Typical Croatian Cuisine

Istarski fuzi is a homemade pasta dish that is typically Istrian. The hand-rolled pasta is cut into diamond shapes and rolled with a chopstick so opposite corners touch and form a hollow tube. Fuzi pasta is usually served with different types of stews; mushroom, truffle, chicken, or beef stew are the most popular options.

Soparnik is a traditional Dalmatian savoury pie filled with Swiss chard. It’s Croatia’s answer to pizza but differs in that there is dough on the top and the bottom. There is an annual Soparnik festival held in Dugi Rat (down the coast from Split), every July, to honour the delicious pie. Local families compete for the title of ‘best Soparnik’.

Sarma are stuffed cabbage rolls and are a winter alternative to Punjene paprika. Pork and veal mince are mixed with delicious spices, rice and herbs and rolled into cabbage leaves and cooked in a tomato sauce with sauerkraut. Best consumed after a day or two once all the flavours have had a chance to soak in.

Kotlovina is a meat speciality that is popular in Zagreb and northwest Croatia. Different types of meats are mixed with vegetables and fried in a big metal dish, before being slow-cooked with sauce. Kotlovina is traditionally prepared in a specially designed cauldron, and cooked outdoors.

Brudet is fish stew that is popular in coastal areas of Croatia. Every family has its own unique way of making this dish. The fish is stewed with onions, tomato sauce, and spices, and is usually served with polenta.

Buzara is a Croatian method of cooking seafood. Scampi, shrimps, mussels or clams are cooked with white wine, garlic, parsley and breadcrumbs. It is traditionally eaten with your hands.

To finish off your meal choose from Paprenjaci (cookies made from walnuts, hazelnuts, honey, butter and various spices), candied orange flavoured Arancini, Rozata custard pudding, traditional Krostuledeep fried pastries and Fritule (deep fried doughballs made with raisins, schnapps and lemon zest).