Croatia Food
Explore Croatia Food: Local Food Products & Traditional Dishes
Food in Croatia varies from region to region. The Dalmatian Coast, including Dubrovnik and Split, features Mediterranean-like dishes. In contrast, the inland areas near Zagreb have a Central European culinary influence, while the northern region of Istria, including Rovinj and Motovun, incorporates elements from Italian traditions.
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Local Food Products in Croatia
There are 46 Croatian agricultural and food products registered in the European Union as protected designations of origin or protected designations of geographical origin.
Cheese
- Bjelovarski Kvargl
- Lički škripavac (from Lika)
- Pag cheese (from Pag island)
Honey
- Goranski medun (from Gorski kotar)
- Slavonski med (Slavonian honey) (from Slavonia)
- Zagorski bagremov med (from Hrvatsko zagorje)
Meat
- Baranjski kulen
- Dalmatinska janjetina (Dalmatian lamb)
- Dalmatinska panceta
- Dalmatinska pečenica
- Dalmatinski pršut
- Drniški pršut
- Istarski pršut (Istrski pršut)
- Lička janjetina (Likan lamb)
- Krčki pršut
- Malostonska kamenica
- Međimursko meso ‘z tiblice
- Meso istarskog goveda – boškarina (Meso istrskega goveda – boškarina; Meat of Istrian cattle – Boškarin)
- Paška janjetina (lamb from Pag island)
- Samoborska češnjovka (Samoborska češnofka; smoked saussage from Samobor)
- Slavonska crna svinja (Slavonian black pig, hr)
- Slavonski kulen (Slavonski kulin; Slavonian kulen/kulin)
- Zagorski puran (turkey meat from Hrvatsko zagorje)
Fruits and vegetables
- Brački varenik
- Neretvanska mandarina
- Komiški rogač (Komižan carob)
- Lički krumpir (Likan potato)
- Ogulinsko kiselo zelje/Ogulinski kiseli kupus
- Varaždinsko zelje
Olive oils
- Bračko maslinovo ulje
- Ekstra djevičansko maslinovo ulje Cres
- Korčulansko maslinovo ulje
- Krčko maslinovo ulje
- Šoltansko maslinovo ulje
Other oils
- Varaždinsko bučino ulje (Varaždin pumpkin seed oil)
Pastry
- Lumblija (aromatic sweet bread)
- Poljički soparnik (Poljički zeljanik or Poljički uljenjak)
- Rudarska greblica
- Varaždinski klipič
- Zagorski mlinci
- Zagorski štrukli (Zagorski štruklji)
Seafood Products
- Novigrad Mussel, Mytilus galloprovincialis cultivated in farms in the Novigrad Sea and Novsko Ždrilo
- Paška sol (sea salt from Pag island)
Traditional Dishes in Croatia
Croatian cuisine showcases dishes that prominently highlight fresh seafood from the Adriatic Sea, along with regional variations throughout the country.
Crni rizot
Crni rizot (Black Risotto) is a signature dish from Dalmatia made with squid or cuttlefish ink, which gives it a dark color.
Pašticada
Pašticada is a rich beef stew marinated in vinegar and herbs, typically served with gnocchi.
Ćevapi
Ćevapi are small grilled sausages similar to those found in Bosnia.
Peka
Peka is a traditional cooking method where meat and vegetables are slowly cooked beneath a bell-shaped lid.
Štrukli
Štrukli is a cheese-filled pastry that is regarded as a Croatian staple.
Punjene paprike
Punjene paprike (Stuffed Peppers) are bell peppers filled with minced meat and rice.
Brudet
Brudet is a flavorful fish stew with spices and often served with bread.
Istarski fuži
Istarski fuži is a unique quill-shaped pasta from the Istria region.
Sarma
Sarma are stuffed cabbage rolls, usually filled with minced meat and rice.
FAQs About Croatia Food
What is traditional Croatian food?
Croatian food varies by region, but popular dishes enjoyed nationwide include sarma (sauerkraut rolls with minced meat), punjena paprika (stuffed bell peppers), peka (meat or seafood and vegetables cooked under an iron bell), and traditional charcuterie.
What is the most famous Croatian meal?
Black Risotto is a unique dish that is one of the most popular foods in Croatia. Its characteristic dark color comes from the inclusion of squid or cuttlefish ink, which infuses the dish with a delightful savory flavor.
What is the most famous Croatian meal?
What is Croatia’s national dish?
There’s no clear consensus on the national dish of Croatia, since its cuisine varies so much by region. Some consider it to be Istrian yota: a slow-cooked stew of beans, bacon, potatoes and sauerkraut. But along the coast and farther south, people might call black risotto or pašticada the national dish instead.
What is Croatia’s food style?
Croatian cuisine differs across various regions. The Dalmatian Coast, including Dubrovnik and Split, features Mediterranean-like dishes. In contrast, the inland areas near Zagreb have a Central European culinary influence, while the northern region of Istria incorporates elements from Italian traditions.