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Gastronomy in Croatia
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Croatian cuisine is different in almost every region. Noticeable are the influences of
Hungarian, Viennese (especially in North Croatia) and Turkish - while the Dalmatia bears
the influences of the Greek, Roman and Illyrian, as well as of the later
Mediterranean cuisine - Italian and French. Croatian eats italian, hungarian,
austrian and oriental cuisines mixed together with native culinary tradition.
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Most of the specialties are prepared with very little fat and oil. They are easy to digest
and dontain many vegetables, which thrive all the year, round thanks to the mild climate.
Don't pass up dishes like mussels, shrimp (scampi), roast fish, delicious fish stew with rice,
and meat specialties like sour marinated beef (pasticada) with noodles (njoki). To top it off
we recommend a refined dessert like "krostule", egg cake (rozata), or of the rich Croatian tortes.
Recommended specialities barbecued meat, Dalmatian smoked ham, sheep cheese and kulen, fish stew,
seafood soup and salad.
The choice among the culinary specialties will surely be hard for you!
Croatia is justifiably proud of its broad palette of high quality wines (up to 700 wines with protected
geographic origin) and brandies, beers and fruit juices. In the south, people drink "bevanda" with their
food (heavy, richly flavored red vine mixed with water), and in north "gemist"
(dry, flavored wines mixed with mineral water).
In case of liquor, we recommend travarica, lozovaca and sljivovica, prosek and maraschino (desert drinks).
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