The cuisine in Croatia is rich and varied, with Turkish, Hungarian and Mediterranean influence. Each region has its own gastronomic offer. Tasting and food festivals are held during the year.
The country has excellent wines thanks to the vineyards of Central Croatia, Slavonia and Istria. Also noteworthy are the olives and olive oil produced in Dalmatia, Istria and Kvarner, honey from the island of Hvar, ham from Dalmatia or sheep cheese from the island of Pag.
The typical Croatian dishes are:
- Marinated anchovies
- Black rice: black rice obtained from the sepia ink.
- Burek: bread dough stuffed with cheese or meat.
- Fiš paprikaš: river fish soup, typical of Slavonia and Zagreb.
- Kulen and kulenova seka: spicy sausage from the Slavonia region.
- Međimurska gibanica: layered cake filled with poppy seeds, apples, nuts and ricotta.
- Pašticada: stew from the Split region.
- Turkey with mlinci: baked turkey with a garnish made of flour, water and salt.
- Grilled fish: served with boiled potatoes and chard, usually eaten on the coast.
- Frogs: frog thighs stewed with snails and mushrooms accompanied by potatoes or polenta.
- Šurlice: traditional pasta from the island of Krk, usually served with meat or seafood sauce.
- Zagorski štrukli: fresh cheesecake.
You cannot miss the Maraschino liquor that receives its name from the guinda “maraska“. It is typical of the Zadar region.
“Uživajte u jelu” – Enjoy your meal!