In tourist destinations, eateries are usually located on the seaside promenade and in the vicinity of the port. These can be typical restaurants (restaurant), pizzerias, fast food bars (beef), but also premises with traditional names (and often also decor): inns (small family restaurants), konoby (wineries), kafany (cafes).
Breakfast (breakfast) is eaten in Croatia between 7.00 a 10.00 – in terms of the selection of dishes, it is similar to Polish. Dinner (lunch), consisting of first and second courses, and often also dessert, is served in between 13.00 a 15.00. Lunch should be followed by a siesta - especially in summer, in hot weather. Supper (dinner) is given approx. 20.00—21.00. It is also abundant, like dinner.
In many places you can eat Croatian cuisine. Among the starters (pre-meal) there is, among others. prśut (smoked or dried ham served cold), stripes syr (sheep's cheese from the island of Pag), gavrilocic salami (sausage similar to salami), olive (olives). All of the above products can be listed as hladni pladanj (cold plate).
The most famous soup is chorba (meat and vegetable broth). Others are e.g.. fish soup (fish), lamb soup (from lamb meat), Vegetable Soup (vegetable), tomato soup (tomato), Zagorje potato soup (Zagórska potato soup), mushroom soup (mushroom) this wedding soup (soup similar to borscht, with vegetables and meat). In Istria, a minester is served (vegetable soup with rice and cheese).
A lot of fish are eaten on the coast and on the islands, often grilled, and seafood. There are such fish in the menu, how to zubetac (bream), saran (karp), mada (golden bream), sea bass (sea bass), tabinja (alone), scarp (sea dragon). Popularne dania z seafood to ścampi (prawns), black risotto (cuttlefish risotto), octopuses (octopus), squid (kalmary) czy stuffed squid (stuffed squids). At the base of the Peljesac peninsula, oysters are grown (muśule) – They are even offered by the bus stands.
It's worth trying the meat dishes, such as e.g.. lamb under the oven (roast lamb with potatoes), ćulbastija (veal or grilled pork), pasticada (beef stewed in wine, served with noodles). Zagorja specialty, also served in Zagreb restaurants, is the stew of Stubica (roast pork stuffed with prunes, stewed in wine). In almost every restaurant you can try meat dishes common in the entire Balkan Peninsula: ćevapćići (baked spicy beef or pork rolls) lub pljeskavicy (the same meat as on cevapicii, formed into a round chop).
Pljeskavitsa in Zagreb style – These are minced meat cutlets, grilled. Need for them 1 kg baraniny, 2 garlic cloves, 15 dkg of onion, salt and half a teaspoon of pepper. Add finely chopped onion and garlic to the minced meat, season with salt and pepper. After thoroughly mixing the meat, form small round chops with a thickness of approx. 1 cm. Bake them on the grill, smeared with olive oil.
An important item in Croatian cuisine are various casseroles as well as meat and vegetable dishes. The pilav has an interesting taste (rice with meat, generally sharp), djuveć (rice with vegetables, m.in. pepper) or sarma (kind of lovebirds). In Istria, various dishes are served with truffles - the cheapest is spaghetti with these precious mushrooms.
Ravioli from Makarska – Wanting to make the sweet ones, fried dumplings, need to prepare: on the cake 750 g of flour, 4 eggs and 2 yolks, 2 spoons of sugar, 220 g of butter, salt, possibly some milk; for the filling 500 g of almonds, 3 eggs and 2 proteins, some cinnamon, nutmeg, 500 g of sugar, 2 tablespoons of maraschino rum or rakija, lemon zest, some grated chocolate, 2 spoons of butter. The flour, 4 eggs, 2 yolks, 2 spoons of sugar, 220 g butter and, if necessary, mix the milk and make a dough. Prepare the filling: mix the fried and ground almonds, 3 eggs, whipped foam with 2 proteins, 500 g of sugar, alcohol, lemon zest, grated chocolate and 2 spoons of butter. Roll out the dough thinly and cut out circles with a glass (you can also divide the dough into rectangles, just like the original Italian ravioli). Put the filling, fold the circles in half (rectangles with shorter edges to each other) and stick the edges carefully, forming dumplings. Bake them in a medium-hot oven. Before that, dumplings can be spread with protein, and after baking, sprinkle with vanilla sugar and chopped almonds.
The meals are complemented by excellent Croatian wines: e.g.. Merlot, Teran, Cabernet Sauvignon, Pinot or Vranac. The dessert Prośek is well known, e.g.. from Split. Beer lovers should try Karlovaćka, Ożujska or PAN. Rakija reigns supreme among the stronger alcohols (grape vodka). The local sljivovica and the maraschino liqueur produced in Zadar are also appreciated (cherry).