Understand

Varadin's history dates back to 1181 when the renowned thermal springs Varadinske Toplice were mentioned by King Bela III in a legal document. This picturesque town in northern Croatia flourished after being declared a free royal borough by the Croatian-Hungarian King Andrew II in 1209. Due to the constant threat of Ottoman raids, Varadin developed a defensive structure around the old fortress, giving it the appearance of a typical medieval Wasserburg. The Knights Hospitaller constructed a church and a monastery in Varadin during the 13th century, enriching the town's cultural heritage. Throughout the centuries, Varadin changed hands multiple times, with notable owners such as Beatrice Frankopan and Margrave Juraj of Brandenburg. The fortress remained in the possession of Count Toma Baka Erddy's family, who held the hereditary position of Varadin prefect until 1925. In 1756, Ban Franjo Nadasdy selected Varadin as his official residence, elevating it to the capital of Croatia. It became the site of important institutions like the Croatian Sabor and the Royal Croatian Council, established by Empress Maria Theresa of Austria. Varadin experienced significant religious transformations during the Reformation and counter-reformation periods. With the arrival of the Jesuits, the town witnessed the establishment of a school, a convent, and the construction of numerous churches and monasteries in the enchanting baroque style. By 1776, after a devastating fire, administrative institutions returned to Zagreb, yet Varadin continued its revival. In the 19th century, Varadin underwent a complete reconstruction and expansion, blossoming with crafts, commerce, and the flourishing silk and brick industries. These developments led to the creation of a lively theatre, a music school, and a fire department, showcasing the town's cultural and civic progress.

Map & Climate

Popular Foods

DISH 1: ŠtrukliŠtrukli is a traditional Croatian pastry, predominantly found in the region of Istria. It consists of thin layers of pastry filled with a mixture of cheese, spinach, or meat, then rolled up and either fried or baked. Usually served as a savory dish, it can be enjoyed during both lunch and dinner. The cheese-filled variant is particularly popular.

DISH 2: BrujetBrujet is a traditional Dalmatian fish stew made with various Mediterranean fish, shellfish, tomatoes, potatoes, garlic, and white wine. The fish is often cooked whole or in large pieces and infuses its flavors into the stew while simmering gently. The stew is typically seasoned with herbs such as rosemary, thyme, and parsley, and served with a side of crusty bread to mop up the flavorful broth.

DISH 3: PekaPeka is a slow-cooked lamb dish originating from the region of Bosnia and Herzegovina, which is now a popular dish throughout Croatia. The lamb is marinated in a blend of garlic, salt, and pepper before being placed atop a bed of potatoes, bell peppers, and onions. The entire meal is covered with a large, heated stone or metal lid, trapping steam within and allowing the flavors to intensify. This hearty meal is traditionally cooked over an open flame, imparting a smoky flavor to the meat.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing