Photo: Contiki
Table of Contents
Ask anyone who’s actually sat down at a Croatian table, and they’ll tell you: the food is just as unforgettable as the views.
Croatian food tells a delicious story of geography and history. It blends Mediterranean coastal flavours with continental European dishes. Throughout its history, Croatian cuisine has been shaped by Italian, Turkish, and Hungarian influences. And each region has its own specialties, its own traditions, and its own story to tell.
If you’re planning a trip to Croatia sometime soon, consider which dishes you need to try, depending on where you’re going.
Main dishes and savoury foods
Croatian cuisine is centred around slow-cooked meat dishes, fresh Adriatic seafood, and rustic comfort foods that have sustained families for generations.
Crni rižot
This dramatic jet-black seafood risotto dish is found along Croatia’s coastline.
Squid ink transforms ordinary rice into something that looks almost mysterious on your plate. The ink gives the dish its signature colour and adds a subtle briny flavour that tastes like the sea itself.
Don’t worry, it won’t stain your teeth permanently, though you might look a bit vampiric mid-meal.
Peka
This is Croatia’s traditional farm cooking at its finest, and absolutely worth the wait. Peka requires advance planning because restaurants need several hours or even a day’s notice to prepare it properly.
The magic happens under a bell-shaped metal lid called a peka. The coastal versions often feature octopus or other seafood, while inland areas stick to lamb or veal.
Your meat gets buried under hot coals with vegetables like potatoes, carrots, and bell peppers. The slow-cooking process creates incredibly tender meat that practically melts in your mouth.
Štrukli
A Croatian food from the Zagorje region, Zagorski štrukli, comes in baked and boiled versions.
The paper-thin pastry dough gets filled with fresh cottage cheese mixed with sour cream, eggs, and sometimes a touch of salt.
They have a golden, crispy exterior when baked, while the boiled version has a soft, dumpling-like texture.
You can also find sweet versions with sugar and cinnamon, but the savoury cheese version is the classic that earned UNESCO protection status.
Fuži
Istria’s signature pasta has a unique shape, hand-rolled around a thin stick to create hollow tubes.
While it can be prepared with a wild boar ragù or a butter and sage sauce, you’re really after the truffle version for the ultimate dining experience. White or black truffles are generously shaved over the pasta with olive oil, garlic, and parmesan.
Brudet
This tomato-based fish stew originated as humble fishermen’s food on the Dalmatian coast.
The base always includes tomatoes, onions, garlic, and either white wine or vinegar. Then, different regions add their own touches, including different types of fish and seafood.
The stew usually reflects whatever fish were caught that day, so each bowl is unique to its local waters.
Maneštra
This culinary tradition from Istria falls somewhere between soup and stew, thick enough to be filling but liquid enough to warm you up. Rural families have passed down their own versions for generations.
It often includes sauerkraut, potatoes, and sometimes smoked meats, and some regions of Croatia add pasta or rice to make it even heartier. It’s the perfect comfort food for cooler weather.
Pašticada
Dalmatia’s crown jewel is this slow-cooked beef that takes hours to prepare.
The beef is marinated in red wine and vinegar and then slow-braised with an unusual mix of sweet and savoury ingredients. Prunes and dried figs might sound like strange things to add to a meat dish, but they create an incredible depth of flavour.
The sauce is thick, glossy, and packed with complex flavours from hours of slow cooking. Each bite balances the beef with sweet fruit notes and spices.
Soparnik
If you’re exploring Croatian foods, you’ll discover that soparnik is one of their simplest dishes. This traditional savoury pie hails from the Dalmatian region, specifically the historic Poljica area near Omiš.
It’s a thin, crispy flatbread stuffed with Swiss chard (called blitva in Croatia), onions, and parsley.
While it was known as food for the poor and traditionally baked on Good Friday, it has now earned protected geographical indication status from the European Union.
Ćevapi
You’ll find ćevapi grilled on almost every corner in Croatia, and trust me, you need to try this popular Balkan street food. The Ottoman influence brought this dish to the Balkans centuries ago. While similar to kebab, ćevapi are smaller, made from mixed meats, and grilled individually.
These small, finger-shaped grilled sausages are made from a combination of beef and lamb with garlic, salt, and pepper. The meat is minced twice, then shaped into small rolls about the width of your finger.
You can’t eat ćevapi without the proper accompaniments. They’re served in warm flatbread called lepinja with raw chopped onions and olive oil.
Lepinja
Lepinja is the bread that holds a Balkan feast together. At its simplest, a yeast-raised dough is baked hot so it blisters and balloons.
Its airy interior can be ripped and filled, but it has just the right structure to soak up meat juices without collapsing. Lepinja is classically paired with ćevapi, but you’ll see it alongside all sorts of grilled meats and saucy plates.
Punjene Paprike
Punjene paprike are a family favourite in Croatia.
Unlike other European baked versions, bell peppers are stuffed with ground meat and rice and simmered in a tomato sauce for hours.
They’re typically served with mashed potatoes or rice and make great leftovers.
Zagrebački Odrezak
This Croatian comfort food puts a delicious twist on the classic schnitzel. Zagrebački odrezak is a traditional Croatian dish that’s like the lovechild of Wiener Schnitzel and Cordon Bleu.
Unlike its Austrian cousin, this Zagreb specialty involves pounded thin veal cutlets stuffed with ham and cheese before being breaded and fried to golden perfection.
Modern variations use pork, chicken, or turkey instead of veal. Some restaurants serve it lightly crumbed in sauce, while others go for the classic heavily breaded version.
Janjetina S Ražnja
Janjetina s ražnja starts by seasoning a whole lamb with sea salt, olive oil, and fresh garlic. Some families add rosemary sprigs to the cavity, but the beauty lies in keeping it uncomplicated.
The lamb slowly rotates over an open fire for 3-4 hours until the skin becomes crispy and golden brown, and the meat develops a distinctive smoky flavour.
The finished lamb arrives with incredibly tender meat and crackling skin. It’s served alongside sliced onions, green onions, or simple vegetables.
Salata od Hobotnice
Croatia’s take on the octopus salad is practically mandatory when you’re eating in the coastal regions. The octopus is boiled for about an hour until fork-tender. Potatoes are cooked separately, then everything is mixed while the spuds are still warm.
The authentic Croatian preparation includes thinly sliced onions, olives, capers, minced garlic and parsley. Don’t skip the kvasina, Croatian homemade red wine vinegar that gives the dish its characteristic Dalmatian kick.
Bakalar
Connecting back to its days under the Venetian Republic, coastal households eat bakalar during the holiday season.
Dried, salted cod is rehydrated over a couple of days, then gently cooked with potatoes, olive oil, garlic, and often a little parsley.
Though the fish is typically imported from the North Atlantic, bakalar has become a beloved dish of patience and tradition.
Grah
Grah varivo is a thick bean soup that goes by different names depending on where you travel. On the coast, locals call it fažol, while inland regions stick with grah or bažul.
This stew combines white beans, potatoes, carrots, and smoked pork. Even when meat was scarce, families would add just a bone or sliver of pancetta to infuse the soup with flavour. Today, you’ll often find grah served with sausage slices floating in your bowl.
Ražnjići
Ražnjići are bite-sized cubes of pork, veal, or chicken threaded on skewers and grilled over high heat until charred and juicy.
Traditionally, the meat is marinated in oil with salt, pepper, garlic, and a pinch of paprika or red pepper for a few hours. These are close cousins to Greek souvlaki, but the marinade and sides are distinctly regional.
Croatian desserts
It’s time to save a little room, Croatian desserts are every bit as rich in tradition and flavour as the main dishes.
Palačinke
Endlessly adaptable, palačinke are Croatia’s answer to crêpes. These thin pancakes use a runny batter without leavening; some cooks add a splash of mineral water or soda for extra lightness.
Čupavci
Čupavci are bite-sized sponge cakes dipped in chocolate glaze and rolled in desiccated coconut. The sponge base is vanilla-flavoured and incredibly light.
These adorable little “furry” cubes are Croatia’s answer to petit fours. You’ll instantly spot them by their shaggy coconut coating, which gives them their playful nickname.
You’ll find these treats at Croatian bakeries year-round, but they’re especially popular during holidays.
Makovnjača
This traditional rolled cake showcases Croatia’s love of poppy seeds.
Makovnjača features sweet yeast dough wrapped around a filling of ground poppy seeds, sugar, and often a touch of rum or vanilla. The dough is rolled thin, spread with filling, then rolled up like a jelly roll.
When sliced, the dark, nutty filling creates beautiful spirals, making it as visually striking as it is delicious.
Krafne
Croatian krafne are soft doughnuts without holes traditionally enjoyed during carnival season before Lent.
The dough is enriched with eggs and butter, deep-fried until golden, and filled with sweet fillings through a small injection hole.
The best krafne are eaten fresh and warm, when the exterior is still slightly crispy and the filling is at room temperature.
Street vendors sell them at Croatian festivals, but bakeries make them all year-round.
Savijača
Croatian strudel reflects the country’s Austro-Hungarian heritage. It features thin pastry wrapped around sweet or savory fillings. The name literally means “rolled” or “folded.”
Traditional Croatian strudel uses phyllo-like dough stretched so thin you can read through it. When baked, this creates dozens of flaky layers.
The most popular sweet varieties include apple, cherry, cheese, and poppy seed.
Breskvice
These cookies are designed to look exactly like tiny peaches, complete with peachy-pink colouring and a realistic shape.
Breskvice consists of two cookie halves sandwiched with jam, then rolled in coarse sugar mixed with peach brandy and food colouring.
The cookies themselves have a tender, cake-like texture with hints of vanilla and lemon. The jam filling adds moisture and authentic peach flavour.
Specialty products
Beyond its famous dishes and desserts, Croatia also prides itself on specialty products that showcase the country’s landscapes as much as its flavours.
Olive Oil
Croatia’s Istrian peninsula is home to some of Europe’s finest olive oils. The region’s microclimate and mineral-rich soil create perfect conditions for growing native olive varieties like Bianchera and Carbonazza.
Croatian olive oil has won numerous international awards. Many producers still harvest olives by hand and press them within hours of picking.
Look for extra virgin oils with protected designation of origin labels. These guarantee the olives were grown and pressed using traditional methods.
Oysters
Croatian oyster farming dates back to Roman times. Now, Croatia’s oysters rival the world’s best, and modern producers use sustainable methods, growing oysters on ropes suspended in the cleanest waters of the Adriatic.
Ston oysters grow in shallow, warm waters on the Pelješac Peninsula, protected by ancient salt works. They develop a creamy texture with subtle mineral notes from the surrounding salt flats. You’ll have an opportunity to see these farms on the drive through the town on our Best of Balkans.
Limski Kanal oysters mature in a narrow inlet in Istria, where fresh and salt water mix. This creates a brinier, more complex flavour that locals love. Trying both types would be a fantastic reason why you need to come back and visit Croatia.
Pag Cheese
If you make your way island hopping in Croatia to Pag, you can taste another local product.
Pag cheese is a Croatian delicacy made from sheep’s milk. It develops a distinctive salty, nutty flavour from sheep that graze on herbs seasoned by sea spray and strong Bura winds.
Production follows a 500-year-old recipe passed down through generations. The cheese ages for at least six months in natural caves, developing a hard, golden rind.
You’ll find two main varieties: young cheese, which is mild and creamy, and aged cheese, which has intense, complex flavours.
The cheese has protected designation of origin status, meaning authentic Pag cheese can only be made on the island using traditional methods and local sheep’s milk.
Pršut
Croatian pršut is dry-cured ham that rivals Italy’s finest prosciutto, made mostly in Istria and Dalmatia, some of the best places to visit in Croatia. Curing takes 12-24 months in areas where specific wind patterns create ideal conditions.
Istrian pršut cures in the region’s famous Bura wind, which alternates with warm, humid air from the sea. This creates perfect conditions for developing the ham’s characteristic sweet, delicate flavour.
Due to different curing methods and local climate conditions, Dalmatian pršut from regions like Drniš has a more intense, saltier taste.
Bonus: Drinks and spirits
No Croatian meal is complete without something to sip. The country’s drinks and spirits are as much a part of its identity as the food itself.
Plavac Mali
You’ll encounter Croatia’s most celebrated red wine grape primarily along the Dalmatian coast, where the Mediterranean climate creates perfect growing conditions. This Indigenous variety produces full-bodied wines with deep ruby colours.
When you visit local wineries, expect alcohol levels around 12-15%. The wine pairs beautifully with grilled meats and Croatian dishes like peka or pašticada.
Pošip
Pošip offers a perfect balance of freshness and complexity, perfect for warm Mediterranean evenings.
This white wine grape represents Croatia’s finest Indigenous variety, grown exclusively on the island of Korčula. This beautiful island is one we visit on our Croatia Island Sail trip.
On your palate, expect crisp acidity, citrus and green apple flavours, and subtle mineral notes from the island’s limestone soils.
Image source:Contiki
Rakija
Croatia’s national spirit is Rakija, which is distilled from various fruits, including plums, grapes, pears, and apricots.
This clear brandy typically contains 40-70% alcohol by volume. Families often distil their own rakija using traditional copper stills and recipes passed down through generations.
Maraschino
You’ll trace this famous cherry liqueur back to Zadar, where Dominican monks first created it in the 16th century using local marasca cherries. The liqueur gained international fame and even appeared on the Titanic’s drink menu.
Maraschino uses the entire cherry, including pits, stems, and leaves, which creates its distinctive almond-like flavour.
What food is Croatia known for?
Croatia is best known for its incredible regional diversity in food. Along the Dalmatian coast, traditional dishes lean Mediterranean with fresh seafood, olive oil, garlic, and parsley. Inland, the cuisine feels more Central European, with slow-cooked stews, meats, and root vegetables.
Signature dishes include:
- Crni rižot, black risotto made with squid ink or cuttlefish ink
- Peka, a slow-cooked meat and vegetable dish baked under an iron dome
- Ćevapi, small grilled meat sausages served with flatbread and onions
What is the most famous Croatian meal?
Ask ten Croatians and you’ll probably get ten answers on the country’s most famous meal.
Many point to pašticada, a beef stew slow-braised in red wine with prunes and spices. Others insist on peka, where lamb, veal, or octopus roasts under hot coals until tender. In Zagreb, the city’s claim to fame is Zagrebački odrezak, a schnitzel stuffed with ham and cheese.
No matter which you choose, these meals represent the best food in Croatia.
Image source:Contiki
Is Croatian food like Italian food?
In many ways, yes; you’ll find striking similarities between Croatian and Italian cuisines.
Especially along the Adriatic coast, where centuries of Venetian influence introduced pasta dishes, risottos, olive oil, and fresh seafood, you’ll discover Croatian recipes that would make any Italian nonna proud.
But inland, you’ll encounter a completely different culinary world. Croatian cuisine becomes heartier and more Central European, featuring dishes you’d never find in Italy.
This makes Croatia’s food more like a bridge between Mediterranean and Central European flavours.
What is the most popular street food in Croatia?
The most popular Croatian street food is ćevapi. These small, finger-shaped grilled sausages are made of minced beef or lamb and served in warm flatbread (lepinja) with raw onions. You’ll find ćevapi everywhere, from sit-down restaurants to late-night street stalls.
A close second is burek, a flaky pastry stuffed with meat, cheese, or spinach, beloved across the Balkans. Cheap, filling, and full of flavour, these dishes are the perfect introduction to everyday Croatian cuisine.
Croatia’s cuisine is proof that food is never just food. It’s history on a plate, geography in a bite, and culture simmered into something you can taste. It’s such a central part of any journey that it deserves a spot on your ultimate Croatia itinerary.
