Croatian gastronomy
Croatian gastronomy
Diversity of Croatian cuisine
rich tradition
Thanks to the numerous multicultural influences, Croatian cuisine is very diverse and that is what makes it so special. Each region has its own specialties, from meat dishes typical for the continental part to fish delicacies and wines in the coastal part. We invite you to discover flavors of Croatia!
North-East Croatia
Slavonia and Baranja are known for their pork and cured meat products such as kulen or kulin, kulenova seka, and čvarci – sort of pork crisps. Pig fat is valuable foodstuff used in the preparation of many savory and sweet dishes like salenjaci, homemade dough filled with homemade jam of plums or apricots. Čobanac is the Slavonian stew originally prepared in nature by čobani – shepherds. Its preparation includes several types of meat and hot peppers. Another Slavonian famous specialty with hot and sweet paprika as its main spice is Fiš paprikaš - fish stew soup made of several types of freshwater fish. At the beginning of each meal, Slavonian plum brandy known as Šljivovica is served as an aperitif.
Northern and Central Croatia
Dairy products such as cow cheese or cheese with red pepper and garlic are represented in northern and central parts of Croatia. Pork and poultry meat can be usually found on the menus, and roasted turkey with mlinci (homemade pastry) is a familiar dish from this area. Zagorski štrukli- Zagorje Strudel, a local dish prepared from the finest pastry and filled with a fresh cheese is among Croatia’s best delicacies. Depending on preferences, it can be cooked or baked, salty or sweet. Desserts such as Međimurska gibanica, a four filling layer cake, and Samobor kremšnita(custard pastry) can be found in many pastry shops.
Northern and Central Croatia
Dairy products such as cow cheese or cheese with red pepper and garlic are represented in northern and central parts of Croatia. Pork and poultry meat can be usually found on the menus, and roasted turkey with mlinci (homemade pastry) is a familiar dish from this area. Zagorski štrukli- Zagorje Strudel, a local dish prepared from the finest pastry and filled with a fresh cheese is among Croatia’s best delicacies. Depending on preferences, it can be cooked or baked, salty or sweet. Desserts such as Međimurska gibanica, a four filling layer cake, and Samobor kremšnita(custard pastry) can be found in many pastry shops.
Lika&Gorski kotar cuisine
This is a region of short summers and cold winters, which affects the food supply. The local cuisine is simple and consists of meat dishes, mainly lamb and beef, as well as dishes prepared of wild animals, such as deer goulash. The most common side dish are potatoes - famous Ličke pole. Supplies like cooked corn, sauerkraut, beans, goat and cow milk are in everyday use and different types of mushrooms can be found in local woods. When it comes to alcohol products, extremely strong plum brandy and various fruit brandies are known.
Gastronomy in Istria
Istrian cuisine is a mix of Mediterranean and continental cuisine. Maneštra is one of the most famous traditional Istrian dish prepared from various combinations of meat and vegetables. Asparagus(šparuge) are also well-known, extremely healthy foodstuff of this region. They can be prepared in different ways, cooked, baked and even eaten raw, but the most famous asparagus dish is certainly scrambled eggs fritaja. Istria is also known for its highest quality truffles - underground mushrooms of intense smell. This extremely valued product achieves high prices in the world market. The largest truffle location is Motovun Forest, and the white truffle is one of the best quality species. Truffles are served with top quality Istrian wines like Malvasia and Teran. Besides the wine-growing, Istria has a long and tradition of olive growing as well. Not that it only enriches the taste of any food, but olive oil is proven to have a lot of health benefits. Other products include the various types of pasta, such as fuži and pljukanci, baking dishes under the lid and Istrian prosciutto. A glass of biska-authentic Istrian brandy or medica-honey liqueur would be a great intro to any meal.
Gastronomy in Istria
Istrian cuisine is a mix of Mediterranean and continental cuisine. Maneštra is one of the most famous traditional Istrian dish prepared from various combinations of meat and vegetables. Asparagus(šparuge) are also well-known, extremely healthy foodstuff of this region. They can be prepared in different ways, cooked, baked and even eaten raw, but the most famous asparagus dish is certainly scrambled eggs fritaja. Istria is also known for its highest quality truffles - underground mushrooms of intense smell. This extremely valued product achieves high prices in the world market. The largest truffle location is Motovun Forest, and the white truffle is one of the best quality species. Truffles are served with top quality Istrian wines like Malvasia and Teran. Besides the wine-growing, Istria has a long and tradition of olive growing as well. Not that it only enriches the taste of any food, but olive oil is proven to have a lot of health benefits. Other products include the various types of pasta, such as fuži and pljukanci, baking dishes under the lid and Istrian prosciutto. A glass of biska-authentic Istrian brandy or medica-honey liqueur would be a great intro to any meal.
Main features of Dalmatian cuisine
The main characteristic of Dalmatian cuisine is the use of plenty of vegetables and wild plants. One of the most common dishes is brudet and buzara, made of fish and all sorts of seafood. Ston oysters are famous all over the world, and it is ideal to combine them with some of the finest Pelješac wines, such as Dingač or Plavac. Pašticada is another typical Dalmatian dish, mostly served with gnocchi. It is prepared from beef with the addition of various herbs, dried plums, and red wine. Although there is no unique recipe for this specialty but each family prepares it in their own way, the final result is a synergy of sweet, bitter and sour taste. Prosciutto is a cured meat product made from pork, smoked and dried in the wind. It is ideal to combine it with the world-famous delicacy, Pag cheese, made from sheep’s milk. Except for the award-winning cheese from the island of Pag, another world-famous product is Maraschino cherry liqueur, which is traditionally made in Zadar.