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A cultural crossroads open to both Central Europe and the Mediterranean basin, Croatia has inherited a deliciously varied gastronomic heritage. Each region has its own specialties, influenced both by the richness of the terroir and the historical heritages.
From Istria to Dalmatia, the cuisine of the coastal regions is dominated by fish and seafood specialities and benefits from the historical influences of the powerful Republic of Venice, Greece and the Ottoman Empire. Preparations with white wine and olive oil are plentiful, while fish is commonly cooked in stews or in bouillabaisse.
In Istria, the proximity to Italy is evident in its pasta recipes, such as fuzi, a fresh rolled pasta. In Zadar, a typical meal usually begins with a maraschino liqueur made from local cherries, followed by Pag cheese and a main course of fish, crabs or shellfish. In Kvarner, prawns represent the most popular dish.
In the north of Croatia, the proximity of the former Austro-Hungarian Empire is reflected in the cuisine, which leans heavily on vegetables, meats and dairy products. In the capital Zagreb, a rumbling stomach is often satisfied with gablec, a combination of fresh cheese, turkey gratin, fritters and pasta.
If you are fond of pastries, don't miss the Kremsnita from Samobor. It's a kind of creamy puff pastry that is known to bring a smile to your face and get you in the party mood. On the Slavonian side of the border, charcuterie is predominant, especially ham and spicy sausages, such as kulen. You can also savour a special meat stew, called cobanac.
Throughout the country, meatballs and kebabs inherited from the Ottomans enrich the culinary experience. It is also customary to enjoy a Turkish coffee at the end of meals.
