Croatian cuisine changes with the landscape and simply cannot be reduced to a single “typical” dish or menu. It is distinctly regional and sampling local specialities will add something exceptional to your journey. Roughly the Croatian cuisine can be labelled as Mediterranean or Continental; however there are many differences between specialities from one Island to next, between Istria and northern and southern Dalmatia. In the same way the differences between Slavonian plains and mountains and valleys in Croatia’s interior are reflected in local culinary traditions.
Continental cuisine is characterized by older Slavic and the more recent Hungarian, Viennese and Turkish influences. The Mediterranean region along the Adriatic coast bears the influences of the Greek, Roman and Illyrian, as well as of the Italian and French cuisine.
Not to be forgotten is the wine. Through centuries Croats have emigrated to different corners of the World and their vine making traditions have left a mark in well known vine regions of California, Chile and Australia.
Croatia is proud of its broad palette of high quality wines - about 700 wines have protected geographic origin. In Istria and Dalmatia, people drink “bevanda” with their food (heavy, richly flavoured red wine mixed with plain water), and in north-western regions, “gemišt” (gemisht; dry, flavoured wines mixed with mineral water).
There are also different varieties of grappa (or brandies) to be tasted, along with beers and best quality mineral water.
Wherever your journey takes you make sure to take time to get to know Croatia through your palate!
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