Croatian cuisine is as diverse as the country’s past and nature. From continental cuisine of Slavonia and Zagorje with mainly meat menus, across the Istrian cuisine rich in spices, to Mediterranean specialties of Dalmatia with predominant fish, seafood and, the world much appreciated, olive oil, the flavors are different as well as their method of preparation.

Its modern form, Croatian cuisine originates from the proto-Slavic and ancient times. Thus, the continental cuisine is greatly influenced by countries such as Hungary, Austria and Turkey with mainly meat products, freshwater fish and vegetables. The coastal region is characterized by the influences of the Greeks, Romans, Illyrians and later Mediterranean cuisines – Italian and French. It features many seafood specialties (squid, cuttlefish, octopus, shrimp, lobster…) prepared in various ways, olive oil, prosciutto, various vegetables or Dalmatian wines.