Culinary Journeys


The Croatian cuisine is diverse and known as a cuisine of different regions. Its modern form originates from the proto-Slavic and ancient times. The differences in the selection of ingredients and preparation methods are the most obvious if we compare the continental and coastal regions.
The continental cuisine is typical for its early proto-Slavic roots and more recent contacts with established schools of gastronomy – Hungarian, Viennese, and Turkish. Meat products, freshwater fish and vegetables dominate. The coastal region is characterized by the influences of the Greeks, Romans, Illyrians and later Mediterranean cuisines – Italian and French. It features many seafood specialties (squid, cuttlefish, octopus, shrimp, lobster...) prepared in various ways, olive oil, prosciutto, various vegetables, and well-known wines.


Wine has a history dating back to Ancient Greek settlers and wine production origins some 2500 years ago on the southern Dalmatian islands of Vis, Hvar and Korcula. The majority of Croatian wine is white, with the remainder being red and small percentage is rose. The wines roads are an important part of the tourist gastro offer – they have been opening in all parts of Central Croatia over the past ten years, most of them in the northwest areas and Moslavina. They are lively at any time of the year.


For ages known for its value, both in gastronomy and in alternative medicine, olive oil is one of the important products of our country. Olive oil is produced in Istria, in the Kvarner area and in Dalmatia.