The Romans who left so many marks on Croatia’s landscape probably weren’t the first visitors from Italy. When you open any Croat menu you’re sure to see tasty influences from over the Adriatic Sea, and this risotto crafted with the super-fresh seafood that’s such a joy in Dalmatia, Istria and the islands, would make any Venetian jealous.  

Squid or cuttlefish ink turns arborio rice a deep black to serve as a base for shellfish – clams, mussels, and scallops are all local favourites – with tomatoes, parsley and garlic. You’ll know that you’ve eaten well after this dish. Not only is it a deeply rich and satisfying dish that’s perfect after a hard day’s surfing or sailing, it can also leave a (temporary!) mark on your teeth and lips. 

When you order a crni rizot you’re asking for a genuine national classic that everyone cooks – think a British roast, or coq a vin in France - so it’s a good gauge of a restaurant’s skill and quality of ingredients. Make sure you stay in Croatia for the wine you enjoy with it, a Pošip from anywhere in Dalmatia should give you a robust white with which to toast your chef.

A visit to Mali Ston is a very Croatian experience. After strolling along the city walls, and maybe checking out what is one of the region’s most charming beaches, you can top off your visit with the local delicacy that’s a global star: oysters.  

You’ll see the signs of the shellfish industry all around you, with poles and nets popping up out of the blue waters. It’s a seriously successful enterprise that has earned the local bivalves a rep as the very best in the world. 

They’re thriving on what we thrive on – a good diet, and a beautiful, clean environment that makes the European flat oysters that grow here something special. 
You can enjoy a completely immersive experience by adding an oyster farm tour to your day before enjoying oysters – raw if possible – at a seafront restaurant with a Pelješac peninsula white. 

If you’re ever lucky enough to be invited into a Croatian, and particularly a Dalmatian home, for dinner, then you might witness the long, loving performance that is the preparation of Pasticada. 

This hearty beef dish is so deeply entrenched in local culture that it’s sometimes called Dalmatinska pašticada, and it’s the go-to dish for local weddings and feast days. Wherever you are served it, it will be a slow-cooked labour of love. Local beef is stuffed with bacon, cloves, garlic, and carrots before it’s marinaded and roasted with a rich mix of herbs and spices, figs and vegetables. 

Pasticada is cooked for hours until the vegetables break down into a sticky sauce, and it’s often served with Croatia’s favourite pastas or gnocchi. Njokima is the local version of the little potato dumplings; fuži and pljukanciare the commonest pasta styles, usually hand-made and perfect for coating in this rich gravy. This dish demands a robust wine, and a Dalmatian babić fits the bill to a tea. 

Is Croatian food healthy? Of course! While many of the dishes are rich, they fit the Mediterranean diet template that’s said to be the key to the long, healthy lives of the people in the region, with tons of fresh beans, vegetables and fruit, and omega oil-packed fish and olive oils. 

Sometimes though you want something lighter, and wherever you go on the Adriatic coast you’ll find a version of octopus salad. Octopus isn’t native to the UK and is still considered an exotic treat, though it’s protein-rich, low-fat, vitamin-packed meat should have it on the superfood shelf.

Dalmatian fishermen have been rustling up dishes like this fresh from their nets for centuries, so expect to enjoy a no-nonsense mix of cooked octopus, tomatoes, local herbs and a simple dressing based on olive oil, vinegar, lemon and garlic. 

An octopus salad is likely to be as rustic or as sophisticated as the restaurant you choose, but whether it’s a starter or a light lunch it will always be refreshing and healthy. A malvasia Istriana is a zingy and fresh wine to enjoy with it, but a chilled bottle of Osječko svijetlopivo beer would do the job just as well. 

You’ll find doughnuts in almost every culture.  The Croatian version is called fritule and like any deep-fried cake it won’t win any healthy eating awards. However, they are small, and enjoyed in moderation are a must-try with coffee or at the end of a meal. 

Locals tend to tuck into these little sugar bombs as a Christmas treat, but you should be able to find them year round, particularly in tourist spots. They’re much smaller than the giants they serve at Dunkin’ Donuts, and the dough is jazzed up with the likes of citrus rind, eggs, dried fruit, and rakija rum. Keep your eye out for local variations, and ask for a cup of kava, or a bijela kava if you take your coffee with milk, to go with them. 

Croats love their coffee, and the Italian influence is strong in their coffee culture. If you want a shot of something strong with your desert then Dalmatia is the home of sour cherry brandies like Maraschino, or try a Kruskovac Liqueur for a pear version that will warm you on a Croatian evening. 

We know Neilson’s customers love to try new things, and there is a huge and varied food culture to dive into in Croatia. We haven’t even touched on the world-famous truffles, the sausages, Istrian cured meats, mountain sheep’s cheeses, dome-covered and spit-roasted meats, and the extra late-morning meal called gableci that you might want to check out if you’ve had an early start. Croatia is a culture you can really tuck in to.