Croatian Food: A-Z Directory of Croatian Cuisine

Croatian cuisine dates back to ancient times. The differences in the ingredients and cooking methods are most notable between mainland and coastal regions. Mainland cuisine is characterized by the earlier Slavic and the more recent contacts with neighboring cultures, such as Hungarian and Turkish. The coastal cuisine has influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, especially Italian. Food and recipes from other former Yugoslav countries are also popular in Croatia.

Croatian cuisine is known as a cuisine of the regions as every region of Croatia has its own distinct culinary tradition. Croatian cuisine can be divided into the following regional cuisines: Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, MeΔ‘imurje, Podravina, Slavonija. All regional cuisines have their particular cooking traditions characteristic for that specific area. Most dishes, however, can be found all across the country, with local variations.

Dobar tek (bon apetit)!

Croatian Food A-Z Directory

Below is a visual A-Z directory of Croatian food. New entries are added each week.

Tag your Croatian food pics with @istriagourmet and use hashtags #istriagourmet and #croatianfoodAtoZ.

Ajngemahtes

Ajvar

Anchovies (aka slana riba)

Arambasici

Arancini

Bakalar

Baklava

Basa cheese

Bazga

Bazlamaca

Blitva s krumpirom

Biska

Bobici

Boskarin

Breskvice

Brodet (aka brudet, brujet, brodetto, and fish stew)

Bucino ulje

Bucnica

Buncek

Follow @istriaguormet for updates.

Croatia Food Resources

Below are great additional resources about Croatian wine and food. Let us know if we missed any and we’ll add them to the list.

Croatian Cuisine:

 

Istrian Cuisine:

 

Croatian Wine:

 

Restaurant Recommendations: