Food & Wine

Coastal Croatia is the area that spreads all the way from the Istrian peninsula on the north to the Dubrovnik region in the south of Croatia.

The coastal region is characterized by the influences of the Illyrians, Greeks, Romans, and later Mediterranean cuisines – Italian and French. It features many seafood specialties (squid, cuttlefish, octopus, shrimp, lobster…) prepared in various ways and accompanied by high-quality olive oil and indigenous wine sorts.

Istria probably stands out as one of the best branded Croatian regions with a widely recognized gastronomic identity and one of the most exciting and diverse cuisines in the country!

Croatia is often referred to as a land of 1000 islands, many of them having distinct culinary traditions as a result of the intersection of food, history, and culture of the area. 

The gastronomy of Croatian islands is an example of a typical Mediterranean diet rich in fresh blue and white fish, quality spices, olive oil, and a diverse offer of daily fresh vegetables. G

Croatian inland consists of several smaller regions that, each with its own culinary traditions, contribute to the diversity of Croatian national cuisine. 

As opposed to the simple preparation and easy digestibility of the island and coastal cuisine, here we find robust, spicy, heartwarming meals that often have a very complicated or long preparation process. The continental cuisine was influenced by the Hungarian, Viennese, and Turkish gastronomical style and is mainly oriented on meat products, freshwater fish, and vegetables. Combined, these high-quality ingredients bring many flavorful and mouth-watering delicacies to the table.