Despite the fact that the Croatian cuisine was formed under the influence of the gastronomic traditions of its closest neighbors, it has retained its own flavor and individuality.
National cuisine of Croatia
If we talk about first courses, then in Croatia, light soups cooked in beef or chicken broth are held in high esteem (dumplings, noodles or rice are often added to them). Optionally, you can try tomato soup, presented as a hot soup with tomatoes, rice and spices.
And if we consider the cuisine of individual regions, then on the Adriatic coast they prefer to cook “brodet” (fish stew with spices and red wine), “black rijot” (seafood, fish and cuttlefish ink) and “prshatari” (a dish based on crab), and in the Central region - “prshut” (dried pork ham) and “whiskovacca begavice” (a dish of lamb with sour milk). As for side dishes, potatoes, asparagus, artichokes, pasta or different types of cabbage are usually in addition to meat and fish dishes.
Popular Croatian dishes:
- “Pashticada” (a stew of beef stew with wine sauce and dumplings);
- “Purechaprsa” (turkey breast with pickled stuffed vegetables);
- “Manistra od dobicha” (bean and corn soup);
- “Midzhmur skagibanitsa” (sweet puff pastry with cottage cheese, poppy seeds, apple and nuts);
- “Kulen” (sausage with chopped pork, spices and paprika).
Where to try Croatian cuisine?
If you decide to eat fish in authentic restaurants, take into account that the fish menu is divided into categories, which is why the dishes differ radically in price (the most expensive dish is considered to be scarpena). Extra-class fish include dorada, sea bass, red mullet, horse mackerel and mackerel will cost a little cheaper. Another point - in order to avoid a financial surprise, please note that the price on the menu is indicated for 100 g, and not for a whole fish.
In Dubrovnik, you can have a bite to eat at “Revelin” (the interior of the establishment is a combination of modern and medieval styles, here you can taste traditional Croatian dishes and admire the view overlooking the city port), in Split - at “Konoba Kod Joze” (guests of the konoba are treated to pasta with mussels and risotto (risot) with seafood, and those who wish are offered to dine on the open terrace on warm summer evenings) or “Konoba Matejuska” (here visitors can enjoy a salad with octopus and pickled tuna, as well as homemade wine), in Zagreb - in “Didov San” (the establishment specializes in beef and lamb dishes prepared according to traditional recipes, as well as Dalmatian cuisine). Advice: if you decide to leave a “tip” to the waiter, do not put it on the table, but personally hand it in your hands.
Cooking courses in Croatia
Those wishing to learn Croatian culinary skills will be able to visit the Culinary Institute Kul IN (Sisak): the students will have workshops (80% of the study time), meetings with successful chefs, visits to local farms and centers of local food production.
A visit to Croatia is worth planning for the Week of Restaurants (Zagreb, March), the Cherry Festival (Lovran, June), and the Fish Festival (Koprivnica, March).
