Inside Sinj’s Busiest Tavern as Alka Frenzy Begins

In the very heart of Sinj, at the top of the famous Alka racetrack, is the Pojta tavern - a place of authentic dishes, local drinks, and sincere Dalmatian hospitality. The people of Sinj are now counting down the days to the Alka, the place is bustling with people, and the tavern is in the final stages of preparation to be ready for all those eager to discover the gastronomy of this area.

In a city full of life, we caught up for a moment with Anita Zorica, owner and manager of the Pojta tavern, who told us how preparations are going for one of the most intense weekends of the year - the Sinj Alka, and what delicious food is being prepared in Sinj kitchens.

Biljana Blivajs/Cropix

"Since we are literally located on the Alka racetrack, and you can see the Alka itself from our terrace, that weekend is madness for us in the most positive sense," Anita told us. "The flow of guests is huge, especially on the day of the Alka, so we have a special menu then, to keep up with everything and maintain quality."

Biljana Blivajs/Cropix

Biljana Blivajs/Cropix

For days in advance, large quantities of traditional dishes are prepared in the tavern, among them the indispensable arambaši - a local specialty that guests love. "It‘s the dish everyone expects, both locals and tourists. We‘ve already started making them in large quantities," Anita added.

Also indispensable in Sinj as well as in Pojta, we learn, are frogs - a dish that arouses the most curiosity among guests. "We get frogs exclusively from controlled breeding. They are more in demand during the season, when guests from other regions want to try something local and different. On the actual day of the Alka, honestly, arambaši, uštipci, pršut, cheese... are more popular," she told us. "Frogs are simply a matter of taste - you either love them or you don‘t," she explains as we look at the breaded legs that invite a gastronomic experiment.

Biljana Blivajs/Cropix

Biljana Blivajs/Cropix

Anita confided that they used to make interesting variations of frogs - with pršut, rolled and grilled. Today, however, they offer only the classic version - breaded frogs.

And what is most popular among local guests, we curiously ask our interviewee: "People from Sinj are gourmets, they love meat - roast veal, meat platters, barbecue, local pršut and cheese that we get from local family farms. Traditional, hearty food always goes well."

For dessert, Pojta offers a combination of homemade and ready-made sweets: "We make pancakes ourselves, but other desserts like semifreddo, lava cake and ice cream are bought ready-made. Still, we try to make sure everything fits the taste of our region."

Biljana Blivajs/Cropix

We also asked Anita what the atmosphere is like in the restaurant during the Feast of the Assumption, when pilgrims from all over Croatia come to Sinj. "During those days, everything is bustling with people. We have a higher influx of guests for days before, and it culminates on the holiday itself. For us, that‘s another peak of the season."

She adds: "This year we expect even more guests, especially considering the Thompson concert on Monday after the Alka. It will be four intense days, and then, after a job well done, we‘ll all deservedly rest together."

As work was already slowly stealing our interviewee‘s attention, we decided to end by asking her for the recipe for their famous uštipci, which they gladly serve with local cheese and pršut. When we asked for the recipe, she laughed and said: "Well, I‘ve already given it to someone, but I don‘t know where it ended up! I guess I‘ll have to pass it on again."

Biljana Blivajs/Cropix

Luckily, the recipe wasn‘t far; our photographer had already saved it, wanting to prepare the tasty uštipci herself. And we decided it would be good to share it with you, so that through delicious bites, flavors and aromas, you can, at least for a moment, travel to another Sinj Alka.

Sinj Uštipci

You will need:
1 kg semi-white flour
25 g salt
1 egg
500 ml milk
500 ml water
2 tablespoons rakija (brandy)
oil for frying

Preparation:
Put the flour in a bowl, make a well in the middle and add the egg, a pinch of salt, and a little rakija. Mix the milk and water, then gently heat until lukewarm. Mix all the ingredients well into a smooth batter. Heat oil in a deep pan. Pour the prepared batter into the pan with a ladle, one at a time, making sure the mixture spreads evenly. Fry the uštipci on both sides until golden yellow. When done, briefly drain over the pan, then place on a paper towel to absorb excess oil. Serve them as a starter, with Dalmatian pršut and cheese.