Croatian cuisine has been influenced by several different cultures, and as a result, each part of the country has a distinctive regional cuisine. Depending on the region of Croatia you visit, you are sure to find dishes with obvious Italian, Austrian, Hungarian or Turkish influences.
In kitchens and restaurants across the country, there is a great emphasis on using fresh, seasonal ingredients and preparing home-cooked meals. Expect a slow food experience worth waiting for and an excellent selection of local wines to accompany your meal, as well as locally produced high-quality extra virgin olive oils.
Here are 12 dishes that you are likely to find during your trip to Croatia.
Black risotto
This is a popular delicacy on the Croatian coast, especially in Dalmatia. Crni rižoto (black risotto) is a rice dish very similar to Italian risotto that is prepared with squid. The squid releases a black ink that turns the rice into a deep black, hence its name. It can also be prepared with other types of shellfish such as cuttlefish or octopus or even shellfish such as clams and mussels.
Zagorski Štrukli
This is a traditional dish from the Hrvatsko Zagorje and Zagreb regions in northern Croatia.
Made from a flat, thin dough, it resembles a type of strudel that can be prepared as a sweet or savory dish. It’s packed with cheese, eggs, and sour cream (sugar can be added to make the sweet version) and is baked in the oven.
Burek
Burek is a popular snack available in Croatian bakeries. Similar to Turkish börek , it is made from a thin, flaky dough filled with meat or cheese, spinach, potato, or apple. Burek is available throughout the day and is a delicious or hearty breakfast or snack that can be enjoyed anytime.
Ćevapi (about Ćevapčići)
This is another dish that is common on menus in Croatia and other countries in the former Yugoslavia and dates back to Ottoman times. These are pieces of grilled minced meat made from beef, lamb, or pork and mixed with onion and spices. Ćevapi are served with ajvar , a thick sauce made with red bell peppers and sometimes aubergines, and flatbread without yeast called lepinja .
Maneštra
This is a thick vegetable soup very similar to Italian minestrone, prepared with a mixture of different types of beans, grains, and vegetables such as corn, potatoes, cabbage, and fennel. This is a popular traditional dish in the Istrian region and is almost always made with pork broth, so it is not suitable for vegetarians.
Point
Peka is a traditional slow cooker method popular in Dalmatia that is used to cook vegetables, meat or seafood over an open fire. The ingredients are placed inside a large cast iron skillet and covered with a bell-shaped lid before placing on the embers of an open fire. Food is slowly toasted and fresh herbs and white wine are often added for extra flavor. This is a dish that often has to be ordered ahead of time at restaurants due to the time it takes to prepare.
Fuži
Homemade pasta is a staple in Istria, where the cuisine has some notable Italian influences. The tube – shaped fuži are probably the most popular, but njoki (gnocchi) are also very common, or pljukanci hand – rolled. These are served primarily with meat-based sauces made from beef or game, but mushrooms, wild asparagus, or black or white truffles are other popular side dishes.
Pašticada
This is an elaborate Dalmatian dish that is usually prepared for special occasions. It is prepared by marinating the meat in vinegar, garlic and cloves, which is then stuffed with pieces of carrots and bacon. It is then cooked in a preparation of tomatoes, parsnips, prunes, nutmeg and prošek, a sweet wine. This is another slow cooker dish and is usually served alongside homemade pasta.
Prosciutto
This is a salted and dry cured ham that is very similar to the Italian Parma ham or ham, and is a specialty in Istria, Kvarner region and Dalmatia. It takes at least a year to cure the ham with the help of the cold Bura wind blowing across the Adriatic from the northeast. Istarski pršut (Istria pršut ) and Krčki pršut (from the island of Krk) have Protected Designation of Origin (PDO) status at the EU level, ensuring that it was produced, processed and prepared in a specific geographical region. Pršut is usually served as an aperitif at the beginning of a meal, along with cheese, bread, and a glass of wine.
Brodet
This typical Dalmatian seafood dish is a thick fish soup flavored with onion, garlic, tomato, parsley, olive oil and spices. Also called brudet , brujet, or brodeto , it is also found on menus in other coastal regions and is often served with palenta , a preparation made with cornmeal.
Soparnik
This is a delicious traditional flatbread from the Poljica region in central Dalmatia. It is filled with chopped chard and baked in a wood-fired oven before topping with finely chopped garlic and olive oil, and cut into diamond-shaped chunks. This is one of the few Croatian dishes that is suitable for vegetarians and vegans.
Grilled vegetables
Povrće na žaru is simply roasted vegetables like red pepper, eggplant, mushrooms, and zucchini. This is a popular side dish found on menus in Croatia and another veggie-friendly option. Another vegetable garnish that you are sure to find in restaurants across the country is blitva (chard) that is served alone or mixed with mashed potatoes.
