Along the coast there is an abundant supply of fresh fish because most Croatian fish eateries have their own fishing boats and tourists can choose their seafood from the various species of fish kept on ice right in the middle of the restaurants.

Our Croatia Restaurants Guide below gives a brief rundown of types of food you are likely to encounter on your Croatia holiday. To get the most out of your trip, make sure you have a quick look at our Croatia Shopping Guide, for hints and tips about what local products make the best and most interesting souvenirs. For more detailed information about specific regional and restaurant information, check out these sites:

- Dubrovnik
- Kvarner
- Split

Food & Cuisine in Croatia

Every region of Croatia has its own culinary traditions and therefore Croatian cuisine is also labelled as the cuisine of regions. From times immemorial, there has been a distinct difference between the cuisine of the mainland and the cuisine of the coastal region, especially in the ingredients used and in the processes followed. The cuisine of the mainland bears the early Slavic influences as well as the influences of contemporary Viennese and Hungarian cuisines. The coastal cuisine is essentially Mediterranean and makes liberal use of olive oil.

In general, Croatian cuisine does have a distinct identity, especially when it comes to cooking fish. In the traditional Croatian methods of roasting and grilling seafood, the taste of the fish differs due to differences in the wood used as well as the grilling techniques adopted. These techniques have been passed down from one generation to the other and are followed faithfully even today. The ‘gradalavanje' is one such technique of cooking fish in Dalmatian olive oil, which imparts a special flavour and taste to the fish. Different coastal towns offer a variety of exotic fish dishes so much so that even the commonplace sardines taste delicious.

Typical Food Delicacies

Meat dishes form an important part of the cuisine in Croatia. These dishes range from beef marinated in tomato sauce or cooked straight, to roasted lamb and grilled pork.

There are many differences in cuisine between the various regions of Croatia. The cuisine of northern Croatia is influenced by Austro-Hungarian cuisine. Sarma is a winter delicacy that is unique to this region. In this dish, meat or fish is wrapped in leaves and boiled for a considerable length of time. Meats in this region are often cooked in breadcrumbs, and goulashes are served with cabbage fillings. Strukli, a dish where cheese strips are cooked in water is a speciality of the Zagreb region. Pork sausages called kobasice are unique to Slavonia. Then there is kulen, which bears a close resemblance to salami.

The Wines and Beers of Croatia

Croatian wines are already well known and still gaining in fame. Some of the better known red wines are the Teran wine from Istria, Dingac red from the Peljesac peninsula, Babic, Faros and Postup. Prosek (the famous sweet wine served with dessert), Bogdanusa, Grk, and Posip are premium white wines. Croatia's drinking water comes from Cetina and Jardo rivers. It is pure, pleasant in taste and healthy and is sometimes mixed with wine to concoct a masterpiece called Bevenda.

The schnapps of Croatia are also famous and must be sampled. Known as Rakija (water of life), these strong liquors can be made from a base of fruits or herbs. Rakija, when made with plums, is called Slivovica. When it is fermented with herbs, it is called Travarica, and when the base is grapes, it is called Loza.

Visitors have a wide choice when it comes to food and drink in Croatia. Cheers, or as they say in Croatia, Zivjeli!