Dalmatia Food
Explore Dalmatia Food: Local Products & Traditional Dishes
Dalmatian food is one of the Mediterranean’s most distinctive regional cuisines. Located along Croatia’s Adriatic coast, Dalmatia blends Mediterranean ingredients with Balkan and Venetian influences. The result is a flavorful mix of fresh seafood, olive oil, cured meats, stone-grown vegetables, and traditional slow-cooked dishes.
We spent a month each in Dubovnik, Split and Trogir exploring Dalmatia’s local food culture. To make the most of our time, we did a fair amount of research into Dalmatian food. We’ve compiled a summary of the information we collected below so you can start enjoying the region’s traditional dishes as soon as you arrive!
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Local Food Products in Dalmatia
Dalmatia’s food culture is deeply rooted in the region’s geography and history. Olive groves, rocky pastures, and pristine coastal waters have shaped local ingredients for centuries—resulting in products like dry-cured pršut, sheep’s milk cheese, and Mali Ston oysters.
For an excellent overview of Dalmatia’s most celebrated delicacies and how they fit into Croatia’s protected-designation landscape, see the Time Out Croatia guide to Croatia’s Best Delicacies.
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.