Croatia Food and Drink

The Adriatic coast is renowned for its variety of seafood dishes, and Italian influences are found here as well as in Istria. Inland areas feature steaks and hearty stews, with freshwater fish prominent on menus in Slavonia. You’ll find exquisite cakes and deserts all over the country. Croatia produces plenty of wine, with the best reds generally coming from the Pelješac peninsula on the coast, and the best whites usually produced in eastern Slavonia and in Istria.


Pršut i paški sir (air-dried ham similar to Italian prosciutto and sheep's cheese from the island of Pag) platters are served as an appetiser.
Salata od hobotnice (octopus salad) is made from octopus, potato, onion, chopped parsley, olive oil, crushed garlic and lemon juice.
Crni riýot (black risotto) is made from cuttlefish cooked in its own ink.
Janjetina (roast lamb) is popular all over Croatia, and it’s not unusual to see whole lamb roasting on a spit at roadside eateries.
Tartufi (truffles) feature heavily on the menu in Istria.


5% - 10% is sufficient (and is expected in the more upmarket restaurants), otherwise just round up the bill by a few kuna.

Regional drinks

Dingač – the most celebrated red wine producing area, on the Pelješac peninsula, featuring the Mali Plavac (little Plavac) grape.
Malvazija – a very good to excellent white wine from Istria.
•Medovača – a type of rakija (a very strong local spirit) with the edge taken off by the addition of a touch of honey, particularly popular in Istria. Other types of rakija include travarica (made from distilled grapes and flavoured with herbs) and Å¡livovica (made from distilled plums).
Kava (coffee) – coffee is generally excellent across the whole of Croatia, and is one of those things which makes the country tick. It is generally drunk as Italian-style espresso or as bijela kava (coffee with milk).
Pivo (beer) is popular throughout the country - lager predominates.

Drinking age