Food
Croatian food is as varied as its climatic regions and very cheap. Swinging between its Mediterranean influence and richer central European flavours, it's common to eat a three-course meal for lunch, starting with a soup, salad or pasta, a meat dish and finishing with a light dessert.
Seafood
More than 400 varieties of fish are found in the Adriatic, and you'll
find sea bass, cod, mullet, lobster, oysters, squid, sole, salmon and
hake, just to name a few.
In Dalmatia, the freshest fish and seafood is cooked with an Italian-influenced flair from the use of fresh products such as tomatoes, olive oil, garlic and pasta. Black ink risotto is also common, made from the black ink of squid.
Meat
Croatians love their meat. Nearly every restaurant has its version of the mixed meat grill where you'll get pork, beef, veal schnitzel and ham on one plate.
Cheese
Fried sheep or goat's cheese is a common antipasto in Croatia. Many regions produce their own soft cheese such as Pag.
Desserts
Light and tasty pancakes, or palacinka, are filled with jam,
chocolate or walnuts and served with cinnamon. Icecream is also in
abundance. It is similar to but not quite as good as Italian gelati.
Drink
Croatia is known more for its white wine but is now starting to
produce more reds. The most popular, and expensive, is Dingac. The
island of Korcula produces some nice, dry white wines such as Grk and
Posip.