Two Cuisines, One Country

Croatia has not one, but two completely different cuisines:

Coastal Cuisine (Dalmatia, Istria, Kvarner)

Mediterranean, light, fish-focused. Olive oil instead of butter, garlic and rosemary instead of paprika, grilled fish instead of roasts. Dalmatian cuisine is the sister of Italian — pasta, risotto, and seafood dominate. In Istria, truffles are added, on the islands, it depends on what the sea currently offers.

Typical: Fish is grilled whole (na gradele), served with olive oil, parsley, and garlic. Accompanied by chard (blitva) and potatoes. So simple, so perfect — if the fish is fresh.

Inland Cuisine (Zagreb, Slavonia, Zagorje)

Hearty, substantial, meat-heavy. Pork fat instead of olive oil, paprika as the main spice, game dishes, stews, and pastries. Strong Austro-Hungarian influence: Wiener schnitzel, strudel, and pancakes can be found on almost every menu. In eastern Slavonia, cooking is spicy (paprika, chili) and the Kulen (salami with paprika) is legendary.