糖心传媒

Croatian cuisine is less a single story and more a collection of regional dialects 鈥� spoken in stews, seafood, pastries and every olive oil drizzle in between. Shaped by geography and history, the country鈥檚 culinary identity stretches from the truffle-rich hills of Istria to the sun-drenched shores of Dalmatia, from Ottoman spices in Slavonia to Austrian echoes in Zagreb.

First-time visitors are often surprised by how regional the food is. Inland, expect hearty stews, paprikas and meats slow-cooked until they fall off the bone. On the coast, it鈥檚 all about fresh seafood kissed by the grill, olive oil that tastes like sunshine and vegetables that grew a few meters from your plate. But across it all, there鈥檚 a shared belief: food is meant to be savored, shared and talked about 鈥� preferably over rakija. Here鈥檚 what to eat and drink in Croatia.

Chow down on 膷evap膷i膰i

These rissoles made of ground meat flavored with garlic and paprika are a staple of Croatian restaurants and takeaways. Try them with a fluffy flatbread called lepinja, served with chopped onions and ajvar (red pepper relish).

Where to try it: You鈥檙e rarely far from somewhere that serves 膰evap膷i膰i, from the rustic roadside tables at Zlata Dragove on Dugi Otok to the posh version on offer at  in Zagreb.

Tear into peka, Croatia鈥檚 slow-food soul

Lamb, veal or octopus is tucked under a bell-like dome and slow-roasted over embers, sealed in with vegetables, garlic, wine and herbs. What emerges hours later is impossibly tender, deeply aromatic and infused with a smoky whisper of firewood.

Where to try it:  on Mljet is legendary for octopus peka (reserve in advance). Near 艩ibenik,  does a standout veal version beloved by locals.

Grate fresh truffles over everything in Istria

Truffles are not rare in Istria 鈥� they鈥檙e routine. Locals use dogs to sniff them out then grate them generously over handmade fu啪i pasta or scrambled eggs. The black truffles are flavorful and earthy; the prized white ones are sharper, wildly fragrant and a lot pricier.

Where to try it: Go full truffle at  in Livade or, for something more rustic, sit under the fig tree at  in Motovun.

Feast on grilled fish and blitva by the sea

Dalmatian fish is best when barely touched 鈥� just salt, olive oil and maybe a sprig of rosemary. Look for orada (gilthead sea bream), brancin (sea bass) or lignje (squid). Blitva 鈥� chard and potato saut茅ed in garlic and oil 鈥� is the perfect rustic side.

Where to try it:  on Hvar is seafood artistry on a plate. In Dubrovnik, try  for old-school elegance or  for a more casual harborside vibe.

Savor crni ri啪ot, the Adriatic鈥檚 inky delight

Croatia鈥檚 beloved black risotto, crni ri啪ot, gets its signature hue from cuttlefish ink. Cooked slowly with rice, garlic, red wine and seafood (usually squid or cuttlefish), this dish is briny, rich and deeply satisfying.

Where to try it:  in Split serves a perfectly balanced crni ri啪ot. On Vrgada, a tiny island across Pako拧tane, check out  for a faultless version of the dish.

Try Skradinski ri啪ot, a slow-cooked labor of love

This velvety, melting risotto from the town of Skradin is traditionally made by men, simmered for up to 10 hours until the veal becomes one with the rice. It鈥檚 often served at weddings or festivals 鈥� and increasingly at restaurants that honor old techniques.

Where to try it:  in Skradin is the go-to for a lovingly made version (order in advance). Or check out  in 艩ibenik for a refined take.

Sink your fork into 拧trukli, Zagreb鈥檚 softest side

Warm, pillowy and unapologetically rich, 拧trukli are baked or boiled dumplings filled with fresh cottage cheese and sour cream. The baked ones emerge golden and bubbling, with edges that crackle under your fork, giving way to soft tangy filling. A dish rooted in Zagorje鈥檚 countryside, it鈥檚 now a comfort food staple across Zagreb.

Where to try it:  in Zagreb does 拧trukli every way imaginable. For a more elegant take, head to the Le Bistro at 

Snack on Komi拧ka poga膷a on the island of Vis

Named for the fishing town of Komi啪a, this is Dalmatia鈥檚 answer to focaccia: yeasty dough filled with salted anchovies, tomatoes and onions, folded and baked until golden.

Where to try it:  in Komi啪a bakes it fresh daily. Wash it down with a glass of local plavac mali wine.

Spice it up with fi拧 paprika拧

The neighboring river-rich regions of Baranja and Slavonia were once part of Hungary, so it鈥檚 not surprising to find paprika taking center stage. To make fi拧 paprikas, freshwater fish 鈥� usually carp, pike or catfish 鈥� is simmered in wine, onions, tomatoes and, of course, fiery ground paprika. It鈥檚 usually served with homemade noodles.

Where to try it: Just across the Drava River in Osijek is , which has several versions of the dish.

Explore one of Croatia鈥檚 wine routes

Croatia has more than 300 wine regions and at least 130 grape varieties found nowhere else in the world. The choice is huge: teran and malvazija in Istria, gra拧evina in Slavonia, 啪lahtina in Krk, plus so many in Dalmatia 鈥� plavac mali, grk, po拧ip, dinga膷, babi膰, just for starters.

Where to try it:  in 碍辞谤膷耻濒补 makes exceptionally good white grk to go with superb plavac mali.

Vegetarians and vegans

Croatia is traditionally meat- and fish-heavy, especially outside urban areas. But those looking for plant-based options will still find plenty to love. Istria鈥檚 wild asparagus, soparnik (thin dough with Swiss chard and onions), grilled vegetables and bean stews (grah) are vegetarian. In bigger cities like Zagreb, Split and Rijeka, vegan and vegetarian spots are popping up 鈥� look for creative local twists on meat-free classics.

Where to go:  in Zagreb is fully organic and plant-based.  in Split offers vegan versions of traditional dishes.

Foods worth trying

Pag cheese (Pa拧ki sir): Hard sheep鈥檚 cheese from the island of Pag, aged and salty, often paired with local honey or prosciutto.

Malostonske kamenice (Mali Ston oysters): Briny, plump and served fresh with just a squeeze of lemon 鈥� these oysters from Mali Ston Bay have been prized since Roman times.

Baranjski kulen: A paprika-spiked pork sausage from the Baranja region, smoked and aged until richly flavored and slightly spicy. A national treasure with PGI status.

A year in food

While local food and wine festivals go into full swing come autumn, there鈥檚 never a bad time to eat well in Croatia.

Spring (March鈥揗ay): Wild asparagus show up in markets. Lamb is often roasted for Easter. Coastal towns welcome the first catch of squid and sardines. 碍辞谤膷耻濒补 celebrates its food and wine in an April festival, and Istrian winemakers throw open their cellar doors on the last Sunday in May.

Summer (June鈥揂ugust): Figs ripen, tomatoes go into everything and grilling takes over. Simple fish dishes dominate coastal menus. It鈥檚 also peak festival season 鈥� food events abound in Istria and Dalmatia.

Autumn (September鈥揘ovember): Truffle season begins in Istria. Grapes are harvested, olives are pressed. Chestnuts appear in cakes and heartier stews return inland. Don鈥檛 miss Dubrovnik's Good Food Festival in October.

Winter (December鈥揊ebruary): Time for sarma, bakalar and plenty of warming dishes. Advent markets sell fritule (mini doughnuts), sausages and hot mulled wine.