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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.