9 Unmissable Croatian Foods

If you're a foodie and love travelling, there's a big chance that you enjoy immersing yourself in a new country by trying its local cuisine. 
 
Today, we'll be looking at Croatia-- a country which, despite being somewhat small, its gastronomy does not disappoint-- its richness, diversity, and distinctiveness makes it very appealing and indulging to the senses. Croatian cuisine has strong Magyar, Mediterranean, Ottoman and Italian influences, distributed according to geographical proximity. For instance, the Croatian coast exudes a strong Mediterranean cuisine character, where one can find many fish and pasta dishes.
 
Let us take you on this gastronomic tour of some of the best local foods in Croatia you cannot leave without trying!
 
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1) Kulen

Slavonian Kulen is the most popular sausage in Croatia. Even though it has a very similar appearance to chorizo, its taste is somewhat different, due to its dry spiciness. It contains the fattiest parts from the pork, garlic, salt and paprika. It is homemade, and the meat (from the maturest pigs) is cured for nine months.

2) Crni Rizot

Crni Rizot or "Black Risotto" is one of the most popular dishes in Croatia. And yes, it tastes much nicer than what it sounds-- or even looks. It's made of risotto and squid ink, and the latter gives it its distinctive jet black colour. This ink supplies it with a delicious flavour, which will leave a lasting impression on its tasters. However, this dish might not be a good idea for a first date, as your teeth and tongue will go black. Its main ingredients are squid meat, squid ink, onion, garlic, red wine and olive oil. And the best place to try it is at Orsan Gverovíc. 

3) Burek

Originally, Burek is a Mulsim dish-- consisting of a puff pastry filled with meat inside. However, in Croatia, especially in Zagreb, it is filled with fresh cheese. 

4) Gregada

Gregada is a modest Croatian fish stew, probably introduced in Dalmatia by Greek settlers around 380 BC, and known as the oldest form of cooking fish in Croatia. Today, Gregada has a close link with the island of Hvar. Even though one can find various versions of this dish throughout the country, the most popular one consists of scorpionfish or grouper. The fish is in the stew-pot usually chopped in big chunks, along with potatoes, parsley and olive oil. It needs to be prepared on slow heat and simmered for several hours. A perfect dish to relish on with a glass of white wine and watching the sun setting over the island of Hvar. 

5) Ispod Peke

Ispod Peke is a popular cooking technique in Croatia-- known as "under the bell". If you find this on the menu, be prepared to enjoy a real treat. It's a broad feature on Croatian menus. The preparation method consists of slow-cooking by simmering for many hours under a dome-shaped lid. To savour a meal at its finest by this cooking method, then order from the restaurant the day before, and enjoy an otherwordly succulent flavour. You can choose various vegetals and meats to include, such as octopus, lamb or veal. 

6) Istrian Truffles

Istrian truffles are widespread throughout Croatia and served from street vendors or markets to top-of-the-range restaurants. When going to restaurants specialised in truffles, make sure they have the "Tartufo Vero" sign, which indicates that the truffles have met the highest standards of preparation. This food is so popular in Croatia that in some regions such as in Livade they host contests for best truffles, truffle markets, and truffle cookery classes. One of the best restaurants to try truffles is "Zigante". 
 
So, can you even say you've been to Croatia without eating truffles?

7) Pasticada

Pasticada is one of the most typical dishes in Croatia, especially in the Dalmatian region. It consists of a stew made from beef -- sometimes ox--, vegetables, wine, and spices. Its most common side dish is gnocchi.
 
The mode of preparation is usually by "ispod peke". The beef is marinated overnight and then simmered for several hours, first in its juice, and then with red wine. Pasticada comes in huge servings. So, come with a big appetite. 

8) Pag Cheese

We haven't forgotten about the cheese lovers. If you're one of them, the delicious Pag Cheese is a real treat to enjoy in Croatia. Pag cheese is the most famous Croatian cheese of geographical origin-- and is made from Pag sheep's milk, on the island of Pag. 
 
There are typically two different kinds of Pag cheese. The Young Pag cheese is matured for up to a year and is renowned for its mild, salty taste and light colour-- best eaten with Dalmatian prosciutto or Kulen. And Old Pag cheese is matured for more than a year and is a real gourmet delight-- best served with a glass of fine wine.

9) Octopus Salad

And last but not least, the Octopus salad or "Salata ad Hobotnice" is a heavenly light dish-- ideal for lunch on a summer day or as an appetiser for dinner. The Adriatic coast is home to various octopuses, making this salad very widespread, and a simple but tasty dish. Its ingredients are chopped onion, olive oil, vinegar, parsley, tomatoes, lettuce, lemon, and if course, octopus. One of the best places to try this dish is at Konomba Lambik in Milna, on Hvar. Relish on this fresh meal on a hot summer day before dipping in the blue azure sea of this gorgeous island.  
 
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