Croatian cuisine — regional diversity. 1. Pašticada — king. Dalmatian beef in wine. 2. Black Risotto (Crni Rižot) — with squid ink. 3. Seafood, Ston oysters. 4. Pag Cheese (Paški Sir) — sheep island Pag. 5. Istria truffles. 6. Ćevapi. 7. Štrukli — Zagorje. 8. Goulash. 9. Peka — meat under metal lid with coals. 10. Manestra — Istria soup. 11. Buzara — seafood garlic wine. 12. Pršut — Dalmatian ham. 13. Ratafija — walnut liqueur. 14. Ston oysters. 15. Rozata — Dalmatian custard. Wines: Plavac Mali, Malvasija. Restaurants Dubrovnik: Nautika, 360°. Split: Uje Oil Bar. Istria: Konoba Bata. Budget: konoba 20-40 EUR, fine dining 60-150 EUR.