Apart from hotels offering both full board accommodation, restaurants, inns, taverns, wine cellars, pizzerias and fast food restaurants can be found in all cities, tourist towns and along the main roads. Restaurants and inns offering local Croatian cuisine will be of particular interest to gourmets.
The main dishes on offer vary depending on the area that you are visiting; In Dalmatia, the Primorje coastal area, on the islands and in Istria, they are based largely on fish and other sea-food while typical meat dishes include pasticade (a stewed beef dish) and cooked lamb.
In continental Croatia, there is a rich selection of meat dishes, including the particularly prized roast turkey with mlinci (boiled rolled pastry), roast lamb, roast suckling pig and boiled or baked strukli (thin rolled pastry stuffed with fresh cottage cheese and cream).
Among desserts apart from the already mentioned strukli, there are walnut loaf, poppy seed loaf and cheese or fruit strudel.
What to drink: The cultivation of grapes and production of select wines is a centuries-old-tradition among Croatian viticulturists both in continental Croatia and the Primorje area (the littoral) aand Dalmatia. Some of the best known varieties of Croatian red wines along the Adriatic coast and on the islands are; Dingac, Teran, Merlot, Cabernet, Opolo, Plavac and Postup, while the most appreciated of the white wine varieties are; Malvasia, Posip, Pinot, Kujundzusa, Zlahtina and Muscat.
In continental parts one can enjoy the famous Riesling, Grasevina, Burgundy, Traminac and other wines. As far as spirits go, the most famous are the sljivovica or plum brandy, travarica, lozovaca and biska while among dessert drinks there are Prosek and Mraschino.