game, roasted it on a spit, and used a piece of cut wood as a plate.Expand