Croatian cuisine cannot be put under the same name. The differences in geomorphology, culture and history between Croatia’s regions are also present in its gastronomy which can define Croatia’s cuisine as a cuisine of regions.
Every Croatian region ”cooks” something special and different than the neighboring region. Dishes that are characteristic for a certain area in Croatia can be found in the neighboring countries, for example, kulin/kulen, a type of flavored sausage made of minced pork can be found in Serbia. The larger amount of peppers in Slavonian dishes is a result of Hungarian influence and the Mediterranean food, characteristic for the Croatian coast is well known in Italy, Greece and other Mediterranean countries.
Every Croatian region, of course, has its own ”endemic species” on the table – Istra has fuži, a type of pasta which has a special taste when served with truffles. The region Zagorje has štrukle, boiled or baked pastry with cheese and cream, the Kvarner has cheese and lamb meat from the Pag island, while the entire coast prepares simple dishes of fish, shellfish and other seafood. Did we mention prosciutto served with cheese and olives as the appetizer for every ”serious” meat dish? M-m-m!
You can enjoy in traditional deserts such as the Rab cake, Prekomurska gibanica or Dubrovnik Rožata (flan) as well as the other everyday and festive pastries, cakes and dishes made from sweet batter, for example fritule. Do not forget to have a glass of fine wine with your dish and after the meal, usually after lunch, have a cup of coffee which is a social event in Croatia.
Most of the continental dishes can be found of course in local restaurants on the coast, although we would like to recommend to try Croatian specialties in their ”natural habitat” and dobar tek!