Despite its small size, the cuisine of Croatia is as diverse as its terrain. Ranging from tiny islands to long stretches of coastline to mountains to plains, the forms of cooking range from Slavic inland to Mediterranean on the coast. Turkish, Hungarian, Austrian, Greek, and Roman influences all contribute to the variety of dishes.
Olive oil, herbs such as rosemary, sage, bay leaf, oregano, and marjoram flavor dishes, as well as spices such as cinnamon, clove, and nutmeg. The zest of lemons and oranges add their citrus notes.
Cereals, dairy products, meat, fish, vegetables, and nuts provide the basic ingredients, and traditional stewing, grilling, roasting, and baking techniques come from the traditions of the lands-people.
Charcuterie is a Croatian culinary tradition found in all regions. Several regional cuisines from Dalmatia, Dubrovnik, Gorski Kotar, Istria, Lika, Međimurje, Podravina, Slavonija, and Zagorje contribute to Croatia’s culinary diversity.