CroatiaWhat to eat in Croatia: top 10 dishes
Traveling to Croatia? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Licitar
Licitars are colorfully decorated biscuits made of sweet honey dough that are part of Croatia and Slovenia's cultural heritage. They are a traditional symbol of the Croatian capital Zagreb.
Travel tip Look for these painted honey biscuits at Christmas markets and fairs, especially in Zagreb, where they are sold as souvenirs and gifts. They are often more decorative than tasty, so buy them to keep or give.
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02Pinca
Pinca (also pogača, sirnica or pinza or Osterpinze) is a variety of Easter bread native to Italy, Croatia, Slovenia and Austria.
Travel tip Pinca is a sweet Easter bread, so you will find it in bakeries and homes around Easter, especially in Istria and Dalmatia. It is usually eaten at breakfast, often with ham and boiled eggs.
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03Zagorski štrukli
Zagorski štrukli or štruklji is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked.
Travel tip Try štrukli in the Zagorje region or in traditional restaurants in Zagreb, where cheese-filled versions are the classic. They come either baked or boiled, so ask which one you are getting.
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04Mlinci
Mlinci is a Slovenian, Serbian and Croatian dish. It is a thin dried flatbread that is prepared by pouring boiled salted water or soup over the mlinci. To prepare homemade mlinci, a dough is made of flour, salt, and water, sometimes also with eggs and fat.
Travel tip Mlinci is a classic side dish for roast poultry, especially turkey, and is served at Sunday and holiday meals in continental Croatia. It is mostly home cooking, so look for it in restaurants serving traditional Zagorje-style food.
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05Pašticada
Pašticada is a braised beef dish cooked in a fragrant sweet and sour sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia, where it is served at festivities and gatherings.
Travel tip Pašticada is a festive Dalmatian dish, often served with gnocchi at weddings and family gatherings. Because it takes a long time to prepare, it is best ordered at a traditional konoba, sometimes a day in advance.
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06Soparnik
Soparnik is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard and onion. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš.
Travel tip Soparnik is a specialty of the Poljica area near Split and Omiš, usually sold fresh from the oven at local fairs and small bakeries. Eat it warm, cut into wedges, often with a little olive oil.
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07Istrian stew
The jota or Istrian stew is a soup made with beans and sauerkraut or sour turnip, potatoes, bacon, and spare ribs, known in the northern Adriatic regions.
Travel tip Jota is a warming stew best eaten in autumn and winter in Istrian taverns. It is filling enough to be a meal on its own, usually with bread.
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08Fusi
Fusi (also Fuži in Croatian) is a traditional pasta of Istria region, in Croatia and Slovenia. The pasta dough is rolled out into a thin sheet, cut into strips three to four centimetres wide, and placed over each other.
Travel tip Fuži is an Istrian pasta found in family-run taverns and agroturismo restaurants across the peninsula. It is often served with a meat sauce such as goulash or chicken, and sometimes with truffles in season.
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09Fritaja
Fritaja (Croatian) or frtalja (Slovenian) is a Mediterranean Croatian and Slovenian dish. Both are specialties in Istria and north from Trieste in Goriška Brda and in Soča and Vipava Valleys.
Travel tip Fritaja is an Istrian omelette, most associated with spring, when wild asparagus and other wild greens are in season. Look for it at taverns in Istria, where it is often served as a starter or light lunch.
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10Bajadera
Bajadera is a layered nougat with almonds and hazelnuts invented and produced commercially by the Croatian Kraš company. Initially packaged as part of bonbonnieres, bajadera became a separate product in 1954.
Travel tip Bajadera is a nougat-style chocolate treat sold in shops and supermarkets, and it is a popular gift to bring home. It is often given at holidays and special occasions.
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