Croatia

Croatian cuisine is a flavorful blend of Mediterranean, Central European, and Balkan influences, with notable regional differences across the country’s coastline, mountains, and plains. Along the Adriatic coast, seafood takes center stage, with dishes like brudet (a rich fish stew) and crni rižot (black risotto made with cuttlefish ink) showcasing the area’s access to fresh fish and shellfish. Olive oil, herbs, and garlic are frequently used, reflecting a strong Mediterranean influence. In contrast, the inland regions, influenced by Austria, Hungary, and Turkey, feature hearty meats, stews, and pastries, such as štrukli (a dough filled with cheese and baked or boiled) and kulen (a spiced sausage). Croatian meals often start with soups like manestra, a vegetable and bean soup, or juha, a clear broth. Fresh produce, including truffles from Istria, and local wines add depth to the cuisine, making Croatian food a rich, varied, and unique culinary experience that celebrates both land and sea.