We spent three months in Croatia, and one of the things we fell hardest for was the food. Fresh ingredients, local produce, and recipes that have clearly been passed down through generations.

Whether you’re sitting at a tiny konoba in the mountains, ordering seafood by the harbour, or sipping wine on a terrace, Croatian cuisine has a beautiful way of feeling both rustic and refined at the same time. If you’re planning a trip, these are the local dishes and ingredients we genuinely think you shouldn’t leave without trying.

Cheeses

Cheese plays an important role in Croatian cuisine and the local cheeses come in all manner of shapes and sizes. You’ll find hard cheeses such as Paški sir (“pag”) which is most similar in taste and texture to Spanish manchego, and soft cheeses like Basa which is often stuffed into delicious fried pastries like the soparnik, similar to a Greek spanakopita.

One thing you’ll find on almost every menu throughout Croatia is a meat & cheese plate (or just cheese), usually served with a mix of local dried fruits and nuts, such as raisins, figs & almonds. We highly recommend trying one of these platters either as a lunchtime snack for two or as an after-dinner treat instead of a dessert.

Fish & Seafood

Croatia boasts an exceptional standard of fish and seafood thanks to the pristine waters of the Adriatic Sea. The abundance of incredible fish and seafood includes sardines, mackerel, sea bass, and prawns and can be found at markets like Ribarnica in Split’s city centre. These varieties are perfect for barbecuing or frying and are served simply with a fresh side salad.

But if you’re feeling adventurous, you may also find less common catches like John Dory, grouper, monkfish, bluefin tuna, ray, octopus, and lobster, though they are typically reserved for local restaurants. If, like us, you enjoy locally sourced seafood and classic side dishes, then you absolutely must try the incredible local fish & seafood on offer in Croatia.

Lamb

As a non-meat eater myself this one is purely based on the information I have been given from tour guides, locals and Carl. The lamb graze high up in the mountains and the combination of the salty, sea air, green pastures and active lifestyle leads to a very special meat, which is rich and aromatic and has become highly popular with tourists and locals alike.

The very best lamb is served at small, local konobas and is usually cooked on a spit, low and slow, this allows the meat to fall apart and will generally be served with a salad of potatoes and a fresh leafy green salad, with a side of bread… Croatians eat bread with every meal.

Croatian Olive Oil

We genuinely didn’t expect to fall in love with Croatian olive oil the way we did… but here we are.

Croatia produces some of the highest-quality olive oil in the world, particularly from regions like Istria and parts of Dalmatia. In fact, Istrian olive oil regularly ranks among the best globally in international competitions. The climate here is ideal: warm Mediterranean sunshine, mineral-rich soil, sea air, and centuries of olive-growing tradition.

What makes Croatian olive oil special is its freshness and small-scale production. Most producers are family-run and harvest by hand. The olives are often cold-pressed within hours of picking, which preserves the vibrant flavour and nutritional value.

We bought one of our favourite bottles near Krka National Park, and honestly, it ruined supermarket olive oil for us. You’ll also find incredible options at local food markets throughout Split, Zadar, and smaller coastal towns. Many stalls offer tastings, which we highly recommend doing. You’ll quickly learn how different varieties vary in intensity, colour and flavour.

Look out for local varieties like Oblica (common in Dalmatia) and Buža (popular in Istria). They’re often labelled as “extra virgin” and will usually list the harvest year, which is a great sign of quality.

If you enjoy cooking, olive oil makes one of the best souvenirs you can bring home from Croatia. Just make sure it’s well wrapped in your suitcase. And if you’re anything like us, you’ll probably find yourself rationing it once you’re home.

Peka

OK, this is actually a dish traditionally eaten on a Sunday and most often prepared and cooked by the men in the family. It usually involves a huge chunk of lamb, beef or octopus (although the version we tried was made with whole fish), potatoes and other hard root veg plus stock, being added into a large dome-shaped pot, then being placed on the barbecue and covered in hot coals to slowly stew for hours. Served in the pot, it’s family-style, and everyone helps themselves.

It is utterly delicious and we would highly recommend trying this whilst you’re in Croatia. Visit your local konoba as these will prepare the most authentic version (often you need to pre-order this dish a minimum of 1 – 2 days in advance).

Prawn Pasta (and Risotto)

If there’s one dish we kept seeing on menus along the Dalmatian coast, it was some version of prawn and courgette pasta or risotto. And after trying it more than once (purely for research purposes, obviously), we completely understood why.

Along the coast, especially around Split, Hvar and Dubrovnik, seafood pasta is everywhere. The prawns are typically Adriatic prawns, sweet, delicate and incredibly fresh. They’re often sautéed gently in olive oil with garlic, white wine and a touch of chilli.

The magic is in the simplicity. The sauce is usually light and silky, sometimes finished with a splash of cream, but more often just emulsified with pasta water.

In risotto form, it’s even more indulgent. The rice slowly absorbs stock and white wine, becoming creamy and rich. Prawns are folded through at the last minute to keep them tender. A scattering of fresh parsley and a squeeze of lemon lifts the whole dish.

It’s not flashy. It’s not overcomplicated. But if you love seafood and lighter Mediterranean flavours, this is absolutely one to look out for.

Truffles

You’ll notice a lot of fresh truffles on the menu throughout Croatia. Croatia is making a name for itself in the truffle world. It produces some of the finest truffles for a fraction of the cost of those produced in Italy. You’ll find menus everywhere boasting truffle-infused pasta, risotto and even shaved onto pizzas. Utterly indulgent and delicious, make sure you try some when visiting Croatia.

Wine

Croatian wine is incredible and is still a fraction of the price of Italian, French and Spanish wines. This is mostly due to the fact that the vineyards here are small, family-run businesses and do not currently have the capacity to supply huge quantities. It’s unlikely you’ll find Croatian wines in your local Tesco, but trust us, opt for local Croatian wines at every opportunity, you will not be disappointed.

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Croatian food isn’t about over-the-top presentation or complicated techniques. It’s about quality ingredients, regional pride, and recipes rooted in tradition.

If you’re heading to Split, make sure you check out our full guide to the best restaurants in Split. And if you love discovering destinations through food as much as we do, subscribe below for more travel guides, foodie finds and local favourites from around Europe and beyond.

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