Croatia may be more well-known for its sapphire waters, dreamy beaches and ancient walled towns, but its varied and distinctive cuisine is yet another major draw for those undertaking a luxury yacht charter along the nation’s island-speckled coast.
Much of Croatia’s food heritage can be traced back to the various empires that have laid claim to the Mediterranean country and its 1,000 plus islands. Depending on which region you’re visiting, you’re bound to come across dishes with obvious Italian, Austrian, Hungarian or Turkish influences.
While regional dishes vary, those undertaking a Croatian yacht charter can always expect caught-that-day fish and exceptionally fresh, local produce. Home-style cooking, fine local wines and high-quality extra virgin olive oils are also mainstays of the nation’s cuisine.
Here are YachtCharterFleet’s pick of eight must-try local Croatian dishes.
Seafood-lovers shouldn’t be put off by its intense charcoal hue; Crni rižot, or black risotto, is a must-try when cruising the Dalmatian region, in which the dish is a particular favourite. Its striking colour is down to the inclusion of squid which, while cooking, releases a black ink which dyes the rice.
Sometimes cuttlefish is used as a substitute for squid, while other shellfish such as mussels and clams are often added for even more fishy appeal. Serve with a grating of parmesan on top and this is a delightfully creamy meal with an intense seafood flavour.
Not strictly a dish, peka is a traditional slow-cooking method popular in Dalmatia. Meat or seafood, usually lamb, veal or octopus, is placed inside a large cast-iron or terracotta pot and covered with a bell-like lid before being placed into the embers of an open fire.
Fresh herbs and white wine are often added for extra flavour, and the ingredients are slowly roasted. The end result, a gloriously tender, hearty stew accompanied by potatoes, is definitely worth the wait. Be aware, this dish often needs to be ordered in advanced if dining out.
Brodetto – also known as brujet or brudet – is a fish stew traditionally concocted by fishermen, who cooked their catch of the day over an open fire. The dish is now a regular on menus up and down the Dalmatian coast and across the country’s islands.
Different varieties of fish, such as anglerfish, grouper, moray, scorpion fish and even conger eel, are added to a tomato base with onion and spices. The dish is then covered in water and slowly cooked for a few hours. Once ready to be eaten, the thick, rich stew is often served with polenta.
A tube-shaped homemade pasta, Fuži is made by cutting squares of pasta and wrapping each piece around the handle of a wooden spoon. This dish is a staple throughout Istria which, bordering Italy, is the area in Croatia with the most notable Italian influences in its cuisine.
Istria is also renowned for its exceptional truffles and Fuži is often served with generous sprinklings of this luxurious member of the fungi family. Other pasta loved by Istrians include chewy, hand-rolled plijukanci, which resembles the shape of green beans, and njoki – gnocchi.
Made of thin, flat pastry, Zagorski Strukli shares similarities with both the Austrian strudel and the Turkish borek. It’s usually filled with cheese, eggs and sour cream before being either baked or cooked. Sugar can be added for a sweet version.
Due to its inland origins, Zagirski Strukli may be hard to find while cruising the coast but, proclaimed a cultural icon by Croatia’s Ministry of Culture, it’s definitely worth seeking this delicacy out while on your Croatian yachting vacation.
Dubbed as the ‘Queen of Dalmatian Cuisine’, Pašticada is a must-try when on a Croatian yacht charter. Beef is marinated in vinegar, garlic and cloves before being stuffed with pieces of carrots and bacon. It’s then cooked in a mixture of tomatoes, parsnips, prunes, nutmeg and prosek, a sweet Croatian wine.
The long and elaborate preparation, as well as the unusual line-up of ingredients, endows Pašticada with wonderful layers of flavours. The dish is served with either gnocchi or homemade pasta.
Well-loved across Croatia and other countries of ex-Yugoslavia, Ćevapi dates back to Ottoman times. Minced beef, pork or lamb is mixed with onions and spices, and made into a type of skinless sausage.
After being grilled, Ćevapi is served in flat unleavened bread known as lepinja with a generous dollop of ajvar, a thick sauce made with red peppers and sometimes aubergine.
A donut-like, fried pastry, Fritule is one of the nation’s best-loved sweet treats. Apples, raisins, grated lemon zest or orange rinds and even rum or fruit brandy can be added to the mixture, while chocolate sauce is a popular coating.
Fritule are mainly reserved by Croatians for the festive period, but yacht-goers will be able to pick them up from markets up and down the coast at any time of year. There is a particularly good stall selling Fritule along Split’s popular Riva seafront promenade.
For more information on planning a yacht charter to Croatia, talk to your preferred charter broker.
Alternatively, view all luxury yachts available for charter in Croatia.
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