Croatian cuisine

As anyone who has ever visited will know, there really is no such thing as Croatian cuisine. In fact, as with many European countries, the food found there is widely varied, with the influences of Hungary, Austria, Turkey and Italy all apparent.

Generally speaking, the type of food on offer will vary from region to region. By the coast, for instance, dishes are largely Mediterranean-style – rich in olive oil and fresh herbs – while further inland, meals tend to be heartier, with the influence of Austria and Hungary more apparent.

That said, there are several typically Croatian specialities visitors should try at least once if they want to sample a true taste of the country, which are detailed in the tastebud-tingling guide below. And if all this talk of food has whetted your appetite for a Croatian getaway, find out more about booking cheap holidays in Europe here.

Burek
Arguably Croatia’s most famous and best-loved dish, Burek is actually enjoyed right across the Balkans. Made from thin, flaky pastry, the dish resembles a traditional English pasty, with some of the more common fillings include beef, lamb and cheese. As well as being served in some top restaurants as a dish in its own right, it can also be picked up as a snack by holidaymakers on the move.

Paski Sir
Unlike France and indeed England, Croatia is not a land famous for its cheeses. Paski Sir, however, is the exception, with the hard, sheep milk cheese widely regarded as one of the country’s best dishes.

Famously, the cheese was first produced on the island of Sag, where it is still made today and whose cold winds and chilly slopes help give it its distinctive flavour. As well as being served as a starter, some restaurants may serve Paski Sir as a dessert, and it is almost always accompanied with a glass or two of local wine.

Pogaca
Similar to Italian focaccia, pogaca is a Balkan-style bread baked in the ashes of a fireplace. Typically made from white flour rather than wholemeal, it tends to be enjoyed as an appetiser by locals, with most tourist restaurants also likely to have it on their menus.

Look out for filled pogaca in towns and villages away from the coast and towards the borders of Turkey and Bulgaria. Popular fillings include sour cream and feta cheese, with the bread usually served straight from the oven.

Knedle
Made from potato dough and filled with fresh fruit, knedle are highly popular right across Croatia, with locals and visitors tucking into them at the end of a hearty meal.

Fillings may vary markedly according to location and season, with some of the more common options being plum knedle, cinnamon and even sour cream-filled dough balls.

Na Zaru
Not so much a dish as a way of cooking, Na Zaru is hugely popular among Croatians of all ages, with many tourists also coming to love it. Just like a barbecue, Na Zaru is a simple, fuss-free method of grilling a range of dishes, with meat and seafood – including squid – particularly common, especially towards the coast.

All of the above dishes are best enjoyed washed down with a little Croatian tipple, with the country’s beer and wine celebrated the world over for their rich taste. Similarly, a traditional Croatian meal rarely ends without a drop or two of rakija.