Croatia is a country famous for its culinary art, diverse cuisine, as well as Dalmatian cuisine and the cuisine of continental Croatia. Croatian cuisine is heterogeneous and it can be divided according to regions. The cuisine of the continental part of Croatia is marked by the influence of Hungary, Vienna and Turkey, whereas on the coast there is the influence of Greeks, Romans and Illyrians and in recent time of Italians and the French.



Every holiday is accompanied by a traditional dish. On Christmas Eve, codfish is eaten. On the New Year’s Eve pork is eaten. Donuts are an integral part of carnivals and in the south there is a special type of donuts called hroštule. Ham and eggs with vegetables are served for Easter and as a desert traditional cakes are eaten (e.g. “pinca”). Paprika flavoured salami “kulen” is served in harvest-time, goos is served on St. Martin’s Day and turkey and cabbage rolls called “sarma” on Christmas Eve.



The cuisine of continental Croatia is characterized by meat products, freshwater fish and vegetables, whereas Dalmatian cuisine is famous for its various fish specialties (squid, cuttlefish, octopus, shrimps, lobster…) prepared in different ways with olive oil, served with smoked ham, different vegetables and Dalmatian wines such as Babić, Malvazija, Prošek and various liqueurs, for example famous Maraskino.