With Croatia’s location to the Adriatic Sea, much of Croatia’s cuisine is heavily influenced by the Mediterranean. Nestled between Hungary, Slovenia, Bosnia-Hercegovina, and Serbia, Croatia also derives much of its fare from its surroundings. Since Italy is very close to Croatia, you will also notice an Italian influence on Croatian cuisine.
Croatian cuisine can best be defined into five regions: The Slavonia region, the Hrvatsko Zagorje Region, Middle Croatia, Istria, and Dalmatia. The Dalmatian region includes the area of the Adriatic Coast. The coast is extremely fertile and the Dalmatian Coast is known for its distinctively delicious gourmet treats. It is on the coast of Croatia, where you will discover that the cuisine has a strong Mediterranean characterization and is very similar to that of Greece, Italy, and other Mediterranean cultures.
The Croatian Dalmatian Coast is also known for its distinctive Olive Oils, Vinegars, Spices, Figs, and Capers. Today, Croatia is well known for its high quality Olive Oil, as growing conditions are more favorable in Croatia then in surrounding areas such as Italy, for growing olives.
Additionally, you’ll find an abundance of fish that is carefully prepared according to Croatian methods that have been passed from generation to generation. Fish may be served grilled in exquisite gourmet Olive Oil, or in brodetto, a fish soup. Fish à la gregada, a fish stew referred to as: riblja čorba. Other seafood and shellfish that are used in abundance in Croatian coastal cuisine include squid, calamari, oysters, octopus, cuttlefish, tuna fish, clams, and mussels.
Some of the most exquisite delicacies found along the Croatian coast include: Pršut that is dried ham that has been sliced paper-thin. In Italian culture it is known as Prosciutto. Pršut is typically served with olives and goat cheese and is a staple that you will find in any Dalmatian coastal restaurant.
In addition to the abundance of seafood, the Croatian Coast has also proved to be suitable for cultivating grapes and wine has become an important feature in Croatian life. Wine is generally served with meals and the best Dalmatian Red wines are said to come from Plavac Mali. Some of the other wines that are revered throughout the region include: Dingae, Vugava, Pharos, and Grk.
Moving inland, the Slavonia region is where Croatia meets Hungary. Most notably, Hungarian goulash is replaced by gulaš, in Croatia and is a very popular stew. In addition, there is a spicy stew, made with fish, in the Slavonia region known as: fiš-paprikaš. Some common types of stews and goulashes include chicken, rabbit, and venison.
Throughout Croatia, you will enjoy a variety of delicious pastas, soups, and vegetables. Mushrooms are grown in abundance, as are cabbage, onions, dry beans, tomatoes, cucumbers, lettuce, and garlic. In addition to these vegetables, there are certain foods that are enjoyed throughout various regions of Croatia. No matter what region you are visiting, or your choice of restaurant, you are sure to find these dishes added to the menu.
Pag Cheese is very popular throughout all of Croatia. It is made from domesticated sheep’s milk, on the island, Pag. It is served as a delicacy with olives. The cheese is revered for its fermenting process, and is identified by its firmness. When you pick up Pag Cheese, and hold it in the center, the cheese will remain firm on both sides. Sometimes, Pag Cheese is grated and used as a topping on other dishes, however it is generally considered as an appetizer.
Cevapcici is made of ground meat and spices. It is the equivalent of the American burger only they are rolled into a small sausage shape. The ground meat (typically beef and lamb) are blended with spices then kneaded into a sausage shape. They are then grilled or boiled and served with sautéed onions, tomatoes, ajvar, and on Pita bread.
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