As is the case with many ocean-adjacent countries, the food in Croatia consists of a lot of amazing fish and seafood – but to say it’s only that would do the country a complete disservice. Croatian food offers a number of incredible local dishes that make the most of fresh, seasonal produce. We’ve put together this handy guide to help you on your quest for tasty food – outlining the best of traditional Croatian food as well as the best restaurants.
There are lots of amazing foods to try during your Croatian holiday and almost all of the best ones can be found in the medieval city of Dubrovnik. We’ve separated the best food areas of this incredible city for you and outlined everything you simply need to try.
In the native language, Konoba means a traditional restaurant – much like a taverna in Greece. And this is where you can sample some of the best food. A great example to check out is the simply named Konoba Veranda.
As is the case with many of the restaurants in the area, Konoba Veranda is a family-run restaurant which has stood the test of time for a number of years. Serving up authentic Dubrovnik food, if you’re not sure which of the dishes you’ll like the most, the friendly staff are on hand to explain the heavy hitters on the menu. The restaurant offers dishes from five distinct Croatian regions as well as Herzegovina – which is the country the restaurant’s proprietors are originally from.
Favourite dishes at the restaurant are black risotto, which is made with cuttlefish or squid, brudet, another regional seafood dish which resembles a classic fish stew made with white fish, baby scallops, clams, shrimps, mussels, and calamari, pasticada, a traditional beef stew served with gnocchi, a wonderfully earthy truffle pasta, and frogs legs – which are often served with either polenta, or in another stew.
Address: Stikovica 24a, 20235, Zaton, Croatia
Average cost of main dish: 160 Kuna (local currency) or approximately 21 Euros.
Must try dish: Pasticada – beef, slow cooked with vegetables and fruit, served with gnocchi.
Another restaurant to try the best Croatian national dishes is Dalmatino. Offering hearty fare but with a modern twist, you’ll eat a number of meals here that will keep you coming back for more.
A favourite amongst locals and holidaymakers are the Ston Bay oysters – which have been a local specialty since the first records of oyster farming back in the 17th century. Additionally, mussels are also a favourite in the area, unsurprising when you consider how big the local fishing scene is all around Dubrovnik. To change things up with a meat dish, be sure to try sporki makuruli, which translates wonderfully to – dirty macaroni.
A traditional dish in Dubrovnik that is rarely found elsewhere, it’s usually served on the feast day of the city’s patron saint, St. Blaise. Dirty macaroni harkens back to the old days when the local elite, after having eaten all the best meat, would mix the remaining meat sauce with macaroni for their servants on feast days and at celebrations.
Address: Prijeko ul. 15, 20000, Dubrovnik, Croatia
Average cost of main dish: 200 Kuna (local currency) or approximately 27 Euros.
Must try dish: The Royal Platter – a delicious offering of fresh caught lobster, shrimp, calamari and fish fillets, served with pan fried vegetables.
Regardless of your restaurant choice, you can rest assured that the seafood served up will be of the highest quality. And if you’re looking for something a little different, don’t forget to move down to the harbours and watch as the fisherman bring in their catch – it’s a hub of activity and life.
But if you’re looking for something other than seafood, we’ve got you covered.
Salata od Hobtonica is a mouth-watering salad of fresh octopus, onion, parsley, oil and vinegar. The Croatian olive oil is some of the best you will taste anywhere and is worth bringing back home if you can safely seal the bottle or can in your luggage. Another favourite is sarma – which is cabbage leaves stuffed with mince and rice. Traditionally made with a strong Turkish influence, the Croatians made it their own by occasionally using sauerkraut rather than fresh cabbage.
Peka is a Croatian casserole dish made in a domed pot, which is then buried under ashes and embers to slow-cook for hours. Much like a tajine in Morocco, it’s the name for the meal and the dish it’s cooked in, mostly used for cooking lamb or octopus with vegetables, herbs, olive oil and wine. If you want to try it, you need to order it 24 hours in advance due to its lengthy cooking prep. If you are staying in Dubrovnik, you can find it at the traditional Kenobi Drava.
The local Croatian pag cheese is made from sheep’s milk and matured for a minimum of 18 months. Try it with some traditional Croatian ham as a tasty starter. From starters to desserts, be sure to try the small battered doughnut balls that are on almost every menu –dusted with sugar and filled with rum and raisins, you can’t beat them.
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