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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, MeΔimurje, 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)!
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.
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:
