Croatian cuisine has been shaped by centuries of cultural influence. Geography and history left their mark on how people cook here, and the result is a country with several distinct regional cuisines – all yummy, fortunately, so even more reasons for you to explore all the regions of Croatia.
Food along the Adriatic coast shows a clear Italian and Mediterranean influence. Inland, you’ll find flavors closer to Hungarian, Viennese, and Turkish traditions. No matter where you go, expect fresh, seasonal ingredients and meals that reflect local life.
Now that we’ve set the scene, let’s look at Croatia’s traditional cuisine, and the best foods you should try when you visit the country.
Continental Croatian Cuisine
Inland Croatia, including Slavonia, Zagorje, and Medimurje, developed its food traditions under Austrian, Hungarian, and Turkish influence. Cold winters shaped the diet too.
Dishes here are heavier, with plenty of meat, spices, pickled vegetables, and slow-cooked stews. I like these better (taste-wise), although they’re not perfect for the more health-conscious people out there.
Still, there are a few foods you MUST try. Let’s check them out!
Zagorje’s Štrukli
Štrukli (also known as štrukle or štruklji) is a pastry filled with cottage cheese and eggs, topped with cream. It can be sweet or savory, boiled or baked, and served in almost every way you can think of – soup, starter, dessert, or main dish.
Originally from the Zagorje region, štrukli is now proudly served in many great Zagreb restaurants, and once you try it, you will most likely want to have it again. (Actually, “Zagorski štrukli” has protected status at national level and is associated with Hrvatsko Zagorje.)
I said it often on this website, and I will say it again now: Croatians have AMAZING pastries.
I would go as far as saying that no matter what you try, you will be satisfied. So even entering a traditional pastry shop (either specific to the city you’re in, or part of a chain like Mlinar or Pan Pek) and randomly getting a few things will give you amazing treats.
Zagorje Turkey with Pastry
Zagorje turkey is one of Croatia’s protected food products at EU level. The dish is simple: roasted turkey served with mlinci, a special flatbread.
Mlinci are made without yeast, baked until dry, broken into pieces, and soaked in the turkey juices before serving. It’s a true holiday favorite in northern Croatia.
Kulen Sausage
Kulen is a spicy sausage from Slavonia. Only top-quality pork is used, mainly from pigs weighing over 150 kilos and more than a year old. The meat is minced, mixed with hot and sweet paprika, and stuffed into natural casings.
Kulen is considered one of Croatia’s finest delicacies and has protected status. If you want to try the country’s boldest flavors, this is it – and if you don’t know where this region is located, check out my map of Croatia article to find out.
Kotlovina
Kotlovina refers not to a dish, but to the method of preparation. Meat is cooked in a shallow metal pan placed directly over an open fire. It’s part grilling, part stewing, and always done outdoors.
This style of cooking is especially popular in northwestern Croatia and Slavonia, often at fairs or village gatherings. Pork and sausages are the usual choice, cooked with vegetables and stewed in their own juices for extra flavor.
Slavonski Čobanac
Čobanac is a rich, spicy stew similar to Hungarian goulash. It usually combines two or three types of meat – beef, pork, and sometimes venison or lamb. Chicken is sometimes added today, though not traditionally.
Seasoning is key: paprika, onions, celery, parsley, and tomato paste give it depth. The stew is slow-cooked until thick and aromatic. A fish version, fiš paprikaš, made with river fish, is also common in Slavonia.
Both are spicy, hearty, and best enjoyed with a glass of white wine.
Ćevapi
Ćevapi are grilled minced-meat sausages, common throughout the Balkans, and made from various mixes of meat (pork only, pork and beef, pork and sheep) and simply seasoned with salt and pepper.
Ćevapi are shaped into small cylinders, grilled over charcoal, and served with flatbread (lepinja or somun), raw onions, and a red pepper dip known as ajvar.
You’ll find them at grill houses (roštilj) all across Croatia. They’re especially popular as casual street food and at summer festivals.
Pljeskavica
Pljeskavica is basically the Balkan version of the hamburger, but instead of beef patties, it uses larger and thicker minced pork ones (although various combinations and even beef-only exist).
The meat is grilled and usually served on a plate with onions, ajvar, kajmak (a type of clotted cream), or a delicious spicy cheese dip called urnebes. The latter is my favorite and strongly recommend it.
Back to the meat itself, which is traditionally served on a plate, not in bread (like hamburgers), it is sometimes stuffed with cheese or ham (or both). If you want it as a sandwich, it’s usually served in flatbread much like ćevapi.
And, as you can probably see easily, it’s one of my favorites.
Mediterranean Croatian Cuisine
The coast, covering Istria, Kvarner, and Dalmatia, has more Mediterranean influences than the rest of the country. As a result, the diet here is based more on fish, seafood, olive oil, vegetables, wild herbs, and fruits. It’s healthy, simple, and full of natural flavors – even though Croatia might not be the first country you think of when you think of a healthy “Mediterranean diet.”
Here are some of the most important traditional foods from this region:
Prosciutto (Pršut)
Pršut is Croatia’s version of prosciutto: air-dried, salted pork leg, sometimes lightly smoked. It’s cured in winter, when the cold north wind (bura) helps create its distinct texture and taste.
It’s always served thinly sliced, often with cheese and olives, and appears at both restaurant tables and family celebrations. The best-known varieties come from Drniš (near Šibenik) and Istria.
Pag Cheese (Paški Sir)
This sheep’s cheese from the island of Pag is one of Croatia’s most famous exports. The sheep graze on salty, herb-rich pastures shaped by the bura wind, which gives the cheese its sharp, distinctive flavor.
It’s a hard cheese aged for at least four months, often longer. Traditionally, it’s served with pršut, honey, or fresh fruit like local grapes and it’s very tasty.
Meals Under the Bell (Ispod Peke)
One of the oldest cooking methods in Croatia is peka. Meat (usually lamb, veal, or octopus) and potatoes are placed in a pan, covered with a heavy iron lid, and buried under hot coals.
The food slowly cooks in its own juices, producing tender, flavorful results. This tradition dates back to Roman and Illyrian times. Today, peka is still a must-try experience when visiting rural restaurants along the coast.
Pasticada (Dalmatian Beef Stew)
Pasticada is one of Dalmatia’s most beloved dishes, usually reserved for festive occasions. Beef is marinated in vinegar, garlic, and bacon, then stewed for hours in a sauce flavored with dried plums, wine, and vegetables.
Every family has its own recipe, passed down through generations. The stew is typically served with homemade gnocchi or pasta.
Black Risotto (Crni Rižot)
This impressive dish gets its color from squid or cuttlefish ink. The rice is cooked with squid, mussels, clams, and other shellfish.
It’s a Dalmatian classic, especially popular in Split and Dubrovnik. Many restaurants serve it, and it’s considered a must-try for seafood lovers.
Brodetto (Fish Stew)
Brodetto (or brudet) is a hearty fish stew prepared all along the Dalmatian coast. The best versions mix several types of fish, including scorpionfish, which gives the dish its characteristic flavor and thickness.
The stew is slowly cooked with tomatoes, wine, and olive oil. It’s traditionally served with polenta, rice, or pasta.
Buzara (Shellfish Stew with Wine and Garlic)
Buzara is one of the simplest yet most satisfying seafood dishes on the Adriatic coast. The word means “stew,” and it usually refers to scampi or mussels cooked quickly in olive oil, garlic, white wine, parsley, and breadcrumbs.
There are two main versions. The “white” buzara is prepared without tomatoes, while the “red” buzara adds fresh tomato or tomato paste to the base. Either way, the sauce is light, fragrant, and perfect for dipping bread.
You’ll find buzara served all along the coast, from Istria to Dalmatia, but don’t be surprised if it tastes slightly different in different regions – it’s just part of the charm and what makes it so good!
Mali Ston Oysters
On the Peljesac Peninsula, near the village of Mali Ston, you’ll find one of Croatia’s most prized delicacies: European flat oysters (Ostrea edulis). These oysters are unique to the area and have Protected Designation of Origin (PDO) status.
The clean, brackish waters of Mali Ston Bay give the oysters a distinctive taste: mild, slightly salty, and with a hint of sweetness. Locals serve them raw with just a squeeze of lemon, though they’re also excellent grilled or baked.
If you’re traveling along the southern Dalmatian coast, trying oysters in Mali Ston is an experience you shouldn’t miss. They’re considered some of the best in Europe and I would dare say – the entire world.
Soparnik (Poljica Chard Pie)
Soparnik comes from the Poljica region near Split and is one of Croatia’s oldest traditional dishes. It’s a thin savory pie made with chard, onions, parsley, and olive oil, baked between layers of simple dough.
Traditionally, soparnik is cooked under hot embers on a hearth, similar to the peka method. The result is a crisp, smoky crust and a soft, flavorful filling.
Soparnik has EU Protected Geographical Indication (PGI) status and is often sold at local festivals or fairs. It’s a humble dish, but one that represents Dalmatia’s history and resourcefulness.
Fritule (Croatian Donuts)
Fritule are small fried pastries traditionally made for Christmas. They look like tiny doughnuts, usually shaped into little balls, and are served across the Adriatic coast.
During the holidays, you’ll find plates of fritule in almost every household, no matter how modest. Once you try them, you’ll understand why they’re so beloved – and why people rarely stop at just one.
There are slight variations depending on the region. In Dalmatia, locals often add a splash of brandy or homemade rakija for flavor. In Istria and Kvarner, white wine is used instead. I have an entire article dedicated to Croatian Fritule, so make sure to check it out (with a recipe included!)
Kroštule
Kroštule are another favorite sweet along the coast. These crisp pastries are made from dough that’s rolled thin, tied into knots, fried, and dusted with powdered sugar.
They’ve been part of Croatian culinary tradition for centuries. Each region has its own slight variation, but the essence is always the same: a crunchy, sweet snack that’s impossible to resist. Their unique shape and sweet flavor make them stand out on any dessert table.
You can learn everything about Krostule here (also with an included recipe).
Rožata (Dubrovnik Crème Caramel)
Rožata is a custard dessert from Dubrovnik, and it’s the local variation of the classic crème caramel. It’s made from eggs, milk, and sugar, flavored with a local rose liqueur that gives the dish its name.
The custard is baked in caramel-coated molds, then chilled and turned out onto plates. The result is silky and fragrant, with just the right level of sweetness.
Rožata has been part of Dubrovnik’s culinary tradition for centuries. Today, you’ll find it on most menus in southern Dalmatia, often as the final note to a seafood-heavy meal and it’s that type of dessert worth saving some room for.
Rabska Torta (Rab Cake)
Rabska torta is a spiral-shaped almond cake from the island of Rab. Legend says it was first served to Pope Alexander III when he visited the island in 1177. He liked it that much that it became a staple.
The cake is made with ground almonds, eggs, sugar, and citrus zest, wrapped in thin pastry and rolled into a spiral. It’s baked until golden and dusted with powdered sugar. Today, it’s a popular souvenir from Rab, sold in decorative boxes – but the real deal you can have at local confectionery stores is the best!
Final Thoughts
If you’re planning to travel across the country, I recommend trying both inland and coastal dishes. Most likely, you will find varieties of each in all the larger cities in the country. If not – even better! More excuses for you to see even more cities in Croatia.
And if you really want to do that, I recommend my updated 10-day itinerary, covering everything from Zagreb to Split to Dubrovnik. A perfect one to see what Croatia has to offer, and also cover all the culinary aspects.