The Croatian cuisine – fascinating and wonderfully varied

Although the Croatian cuisine is by now well known in the rest of Europe, you can only experience the full range of its culinary highlights by coming to the country itself. Combining two major influences - Mediterranean (Italian) and Central European (Austrian, Hungarian), with an added spice of a Turkish historical influence, every single region of the country has different delicacies to offer!

On the island Krk for instance, you must taste the islands famous sheep cheese and of course “Surlice”, Krk´s very own pasta. A remarkable taste you will remember for a long time. But the rest of Croatia also has a lot of delicious dishes to offer, too. Dubrovnik for instance, one of the most beautiful cities in the Mediterranean area, is known for its famous desserts like “Dubrovnik rozata” but also for the delicious dish “sporki marakuli”.You just have to try the vast number of traditional meals like the world-famous Istrian ham or the Istrian soup. Come what may, you simply have to taste “Surlice”!

Šurlice

Each town on the island of Krk prepares this traditional type of pasta differently, but the Vrbnik type is by far the best known. It is of an elongated shape which is gained with the help of a knitting needle. Try šurlice with the various specialties such as shrimps or other types of sea food as well as lamb, with the obligatory ingredient, the ribanac cheese.

Krk sheep cheese

Due to its unique taste, this semi-fat, hard sheep cheese is an excellent treat. Soothed down with a glass of Vrbnik žlahtina wine, the indigenous wine sort of the Krk area which is a type of high quality dry white wine of an aromatic taste, will give you the full picture regarding the tastes of this region.

Šporki makaruli

Cooked pasta (makaruli) combined with lard and cinnamon (kanjela) is served with the beef or baby beef meat and tomatoes, parsley, garlic and the obligatory red wine. The ribanac cheese is recommended as the final ingredient to fulfil the experience.

Dubrovnik rožata

The cream is made of eggs with caramel topping usually served with sweet liqueur or fruit. The old people of Dubrovnik say that the most indigenous rožata dessert is the one made of genuine Dubrovnik rose liqueur.

Istrian prosciutto

The Istrian prosciutto is highly admired among true gourmets. This cured meat product is specific for the way it is processed, covered by a blend of aromatic herbs (rosemary, garlic, laurel, etc.). Prosciutto has been protected in terms of its geographical origin as well, as it can only be produced within Istria, in places at least 12 kilometres away from the coast.

Istrian soup

One of the most traditional and favourite dishes in Istria is Istrian soup. It is served in a clay pitcher, the so called bukaleta, and it is made of red wine, teran or borgonja, a few drops of olive oil, a pinch of pepper and toasted bread which is added at the very end. It used to be served to feed the tired peasant families and nowadays it is found on most Istrian taverns' menus, prepared in a traditional way.