Saborea Croatia: Una aventura gastronómica única
Explora los sabores auténticos de Croatia en una experiencia gastronómica inolvidable.
Croatia is a nation in southeastern Europe, at the crossroads between the Mediterranean and Central Europe. It is known worldwide for its spectacular coastline on the Adriatic Sea, dotted with more than a thousand islands, its walled cities with a rich Roman and Venetian heritage, and its impressive natural parks.
Food and evening experiences in Croatia
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Flavors of the Adriatic and the Interior
Croatian gastronomy is divided into two great worlds: coastal cuisine, with a clear Mediterranean (Italian) influence, based on fresh fish, seafood, olive oil and wine; and continental cuisine, more robust and with Central European influences (Hungarian and Austrian), where meats, stews and sausages dominate.
Must-Try Dishes
Crni Rižot (Black Risotto)
A star dish of the Dalmatian coast. It is a creamy seafood risotto, generally with cuttlefish or squid, which acquires its characteristic black color and intense sea flavor thanks to the squid ink.
peka
More than a dish, it is a way of cooking. Meat (lamb or beef) or octopus is placed in an iron pot with potatoes and vegetables, covered with a dome-shaped lid ('peka') and slowly cooked under the embers of a fireplace for hours. The result is incredibly tender and tasty.
Pasticada
A typical Dalmatian festive stew. It consists of a round of beef marinated for hours (sometimes days) in vinegar and spices, then slowly braised in a sweet and sour sauce with wine, prunes and vegetables. It is traditionally served with gnocchi.
Fuži with Truffles
The most representative dish of Istria. 'Fuži' are fresh pasta rolled into a feather shape. They are served with a creamy sauce and plenty of black truffle or, if in season, the precious white truffle, grated on top.
Paški Sir (Pag Cheese)
One of the most famous cheeses in Croatia, from the island of Pag. It is a hard sheep's milk cheese with a salty and distinctive flavor, which is due to the fact that sheep graze on vegetation covered by salt carried by the wind.
Grilled Fish (Riba na Gradele)
Simplicity at its finest. Fresh fish of the day (bream, sea bass) grilled and seasoned simply with olive oil, garlic, parsley and lemon. The key is the freshness of the product.
Typical Drinks
Rakija
The national fruit brandy, present throughout the Balkan region. It can be plum (šljivovica), grape (loza) or herbs (travarica). It is drunk as an aperitif or digestif, and is a symbol of welcome.
Croatian Wine (Wine)
Croatia has a vibrant wine scene. On the coast, try the powerful reds from Plavac Mali or the aromatic whites from Malvasía and Pošip. In the interior, Graševina is the most popular white.
Gemišt and Bevanda
Two popular ways to drink wine in summer. 'Gemišt' is white wine mixed with sparkling water, while 'bevanda' is red wine mixed with still water. They are refreshing and light.
Kava (Coffee)
Coffee culture is essential. Croatians can spend hours on a terrace with an 'espresso' or a 'kava s mlijekom' (coffee with milk), chatting and watching life go by. It is a social act.
Traditional Sweets
Rožata
An elegant and delicate dessert, originally from Dubrovnik. It is an egg and milk flan flavored with rose or lemon liqueur, and covered with a layer of liquid caramel. Similar to crème brûlée or crème brûlée.
Fritule
Small fried fritters, very popular on the coast, especially during the Christmas holidays. They are balls of spongy dough, often flavored with rum and citrus zest, and sprinkled with icing sugar.
Kremšnita
A cream and puff pastry cake. It consists of a crispy puff pastry base, a very generous layer of light pastry cream, a layer of whipped cream and another layer of puff pastry on top. Samobor is the most famous.
Palačinke
The local version of crepes. They are thin and served rolled or folded, filled with jam, chocolate (such as Nutella) or ground nuts.
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Rakija
The national fruit brandy, present throughout the Balkan region. It can be plum (šljivovica), grape (loza) or herbs (travarica). It is drunk as an aperitif or digestif, and is a symbol of welcome.
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