What to eat in Croatia

It is difficult to give a single definition of Croatian cuisine.

Due to its troubled history and its proximity to peoples of the most diverse cultures, the cuisine also reflects a number of different influences that contribute to a varied and very interesting gastronomic landscape.

Ranging from pro-Italian flavours with a Mediterranean flavour, rich in grilled fish dishes, to Slavonian meat stews with paprika, to Austrian, Turkish and Hungarian inspired dishes, you will be pleasantly surprised by the variety of regional food, all characterised by the excellent quality and freshness of the ingredients.

Typical dishes

We have put together a handbook of the most common regional dishes to help you choose!

Zagreb and north-western Croatia

The cuisine of this area shows Austrian influences and is characterised by succulent roast or spit-roasted meat dishes.

• Pecenje with mlinci or pecenikrumpir: meat accompanied by baked pasta or roast potatoes.
• Peka janjetina: lamb cooked on a griddle with a lid placed under the ashes.
• Zagrabacki odrezak: veal steak stuffed with ham and cheese.
• Sir i vrhnje: fresh cheese with sour cream.
• Palacinke: sweet stuffed crepes.

Slavonia

This region has absorbed the gastronomic culture of Hungary with extensive use of garlic and paprika, which makes the dishes here very spicy and piquant.

• Cobanac: meat stew very similar to goulash.
• Fis paprikas: fish dish (carp, pike or perch) stewed in paprika sauce accompanied by a side dish of pasta.
• Saran u rasljama: carp cooked on a spit or over a grill.
• Kulen: paprika sausage preserved for 9 months and served with fresh cheese, tomatoes, pickled vegetables and peppers.

Dalmatia and Kvarner

On the coast of Croatia, the cuisine changes completely: spices are replaced by Mediterranean flavours such as garlic, olive oil fish and seafood served with fresh herbs.

• Lignje: breaded and fried squid.
• Rizoto: risotto usually with seafood.
• Paski sir: cheese from the island of Pag, a kind of very tasty hard sheep’s cheese.
• Brodet: fish stew with polenta.
• Pasticada: beef stew in a wine and spice sauce accompanied by delicious gnocchi.
• Cres lamb: a particularly tasty meat thanks to the herbs the animal feeds on.

Istria

Istrian cuisine is gradually making a name for itself on the international gourmet scene thanks to the excellent quality of its regional dishes.

• Manestra: thick and aromatic vegetable and bean soup.
• Fuzi: fresh pasta with truffles or game (divljac).
• Fritaja: omelette with vegetables, usually wild asparagus.
• Prsut: smoked ham, very expensive due to the elaborate and lengthy smoking process.

Where to eat in Croatia: types of restaurants

Croatia can be described as a nation with a focus on good food, and Croatians have a real passion for quality gastronomy, committed to spreading the culture of eating well.

In fact, taste trails and Slow Food presidia are proliferating, underlining the care and importance of quality cuisine, both in terms of ingredients and preparation.

Despite this care, restaurant prices remain in the mid-range.

In general, the rule applies: in Croatia, it is as difficult to eat badly as it is to spend a lot.

Restauracija

These are the refined and elegant restaurants: formal settings, elaborate menus and an extensive wine list, the kind of establishment that is rarely chosen by locals.

Gostionica or konoba

A family-run restaurant that reflects the authentic character of Croatian cuisine. Often the vegetables and fruit served come directly from the family garden.

Pivnica

A kind of pub serving hot dishes accompanied by a good selection of beers, including craft beers.

Kavana

An atmospheric café where you can spend hours between slices of cake and a cappuccino.

Slasticarna

A pastry shop where you can try ice cream, cakes, pastries and strudel.

Samoposluzivanje

Self-service cafés ideal for a quick snack.