Croatian Food

Saint Martin’s shenanigans supposedly gave birth to a festive dish consumed in many European countries. This stuffed duck with red cabbage and mlinci is my version of the Slovenian recipe.

Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder.

Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse.

A leftover meal that’s almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh.

My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.

Korčula is famous for its sweets, especially its cookies with citrus zest and nuts. Klašuni bring together all the authentic insular flavors.

A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment.

A cross between LD Restaurant’s red porgy sashimi and typical Dalmatian dishes: fish terrine, tuna carpaccio, and shrimp, with a cucumber yogurt sauce and fennel frond oil.

In my recent review of Zagreb’s finer dining options, one of the dishes I tried at Vinodol was the cottage cheese ravioli with smoked mussels, Adriatic shrimp, and cherry tomato sauce (which…

In my recent post about restaurant Vinodol in Zagreb, I got to try veal “under the bell” – teletina ispod peke or pod pekom in Croatian. Dating from Neolithic times, the peka…