The cultivation of grapevines and the production of wine has been a Croatian tradition for centuries, both in the continental and coastal part of Croatia.
Croatian cuisine is specific to every region, reflecting the country's geography, history and culture.
The northern and southern areas of the Adriatic are characterised by differences in taste and preparation of more Mediterranean foods. The tradition of grilling and roasting fish and delicacies of the sea has been carried down by generations. In the north of Croatia however, Austro-Hungarian culinary influences are more evident. Croatia is also renowned for its good wines, produced both in the continental and coastal regions of the country.
In the coastal regions of Croatia the cuisine has a rather Mediterranean flavour, with lots of olive oil used in the preparation. However, Croatian cuisine does have its own distinct identity, especially in regards to the cooking of fish. The tradition of grilling and roasting fish and delicacies of the sea has been carried down from generation to generation, where the taste of the fish depends on the grilling technique and the type of wood chosen. All along the coast and the isles, the fish menus are unrivalled - even the humble sardine will never taste quite so delicious. Many Croatian fish restaurants have their own fishing boats, so visitors can be assured of the freshness of the fish.
Author: Damir Fabijanic
Grilled pork and roasted lamb are common Croatian dishes, as is beef, which is often cooked in a delicious tomato sauce. Regional differences in Croatian cuisine are quite evident and in the north of Croatia Austro-Hungarian culinary influences are strongest – one finds meats cooked in bread crumbs and goulashes served with stuffed cabbage. The dish called sarma, consisting of minced meat, rice, onion and spices rolled in cabbage leaf, is a popular dish which is also common to many countries in the region that were under Ottoman influence. In the region around Zagreb, are the speciality is štrukli (thin sheets of cheese cooked in water). In Slavonia, the speciality is kobasice (pork sausages) as well as kulen, which is similar to salami.
Author: Damir Fabijanic
Paški sir, a hard cheese from the isle of Pag, is an excellent cheese and one of the most reputed in Croatia. The traditional Croatian fresh cheese (svježi sir) is also very popular, often sold at markets in plastic sacs and usually eaten as an accompaniment to a salad, with salt and pepper.
Author:Mario Romulic, Drazen Stojcic
Croatian slastičarne (pâtisseriesor sweet shops) offer a range of sweet foods with many different influences: cream cakes of Austrian inspiration, nut cakes of Eastern influence, kremšnite (vanilla and custard cream cakes), rožata egg cakes, savijače strudels, cream cakes or rich Dalmatian tarts.
Author: Hrvoje Serdar
The cultivation of grapevines and the production of wine has been a Croatian tradition for centuries, both in the continental and coastal part of Croatia.The most renowned wines from the Croatian coast and islands include red wines such as Teran, Merlot, Kabernet, Opolo, Plavac, Dingač and Postup, or white wines such as Malvazija, Pošip, Pinot, Kujundžuša, Žlahtina and Muškat. From the continental of Croatia, white wines such as the Rizling, Graševina, Burgundac and Traminac wines are the most renowned.
Brandies (rakije) are the most famous Croatian spirits and among the wide range of brandies available the following can be highlighted: šljivovica (plum brandy), travarica (herb brandy) andlozovača (grape brandy).
Source: Croatian National Tourist Board