A FOOD TRADITION
Croatian Adriatic Cuisine
The coastal tradition of Croatia, combining Mediterranean seafood, olive oil, herbs, handmade pasta, grilled foods, and slow-cooked dishes from the Adriatic regions.
Dishes linked to this cuisine
13–24 of 30
Janjetina s Raznja
Janjetina s Raznja is lamb slowly roasted on a spit, usually seasoned simply with salt and served hot.
Komiska Pogaca
A baked Croatian island bread filled with tomato, onion, anchovy, capers, and herbs.
Krostule
Krostule are thin Croatian sweet pastry ribbons made from wheat flour and eggs, sweetened with sugar, and deep-fried until crisp.
Manestra
Manestra is a hearty Istrian vegetable and bean soup, commonly combining beans, potato, cabbage, onion, and sometimes cured pork.
Pasta Fazol
Pasta fazol is a Croatian bean-and-pasta stew combining cooked beans and pasta with onion, tomato, and often a pork-based seasoning.
Peka
Peka is a Croatian hearth-cooked dish of meat and potatoes roasted slowly under a bell-shaped lid with onions, garlic, olive oil, and seasoning.
Pljukanci
A Croatian hand-rolled pasta with tapered, irregular shapes made from wheat flour and commonly enriched with egg before being served with regional sauces.
Rafioli
Croatian filled pastry parcels made from wheat dough and a sweet filling commonly based on almonds or walnuts, sugar, and citrus.
Rapska Torta
A traditional Rab island almond cake made from a sweet pastry and an aromatic almond, sugar, and egg filling.
Rozata
Rozata is a chilled Croatian Adriatic caramel custard prepared from eggs, cow milk, and sugar, often scented with lemon.
Sardele u Savuru
Sardele u Savuru is a Croatian Adriatic preparation of sardines marinated with vinegar and onion, typically served chilled or at room temperature.
Skradinski Rizot
A slowly cooked Croatian risotto made with veal, rice, onion, broth, and wine until richly integrated.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.