Croatian food might be an afterthought. After all the country isn't known for its cooking. Is it?
In fact this Adriatic superstar has a larder-full of fresh produce. It focuses on traditional techniques. And low impact, local sourcing is big here. So what do they eat in Croatia? Here’s our pick of top food experiences. Tuck in, and find out why Croatian food could be your next big thing. The information in this article is taken from
Paški sir is a hard sheep's cheese from the island of
Pag's linked to the mainland by a bridge at its southern end. The Jadrolinija ferries run from Prizna to the island's far north. And most cheese producers are based in Kolan town. There are also a couple of simple cheese shops here too. And the Gligora cheese factory does tasting tours.
Stay at Boutique Villa Revelin in Pag. The restaurant specialises in traditional Croatian cooking.
Truffle turns ordinary food into delicious decadence. And you only need a little for a substantial, earthy kick. Just a dusting of white truffle on pasta. Or a shaving of black truffle on scrambled eggs.
Go hunting with Zigante Tartufi. He once bagged the world's biggest truffle, 1.31kg. Then have lunch at his restaurant. Every dish, from steak to ice cream, is truffle laced.
A new crop of Croatian truffles was found near
Prefer to leave planning and booking to experts? Have a look at some sample itineraries. Both
Grk wine is bone dry and acidic. With a taste so tart it demands the freshest shellfish. And it's definitely a wine worth travelling for.
And you'll need to travel. Grk is only produced by a handful of vineyards. And only near Lumbarda on
Only a few hundred thousand bottles of Grk are made each year. And the majority get snapped up by local hotels. A great excuse to stay at Lešić Dimitri Palace in Korčula. This 17th century Bishop’s palace is now a hotel and restaurant. Start with a glass of Bire vineyard’s standard Grk. Then try Grk Defora. It's aged sur lies (on the lees) for a yeasty flavour.
Or let experts guide you on an historic food and wine tour of Dubrovnik.
Beef stew should be thick not runny. So dark it’s hard to tell meat from sauce. And so hearty, one bowl makes a meal.
Pašticada is all of these things. This meaty stew takes hours, or days, to prepare. And it's the pride of every Croatian cook. Spend Christmas Day in Croatia and you'll likely eat pašticada. But no family will reveal their own recipe. There's always beef (generally silverside). And most often onions, wine and prunes.
Pašticada can be found all over the country. However, it originates in Dalmatia. So one of the best places to try it is
Think about staying at Riva Palace in the historic heart of Split.
Love oysters? You'll love
Oyster have been cultivated in Ston's waters since Roman times. Today, drive to the Pelješac peninsula southern end. You can see oyster beds just offshore.
For immersive guided gourmet tours try our
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