All foods of animal origin are subject to the same standards as in countries in the European Union and are under constant veterinary and health supervision.

In addition to standard European cuisine, Croatia offers its most popular local dishes and specialties. Among cold dishes, there are the renowned Dalmatian or Istrian prosciuttos, cheeses from the island of Pag and the Lika region, sheep’s cheese, Slavonian kulen (a spicy cured pork meat speciality), the renowned garlic sausages (češnjovka) of Samobor and the Zagorje region, fresh cottage cheese with cream, and more. The main dishes on offer vary depending on the area that you are visiting; In Dalmatia, the Primorje coastal area, on the islands and in Istria, they are based largely on fish and other seafood, while typical meat dishes include pašticada (a stewed lamb dish) and cooked lamb.

In continental Croatia, there is a rich selection of meat dishes, including the particularly prized roast turkey with mlinci (boiled rolled pastry), roast lamb, roast suckling pig and boiled or baked štrukli (thin rolled pastry stuffed with fresh cottage cheese and cream). Among desserts, apart from the already mentioned štrukli, there are walnut loaf, poppy seed loaf and cheese or fruit strudel.

The cultivation of grapes and production of select wines is a centuries-old tradition among Croatian viticulturists both in continental Croatia and the Primorje area (the littoral), and Dalmatia. Some of the best known varieties of Croatian red wines along the Adriatic coast and on the islands are: Dingač, Teran, Merlot, Cabernet, Opolo, Plavac and Postup, while the most appreciated of the white wine varieties are: Malvasia, Pošip, Pinot, Kujundžuša, Žlahtina and Muscat. In continental parts, one can enjoy the famous Riesling, Graševina, Burgundy, Traminac and others. As far as spirits go, the most famous are the šljivovica or plum brandy, travarica, lozovača and biska, while among dessert drinks there are Prošek and Maraschino.