Croatian Food

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…

When I wrote about the Dolac market in Zagreb, I mentioned that Croatia boasted an inordinate number of rabbit recipes. Judge for yourself: Aldo Ivanišević’s Dalmatinska Kuhinja counts half a dozen recipes,…

My last recipe brought you the Dalmatian stew, a delicious mix of Swiss chard and potatoes. As I mentioned, this is one of Croatia’s most popular side dishes to eat with fish,…

Order a grilled fish at a restaurant in Dalmatia, and there’s one side dish that you’ll be offered almost every time: Swiss chard and potatoes. Along with the international pomfrit (French fries),…

It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would…

How cheeky of me: I’ve told you the whole story of maraschino and Zadar liqueur production in my last post, but I still haven’t said anything about what those cherry liqueurs actually…

Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be…