Croatian cuisine reflects the country’s culture and history. The Italians left various kinds of pasta, the ancient Greeks grew grapes on Dalmatian islands for all kinds of delicious wine, the Turks brought sarma (stuffed sauerkraut rolls), while the Hungarians left paprikash and goulash. Our national specialties are specifically regional and can only very roughly be divided into continental and Mediterranean.
The most famous local specialty from Zagorje is a type of cheese strudel called štrukli. Another typical continental dish is njoki, a side dish prepared from cooked dough, thinly rolled out, baked, drenched in hot water and lightly fried in cooking juices from meat, usually pork or turkey.
The most appreciated hot and spicy salami in Slavonia is called kulen. In addition to the famous homemade sausages of that region, there is also spicy fiš-paprikaš (fish stew) and paštica (a stew made with several types of meat) and various kinds of goulashes made from venison. Stuffed green peppers are popular in the coastal region of Croatia as well.
We mustn’t forget fine cheeses from Lika (such as škripavac) as well as the part of Lika cuisine: cooked lamb with fresh cabbage, sauerkraut and potatoes.
When in Dalmatia, your guests should try pašticada (marinated beef stewed in wine with different spices), and seafood prepared on brudet (any kind of shells or shrimps stewed with different spices and white wine). There is also riba (different kinds of fish boiled with spices) and a variety of seafood risottos and salads. “Black risotto” (cuttlefish risotto or risotto nero), prepared with cuttlefish tint, and octopus salad are very popular starters. Dalmatian cuisine offers many fine desserts, for example uštipci (deep fried sweet doughnuts) and rožata (crème caramel).
