Where to eat?
Apart from hotels offering both full board and half board accommodation, there are restaurants, inns, taverns, wine cellars, pizzerias and fast-food outlets in all tourist towns and along the main roads.
Restaurants and inns offering local Croatian cuisine will be of particular interest to gourmets.
All foods of animal origin are subject to the same standards as in EU countries and are under constant veterinary and health supervision.
What to eat?
In addition to standard European cuisine, Croatia offers its most popular local dishes and specialities. Among cold dishes, there are the renowned Dalmatian or Istrian prosciuttos, cheeses from the island of Pag and the Lika region, sheep’s cheese, Slavonian ‘kulen’ (a spicy cured pork meat speciality), the renowned garlic sausages (‘češnjovka’) of Samobor and the Zagorje region, fresh cottage cheese with cream, and more. The main dishes on offer vary depending on the area that you are visiting.
In Dalmatia, the Primorje coastal area, on the islands and in Istria, they are based large on fish and other seafood, while typical meat dishes include ‘pašticada’ (a stewed beef dish) and cooked lamb.
What to drink?
The cultivation of grapes and production of select wines is a centuries-old tradition among Croatian viticulturists both in continental Croatia and the coastal area and Dalmatia. Some of the best known varieties of Croatian red wines along the Adriatic coast and on the islands are: Teran, Merlot, Cabernet, Opolo, Plavac, Dingač and Postup, while the most appreciated of the white wine varieties are: Malvasia, Pošip, Pinot, Kujundžuša, Žlahtina, Muscat and many others. In continental parts, one can enjoy the famous Riesling, Graševina, Burgundy, Traminac and other wines. As far as spirits go, the most famous are the ‘šljivovica’ (plum brandy), ‘travarica’, ‘lozovača’ and ‘biska’, while dessert drinks include Prošek and Maraschino.