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• FOOD AND DRINK

Food and Drink

Croatian cuisine is known as "the cuisine of regions" due to the diverse influences from different cultures.

Its modern roots date back to Proto-Slavic and ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions.

Mainland cuisine is more characterized by the earlier Proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French. In short, Croatia's central European location means that it takes its culinary skills from many European countries and is therefore able to cater to virtually all tastes. Unsurprisingly, the speciality of the Dalmatian coast is Seafood.

Croatia has some great red wines. Some of the best ones are Kastelet (especially 1996 and 1997), Plavac and Babic. All of these are from Dalmatia and are especially good with fish and meat dishes, best served at room temp.

Some of the better known white wines are Posip, Kastelet and Pljesivica (often drunk in the north mixed with sparkling water, called Gemisht) and Daruvarski Rizling, a Reizling white wine.