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The most popular foods from Croatia will take you on a delicious journey through history, culture, and nature’s bounties.
From succulent peka dishes cooked under iron bell lids to the beloved Ŕtrukli, delicate layers of dough enveloping creamy cheeses, Croatian food is fantastic.
Meat is hugely popular in Croatian cuisine, especially in central and eastern regions, where pork and sausages reign supreme in traditional cuisine.
In the Dalmatian region of Croatia, lamb is a favoured choice.
Head to Istria and Dalmatia; you’ll notice a strong Italian influence. A Mediterranean gem, olive oil takes centre stage in coastal cooking alongside tomatoes, zucchini, and Swiss chard.
And in Istria, truffles steal the showāblack or white, you won’t want to miss out on these savoury delicacies.
In Croatia, you’ll find a rich variety of staple foods that form the backbone of the country’s culinary landscape. Here are five that stand out:
In Croatian cuisine, stuffed peppers are known as “punjene paprike.”
They are a classic dish enjoyed throughout Croatia and the wider Balkan region.
Punjene paprike are made by hollowing out capsicums, or peppers and filling them with a tasty mixture typically consisting of minced meat (commonly a combination of beef and pork), rice, onions, herbs, and spices.
The stuffed peppers are then cooked in a tomato-based sauce until the peppers are tender, and the filling is cooked.
Punjene paprike are often served hot as a main dish, accompanied by bread, potatoes, or a salad.
Pljeskavica is a popular grilled meat patty in Croatian cuisine, made from minced beef or a mix of beef and pork.
Seasoned with herbs and spices, it’s grilled and served with various toppings like onions, cheese, and ajvar.
Pljeskavica is one of the most popular fast foods in Croatia and is readily available.
Istrian prŔut is a dry-cured ham originating from the Istrian peninsula in Croatia. It is similar to Italian prosciutto but has a unique flavour due to differences in the curing process and the local climate.
Istrian prŔut is made from high-quality pork leg that is salted and air-dried for an extended period, often several months to over a year.
Istrian prŔut is typically thinly sliced and served as a entree or part of a charcuterie board, paired with cheese, olives, and bread.
Burek sa sirom is a traditional Balkan pastry consisting of thin layers of filo dough filled with cheese and eggs.
The dough is typically made from flour, salt, water, and sometimes a bit of oil, stretched into thin sheets. These sheets are then layered in a tray, with each layer brushed with oil, oil, and mineral water before filling with the cheese and egg mixture.
The pastry is baked until golden brown and served warm, often as a savoury snack or breakfast item.
This pastry is also listed in our summary of what to eat in North Macedonia and it’s popular in Turkish cuisine too.
Zagorski Å”trukli is a traditional Croatian dish, particularly associated with the Zagorje region in the country’s north.
It consists of thin dough filled with a mixture of fresh cheese, eggs, sour cream, and sometimes butter.
The filled dough is then rolled up, sliced, and baked or boiled. Sometimes, it’s also topped with breadcrumbs, butter, or sour cream before serving.
It can be served as a savoury or sweet dish, depending on the ingredients used in the filling and toppings.
In Croatian cuisine, Äevapi (also spelled as “ÄevapÄiÄi”) are small, grilled minced meat sausages, typically made from a mixture of beef and lamb or pork, seasoned with various herbs and spices.
They’re often served with lepinja, a type of flatbread, and commonly accompanied by sliced onions, ajvar (a fantastic capsicum-based condiment), and kajmak (a creamy dairy product).
While they have origins in the Balkans, including Bosnia and Herzegovina, they’re widely enjoyed throughout Croatia, often found in restaurants, bistros, and at outdoor gatherings.
PaŔticada is a classic Croatian dish, a slow-cooked beef pot roast marinated in a rich sauce typically made with red wine, vinegar, garlic, onions, and spices.
Typically served with gnocchi or homemade pasta, the sauce is usually thickened with a roux or bread crumbs.
This dish is a staple dish when it comes to the foods in Croatia and is often enjoyed on special occasions or as a comforting family meal.
Sarma, or cabbage rolls, are a traditional Croatian dish. They are made by wrapping minced meat (often a mixture of pork and beef), rice, onions, and spices in pickled cabbage leaves.
The filling is seasoned with herbs and seasonings such as thyme, dill, and paprika, giving sarmale a distinctive taste.
Once assembled, the cabbage rolls are simmered in a flavourful broth until tender.
Sarma is a beloved comfort food in Croatia, especially during the winter months and for special occasions like holidays and family gatherings.
It’s often served with a dollop of sour cream on top and accompanied by crusty bread or mashed potatoes.
There are variations of this dish in other countries, too. For example, it’s called holubtsi in Ukrainian cuisine and Sarma in Macedonian food.
The best cabbage rolls I’ve ever eaten were in Transnistria, the little-known disputed territory in Europe.
Fuži are a type of traditional Istrian pasta, similar in shape to small, elongated shells or cavatelli.
They are typically made from a simple dough of flour, water, and sometimes eggs, which is rolled out and cut into small pieces.
The pieces are then individually hand-rolled to form the distinctive elongated shape.
Fuži are often served with sauces such as meat-based ragĆ¹, creamy sauces, or seafood sauces, and this isĀ one of the most delicious foods in Croatia; don’t missĀ it!
PaŔki sir is a cheese originating from the Croatian island of Pag.
It is a unique sheep’s milk cheese known for its distinctive flavour and is influenced by the island’s rugged terrain and the diet of the sheep that graze there.
PaŔki sir is typically aged for an extended period, often several months to over a year, which allows it to develop its characteristic taste and texture; it is sublime, believe me!
It has a crumbly texture with hints of saltiness and herbs and is one of the highly regarded foods in Croatia.
PaŔki sir is often enjoyed as a table cheese, grated over pasta dishes, or paired with local wines and olives.
Croatians love cheese and have many excellent varieties commonly used in this delicious cuisine.
Å kripavac is a soft, creamy cheese with a slightly crumbly texture and a mild, slightly tangy flavour.
Typically made from cow’s milk, Å kripavac is enjoyed as a table cheese, spread on bread or crackers, or used as an ingredient in many dishes and foods in Croatia.
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Lamb on the spit, known as “Janjetina s ražnja” in Croatian, is a popular traditional dish enjoyed in Croatia, especially during festive occasions, family gatherings, and celebrations.
It involves roasting a whole lamb on a rotating spit over an open flame or charcoal grill.
Lamb is typically seasoned with salt, pepper, garlic, and herbs, which gives it a rich and delectable taste. As it rotates on the spit, the lamb cooks slowly, making the meat tender and juicy while developing a delicious smoky aroma.
Lamb on the spitĀ is commonly servedĀ with side dishes such as roasted potatoes, grilled vegetables, fresh salads, and bread.
Read more: 15 Popular Places To Go In Croatia
Lepinja is a traditional type of flatbread that is popular in Croatian cuisine. It is typically soft, fluffy, and slightly chewy, with a golden-brown crust.
This flatbread is often used as a base for various dishes, including Äevapi, pljeskavica, and other grilled meats.
Brudet, also known as brodet, or brodeto is a rich fish stew commonly enjoyed in Croatia’s seaside regions such as Dalmatia, Kvarner, and Istria.
This tasty dish boasts various versions, incorporating a mix of fish, squid, and shrimp in one pot.
Traditionally, it’s served alongside polenta, creating a hearty and satisfying meal.
Don’t miss this comforting food in Croatia; paired with a local glass of wine, it doesn’t get much better!
Travel to Eat? Read our 10 Best Countries for Food Lovers
Kulen is a traditional Croatian cured sausage known for its spicy flavour and vibrant and distinct red colour.
It’s made from high-quality pork seasoned with garlic, paprika, salt, and other spices, then smoked and air-dried for several months.
This sausage is often sliced thinly and served as an entree or part of a charcuterie board, and it’s a beloved specialty in Croatian cuisine.
Buzara is a traditional Croatian seafood dish featuring shellfish (such as shrimp, mussels, or clams) cooked in a scrumptious sauce made with garlic, white wine, olive oil, parsley, and sometimes tomatoes.
The dish is served hot, with a big basket of crusty bread for mopping up the lovely broth.
Black risotto, known as “Crni rižot” in Croatian, is a classic dish in Croatian cuisine, prevalent in coastal regions like Dalmatia and Istria.
Prepared using squid or cuttlefish, which gives it its distinctive dark colour.
The rice is cooked with a mixture of onions, garlic, olive oil, white wine, and squid ink, resulting in a rich and delectable dish.
Black risotto tastes best when garnished with parsley and grated Parmesan cheese before serving.
Soparnik is a traditional Croatian savoury pie from Dalmatia, notably Poljica.
Its simple dough, filled with Swiss chard, onions, garlic, and parsley, reflects centuries of culinary heritage.
The simplest foods often taste the best, and this is one of the foods in Croatia you shouldn’t miss.
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Salata od hobotnice, a traditional Croatian octopus salad, originates from Dalmatia but is widely popular throughout the country.
While numerous variations exist, the typical recipe features octopus, onions, garlic, bay leaves, olive oil, parsley, potatoes, salt, vinegar, and tomatoes.
The octopus, cleaned and cooked, is then diced and combined with the other ingredients. Additional touches such as capers, olives, or lemon juice may enhance the salad, which is best served well chilled.
The foods in Croatia don’t get fresher than this!
Donāt miss our EUROPE CITY GUIDES
Originating from Slavonia and Baranja in eastern Croatia, Äobanac is a traditional meat stew. Prepared in a large copper pot over an open fire, it simmers for hours.
This hearty dish combines various meats, onions, and a unique blend of sweet and hot paprika for its rich colour and flavour.
Enjoy Äobanac with fresh homemade bread for an authentic experience.
There you go! 20 of Croatia’s most popular foods. Have you tried the cuisine in Croatia? What is your favourite dish? Let us know in the comments below.
Planning a trip to Croatia? Be sure to read about these 15 popular places to visit in Croatia.
If youāre interested in trying to cook some of these common foods in Croatia, check out these fantastic recipes fromĀ Travel Honestly for inspiration.
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Be sure to check out our ultimate food map of Europe.
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