Croatia
Acacia Honey
Bagremov med
In Croatia, Acacia Honey is light clear acacia honey with mild floral taste.
southern-europe
Croatia
Explore 151 foods connected to Croatia, from everyday staples to rare local specialties.
151 foods12 leading categories1 Essentials guides
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Croatia Essentials
11 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Croatia.
151 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Zagreb, Croatia
Ajngemahtec
In Zagreb, Ajngemahtec is beef-and-root-vegetable soup with vermicelli.
Serbia
Ajvar
Ајвар
Relish made from roasted peppers and eggplants, a popular condiment throughout the Balkans, traditionally prepared in autumn, versatile and savory.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Croatia
Bajadera
Traditional Croatian candy made from hazelnuts and chocolate, similar to praline, a popular confection, rich and layered.
Dalmatia, Croatia
Bakalar na bijelo
Bakalar na bijelo is a regional dish prepared with local ingredients and a distinctive Balkan tradition.
Croatia
Basa
Basa is a fresh, unsalted whey cheese from Lika, eaten very soon after it is made.
Croatia
Batuda
Batuda is a Primorje stew of sauerkraut, potato and fresh pork, built for cool coastal winters.
Dalmatia, Croatia
Beef Stew
Pašticada
Slow-cooked beef stew with prunes, apples, and spices, the queen of Dalmatian dishes, served with gnocchi, festive and rich.
Croatia
Bela juha
Bela juha is a Novi Marof white soup thickened with cream and egg, usually carrying small vegetables.
Croatia
Benkovački prisnac
In Croatia, Benkovački prisnac is raised cheese pie from the Dalmatian hinterland.
Vojvodina, Serbia
Bermet
Бермет
A sweet fortified wine flavoured with herbs, spices and fruit by a recipe families keep to themselves, made on the slopes of one northern mountain.
Croatia
Bijeli bošpor (White bošpor)
Bijeli bošpor
Bijeli bošpor is a Sopje wedding soup of semolina and egg in a pale broth.
Dalmatia, Croatia
Bikla
Bikla is a Dalmatian winter drink of red wine and goat milk, allowed to curdle lightly during slaughter-season gatherings.
Istria, Croatia
Biska
Biska is an Istrian rakija infused with mistletoe and herbs, traditionally made around Buzet.
Croatia
Bjelovarski kvargl
In Croatia, Bjelovarski kvargl is pressed smoked curd cheese from Bjelovar.
Istria, Croatia
Black Truffle
Crni tartuf
More versatile truffle with earthy, nutty flavor that intensifies when heated, found in Istria, available year-round for some varieties.
Slovenian Littoral, Slovenia
Bobiči
A traditional Slovenian soup made from corn, beans, potatoes and root vegetables, seasoned with pork and herbs, a hearty Primorska and Notranjska dish.
Croatia
Bogdanuša
Bogdanuša is an indigenous white wine from Hvar with citrus and mineral character.
Sarajevo, Bosnia and Herzegovina
Bosnian Burek
Burek
The Bosnian burek, layers of thin phyllo dough spiralled around a filling of minced beef and onions, baked until golden and crisp. In Bosnia, only the meat version is called burek.
Bosnia and Herzegovina
Bosnian Sarma
Sarma
A Bosnian dish of pickled cabbage leaves stuffed with minced beef or lamb, rice, onion and paprika, slow-simmered in a flavourful broth, often with smoked meat.
Croatia
Braveća juha
Braveća juha is a Primorje soup built around veal shank and vegetables.
Croatia
Brački sir
Brački sir is a hard Brač sheep-milk cheese, often rubbed with olive oil as it ages.
Croatia
Brački vitalac
Brački vitalac wraps lamb offal in caul fat and roasts it on a spit, a shepherd feast dish.
Croatia
Bračko maslinovo ulje
Bračko maslinovo ulje is PDO extra-virgin olive oil made from Brač’s oblica olives.
Croatia
Bribirski prisnac
Bribirski prisnac is a Dalmatian hinterland cheese pie baked for village celebrations.
Croatia
Brudet
Rustic seafood stew prepared with various fish along the entire Croatian coast, with every region having its own recipe.
Serbia
Bulgarian Popara
Попара
A Bulgarian breakfast of stale bread or kozunak soaked in hot milk, tea or yogurt, with crumbled sirene cheese and a knob of butter.
Dalmatia, Croatia
Buzara
Buzara is an Adriatic seafood stew built on olive oil, garlic, white wine and parsley. Mussels and scampi are the familiar named forms, cooked until the shells open in the fragrant broth.
Croatia
Cabbage Pasta
Krpice s zeljem
Pasta dish with cabbage, traditional comfort food of continental Croatia, a simple peasant dish with cabbage and pasta.
Dubrovnik, Croatia
Caramel Pudding
Rožata
Traditional Dalmatian caramel flan with orange and vanilla flavored custard, a Dubrovnik specialty, smooth and rich.
Dalmatia, Croatia
Carnival Fritters
Fritule
In Dalmatia, Carnival Fritters is Dalmatian fried dough balls with raisins and citrus.
Croatia
Cauldron Stew
Kotlovina
Various meats and sausages cooked in a large shallow plate over open fire, with wine, onions, tomato, and paprika, communal.
Croatia
Cheese in Sheepskin
Sir iz mišine
In Croatia, Cheese in Sheepskin is dense sheep cheese aged in a sheepskin bag.
Croatia
Chestnut Honey
Kestenov med
In Croatia, Chestnut Honey is dark robust chestnut honey with bitter-sweet woody notes.
Zagreb, Croatia
Cream Cake
Kremšnita
In Zagreb, Cream Cake is crisp pastry and vanilla-custard cake from Zagreb or Samobor.