My mother was ahead of her time when it came to nutrition. She introduced salads early. Iceberg lettuce and tomato wedges, topped with orange Catalina dressing. For lunch, my mother mixed 2% cottage cheese with fruit cocktail or canned peaches (rinsed and drained to remove the excess sugar). When I traveled to Zagreb, I couldn’t get enough Strukli, a Croatian comfort food, made with cottage cheese, eggs, and sour cream in a thin pastry.
Culinary experts created this national dish in 1951 at the Esplanade Zagreb Hotel. Today, you can find Strukli at breakfast buffets, in rural kitchens, and at trendy restaurants. But it’s not the only Croatian delicacy on offer. I came to Croatia with my big appetite, ready to try traditional foods.
Gregada
Gregada is a fish stew created to use smaller fish, like white fish, that couldn’t be grilled. The stew was most likely brought to the region by Greek settlers circa 380 BCE, as gregada is said to be the oldest way of preparing fish in Dalmatia. Traditionally enjoyed by fishermen along the Dalmatian coast, this dish combines fish with potatoes, garlic, and onions.
Pro Tip: Try Gregada at Konoba Luviji on the Island of Hvar.
Wild Boar
Croatia is one of Europe’s top destinations for wild boar hunting. Some areas host hunting festivals or game-themed dinners. Hunting is offered year-round, with peak times at night. Wild boar is often slow-cooked in stews or with herbs and root vegetables, and served with local wines.
Pro Tip: Try Wild Boar at Konoba Menego on the Island of Hvar.
Dirty Macaroni
Dirty Macaroni, known locally as Šporki Makaruli, is a traditional dish from Dubrovnik, originally enjoyed by servants after the elite had eaten. The name ‘dirty’ describes the appearance of the pasta, coated with the rich meat sauce. Servants got less meat and more sauce. Makaruli refers to the tube-shaped pasta similar to its Italian cousin, ziti.
Pro Tip: Try Dirty Macaroni at Trattoria Carmen in Dubrovnik.
Best Bureks
According to historians, the Burek (or börek, as it’s known in Turkish), a savory phyllo pastry, originated in the Ottoman Empire. Popular fillings include ground meat (beef, lamb, or a combination of the two), cheese (feta, ricotta, or cottage cheese), vegetables (spinach, potatoes, or carrots), and even sweet fillings like apples or cherries.
The fillings create a wide range of flavors, from the spicy paprika to the tangy feta cheese. Bureks make a perfect breakfast, a snack, or late-night comfort food across the Balkans.
Pro Tip: Try a Burek at Pekara Dubravica in Zagreb.
Njoki
Njoki is the Croatian word for gnocchi, a type of soft, pillowy dumpling popular in Italian cuisine. They’re typically made from mashed potatoes, flour, eggs, and salt, and are boiled until they float. Njoki is served with sauces such as butter and sage, tomato, pesto, or cheese blends.
Pro Tip: Try Njoki at Adio Mare in Korčula.
Pašticada
Pašticada is braised beef with a combination of sweet, sour, and savoury flavours. The marinated beef is cooked in a rich sauce of red wine, sweet wine, root vegetables, dried fruit, herbs, and spices. Its origins trace back to Dubrovnik in the 15th century.
Every family from Split to Dubrovnik has its own version of pašticada – so there’s no single “authentic” recipe.
Pro Tip: Try Pašticada at Adio Mare in Korčula.
Let’s Have a Conversation:
What was your diet like growing up? What foods did you eat as a child that you still eat today? Which Croatian foods would you like to try? Are there dishes you’ve tried abroad that you loved? Can you find comparable dishes at home?
