The Croatian gastro offer and diversity thereof are definitely a good reason for visiting the Adriatic again. The length of the Adriatic coast might be blamed for such a diversity of interesting and unusual dishes which may have a different name and still be the same dish. On the other hand, the same name of a dish does not guarantee the same ingredients and the same way of preparation. Every Croatian region, including Adriatic ones, offers a variety of specific and interesting dishes, recipes of which have not changed much throughout the history.

With regard to gastronomy, Istria can be characterized as a world phenomenon primarily due to its well-advertised traditional cuisine. One must try out Istrian Fritaja (omelette with seasonal additions, e.g. wild asparagus), Maneštra (dense potato - bean soup with seasonal vegetables such as broad beans, barley, pickled cabbage etc.) and Fuže (homemade pastry with Žgvaceta – chicken or game goulash).

Famous Istrian truffles should not be forgotten. They are mostly used in simple dishes in order to preserve their unique taste. Southwards, in the Kvarner Bay and relating islands, gastronomic pleasure may be continued. The first place is reserved for the best Croatian lamb – the Pag, Cres, Rab, Krk lamb. Pasture on those islands includes various herbs, so that is probably the secret of such a great taste of the lamb. The same explanation may be applied to the famous Pag cheese and curds called Puina.

Heading towards the south, prevalent dishes mostly contain fish among which Brudet (onion and olive oil are added to fish and spices) is the most popular one and is prepared in countless ways. The most unusual Brudet variant is the so-called Falši or Brudet with fresh oysters used instead of fish. The Dalmatian gastronomy is featured by light dishes, prepared in order to keep the natural flavour. Of course, an obligatory spice is domestic olive oil which perfectly fits dishes such as grilled fish, salt anchovies, stewed savoury scampi, octopus salad etc. Let us mention Dalmatian Pašticada – prepared with marinated calf, braised for a long time and accompanied with dried plums and served with homemade gnocchi. The Neretva mouth region is famous for its eels, used in Brudet or grilled. The Pelješac peninsula can be proud of delicious Ston (the town of Ston) oysters.

Desserts are mostly simple and various considering different parts of the Adriatic coast. Fritule and Kroštule (fried doughnuts) are made on the entire Croatian part of the Adriatic coast, Paradižet (sweet dish made of eggs and milk) is characteristic for Dalmatia as well as are Rafioli (crispy cookies filed with almonds) and Sirnice (sweetbread). One must try Rožata (egg cream with caramel).