Food & Drink in Croatia

National Croatian cuisine

From restaurant to konoba

Currently, in Croatia, ancestral culinary traditions, somewhat forgotten during the years of the communist regime, are actively spreading, numerous festivals of culinary art are organized according to ancient recipes, and the activities of local historians - experts in local cuisines - are strongly encouraged. Owners of real restaurants (restoran) proudly call their establishments “restaurant sporogris” to distinguish their establishments from the mass of fast food restaurants (restoran brze prehrane). A fish restaurant is called “riblji restoran”, and the words “konoba” or “klet” are used to describe a snack bar or wine cellar (vinski podrum). As a rule, they serve simple and high-calorie food, including fish cooked on the grill (na gradele). The category of gostiona, or gostionica, is also widespread in Croatia - a type of small restaurant that serves dishes typical of the country, in particular “jela na zaru” - grilled meat and fish. Aromatic espresso coffee, delicious cakes and ice cream made from any fruit and berries can be enjoyed in the slasticama ice cream parlor.

Jelovnik, or Croatian menu

Thanks to the excellent environmental situation in the country, Croatian products are famous for their quality.
Thin air-dried prosciutto ham (prsut) and sheep's milk cheese from the island of Pag (paski sir) soaked in olive oil are common appetizers. Lobster (jastog), lobster (skampi), catfish (zubatac), sea ruffe (skarpina), tuna (tuna), squid (lignja), mackerel (skusa), sea mullet (cipal), octopus (hobotnica), oysters (ostrige ), mussels (dagnje), as well as rizot (rizot) - rice with shellfish and spices - all these are favorite seafood delicacies. On the coast, fish traditionally play a major role; in Slavonia you will be more likely to be offered spicy goulash with potatoes, as well as a variety of poultry dishes.
Along the entire coast and in the mountainous regions of Liki, lamb (janjetina) is very popular, which is prepared in any form with spices and served with various side dishes. In Istrian towns in autumn there are many dishes made from game and mushrooms (chanterelles, porcini mushrooms and truffles). In Dalmatia, meat and fish are often served with boiled blitva, a local garden plant similar to spinach.

The cuisine of northern Croatia was greatly influenced by the traditions of Austrian and Hungarian cooks. Roast turkeys, ducks and geese were holiday dishes; they were served with mlinci - a kind of flakes made from non-yeast dough. In Slavonia, you will be offered spicy pork sausage kulen as an appetizer. Varieties of goulash are very popular: kotlovina, as well as the ancient ujusak. On New Year's Eve they always bake a pig. Freshwater fish (pike perch, pike and carp) are grilled or stewed and served with potatoes. If on the coast the best dessert has long been magnificent juicy fruits, then in northern Croatia you can also eat delicious cakes and pastries, for example with chestnut cream. Very tasty pancakes (palacinke) in any form (fried, baked) and original strukli pies (strukli or strudli) with a wide variety of fillings are ubiquitous.

Wine

The history of viticulture and winemaking in Croatia dates back over six thousand years. The modern traveler will see vineyards everywhere. To date, more than 700 varieties of wines have been officially registered in the country, 76 of which are considered elite (vrhunsko, or cuveno). In any city, in almost every coastal village.
Croatian fish markets offer freshly caught fish to suit every taste, and you will be treated to locally produced wine (domace vino), which usually tastes great. The skills of making drinks of the highest quality are passed on from generation to generation. Thus, at the world competition of Chardonnay wines held in France in 1996, in conditions of fierce competition, the wine produced in the cellars of the Croatian family of hereditary winemakers Tomac won. Dalmatia is characterized by red wines, while Istria and continental Croatia are characterized by white wines.
Table varietal wines produced locally (and most of them) are inexpensive and of very high quality. In coastal areas, to quench thirst and improve digestibility, strong red dry wine is diluted during lunch with the purest water from mountain springs; this drink is called bevanda. In continental Croatia, dry white wine is diluted when consumed with mineral water - the result is gemist. Wine diluted with soda is called a spritzer.

The main barometer of restaurant prices is the capital Zagreb: in other cities prices are about the same. For obvious reasons, the cost increases only in seaside restaurants.

Example of prices in restaurant menus for tourists - please note that the exchange rate of 1 Croatian kuna is equal to 10 rubles (as of September 2017). Prices are given in kunas.

• Mushroom soup - 10.
• Chicken or turkey with vegetables - 30-40.
• Steak on the grill - 40-45.
• Pork chops - 35.
• Seafood - 28-32.
• Juice - 10-15.
• Dessert (medium-sized cake and coffee) - 15-18.

In cafes and various fast food establishments, prices are lower, although the assortment is simpler:

• baking - 2-2.5;
• boiled or baked corn - 10 per cob;
• roasted or baked chestnuts - 10 per bag.

Prices for food and alcohol

There are quite a lot of chain supermarkets in Croatia, the main ones being LIDL and Konzum. The Natura Croatica chain is very interesting - small, but selling exclusively locally produced environmentally friendly products.

Cost of food

The cost of a standard traveler's food package in Croatia is as follows (in kuna):

• sausage - 50-55;
• chicken (fillet) - 20;
• minced beef - 25, tenderloin - 50;
• pork loin - 25;
• Croatian salami - 70;
• there is a lot of fish and it is varied, the leaders are salmon steaks - 120;
• shrimp and other seafood - 65-85;
• apples - 6-8;
• grapes - 15;
• pears - 8-10;
• cheese - 60;
• olive oil - 40-45 per 0.5 liter bottle.

Wine, strong alcoholic drinks

Winemaking is developed in Croatia - so much so that even Italian tourists show interest in local products, highly praising the local dry red wine.

• White wine - from 20 kn per liter.
• Red wine - from 18 kuna per liter. It is possible to buy wine in 3 liter plastic kegs for only 40 kn.
• Beer - from 6 to 13 kn.
• Local vodka (rakia) - from 35 kn.
• Rum - from 40 kn.

Prices in stores and shopping centers

There are many interesting shopping centers in Croatia, but the main ones are located in the capital - Zagreb. We recommend visiting at least the following.

• WESTGATE Shopping City. This giant is located to the west of the capital, and its assortment includes literally everything - from cheap souvenirs to clothing from European brands worth several thousand dollars.

• City Center One Zagreb East is a shopping complex east of Zagreb.
• Importane Gallery II: Molls - in the capital itself, on Vlaška Street.

In Croatia, they make not only authentic handmade ceramics, but also quite modern tableware - very functional and convenient. There are factories of the French brand Luminarc here, so there are plenty of products for every taste, color and budget - from 12-15 kunas.

Souvenir dishes will cost more: a set with paintings in the national style costs about 30 kunas.

Croatia has a lot of high-quality antiques, mainly Western European and Italian. There are many items with history from Hungary: wonderful silver items from the first third of the 20th century are especially highly valued.

Jewelry

The country does not offer any eye-popping discounts on gold to jewelry connoisseurs. The receipts here are average in Europe: the cost consists of imports of German and Italian metals. The average cost of a gram is 200-220 kn.

The original Croatian jewelry brand is Morčić, depicting the head of a Moor in a white turban. It is made from both base metals and gold with precious stones. A memorable gift - the smallest models cost 100-130 kn.

Shoes and clothing

Classic shopping in Croatia is concentrated in large cities - Zagreb, Split and Dubrovnik. These are mainly democratic brands of the middle segment - Sisley and Benetton: as you understand, this country does not claim to be the luxury capital of Europe. But there are plenty of decent and comfortable things here and at reasonable prices, which are on average comparable to those in Moscow (for convenience, we give them in euros):

• sneakers - 50-60 euros;
• sweaters - 10-20 euros;
• branded jeans - 110-130 euros;
• dresses - 40 euros;
• hats - 15-20 euros;
• leather shoes - 40-50 euros.

Souvenirs and gifts

When your eyes widen at the sight of souvenirs, this is about Croatia. Choose: there is both delicious gastronomy and symbolic keepsakes. Prices are often given in euros, since most tourists are from Europe.

• Truffles and truffle paste. A little understood by Russians, but a tasty product - from 9 euros per 100 g.

• Postcards - 3 kunas, commemorative coins - 20, dolls in national clothes - 55-60.
• Leather products - belts, wallets, purses: from 80 kn.
• Olive oil - from 70 kunas, the famous page cheese - about 200 per kilogram.
• Ties made from the most delicate Croata silk. There is still competition between Croatia and Hungary in the invention of this toilet part. But in any case, here they are excellent and cost from 50 to 150 kuna.
• “Licitarian Heart” is the name of a delicious cake with honey, which is one of the national symbols. That's it, no more no less. Price - from 100 kn.

• Pencil handles. Well, fountain pens were definitely invented here - a scientifically established fact. Therefore, you simply must buy a souvenir writing instrument. Cost - from 45-50 euros.

Croatia is so beautiful that if you are coming here for the first time, it is difficult to choose where exactly to go. Therefore, Olga Volkova decided to tell us a little about everything.

Let's say it's hard for you to imagine a summer vacation without the sea. In this case, you can choose a peninsula Istria. Settle in the city of Pula, famous for its luxurious Roman amphitheater. Go see the smallest in the world, with a population of exactly 17 people, the museum town of Hum, built about a thousand years ago and has not changed since then. Then get out to the turquoise Plitvice Lakes and stop by to look at the medieval basilica in Porec.

You can't help but visit Croatia and the Republic of Dalmatia with the second largest ancient city of Croatia, Split. There are plenty of miracles here too! Diocletian's Palace is quite well preserved, considering that it was built at the very beginning of the 4th century; Roman palace square Peristyle; Temple of Jupiter, later converted into a Christian church; fortress and town hall...

Well, the worse the ancient and beautiful Dubrovnik, heavily damaged during the war in Yugoslavia, but now completely restored? Nothing will stop us from walking along the main street of Stradun: see the princely palace, stroll along the city wall, marvel at the Franciscan monastery, admire the old harbor...

In general, it’s like this: either you need to take a car and devote the whole week to traveling, or you’ll have to choose one thing and promise yourself to return to Croatia again.

What to eat

If you don’t have enough time to see everything at once, you can console yourself with Croatian food. The local cuisine, which has absorbed the traditions of Italy, Austria, Hungary and Turkey, is such that it can serve as an excellent consolation in any troubles. We drop into some konoba - a small home restaurant with amazing food and an average bill of 10-15 euros - and get down to business.

Let's start, of course, with Istrian prosciutto, a sibling of Italian prosciutto, or from dry-cured meat panzers, well, then let’s see what exactly the good owners of Konoba will offer today.

Maybe on this day the menu includes lamb stewed in wine pastitsada or shepherd with zlenyachina- beef with spicy seasonings? We will not refuse stewed vegetables manistra and layer cake bureka. We also agree on viskovachka begavitsa- lamb with sour milk.

If you want sausage, try the very tasty Slovenian pendant And Samobor chesnovki. Don't forget the cheeses! The Croatians make excellent cheeses, and they are especially good at cheese with truffles. As for Pashsky cheese, sheep cheese from the island of Pag, where the sheep eat a special grass, and the cheese itself is brushed with olive oil several times during the aging process, then it should not only be eaten on the spot, but also taken home as a souvenir.

I recommend it to fish lovers I will wander- delicious fish stew with spices and red wine. In July and August, fishing holidays take place in one or another coastal town. Lobsters, lobsters, tuna, squid, mackerel, mullet, octopus, oysters, sardines - there’s plenty of everything, everything is fresh and very inexpensive...

And which ones in Croatia pasta and risotto with seafood! Don’t think that you need to go to an Italian restaurant for this - here risotto has long been transformed into rizhot and is considered the national Croatian dish. How did the fish one become one? paprikash- it seems that the dish was originally Hungarian, but what does it matter when it’s so delicious!

When choosing sweets, pay special attention to the names. Rafiola- almond cakes soaked in raki. Fritula And crumbles- they pleasantly remind you of native brushwood. Zucarini cakes. Poppy-apple-raisin layer cake gibanitsa.

With alcohol in this country, things are also more than good. It is worth ordering homemade young draft wine with your meal. Chiseled. But if you want bottled wine, then Croatia has excellent white wines: Malvasia, Posin, Pinot, Graševina, Muscats. The reds here are excellent: Teran, Merlot and Cabernet. And no one has ever complained about the pink Croatian.

If you want something stronger - at your service rakia And slivovitz; herbal-infused brandies “Biska”, “Travarka”, “Komovitsa” and the local analogue of cognac “Vignac”. But control yourself, we still have some sightseeing to do!

Illustrations: shutterstock

Olga Volkova:
“I was born in the summer, June 17, and this is probably why I hate winter with all my heart, as well as late autumn, early spring and in general cold, darkness, slush, snow. As soon as all these troubles begin in Moscow, I am drawn to go somewhere farther and further south. More than anything else, I love to travel, and the profession of a journalist allows me to do this, albeit not as often as I would like, but still much more often than if I worked as someone else.

My second passion is that I really love to eat delicious food, and I’m ready to try anything, except dogs and cats - I won’t eat these under any circumstances, because I love them very much. As, indeed, all other animals - I love them so much that I not only filled my house with them, but also write articles and even books about them. I also speak French, drive a car recklessly, and consider ironing socks and panties the stupidest thing in the world.”

Croatia is a friendly country. Every year it receives thousands of guests who return here again. The indigenous population are hospitable and pleasant people, and this cordiality extends to absolutely everything; this is their way of life. Therefore, if Croatians treat you to food, never refuse, but know that if you already agree, you will not leave the table alive.

Croatians love variety and abundance. Their cuisine is always a bright and rich bouquet of various dishes and drinks. One weekend or even a vacation is definitely not enough to try all the national culinary masterpieces of this people.

Features of national cuisine

All Croatian cuisine is a kind of cocktail from the cuisines of nearby countries, but with a large percentage of its own individuality. Thus, thanks to climatic zones and their characteristics, the national cuisine in this country is secretly divided into two main types:

1. Cuisine of the Adriatic coast (includes Dalmatia and).
   The entire palette of seafood will demonstrate its diversity on the Adriatic coast. Oysters, various types of fried, boiled and other processed fish, crabs, shrimp, seaweed and other representatives of the aquatic world will undoubtedly delight tourists.
2. Cuisine of the central region (capital, Slavonia).
   In the central part of the country everything is much more traditional. It is for meat eaters. The establishments here mainly serve beef, poultry, lamb and very little fish. Arabic, Turkish and European cuisines predominate in this area.

Grocery prices in Croatia

Food prices in Croatia are quite affordable, and what is more valuable, they are fixed. Buying a kilogram of vegetables, for example, will cost you about €1, fruits are a little more expensive here, their price will be about €1.5.

Cost of other food products:

• 1 dozen eggs - € 1.5;
• 1 kg. buckwheat – € 1.5;
• 1 kg. oils - € 1.3;
• 1 kg. smoked sausage - € 5.5, boiled sausage - € 3.5;
• 1 kg. pasta – € 1.5;
• 1 kg. cheese - € 6;
• 1 l. milk - € 0.7;
• 1 l. water – €1.

All food products are of very high quality, thanks to which gastronomic tourism is very developed in Croatia. Here you can not only taste delicious, but also relatively inexpensively prepare excellent dishes.

Food in restaurants and cafes

As in any other country, food in Croatian restaurants is distinguished by its sophistication and painstaking preparation. If only the best chefs work in restaurants, a cafe may have a less privileged person as head chef.

It all depends on the visitor. Of course, eminent personalities love “beautiful presentation” in everything, so they are unlikely to visit cafes. Ordinary tourists, on the contrary, prefer such places to expensive restaurants. After all, you can eat well there, and it will cost 3-5 times less than going to a restaurant with a sea view, and the number of calories acquired per meal will not vary much.

Cafes and restaurants in the Adriatic specialize in seafood, the only difference is that in the cafe you will be served ciabatta with fried tuna, and in the restaurants you will enjoy oysters. In the central part of the country, elite catering establishments will prepare beef for you according to an ancient Arabic recipe, and simpler places will serve mashed potatoes with the same beef cutlet. As always, the choice is yours!

Street food

Street food includes various establishments - fast foods, of which there are quite a lot in Croatia. All kinds of grill bars, barbecues, pubs, eateries and bistros, representing American, Mexican, European, Chinese and many other cuisines, will feed you to your heart's content.

The most popular snack here is French fries and a burger/ciabatta/hot dog or other types of street food. Of course, Croatia is a European country and its distinctive feature, of course, is the quality of food prepared even in small eateries. Everything here is amazingly tasty: every dish, every sauce or drink is selected in a special way, creating a delicious combination of flavors.

Food at the markets

Croatian markets are another source of national pride. All food products are carefully packaged, and the expiration date of the goods is monitored by both sellers and a special inspection.

Every city has large markets where they sell literally everything you can imagine: honey, dried fruits, nuts, tea, coffee, wines, vegetables, fruits, fish, meat and other products.

Porridge and pasta can be purchased here, but it is better in supermarkets, with special promotions. Everything else related to fresh food should be safely purchased at local markets, because it is very difficult to simply pass by without being tempted to buy local fruits.

Croatia is an amazing country where everyone can relax to the best of their ability. Whether you are a millionaire or a simple worker who can only afford to eat in a bistro, the quality of food in this country will not vary depending on where you buy this food, i.e. dinner at an expensive restaurant or local cafe or snack bar will differ only in cost and availability of service.

Happy travels to you!

When I was going to Croatia for the first time, many assured that local dishes were copied from Serbian ones. But this is so only at first glance. After wandering around local cafes and restaurants, visiting hospitable Croatian homes and reading many books about local culinary masters, we managed to find out a lot of interesting things. And if you choose between the cuisine of Croatia and Serbia, you should start your gastronomic journey with Croatia.

What are the main differences between food in Croatia?

• Manifold. This is explained by history, because it was part of different countries, its ethnic composition changed, and new residents brought new recipes. Trade routes passed through the region, and wealthy merchants and travelers lived here. For example, the famous Marco Polo comes from the Croatian Korcula, from a family that was actively involved in trade. It is also important that the Croats themselves have always been open to the unknown, so the dishes and recipes of other peoples and cultures took root, gradually transformed, and adapted.

• Attention to detail. People adopted other people's culinary traditions, used new techniques to improve their own, and experimented with spices, oils and herbs. Do you know where the most popular universal seasoning mixture “Vegeta” was invented? Just half a century ago in Croatia through long trials and selection of combinations of tastes. The seasoning was liked not only by Croats and residents of all of Yugoslavia, but also glorified the Podravka company, which invented it, throughout the world. And in Croatia, as in neighboring countries, soups are still cooked on the basis of this powder, salads are made, meat is fried in it, and used for any stew.

• Specialties tied to a geographical location. For example, for signature sage honey, I go to the island of Pag. The value of honey is that sage grows in conditions of particularly favorable ecology and climate, where even drops of the sea breeze falling on the leaves and flowers of the plant impart additional healing properties to the future honey.

Different regions - different dishes and drinks

Most tourists, when they come to Croatia, make one mistake. Passing through different cities and regions, they eat the same dishes everywhere: some decide to try something local, the majority prefer something familiar from the menu. I do it differently: first I make a trip itinerary, then using it I make a list of signature dishes or drinks that interest me, for which this or that place is famous. It's not just about the original recipes, but also about the products that are used for cooking and grow only nearby. To this list I add several iconic establishments in the area.

Dalmatia and islands, Dubrovnik

Here they prefer quick recipes, something Italian and Greek is felt, they actively use herbs, figs, almonds in cooking, and they make excellent olive oil themselves.

What should a sophisticated tourist try?

• Fresh fish and seafood, which are cooked divinely here : sea ​​bream, sea bass, sea bass, mackerel, octopus, cuttlefish, lobster, mussels and oysters.
• Prosciutto, the pride of local residents.
• Frogs, eels and crayfish(look in places where there are fresh bodies of water).
• Alcohol: wines “Grk”, “Prch”, “Dingach”, “Vugava”, “Plancic” and “Postup”, as well as the famous cherry liqueur “Maraschino” and herbal “Vlahov” (some say that it is similar to “Riga balm").

Many islands have their own special dishes that are included in the list of national treasures and are definitely worth trying.

• Pashtitsada- rump, which is first marinated for a day in vinegar or wine, and then cooked over low heat for several hours and served in a flavorful sauce with a side dish of pasta or gnocchi. This dish is available in all restaurants in Dalmatia, but if you have the opportunity, go to the Paštitsada festival in the village of Veliko Brdo in the last days of September, when St. Jerome's Day is celebrated here.

• Vitalats- a rare specialty of the island of Brac. It is prepared from the liver, heart and lungs of a milk lamb, slowly roasted on a spit. The presentation looks unusual. In theory, this is an appetizer that is served to guests while the lamb itself is fried. There are special tours to the island of Brac, which include not only a hearty lunch, but also a master class on how to prepare vitalac.

• Visovacka jogger- marinated lamb with homemade aromatic herbs, vegetables and hard sheep's cheese, best prepared on the island of Vis.
• Dalmatian tripe with cheese, vegetables and spices.
• Arambasici-similar to cabbage rolls, but in sauerkraut leaves made from different types of minced meat with seasonings.
• Black risotto with cuttlefish.

Istria and Kvarner

Rich lands, gorgeous coastline. Lots of fish and seafood along the coast, excellent meat, juicy vegetables, truffles if you go deeper.

Here they proudly offer tourists dishes that absolutely cannot be confused with anything else.

• Shrimp buzara in tomato-wine sauce.
• Soup “iota” from vegetables and smoked meats, pasta with asparagus and shrimp.
• Fuji and the Plyukans in cream sauce with truffles.
• Black and white truffles grow throughout the year. They are searched for by specially trained dogs and pigs. Some agencies offer tourists tours where you can pick a whole basket of truffles yourself. The delicacy is sold in markets (don't expect them to be cheaper here than in France) and served in restaurants (black truffles with pasta are especially good).

• Pashsky cheese- famous sheep cheese, which is made on the island of Pag. Its peculiarity is its saltiness. It is transmitted to him from the sea breeze that falls on the grass that the local sheep feed on. It has a juicy honey look that is so appealing to raw foodists. I advise you not to skimp and buy a whole circle, and upon arrival, cut it into pieces and give it to your most beloved friends. This gift will definitely please your taste.

• Istarski prosciutto- dried-smoked pork ham. Its preparation is like an old ritual: it all starts with a special diet for the pigs to give the meat a certain texture and color. Recipes for spice mixtures that give prosciutto its special flavor are passed down from generation to generation in every family. And they don't repeat themselves. Pršut is the most popular gastronomic souvenir that is brought from Croatia as a souvenir.

• Guilt:“Cabernet” from Porec, “Malvasia” from Buj, “Sauvignon”, “Merlot” and “Teran” from Buzet, “Žlahtina” from Vrbnik, sparkling wine “Bakarska Vodica”.

Slavonia

In the east of Croatia, the culinary heritage of Austria-Hungary is most noticeable. Fish dishes, sausages and sausages are not lacking in spiciness; they contain a lot of paprika and garlic.

To try real Slavonian cuisine, you don't have to shell out for expensive restaurants. Choose ones that market themselves as good old-fashioned eateries with homemade food. What is definitely worth trying?

• Cobanac- these are different types of meat stewed with vegetables and spices. A simple dish that 99% of people are crazy about. Fills you with warmth and love for life.

• Kulen- spicy sausage made from minced pork with spices and paprika. Fans of spicy food love kulen, and they also take it with them in a suitcase, just like prosciutto.

• Shvargl- an appetizer similar to jellied pork with paprika. Not for everyone.
• Sujuk- flattened spicy beef sausage with spices. It's hard to describe, but if you like kulen, you'll like sujuk. Yes, it is similar to Turkish sujuk (that's where it came from).
• Alcohol: Fruit brandies - rakija - are very good here, there are plenty to choose from. Try rakia made from plum, pear and quince. I advise you to try local wines, for example, Kutjevačka Graševina and Rheinski Riesling.

Gorski Kotar and Lika

A land of pastures and mountains surrounded by forests, where summers are short and winters are long. Perhaps this explains the modesty and simplicity of the dishes (compared to the sophistication of recipes on the coast).

Locals enjoy food made from cornmeal, potatoes, cabbage, green beans, mushrooms, as well as homemade sheep's cheese and milk, smoked lamb, pork and venison. Everything you can quickly and thoroughly get enough of. What should you try?

• Cheese “Škripavac”- homemade soft cow's milk cheese that squeaks when you cut it. Pairs well with both dry and semi-sweet wine.

• Alcohol: rakia with plums, quince, wild berries or honey. By the way, don’t be surprised if you are invited to try it out and drink it “one at a time.” Croatians are very hospitable. But remember, when you clink glasses, be sure to look into the eyes of the person you are clinking glasses with. Russians, out of habit, look at the brandy itself so as not to spill or break it, but Croats consider this disrespectful. It is not necessary to drink to the bottom. Rakija is sipped so that it spreads warmth throughout the body, awakens the spirit and gives joy.

Northwestern part of Croatia

The cuisine of these places is distinguished by easy-to-prepare, but delicious and healthy dishes. Barley and corn bread, meat-based soups and broths, mixtures of vegetables and herbs, fish paprikash, buckwheat porridge with blood sausage, a variety of strudels, pumpkin pie with poppy seeds, ducks and geese.

What should you pay attention to?

• Cheese "Turosh"- traditional smoked or dried conical cheese made from granular cottage cheese with the addition of spices. The red-red specks on it are paprika. A very unusual thing, each piece is made by hand by the housewife. Also a nice gift for those who know about cheese. Many tourists learn about it after a trip to Croatia, although in my personal opinion it is more authentic and tastier than skripavac and pasha cheese. A sort of Croatian cheese truffle.

• “Meso with table” - pork meat that is first roasted or smoked and then rubbed with salt and garlic to marinate in a wooden vessel. This is a snack served with alcohol. You can order it in many restaurants or try it when visiting someone who lives in a rural area (barrels of meat are usually stored in cold cellars next to other preparations).
• Zagorsk Strukli with homemade cheese - delicious, satisfying pastries.

• « Krapets on the trailer» in Moslavin and Poslavin it is carp that is slowly smoked on wooden sticks. The result is very tender meat and a thin crispy crust.
• Alcohol: Local wines are good, but honey wine stands out among the interesting drinks “ gvirts"(not to be confused with Russian mead). Taste before purchasing. Most “gvirts” are sweet, but there are also those with added spices that give them bitterness and pungency.

Sweets in Croatia

If you look into the old cookbooks of Croatian grandmothers, you will find many amazing desserts made from the simplest ingredients that you always have on hand. But what makes them special is the combination of flavors and cooking methods. For example, instead of a sponge cake layer, a cheesecake here might have a base of butter mixed with sponge crumbs. High in calories, but more tender. Some of these recipes are still offered to invited guests, served with modern and sophisticated delicacies.

• « Bayadera" - a signature dessert of Croatia. Nut praline with nougat and chocolate. The best bayadera in the form of candies (which can be conveniently placed in hand luggage) is made by the company Crash. The same cake can be ordered in any cafe, and at family celebrations you can stumble upon a cake of the same name, which is based on the same “baiadera” recipe. The taste and consistency of candy differs from cakes. By the way, the Krash company has a large assortment of sweets and dozens of branded stores throughout the country where you can buy sets of Croatian sweets, chocolates, cookies and other confectionery products.

• "Paprenyake"- cookies that have recently regained their former popularity. It is made according to the oldest recipe based on honey, nuts and pepper. Doesn't taste bitter, soft and sweet.

• "Chupavtsy", as it turned out, turned out to be a copy of the famous Australian Lamington cake. And while some are racking their brains as to how the Croatian “Chupavtsi” got to another continent, others cannot understand where cocoa and coconut come from in Croatia itself, because the recipe is considered relatively old. There is a version that one of the royal chefs once dropped a piece of sponge cake with chocolate icing into a bag of coconut flakes. But he liked the result so much that he prepared a portion of cakes and invited the gentlemen to evaluate the idea. Now “čupavtsi” is one of the most popular desserts in Croatia.

• "Giving Birth" served in many cafes. Delicate pudding dessert with caramel sauce and whipped buttercream. The best “rozata” are found on the island and in Dubrovnik.

• « Schnenokle"looks like pieces of clouds with sauce. In fact, it is prepared like this: first, the whites are whipped, boiled over low heat in milk, turning into tender clots, and a light cream is made from the yolks, flour and milk, which is then poured over the whites. Dessert is difficult to find in a cafe, but if you are invited to visit, you can ask the hostess in advance for a small favor (it is very difficult to prepare it yourself without experience).

Food in restaurants

I want to tell you about a couple of interesting things related to restaurant life in Croatia. As elsewhere, going to a restaurant involves enjoying food and drinks in good company. But there are several features:

• Portions in Croatia are large, and this is worth taking into account when ordering. Take snacks at the rate of one snack for two people.
• If you are in a cafe overlooking a river or sea, then you can sit at a table in the “first line” (tables closest to the pond) only if you are going to have lunch, i.e. Don't plan to just drink a glass of wine or a cup of coffee while looking at the scenery. Therefore, when meeting guests at the entrance, waiters clarify whether you are going to dine or not. In fact, there is a simple calculation behind this - lunch involves a larger bill than a regular coffee break, and waiters give the best seats to those who spend more money. But if, in addition to coffee, you order something alcoholic and dessert (or salad), then the place will be yours.
• When they eat soup, they tilt the plate towards themselves, and when they clink glasses, they look into each other’s eyes. When they toast or clink glasses, do not drain the glass to the bottom. They only take a sip.
• If the dish seems tasty, you don’t have to try to finish it to a clean plate. The cook won't be offended by this. It is enough to leave a good tip.
• Pay for your order by card, but carry some change with you for tips. This way you will better control your expenses, and you will definitely not be cheated by cunning waiters. Check your accounts!
• Be careful when ordering seafood dishes to avoid digestive problems. Order only bottled water (otherwise you may be served tap water, which many here consider drinkable).

Lifehack: Before your trip, I advise you to make a list of dishes that you would be interested in trying. Already on the spot in each establishment, order something from the list. I also like this approach: in the city where you want to stay, choose the top 10 establishments near you. Read reviews about signature dishes and drinks, and based on them, make a plan for visiting establishments. This way you will clearly know what you are eating, and spend every evening with benefit and pleasure.

Street food and coffee tables on the streets

Any culinary inventions of local street chefs should only be tried at large city festivals, where people are responsible for the quality of the food. Or if you at least see what and how they cook for you. The only exceptions are, perhaps, bakeries, where there are a lot of delicious pastries. In autumn you can catch sellers of roasted chestnuts on the streets. I don’t recommend trying pljeskavica and cevape on the street, as well as fish. I recommend buying Cedevita sparkling water with vitamins at any stall (children love it). This is another product that many people bring with them from Croatia (it is sold in the form of a regular powder, which can then be diluted with water).

What other drinks are worth trying?

• Beer “Karlovachko” – one of the oldest in Croatia. A light lager that has been brewed in the city since 1854. It is exported in huge quantities to Europe and even Australia.

• Beer “Ozhujsko” – also a light lager, brewed since 1893 in Zagreb. One of the most popular in Croatia itself and sponsor of the Croatian national football team. Under the same brand you can find “Ozhujsko” with coriander and lemon (summer version).

• Beer "Tomislav"- dark beer with caramel flavor. Also among the most popular in the country and the strongest. It was first brewed in 1925 in Zagreb in honor of the 1000th anniversary of the coronation of the very first king of Croatia, named Tomislav. That’s why the label proudly says “Croatian Royal Beer.”

• Liquor “Pelinkovac” – bitter liqueur infused with wormwood. Some compare its taste to “Riga Balsam”, but most note the similarity with “Jägermeister”. It is drunk chilled or added to cocktails.

• Liquor “Orahovac” – a spicy liqueur invented by monks. It is made from unripe, green walnuts. Many in Croatia use it as medicine - the liqueur improves appetite, treats a sore throat and stomach, and helps cope with blues and nervous tension. Housewives make the tincture themselves, sometimes adding spices, orange zest and even coffee, but stores sell excellent “Orahovets” from the “Maraska” company.

• Coffee is the favorite drink of any Balkan resident. In Croatia they drink it a lot, sitting at a table in the fresh air. Hot, freshly brewed coffee. Here are your own rituals for brewing this drink. When you want to meet someone, you invite the person to have coffee with you. Any conversation, any meeting and acquaintance begins with it. The strong-hearted can drink rakia with coffee. Coffee can be served with Turkish delight, biscuit or the branded Bayadera candy, but certainly with a glass of water. And during one gathering in a cafe you can drink 2-3 cups of coffee. Please note that in Croatia there are many cafes where they simply brew coffee. There are no other drinks except maybe soda, no snacks, desserts or meals. Just coffee. As a coffee lover, I usually bring a pack of coffee with me from Croatia to brew in a Turkish coffee pot at home (I recommend “Franch” ground, but it’s best in beans if you have your own coffee grinder).

LifehaTo: After strong, good coffee, a lot of grounds remain, which local women can use to “tell fortunes.” You don’t need to believe in miracles, but fortune telling itself as a ritual looks impressive.

50 best cafes and restaurants in Croatia by city

There is probably nothing more valuable than recommendations from experienced travelers and tourists. Below is a list of establishments, cafes and restaurants by city in alphabetical order that I recommend you visit. The list was carefully compiled by me, based on my impressions and reviews of my friends, including those who live in Croatia, Bosnia and neighboring Serbia. And all so that you can relax there as well as we do.

: Badi, Bušćina.
• : Laganini, Gariful, Giaxa.
• Chakovets: Mali niža.
• : Pelegrini, Zlatna ribica.

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P.S. Of course, it is impossible to describe everything in this article. And if you have any questions, if you have your favorite dishes, recipes and establishments, write in the comments. Let's share knowledge and discuss.

Anything to add?