Croatian Cuisine

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What to eat in Croatia

Croatian cuisine is strongly affected by the culinary tradition of the countries which have marked its history. For this reason, in Croatia it’s possible to taste Hungary dishes like gouliash, accompanied with gnocchi (Pasticada), olives or fish. Generally speaking, the territories inland mostly offer dishes based on meat, very fat, and legumes, while on the coast resorts it is fish that dominates the tables, often served grilled, and crustaceans..
Sarma Cheese mainly derive from sheep milk, while very renowned is the Dalmatia Ham that can be tasted all over the country.
Raw oysters are also a delicacy (Komerice),
Different kinds of legume soups and strudel with meat or vegetables are also typical. As for fish, they are all very tasty , ranging from sea bream to sole, calamars, octopus, lobster and saint Peter’s fish. What mostly strikes about Croatian cuisine is probably the combination of so many different traditions. For instance a dish called Sarma (which appears as cabbage or vine leaves filled with smashed meat or vegetables) in which Turkish and Greek tradition mix with the use of cabbage typical of central Europe.
The typical cakes are made with honey, like the Rozata, a sort of Crème Caramel, and a pie made with pumpkins and poppy seeds. Rozata
Breakfast tends to be very abundant in Croatia, while people normally have lunch later in the afternoon, at the end of working time, just like in north Europe.