A country that eats the Adriatic, the truffle forest and the open hearth
Croatia eats three regions on one map. The Dalmatian coast cooks the Adriatic with olive oil, salt and a stone hearth: pasticada, brudet, soparnik, crni rizot, peka under the bell, Plavac mali poured from a konoba carafe. Istria turns Italian: white truffles from Motovun, fuzi pasta, Malvazija Istarska. Slavonia in the east is paprika and pork country: kulen, fis paprikas, cobanac. The konoba is the through-line: a small family-run stone taverna where the menu depends on what was caught, picked or pressed that day. Pick a city to begin.
Each city has its own way of feeding you. Pick where to start.
State-level food guides aggregating every city in that state.
759 bookable tours, tastings, day trips and tickets in one city, with the operators we recommend listed first. Browse everything bookable in Croatia.
Day trip · 8 hours
Explore Split's surrounding islands on a cruise to the Blue Lagoon, Čiovo Island & Šolta Island. Enjoy traditional lunch with included drinks in the Blue Lagoon, and s...
Day trip · 10 hours
Discover Mostar, known as a window to the Orient. See the old Turkish bridge that’s a symbol of the city, explore the old bazaar, and enjoy seeing the sights of Medjugorje.
Day trip · 12 hours
Explore Dubrovnik with a local guide, enjoy free time in the Old Town, then visit historic Ston and taste fresh oysters on a full-day trip from Split, Trogir or Omiš.
Country-wide editor lists across every category we cover.
A growing index of the canonical dishes from Croatia, what they are, where they came from, and where in the country to eat them.
