What to expect from traditional food in Croatia

With its turquoise waters, endless beaches, beautiful bays and breath-taking national parks, Croatia has become increasingly popular as a travel destination in recent years. Now it's time to discover the culinary side of the land of a thousand islands!

Croatia's culinary richness is attracting more and more foodies to the Adriatic. Food tourism in Croatia is booming as people discover the sheer variety of the country's cuisine. From hearty meat specialities to freshly caught fish and hearty stews, there's something for every taste.

Learn more about the history of Croatian cuisine, discover regional and seasonal highlights and sample them for yourself! Our ultimate food guide brings a slice of Croatia to your kitchen. Dobar tek!

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The varied regional cuisine of Croatia

Croatia's culinary landscape is shaped by the country's geographical location and rich history. It's not uncommon to find a Hungarian goulash or an Austrian apple strudel in some places.

Croatian cuisine varies greatly from region to region and it has become known for that diversity.

While the cuisine in the interior and the east of Croatia is still strongly influenced by the region's former Ottoman occupiers, many influences from Hungarian and Austrian cuisine can be found in the north of the country. But if you like Italian or Greek influences, you should head to the coastal region and the south of Croatia, where modern Mediterranean cuisine has the upper hand.

Take a bite of our Croatian food guide and discover the vibrant cuisine of the different regions for yourself! Our food map gives you a detailed overview of the dishes and drinks that you definitely shouldn't miss at your destination.

A culinary journey through Croatia

The sheer diversity of Croatian cuisine is particularly evident in the regions of Istria, Dalmatia and Slavonia.

The food of Istria

The largest peninsula on the northern Adriatic is best known for its Italian-influenced cuisine. From wine to ham to pasta, no holidaymaker in Istria should miss these dishes:

• Fuži: Fuži is a traditional Istrian type of pasta that is often served with red veal sauce and chicken goulash, as well as the truffles typical of the region. This type of pasta gets its characteristic shape by folding, pinching and sticking together the two ends of a diamond-shaped sheet of pasta.

• Istarska malvazija: This popular white wine grape variety is mainly grown in Istria. The wines have a fresh and fruity character, combined with a sparkling note. The aromas range from green apple to acacia and apricot.

• Maneštra: A Croatian twist on the popular Italian minestrone soup. This hearty stew soup is made with dried meat, beans and corn and is very popular with Croatians, especially in autumn.

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The food of Dalmatia

The historical region of Dalmatia is an absolute must-visit, especially for foodies! Dishes like black risotto and pickled oysters delight diners. Don't miss these local highlights:

• Brudet: Brudet is classic Croatian fare. This peasant stew is made with a variety of seafood and eaten all over the Croatian coast. Any white fish can be used to make brudet. Sautéed with olive oil, onions and garlic, it's hard to resist!

• Dalmatinska pašticada: Dalmatinska pašticada is a traditional Dalmatian dish consisting of beef marinated in vinegar and spices. The beef is then braised in red wine with bacon, tomatoes, dried plums or figs and root vegetables. Traditionally, the dish is served at weddings, along with gnocchi or homemade pasta.

Holiday homes in Dalmatia

The food of Slavonija

In contrast to Istrian and Dalmatian cuisine, Slavonijan cuisine is very strongly spiced with many Hungarian influences, all sorts of meat and game dishes, stews and goulash specialities. If you're on holiday in Slavonija, don't miss these following specialities:

• Fiš paprikaš: Fiš paprikaš is a traditional spicy fish stew made with freshwater fish such as catfish, pollock, pike and carp. Fiš paprikaš is often served with homemade pasta and hot ground paprika.

• Kovrtanji: The Croatian doughnut. These ring-shaped traditional desserts usually consist of dough made from flour, yeast, sugar, milk, eggs, oil and salt. The doughnuts are fried in pork fat until golden brown on both sides and then sprinkled with coarse sugar. Kovrtanji are best enjoyed warm.

Holiday homes in Central Croatia

Traditional Croatian dishes

Croatian cuisine is certainly varied, but are there any dishes that we could describe as typically Croatian? Although each region of Croatia offers its own culinary highlights, there are two key ingredients that unite Croatian cuisine: fish and meat. And holidaymakers agree, as shown by the universal popularity of cevapcici. These grilled minced meat sausages are considered to be Croatia's national dish.

But vegetarians and vegans are also catered for, too! From hearty vegetable stews to filled dumplings with spinach or potatoes, Croatian cuisine is a real treat for everyone, and it's healthy, too. Steamed vegetables, seafood and lots of olive oil not only keep you fit, but also do the world of good for your mind and sense of wellbeing. In Croatia, most restaurants get their food from the many weekly markets in the local area, and it's all 100% organic.

Croatian dishes to cook at home

As the saying goes, the way to a man's heart is through his stomach – and the same applies to love for other cultures and countries. Reawakening that holiday vibe can help get us through the dark winter months.

These two recipes conjure up that holiday feeling and quell any wanderlust. With the right background music, some wine and good company, it feels just like being on holiday.

Brudet-style Croatian fish stew

INGREDIENTS (SERVES 4)

• 1 kg mixed fish and seafood (firm white fish, small scallops, clams, prawns, mussels, calamari)

• 3 tablespoons olive oil

• 1 tin chopped tomatoes

• 3–4 garlic cloves, finely chopped

• 1 tablespoon fresh basil

• 1 tablespoon fresh parsley, plus a little more to garnish

• 1⁄2 glass dry white wine

• black pepper

• sea salt

METHOD

1. Clean the fish and seafood. Cut the white fish into 1cm pieces.
2. Heat olive oil, then add the garlic, basil and parsley. Sauté for 30 seconds.
3. Add the wine and cook for 2–3 minutes. Add the chopped diced tomatoes, salt and pepper. Simmer for 10 minutes.
4. Now add the fish, clams and prawns. Cover the pot.
5. Cook for 3–4 minutes without stirring; just give the pot an occasional shake.
6. Now add the calamari, scallops and mussels, and cover.
7. Bring to a boil for 2–3 minutes.
8. Remove from the heat and scatter with parsley.
9. Brudet is traditionally served with polenta or crusty bread.

Sataraš vegetable stew

INGREDIENTS (SERVES 6)

• 4 red peppers, sliced

• 3 onions, sliced

• 1/4 cup olive oil

• 6 garlic cloves

• pinch of red chilli flakes (optional)

• 1 tin chopped tomatoes

• herbs of your choice

• salt and pepper to taste

METHOD

1. In a roasting pan, mix the onions, pepper, garlic, salt, pepper, chilli flakes and oil. Roast in the oven at 180 degrees for 30 minutes.
2. After 30 minutes, add the diced tomatoes and give it all a stir. Add any herbs that you've chosen to put in.
3. Return to the oven for another 30 minutes. Check the vegetables and take them out if they're done.
4. Traditionally, Sataraš is served with rice, pasta, polenta, eggs or grilled meat.
Sataraš can either be pan-fried or baked in the oven.

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