Dalmatia Food
Explore Dalmatia Food: Local Products & Traditional Dishes
Dalmatian food draws on centuries of Adriatic coastal life, blending Mediterranean ingredients with Balkan culinary traditions. Anchored by seafood, olive oil, cured meats, and stone-grown vegetables, the region’s cuisine reflects both its geography and history.
This guide highlights the most distinctive products and traditional dishes you’ll encounter in Dalmatia. From Mali Ston oysters to black risotto, you’ll find out what to try, where it comes from, and why it matters.
We spent a month each in Dubovnik, Split and Trogir researching local food products across the Dalmatia region. Here’s a summary of what we discovered—so you can start enjoying traditional Dalmatian food as soon as you arrive!
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Local Food Products in Dalmatia
Mali Ston Oyster
Mali Ston oyster (Malostonske kamenice) is the name for the European flat oyster Ostrea edulis. Referred to as the “Queen of Oysters,” it’s one of the most prized oysters in the world.
For more informtion, check out our blog post about Mali Ston oysters.
Prsut
Pršut, Dalmatia’s famous dry-cured ham, is made by salting, pressing, and drying the fresh thigh of a specially fattened pig. It typically dries for a year before it is ready for consumption.
Olives
Olives are cultivated throughout the entire length of Croatia – from Istria in the north to Dubrovnik in the south. The most common varieties in Dalmatia are Oblica and Paštrica.
Traditional Dishes in Dalmatia
Main Courses
Crni Rizot
Crni rižot is a unique black risotto made with squid or cuttlefish and a mix of other seafood, such as mussels, clams, and shellfish. Squid or cuttlefish ink gives the risotto its black color.
Some sources suggest this dish originated in Dubrovnik while it was under Venetian rule and then spread to Venice, where it’s known as risotto nero di sepia.
Musule na Buzaru
“Buzara” in Croatian means “stew,” but buzara-style cooking means that some shellfish or crustacean is cooked with olive oil, wine, garlic, breadcrumbs, and fresh herbs.
Mušule na buzaru is a specialty in Dubrovnik. This simple stew consists of mussels cooked in white wine, garlic, parsley, and breadcrumbs.
Sporki Makaruli
Šporki makaruli is a traditional dish originating in Dubrovnik. The dish is typically made with macaroni pasta, beef, pork fat, onions, tomatoes, red wine, parsley, garlic, cloves, bay leaves, salt, and pepper.
Desserts
Rozata
Rozata is a simple custard pudding from Dubrovnik. It’s made with eggs, milk, sugar, and Rozalin – a local rose liqueur. The mixture is slow-baked and then topped with caramel.
FAQs About Dalmatia Food
What is Dalmatia known for?
Dalmatia is world famous for its Mali Ston oysters.