Croatian cuisine is a fusion of Mediterranean, with its emphasis on seafood, and Central European, with its emphasis on schnitzel and strudel. This means that the food in Croatia is as unique as it is varied. Different parts of Croatia are known for different regional specialties. All the restaurants, cafes, bars, and other eating facilities in Croatia are included here, as well as descriptions of the national and regional delicacies that may be found in each. Select the best Restaurants in Croatia as per the local cuisines.
Food from Croatia
Croatian cuisine as it has evolved over the centuries
Meat-based meals
The most common meat meal consists of grilled or pan-fried chops or odrezaks (fillet or escalope). A kotlet or odrezak cooked na’aruwill be a straightforward grill; be’kiodrezak (Viennese schnitzel) is fried in breadcrumbs; pari’kiodrezak (Parisian schnitzel) is fried in batter; and zagreba’kiodrezak (Zagreb schnitzel) is stuffed with cheese and ham. Mjecanomeso, also known as mixed grill, is a common staple on the menus of Croatian eateries.
Foods prepared using seafood
The selection of fish along the coast will astound you. Salata odhobotnice, a salad made with octopus, and salata odjastoga, a salad made with calamari, are two of the appetisers on offer. (Nibble-size shares of lobster flesh tested with herbs and olive oil).
Depending on your preference, you can naaru (grill), upenici (bake), or leo (boil) your fish. (boiled). Grilling is by far the most common way to prepare freshly caught fish, which is often priced according to its weight. (The best fish price starts at around 300Kn per kilo in cheap as well as mid-price restaurants, 400Kn per kilo and over in high-class formations). The waitstaff will either brief you on the fresh fish options or bring out a tray of fish for you to peruse.
Dalmatia’s native Swiss chard, or blitva, is commonly served alongside garlicky boiled potatoes and fish for a meal that evokes the Mediterranean.
Traditional Croatian salads and side dishes
You can expect to be served a salad or vegetables alongside your main dish and a variety of carbohydrate-based side dishes such boiled potatoes, fries, rice, or gnocchi. These dishes epitomise traditional Croatian fare.
Pastas with regional origins include urlice from the island of Krk, fui from Istria, and mlinci from Zagreb and the Zagorje. Finally, we have lasagna, which is made from very thin scraps of dough that are boiled and then baked.
UJE Oil Bar, Split restaurant
Located on the historic, cobblestone streets of Old Town Split, UJE Oil Bar is a prime example of the hidden treasure concept. The rich local veggies and wonderful assortment of Croatian wine greet you with their fresh aromas. Dalmatia is well-known for its fragrant olive oils, and you can practically taste them as soon as you step foot on the island.
Uje’s seasonal menu include seafood straight from the sea, well cooked meats, and homemade pastas that live up to the restaurant’s billing as “traditional Dalmatian cuisine prepared in an incredibly creative way.” The sheer number of possibilities will leave you feeling overwhelmed.
Croatian sweets and pastries
Restaurants typically provide sladoled (ice cream), and palainke (pancakes), torta (cake), as desserts. Typically, marmalade, chocolate sauce, or a syrup called soresima is used to complement these delicacies. (with walnuts). In Dubrovnik, try the roata, a crème caramel-like dessert created using local ingredients. A slastiarnica is a restaurant serving ice cream, cakes, and pastries like the Middle Eastern and Balkan confection baklava, which is typically doused in syrup.
White truffles, which are normally consumed uncooked, are picked in the fall and are widely regarded as having the most strong flavour. Black truffles are often used cooked because they are in season later in the winter and have a little muskier aroma.
