Croatian Food 101: 12 Dishes You Have to Try

Croatian food is really several cuisines in one country. The Adriatic coast leans Italian and Mediterranean, while the inland regions show Central European and Ottoman influences. Eat your way across and you'll notice the change.

On the coast

Black risotto (crni rižot) gets its dramatic colour and briny flavour from cuttlefish ink. Grilled fish, simply dressed with olive oil and lemon, is a coastal staple — sold by weight, so ask the price. Peka is the showstopper: meat or octopus slow-cooked under a bell-shaped lid covered in embers, usually ordered hours ahead.

Inland and hearty

In Zagreb and the north, look for štrukli, baked or boiled dough filled with cottage cheese, comforting and rich. Ćevapi, small grilled minced-meat sausages served with flatbread and raw onion, are a Balkan favourite found everywhere.

Cured and preserved

Pršut, Dalmatian dry-cured ham, rivals Italian prosciutto and is often served with paški sir, a sharp sheep's cheese from the island of Pag.

Sweet things

Finish with rožata, a Dubrovnik custard pudding similar to crème caramel, or fritule, little fried doughnuts dusted with sugar, especially around the holidays.

Drinks

Wash it down with Croatian wine — the coast produces excellent reds from the plavac mali grape — or rakija, a strong fruit brandy offered as a welcome or a digestif.