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.
Cities in Croatia
Each city has its own way of feeding you. Pick where to start.
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Signature dishes of Croatia
A growing index of the canonical dishes from Croatia, what they are, where they came from, and where in the country to eat them.