What to Eat in Croatia

Croatia’s food culture spans a sunlit Adriatic coast and a continental interior, so markets shift from olive oil, seafood, and wild greens to pork, paprika, and dairy. Mountain ranges, river valleys, and island microclimates shape what cooks can find, preserving strong regional identities.

Eating habits still center on a warm midday meal, with lighter dinners and a mid-morning bite known as marenda on the coast or gablec in the north. Seasonality drives choices: asparagus in spring, tomato-rich stews in summer, forest mushrooms and preserved meats once the bora and frost arrive.

Ispod peke refers to cooking meat or seafood beneath a heavy iron or clay dome (peka/sač) buried in embers. Common combinations include octopus with potatoes, garlic, parsley, and olive oil, or veal and lamb layered with onions, peppers, and rosemary, sometimes splashed with white wine. The dome is covered with hot coals and left to slow-roast for one and a half to three hours, basting in its own juices. The result is tender, lightly smoky food with caramelized edges and potatoes that absorb savory drippings. Peka is central to family gatherings and weekend meals in Dalmatia and the inland Zagora, where wood fires are part of the household rhythm. It’s typically served at leisurely lunches or early dinners, especially in cooler months when a hearth is practical.

Pašticada is a slow-braised Dalmatian beef dish known for a sweet-sour balance and velvety sauce. A whole piece of beef is often larded with slivers of pancetta and garlic, marinated in red wine or prošek with vinegar and aromatics, then seared and simmered with onions, carrots, bay leaf, cloves, and sometimes prunes or dried figs. The long braise concentrates flavors into a glossy, cinnamon-brown sauce that coats homemade njoki (gnocchi). The texture is fork-tender, with warm spice, gentle acidity, and subtle fruitiness. Historically tied to feasts and Sunday tables, pašticada is deeply rooted in coastal cities like Split and Dubrovnik. Families serve it for weddings, saints’ days, and major holidays, usually as the centerpiece of a midday meal when time allows slow cooking and unhurried conversation.

Crni rižot is a cuttlefish or squid risotto tinted with ink, a hallmark of the Adriatic coast. The base starts with onions gently sweated in olive oil, followed by chopped cuttlefish, garlic, parsley, and white wine; hot fish stock is added gradually to short-grain rice until creamy. Ink goes in during cooking, lending a deep ebony color and iodine-rich umami that tastes of the sea. Rice is kept al dente, the sauce loose and glossy, and the aroma distinctly marine with hints of peppery parsley. Once a practical fishermen’s meal, it remains common in Dalmatia and the Kvarner area, appearing at coastal gatherings and during the spring Lenten season when seafood takes precedence. Locals eat it as a first course or a modest main at lunch, often with a squeeze of lemon to sharpen the brine.

Fuži are hand-rolled Istrian pasta: small diamond-shaped sheets wrapped around a thin dowel to form elegant tubes. For fuži s tartufima, the sauce is purposefully simple—warm butter or mild olive oil, sometimes light cream, with a restrained shower of grated cheese—so shaved truffle dominates. In autumn, cooks favor the prized white truffle (Tuber magnatum Pico) from the oak-rich forests near Motovun and Buzet; in other seasons, black truffles step in. The dish is silky, earthy, and aromatic, with a faint garlicky note and a lingering forest scent. It reflects Istria’s mixed Mediterranean and continental climate, where misty valleys help truffles thrive. Fuži with truffles is a customary primo at lunch during harvest festivals and home celebrations, especially in September and October when the white truffle’s perfume is at its peak.

Zagorski štrukli is a signature pastry from Hrvatsko Zagorje and nearby Zagreb, made with an elastic dough stretched thin and filled with fresh cow’s cheese, eggs, and a touch of salt. The roll is cut into parcels and either boiled then baked with sour cream (zapečeni štrukli) or baked directly for a browned top and a creamy, tangy interior. Texturally it straddles dumpling and casserole: soft and comforting inside, sometimes with crisp edges. Variants range from savory to lightly sweet, depending on whether sugar is added to the filling. Štrukli is woven into family Sunday lunches, village fairs, and everyday canteens in the region, eaten as an appetizer, light main, or dessert. Its staying power reflects the area’s dairy-rich, continental larder and a tradition of hand-stretched doughs that reward patience and skill.

Croatia’s cuisine stands out for its regional clarity: olive oil and seafood on the coast, pork and dairy inland, with techniques that respect climate and season. These five dishes reveal a food culture built on patience, craft, and local produce. Explore more food stories and plan tastings with Sunheron’s tools to match destinations to the best time of year.