From north to south and from east to west, from the shores of the Adriatic in Dalmatia to the valleys of Slavonia, each region of Croatia has its unique culinary personality that will surprise you.
From Proto-Slavic essences mixed with Hungarian, Viennese, and Turkish influences in the meats, desserts, and vegetable dishes of the continental regions, to the Greek, Roman, and Illyrian Mediterranean flavours of the fish delicacies and wines of the coastal area. Traditional Croatian cuisine is rich and varied.
If you’re in Central Croatia, try Štrukli from Zagorje.
Štrukli can be prepared in one of two ways – by cooking or baking them – and they can be served as a savoury dish or a dessert.
If you visit Poljica in Dalmatia – don’t miss a chance to try Soparnik. It is a savoury dish baked in an open fireplace called komin. It is placed on a baking tray directly on the embers and covered with ashes.Soparnik is served coated with olive oil and pressed garlic for added aroma and flavour.
For more traditional dishes, get inspired here.
Grilled fish served with Swiss chard and boiled potatoes is a simple dish usually associated with the Croatian coastline and its islands.
Turkey with mlinci – Family gatherings during the cold winter, especially around Christmas, are unimaginable without the delicious smell of a mouth-watering, crispy and soft turkey with mlinci. Turkey from Zagorje is especially common for this time. It has become synonymous with a decadent Christmas or Easter family meal.
Read more about the finest dishes in Croatia.
When you’re in Croatia, eat like a local and visit the Croatian markets. You will find baskets full of fresh produce, drink coffee before or after shopping, and taste the food on the stands.