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When it comes to food, Croatia is a surprise. One automatically assumes its cuisine would be based on typical Eastern European fare of Borsch, Goulash, cabbage, and salami. This couldn’t be further from the truth. For starters (see what I did there?) look at Croatia’s location opposite Italy and next to Hungary, this would suggest that some culinary secrets have crossed the border.
Secondly, Croatia has at various points in its history been ruled by (or influenced by) the Greeks and Romans, Italians, Ottomans, and the French. These cultures have had a lasting influence and today we still the legacy of this. Croatian cuisine can be roughly divided between coastal and inland. The coastal dishes are much more Mediterranean and we see the influence of France and Italy in abundance. On the other hand, the inland recipes are more continental and Greek or Turkish influenced.
Whilst Croatia is becoming a more and more popular destination, we still really don’t know a huge amount about it, its people, or its language. With this in mind, we’ve set out to discover the finest food the country has to offer. Here, in no particular order, is the must try food in Croatia.
Pašticada
Pašticada is a traditional meat dish from the Dalmatia region which includes Split and Dubrovnik. The recipe involves marinating beef for 24 hours in red wine, garlic, vinegar, and herbs such as rosemary and sage before cooking for several hours. Dried plums or prunes, carrots, onions, bacon, and spices such as cloves and nutmeg are added during the cooking. The resulting dish is a richly flavoured stew similar to a Provençale daube and is usually served with potato gnocchi or pasta.
Where to try it: Tavern Buffet Fife on Trumbiceva obala in Split.
Crni rižot
Staying in the Dalmatia region, we now turn to an Italian influenced dish. Crni rižot is a Croatian black risotto flavoured and dyed by the addition of cuttlefish or squid ink. The ink gives it a wonderful Mediterranean flavour that instantly transports you to the coast. The dish is prepared in the same way as any risotto and includes mussels, clams, and other shellfish and is garnished with parsley, grated cheese, and lemon.
Where to try it: Head to the village of Hodilje near Ston. The restaurants here produce fantastic seafood that has to be sampled.
Gregada
Found on the island of Hvar, Gregada is a fish stew cooked with white wine, potatoes, parsley, onions, garlic, capers, and anchovies. The secret lies in using the very freshest fish which usually includes scorpion fish, bass, and prawns.
Where to try it: Konobo Tramerka on Andrije Mohorovicica in Volosko.
Štrukli
Think strudel. Štrukli when done well is fantastic and has been decreed a Croatian cultural icon. It’s made by layering a pastry dough and cheese sometimes with the addition of apple. It’s then traditionally boiled, although Štrukli is now usually baked as it gives a crispier topping and is easier. Štrukli can be either a sweet or savoury dish and is served with clotted cream if you opt for the sweet variety.
Where to try it: The Hotel Esplanade in Zagreb.
Istrian pasta
If you’re in Istria, you’ll come across a variety of Italian influences including olive oil, prsut (prosciutto), and pasta. Fuži, and pljukanci are traditional Istrian pastas served with different types of meat sauces. Fuži is usually paired with truffles or game but you may come across it in other dishes. Fuži is a tube pasta similar to penne for catching sauce whereas pljukanci is hand rolled to the size and shape of a worm.
Where to try it: Pretty much anywhere!
Cevapcici
Cevapcici was introduced to Croatia by the Ottomans. Similar in appearance to a skinless sausage, these grilled meatballs are usually made from a variety of meats and onion and served with Ajvar, a traditional red pepper and aubergine sauce and (usually) a type of flatbread or pita bread.
Where to try it: Harambasa on Trnovski Pristan in Ljubljana.
Rožata
When it comes to dessert, you’ll love this popular favourite. Rožata is a custard pudding not dissimilar to a crème caramel. It’s made with a caramel custard and is served with a rum or liqueur. In fact the name Rožata is a reference to the Rozalin (rose) liqueur traditional used to add a delicate flavour.
Where to try it: Konoba Hvaranin on Ban Mladenova in Split.
Feeling hungry?
If this hasn’t got your taste buds working overtime then I’m not sure what will. Have you tried some of these Croatian dishes? If so, which was your favourite? Or which will you try on your trip to Croatia?
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