The diverse flavors of Croatian cuisine reflect the varied history of the country itself. National dishes and cooking techniques encompass traditions from Italy, Bosnia, Austria, Hungary, and Turkey. Zagreb and the northwest offer hearty meat dishes that you might find in Vienna. As you travel from Zagreb to the coast you can see the food become lighter as Mediterranean influences take hold. The cuisine of the northern coastal area of Istria is borrowed from neighboring Italy with lots of pasta dishes and the famous wild white and black truffle. The cuisine of the
Dalmatian coast in the south is also influenced by Italian cooking, but is mostly concerned with fresh fish, seafood, and fabulous olive oil. The following is a list of dishes that you might find on menus in Croatia:
Gulas - A Hungarian influenced stew with meat and vegetables, mostly found in Zagreb and northwest parts of the country.
Kulen - A paprika flavored sausage served cold from the Eastern Slavonia region of Croatia.
Fresh fish - A staple on menus from Split to Dubrovnik usually prepared simply: grilled whole with olive oil, garlic, and fresh herbs. It can be quite expensive and is usually priced by the kg.
Dalmatian ham - Smoked ham similar to an Italian Prosciutto or an Iberian jamon, usually served sliced very thin and sometimes with melon. This is popular in Istria and in Dalmatia.
Octopus salad - Another dish that you will find on almost every menu in Dalmatia; it is generally good and sometimes great depending on the freshness of the octopus and how it is prepared. Usual ingredients include red onion, capers, olive oil, & vinegar.
Pasticada - A Dalmatian beef dish which is stuffed with lard and roasted in wine and spices; it is generally served with gnocchi...not for those watching their calorie intake.
Meat “under the iron bell” – Pork, veal, or lamb slow roasted with potatoes under an iron “bell” covered in embers for 3 or 4 hours. This is a very traditional method of cooking and is one of Croatia’s most-prized culinary traditions.
Cevapcici - A Bosnian dish of meat sausages (with no casing) or meatballs, usually served in a pita with raw onion and red pepper sauce. The spices give this a unique flavor and it is a must try for meat-eaters.
Raznjici - Shish kebab of pork, beef, lamb, or fish. This dish can be found at many restaurants, but is best at Bosnian restaurants.
Burek - A heavy pastry stuffed with meat or cheese and often eaten on-the-go from a bakery.
Seafood Bouzara - Shellfish cooked in a sauce of tomatoes, onions, herbs, white wine, and breadcrumbs.
Blitva - A side dish served with most fish and seafood dishes in Dalmatia; it is basically swiss chard served boiled with potatoes, olive oil, and garlic.
Black Risotto - A traditional Italian style rice dish made with squid and cuttlefish; it's black color comes from the addition of squid ink.
Palacinka - Thin dessert pancakes (like crepes) filled with jam or chocolate and sometimes topped with ice cream. These are of Hungarian origin but are found throughout Croatia today.
Krempita - A cake or pie filled with custard and topped with cream; it is sweet and caloric but for those with a sweet tooth, it should not be missed.
