Croatia Traditional cuisine

Currently in Croatia actively apply some half-forgotten age-old culinary tradition, organized numerous festivals culinary arts of the old recipes, strongly encouraged the activities of local historians, connoisseurs of local cuisines. The owners of these restaurants to highlight their institutions among the mass of fast food restaurants, proudly call svoizavedeniya "restaurant sporogriz" and the words "konoba" or "The cells" are called snack bar or wine cellar. Typically, there is served a simple and high-calorie foods, including fish, rigotovlennuyu on the lattice. Widespread in Croatia and category gostiona or gostionitsa-type small restaurant, serving typical dishes of the country, particularly meat and fish on the grill.

Fragrant coffee espresso, delicious cakes and ice cream from any fruit and berries can be tasted in slashcharne-ice-cream.

Yelovnik or Croatian menu.
Thanks to excellent ecological situation in the country of Croatian products are renowned for their quality. Race for the air dried ham - prosciutto and soaked in olive oil and cheese from sheep's milk from the island of Pag-usual snacks. Lobsters, lobster, tuna, squid, mackerel, sea mullet, octopus, oysters, and rizhot-rice with clams and spices - all of favorite seafood specialties. On the coast, traditionally dominated by the fish, in Slavonia you prefer to offer a sharp goulash with potatoes and a variety of dishes from poultry.

All of the coast and in mountainous areas Leakey love lamb prepared in any way with spices and served with various garnishes. In the towns of Istria in the autumn many dishes of venison and mushrooms. In Dalmatia, to meat and fish is often served boiled blitvu, local vegetables, like spinach.

Wine
The history of viticulture and winemaking in Croatia has more than six millennia. The modern traveler will see vineyards everywhere. To date, the country's officially registered more than 700 wines, including 76 considered to be elite.