Croatia

In the direct hinterlands, Lika and Dalmatian Zagora, separated from the Adriatic Sea by imposing mountains, belong to shepherds who craft exceptional cheese and meat from grazing sheep and goats. This region had long been isolated from modernity for centuries. Live was hard and time stood still, and this is the exact reason why the ancient oven called peka or sač still stands testament to centuries of culinary tradition. The peka is an iron bell-shaped lid that is covered by sizzling hot coals that’ll cook lamb, veal, chicken, fish, bread, and even octopus. This centuries old technique is still very much alive in both local and touristic settings. Two other noteworthy dishes paying homage to the region’s rich history, are soparnik (a garlic chard pie) and arambašici – a type of sarma (stuffed cabbage roles) that were named after Turkish commanders and bandits that lost possession of this region in the early 18th century.

Heading north, the cuisine of Croatia’s continental climate is hearty and savory, reminiscent of Austrian or Hungarian influences from the bygone Dual Monarchy. The western part, centered around Zagreb, is renowned for mlinci, sweet or savory štrukli and the krempita/kremšnita. Its eastern counterpart is Croatia’s fertile granary, which is famous for its peppers. Bell peppers are an all-time favorite and are used in goulash (gulaš), fish stews (Slavonska riblja čorba and fiš paprikaš) and čobanac (meat stew). What is more, sausages (kobasice), sauerkraut (kiseli kupus), and typical Central European pastries are staples here. Did you know by the way, that this area is home to Podravka – producer of the world famous Vegeta seasoning?

Then there are traditions that were brought or heavily influenced by the Ottoman cuisine. Among these dishes, sarma (stuffed roles made out of cabbage or wine leaves), burek with meat, or cheese, ćevapčići, and your daily cup of Turkish coffee are most popular. Did you know that the Croatian city of Velika Gorica houses the largest baklava factory in Europe?

Until quite recently typical Balkan grill rooms were considered reminders of former Yugoslavia from which Croatia broke away violently in the 1990s. Dishes as Ćevapčići and pljeskavica were often relegated to the status of fast food. Luckily for meat lovers, these connotations are passé. And that, my dear carnivores… is a good thing! Grilling is an undeniable part of Croatian DNA and grill rooms serving good quality pljeskavica, ražnjići (meat skewers), and ćevapčići in flat bread (lepinja) with ajvar (spread made of grilled red peppers and eggplant) are the place to be for every meat lover.

Lastly, we really need to talk about Croatia’s coffee culture that rivals the Italian one across the Adriatic Sea. Croatians and coffee are inseparable! Coffee, which is always accompanied by a glass of water, is enjoyed na trgu (on the square) or na rivi (on the boulevard) where people literally sit for hours! After diner and for some even in morning, coffee is likely to be accompanied by rakija, a local fruity hard liquor.

dobar tek!