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.
Slavonia has excellent conditions for winegrowing and winemaking. In the past, the wines of Slavonia were often found on the tables of emperors and noblemen and it is this tradition that the present Slavonian vineyards derive from: Srijem, Baranja and Đakovo in the east and Kutjevo in the west of Slavonia.
Slavonia has truly excellent capacities for production of large amounts of premium wine, especially white wine. It is hard to say which Slavonian vineyards are better and more tempting: those in Srijem and Baranja in the Danube region, those in Đakovo in East Slavonia or those in Kutjevo in Central Slavonia.
The center of development of Slavonian winemaking is the area around Kutjevo. Enjingi, Krauthaker and PPK Kutjevo are the most important Slavonian winemakers. Eninjgi, and especially Krauthaker, keep experimenting with new varieties, which definitely erases Slavonia’s Graševina monoculture image as it was six or seven years ago.