A relatively small country, but the impressive diversity of cuisines is a totally different experience for the palate. The fabulous Croatian food that so many people love is a product of great geographical location and historical influences. The secret of the fabulous taste of fish, meat, or other cooked dishes lies in specific preparation. A high priority is placed on good quality food made from fresh, seasonal ingredients.

Croatian cuisine is ‘heterogeneous’ and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French

Treat yourself with the turkey, goose or duck with "mlinci" (a kind of pasta) or "štrukli" (cottage cheese strudel), cottage cheese with cream, traditional nut-cake, ‘Škampi na buzaru’ (Scampi buzara), brodet (Fish stew), grilled fish, pork and potato stew, kroštule and fritule (fritters), Istrian ‘ombolo’, fresh asparagus, truffles…