Enjoy the Croatia cuisine
Croatia's fine cuisine, drawing on the eclectic mix of Central Turkish and Mediterranean history, is inexpensive and can be washed down with a wonderful selection of excellent local wines. Croatia still has very fine traditional food and you will find many pork specialities, in particular. Inland, the food has a more Central European and the Bjelovar sausages, winter salami, ajvar and struk are not to be missed. If you can track down proper kulen, try some, because this is a special treat.
On the Croatia coast, the food is more Mediterranean, with seafood, prsut. Fish is very popular in Croatia and is always fresh. Some restaurants even have their own boats. The only preserved fish you may encounter is the Croatia Christmas dish, bakalar, a creamy fish paste from reconstituted dried cod over three days.
Croatia has a huge range of very drinkable wines - wines from llok where served at Queen Victoria's wedding. The Malvazias and Terans from Istria are peculiar to the area and well worth trying. Rieslings and Merlots are also popular, as is Chardonnay. California's Zinfandel has recently been genetically traced to wines from Croatia's Peljesac. Dalmatian farmers who emigrated probably took the original vines there. If you like something stronger, rakija is often available directly from the farmers who make it. Flavourings vary from the natural plum (in Croatia sliva), hence slivovic, with additions of medicinal herbs or honey proving very popular.
Croatia's cuisine is definitely something to enjoy, so visit the country and have the chance to see and taste for yourself, it is undoubtedly something not to miss.
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