Cuisine around the world: Croatian food

Food lies at the heart of Croatian culture – a vibrant celebration of tradition, family, and community. From age-old recipes passed down through generations to bold, regional flavours shaped by centuries of history, Croatian cuisine offers a feast for the senses. Whether you’re sampling local dishes on your next cruise to Croatia or looking to bring a taste of the Adriatic to your own kitchen, this guide to Croatia’s most beloved foods is sure to inspire your culinary journey.

Black Risotto, or Crni rižot, is a beloved Croatian dish known for its rich, bold flavours. Its striking black colour – unusual for a risotto – often piques curiosity and tempts diners to give it a try. Crni rižot originated in coastal fishing communities, where fresh seafood was a staple of daily life. The dish typically features squid ink – responsible for its distinctive and dramatic black hue – alongside cuttlefish or squid and often includes other seafood, such as shellfish or calamari. A word of warning – this inky Croatian classic doesn’t just leave a mark on your memory but on your teeth and tongue, too! You might want to check the mirror before flashing a smile.  

On a recent holiday, ROL Cruise team member, Madison, tried this Croatian delicacy, her verdict was: 

"Whilst in the heart of Old Town in Dubrovnik, I had to try their famous black risotto. Made with tender cuttlefish and coloured with their ink, the dish was rich and flavourful. This is a must-try culinary delight for any seafood lover."

Ćevapi is a popular street food enjoyed throughout Southeast Europe. The dish features small, flavoursome sausages handmade from minced beef, lamb, or pork, seasoned with a savoury blend of salt, pepper, garlic, onion, and paprika, and mixed with baking soda to enhance texture and juiciness. It’s most commonly grilled to perfection over charcoal or on a griddle pan, but it can also be pan-fried or oven-baked. Ćevapi is typically served with warm flatbread and topped with chopped onions, sour cream, and occasionally a smoky red pepper sauce called ajvar.  

Pašticada is a traditional Dalmatian dish bursting with flavour – a hearty, slow-cooked beef stew marinated in vinegar and spices, then gently braised in red wine with prunes and vegetables, traditionally served with homemade gnocchi. Traditionally, Pašticada was reserved for special occasions – a celebratory dish served at weddings, baptisms, and other religious or cultural gatherings where families and friends came together. While it remains a festive favourite often saved for special events, it can also be found on the menus of many restaurants, allowing visitors to enjoy a taste of Dalmatian heritage. 

This beloved Croatian seafood dish is considered a must-try among seafood lovers – simple yet bursting with flavour. Buzara is a traditional method of preparing shellfish in a rustic stew, typically made with mussels, olive oil, white wine, garlic, salt, pepper, fresh herbs, and breadcrumbs. Tomatoes can be added to create red buzara for a richer, deeper taste. 

Served in restaurants across Croatia and cherished at family gatherings and special occasions, Peka is a much-loved dish of slow-roasted meat, potatoes, and seasonal vegetables such as onions, bell peppers and carrots. While it can be made with almost any type of meat, the most popular choices include chicken, veal, lamb, or octopus. Generously seasoned with salt, pepper, garlic, and rosemary, the ingredients are left to cook slowly in their own juices. Traditionally, Peka is prepared under a heavy, bell-shaped lid made of steel or cast iron, buried beneath hot coals to create its signature depth of flavour.

In the mood for something sweet? Fritule is a traditional Croatian dessert, similar to mini doughnuts, and loved for its light, fluffy texture and irresistible flavour. These bite-sized, deep-fried dough balls are cooked until golden brown and infused with citrus zest, raisins, and occasionally a splash of liqueur for added richness. While they’re most commonly dusted with powdered sugar, other popular toppings include chocolate, caramel, jam, and crushed nuts. Fritule can be enjoyed year-round but are most commonly associated with Christmas, Easter, and Lent. They’re also widely found during carnival season and are a popular treat throughout the summer months. 

Štrukli is a traditional Croatian pastry made from dough that can be prepared either sweet or savoury. Flour, eggs, salt, oil, milk, and sometimes vinegar are combined to make the dough. Depending on whether you’re in the mood for something sweet or savour, the fillings for Štrukli can vary. Savoury versions often include a mixture of cottage cheese, onion, and egg seasoned with salt, paprika, and butter. Sweet variations may be filled with honey, walnuts, or fruit, offering a rich and comforting treat. 

Rožata is a popular traditional Dalmatian dessert, often described as Croatia’s answer to crème caramel. This silky custard pudding is made with eggs, milk, and sugar and topped with a rich layer of golden caramel. Its signature flavour comes from rozalin, a rose liqueur that adds a delicate floral note. Typically served chilled, Rožata is a favourite treat, especially on warm summer evenings along the Adriatic coast.