Gastronomy & Enology
From north to south and from east to west, from the shores of the Adriatic in Dalmatia to the valleys of Slavonia, each region of Croatia has its own special culinary personality that will surprise you. From proto-Slavic essences mixed with Hungarian, Viennese and Turkish influences in the meats, desserts and vegetable dishes of the continental regions, to the Greek, Roman and Illyrian Mediterranean flavors of the fish delicacies and wines of the coastal region... Let your taste travel across centuries of tradition and relish every moment.
Explore the diversity of Croatian cuisine and discover its wonderful specialties. Aperitifs such as the world famous Maraschino of Zadar, starters such as cheese from Pag, ham and kulenova seka of Slavonia, oysters and mussels from Ston, delicious grilled fish, salted anchovies, delicacies such as eels and frogs from the Neretva Valley, turkey with mlinci, pašticada from Split, and desserts like puddings, Kotonjata, kroštule or fritule are among the many dishes in an unforgettable menu that will conquer your senses.
Throughout the year, but especially during the autumn harvest time, the wine roads in Croatia are filled with people looking to enjoy and celebrate local festivals, such as San Martin. Take part in the christening of must (new wine), or simply explore the beautiful vineyards like the ones in Motovun in Istria, Kutjevo in Slavonia or Međimurje in Central Croatia and enjoy a unique experience.
One of the icons of the Mediterranean culture, olive oil has been a fundamental ingredient of Croatian cuisine for centuries and one of the most important products of our country. Discover its great gastronomic value and healing properties by visiting the regions where it is produced: Istria, Kvarner and Dalmatia.