November 24th, 2021 – What can be said about Croatian cuisine? Are the old clichés still true? Are Croatians still carnivores who eat everything with bread? A look at the flavors of Croatia, from local specialties to Michelin star restaurants.
As Croatia Luxury Rent reports, Croatia has a heterogeneous and regional cuisine, with each part of the country having its own culinary tradition. And given Croatian history, the regional cuisines often resemble the styles of other countries, some of which have long since ceased to exist.
On the Adriatic you can feel the influence of antiquity, the Illyrians, the Mediterranean cuisine as well as the Italian, French, Viennese and Hungarian cuisine. The Austro-Hungarian cuisine sends greetings from continental Croatia, as does the Turkish.
While you will mainly find fish, seafood, fruits, vegetables and olive oil on the coast and on the islands, in continental Croatia you will find more meat, cereals, fruits, vegetables, eggs and dairy products – and the preparation methods are more complex and dishes are more nutritious. Both cases offer seasonal cuisine.
Croatian regional cuisine is divided into Istria, Dalmatia, Dubrovnik, Lika, Zagorje, Međimurje, Podravina and Slavonia. Each region has its own specialties, which are not always so well known to everyone on a national level.
So what is the DNA of a Croatian cuisine? What are Croatian specialties? What is it that makes them unique? Who are the pioneers of Croatian gastronomy? What does the future of Croatian cuisine look like? Which restaurants are particularly worth seeing?
To this end, Croatia Luxury Rent spoke to industry leaders and restaurants.
Despite all the influences, there are many Croatian specialties that you won’t find anywhere else except in Croatian regions, and there are also dishes that you may not have heard of!
Sinj arambaši: Arambaši – a traditional dish from the Croatian town of Sinj – is an unusual twist on sarma and consists of a combination of ground beef, onions, garlic, pork belly and parsley. The mixture is usually flavored with pepper, salt, cloves, cinnamon, nutmeg, and grated lemon zest.
This mixture is then wrapped in sauerkraut leaves and placed in a saucepan. Before cooking, arambaši is covered with chopped sauerkraut, beef bones, tomato juice, water and various dried meat products. The name of the court comes from the Turkish words “harami”, which means sinful or unacceptable, and “başi”, which means commander or chief. It’s traditionally served on festivals like Easter or Christmas, but arambaši are especially popular during the Feast of the Assumption and the popular Sinjska Alka.
Požeski pijanci: Pijanaci is a traditional cake from the town of Požega. The cake consists of flour, eggs, egg yolks, lard and sugar. The dough is cut into pieces shaped into coils with a hole in the middle.
After baking, the tips are dipped in egg white and sugar and then dried in the oven.
In the past, pijanci were traditionally consumed in the afternoon while drinking wine with friends and neighbors and the cakes were soaked in wine, hence the name!
urlice sa škampima: This specialty comes from the Croatian island of Krk. It consists of a local type of pasta known as šurlice, combined with onions, garlic, shrimp, tomato juice, white wine, and broth. The noodles are sometimes fried in butter before combining with the other ingredients. It is recommended to add grated cheese to the dish before serving.
Find out HERE how experts or the kings and queens of Croatian specialties see their products and work methods and what makes Croatian cuisine so unique.
Croatian restaurants are also impressive. Not only did Croatia get three new Michelin star restaurants last year, the country also has several Bib Gourmand restaurants and a Michelin Green Star restaurant for exceptional sustainability.
1 Michelin star:
- 360⁰, Dubrovnik
- Draga di Lovrana, Lovran
- Monte, Rovinja
- Pelegrini, Šibenik
- Noel, Zagreb
- Boškinac, Novalja
- LD terrace, Korčula
- Agli Amici, Rovinja
- Alfred Keller, Mali Lošinj
- Nebo, Rijeka
- Batelina, Banjole
- Dunav, Ilok
- Konoba Mate, Korcula
- Vuglec Breg, Krapina
- Konoba Vinko, Šibenik
- Konoba Fetivi, Split
- Agava, Zagreb
- TAČ, Zagreb
- Konoba škoj, šolta
- Zlatne Gorice, Varaždin Breg
- Izakaya by time, Zagreb
- Konoba Malo Selo, Buje
- Alla Beccaccia, Valbandon
Michelin Green Star:
- Zinfandel’s, ZagrebYou can find out more about Croatia’s haute cuisine HERE in an interview with Marko Gaski from LD Restaurant.
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