Croatia Food and Drink
Croatian cuisine varies considerably by region. Along the Adriatic coast and on the islands, cooking is strongly Mediterranean, with grilled fish, shellfish, octopus, olive oil, garlic and fresh herbs featuring prominently. Istria is particularly celebrated for truffles, olive oil and pasta, while Dalmatian cooking tends towards simply prepared seafood, grilled meats and slow-cooked dishes.
In Zagreb and continental Croatia, the food reflects stronger Central European influences, with roast and stewed meats, freshwater fish, dumplings, pastries and substantial soups. Regional cheeses and cured meats are widely served, including paški sir, a hard sheep's-milk cheese from the island of Pag, and pršut, Croatian dry-cured ham.
Vegetarians should find a reasonable choice in larger towns and tourist areas, particularly in Zagreb, Split and Dubrovnik, although traditional menus can be heavily based on meat or seafood. Common meat-free options include grilled vegetables, salads, pasta, risotto and dishes based on cheese, beans or potatoes. Vegan restaurants and clearly labelled vegan dishes are increasingly available in larger cities and popular coastal destinations.
Croatia has a long winemaking tradition, with vineyards throughout the country. Istria is known particularly for Malvazija Istarska, while Plavac Mali is an important red grape along the Dalmatian coast and islands. Rakija, a strong fruit or herb spirit, is widely produced, with regional varieties including šljivovica (plum), travarica (herbal) and lozovača (grape).
Pašticada: Dalmatian beef slowly braised in a rich sweet-and-sour sauce, traditionally served with gnocchi.
Peka: Meat, octopus or other ingredients slow-cooked with vegetables beneath a bell-shaped metal lid covered with hot embers.
Crni rižot: Black risotto made with cuttlefish or squid, coloured and flavoured with its ink.
Brodet: Adriatic fish stew, usually prepared with several varieties of fish and served with polenta.
Štrukli: Pastry filled with fresh cheese, traditionally associated with Zagreb and the Hrvatsko Zagorje region, served baked or boiled.
Fuži s tartufima: Istrian pasta, often served with a creamy sauce and locally gathered truffles.
Paški sir: Firm, distinctive sheep's-milk cheese produced on the island of Pag.
Pršut: Air-dried ham produced in several regions, particularly Dalmatia and Istria.
Soparnik: Thin savoury pie filled with Swiss chard, onion and parsley, traditionally associated with the Poljica area of Dalmatia.
Fritule: Small fried dough pastries, often flavoured with citrus zest, raisins or spirits and dusted with sugar.
A service charge is not usually included automatically in restaurant and café bills. Leaving 10% is customary for good service in restaurants, while in cafés and bars it is common to round up the bill. Larger tips are not generally expected.
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