www.croatia.hr
The Mediterranean as it once was
Homepage Discover Croatia Gastronomy and enology  

Gastronomy and enology

 
Gastro & wine corner
The continental cuisine is typical for its early proto-Slavic roots and more recent contacts with established schools of gastronomy – Hungarian, Viennese, and Turkish. Meat products, freshwater fish and vegetables dominate.

The coastal region is characterized by the influences of the Greeks, Romans, Illyrians and later Mediterranean cuisines – Italian and French. It features many seafood specialties (squid, cuttlefish, octopus, shrimp, lobster...) prepared in various ways, olive oil, prosciutto, various vegetables, Dalmatian wines such as Babić, Malvasia, Prosecco and Vrbnik Žlahtina, and various liqueurs like the famous Maraschino.

In 2008, the national culinary team participated for the first time in the world encounter of chefs and pastry chefs, the Culinary Olympics held in Erfurt, Germany, and won the bronze medal.
 

Croatian Eno-Gastronomy 2012

 
First Croatian cookbook
The rich literary opus confirms the high level and tradition of gastronomic culture in Croatia, such as the records in the Croatian/Latin dictionary from 1740, preceded by a similar French dictionary, fictional works by famous Croatian renaissance writers as well as the book written by Ivan Bierling in 1813, containing recipes for preparation of 554 different dishes, which is considered to be the first Croatian cookbook.
 
Gastronomy | Regions
Slavonia
Cluster

Slavonia
The Slavonian dining table groans most of all with tasty ham, Kulen sausage and Kulen's sis sausage whilst in the typical Slavonian pot there is “grah čobanac [shepherd’s bean stew] and “fiš paprikas” [fish stew with hot red pepper] that is washed down with the not to be missed glass of plum schnapps.
 
Lika - Karlovac
Cluster

Lika - Karlovac
The most famous gastro item of this region is the Lika potato, which has a Protected Geographical Indication (PDI). If you want to try a proper Lika menu start with an aperitif of plum or pear schnapps or perhaps a berry liqueur, then have some škripavac cheese and slices of dried game and then go for the main dish – traditional Lika baked potatoes with lamb cooked under the embers in an iron bell.
 
Kvarner
Cluster

Kvarner
The key eno/gastro words of Kvarner are Vrbnička Žlahtina, Trojšćina, Kvarner scampi, lamb, “šurlice”, chestnuts and Rab cake.
 
Istria
Cluster

Istria
In Istrian inns the order of things is as follows: first an aperitif of mistletoe, rue or honey schnapps, followed by cheese and prosciutto accompanied with Istrian soup, and during the spring scrambled egg made from asparagus. In terms of the main dish, you can choose from either continental or seafood dishes.
 
Dalmatia - Zadar
Cluster

Dalmatia - Zadar
For an aperitif, try a glass of the famous Maraschino, a desert liqueur made from the autochthonous Maraska cherries. Follow this with some Pag cheese, which is the most highly prized cheese in Croatia made from the small sheep who eat the aromatic Mediterranean plants on the island of Pag.
 
Dalmatia - Šibenik
Cluster

Dalmatia - Šibenik
Start with a morsel of cheese ripened in a lamb sack and Drniš prosciutto washed down with a glass of red wine from Primosten's Babić.
 
Dalmatia - Split
Cluster

Dalmatia - Split
In Split, try the famous “dalmatinska pašticada” [Dalmatian stew], a meat dish that takes two days to prepare. If you want some more simple tastes then there are the aromatic Viška, Forska and Komiška “pogaca”...
 
Dalmatia - Dubrovnik
Cluster

Dalmatia - Dubrovnik
Try the Ston oysters and mussels here, which are considered to be some of the tastiest and finest shell fish in the Adriatic. Asides from lamb and veal cooked in embers under an iron bell, this region’s gastronomic chapter consists of eel and frog stew from the Neretva valley.
 
City of Zagreb
Cluster

City of Zagreb
With its roots in the Austro Hungarian tradition, Zagreb’s gastronomic offer consists of so-called “purgerski” cooking with dishes such as “Grenadir marša”, pasta with onion and cheese or the “Kajzeršmarn” desert that is very much like a pancake.
 
Central Croatia
Cluster

Central Croatia
Start with cow’s cheese and cream, then have some traditional Podravina cheese called Prge together with a slice of Samobor salami and spicy Samobor mustard.
 
 

Cookie policy

In order to provide you the best experience of our site, and to make the site work properly, this site saves on your computer a small amount of information (cookies). By using the site www.croatia.hr, you agree to the use of cookies. By blocking cookies, you can still browse the site, but some of its functionality will not be available to you.

What is a cookie?

A cookie is information stored on your computer by the website you visit. Cookies allow the website to display information that is tailored to your needs. They usually store your settings and preferences for the website, such as preferred language, e-mail address or password. Later, when you re-open the same website, the browser sends back cookies that belong to this site.

Also, they make it possible for us to measure the number of visitors and sources of traffic on our website, and as a result, we are able to improve the performance of our site.

All the information collected by the cookies, is accumulated and stays anonymous. This information allows us to monitor the effectiveness of the websites and is not shared with any other parties.

All this information can be saved only if you enable it - websites cannot get access to the information that you have not given them, and they cannot access other data on your computer.

Disabling cookies

By turning off cookies, you decide whether you want to allow the storage of cookies on your computer. Cookies settings can be controlled and configurated in your web browser. If you disable cookies, you will not be able to use some of the functionality on our website.

More about cookies can be found here:

HTTP cookie
Cookies