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Each region, or even each town, has its own specialities and Croats are justly proud of the diversity and variety of their cuisine.
We particularly recommend trying the following:

Pag Cheese (Paski Sir)
This unique cheese has a growing reputation among international gourmets and restauranteurs. Produced from the milk of the island’s tiny sheep, it’s infused with the natural tastes of the sea-salt and herbs which cover the grass on which they pasture.

Istrian Truffles (Tartufi)
Autumn in Istria is ‘truffle season’, particularly in the forests around the medieval hill-top town of Motovun, as truffle local experts scour the area for this highly-prized delicacy. There are white and black varieties, both of which are excellent served grated on top of pasta or in an omelette. The white truffle, slightly more expensive, is the stronger in taste of the two varieties.

Oysters from Lim or Ston
As you would expect, seafood plays a prominent part in Croatian gastronomy. The towns of Lim and Ston compete for the reputation of having the best oysters on the coast. Perhaps fortunately, the two towns are at the northern and southern end of the coastline respectively, so you shouldn’t have to travel too far to get a sample!

Octopus Salad with ‘Blitva’ salad

This is a popular choice throughout Dalmatia, ideally served with the local Swiss chard and potato salad known as Blitva.

Originally a Bosnian/Turkish speciality, these ubiquitous savoury pastries are found in all Croatian bakeries. Great as a snack or eaten with Greek yoghurt, you can find cheese, spinach or meat-filled versions.

Cevapci / Cevapcici
These spicy rolls of grilled minced meat are popular throughout the Balkans, and are generally served with onions, salad, chips and a generous helping of the pepper relish, called AJVAR.

The best wine-producing regions of Croatia are (arguably) Istria, Korcula island and the Peljesac peninsula. Some popular white wines include the Istrian Malvazija and Posip from Korcula. Of the many red wines, the Peljesac-produced Dingac has a great reputation, and you should also try Plavac from the same region. Other names to look out for are Marastina (white, from Hvar island), Vugava (white, from Vis island) which has been known to wine lovers since the time of the Ancient Greeks, and Teran (red, from Istria).

Croatian Traditional Cuisine

Croatian Wine