Along with the standard international cuisine, available in all restaurants and hotels, specialties from the barbecue, dishes broiled in hot ashes, lamb, pork and poultry are also quite popular. Some of the specialties are also: the Gavrilovic sausage, Dalmatian prosciutto, salted sardines, sheep cheese, hot Slavonian sausages, etc.
Sea shells as well as scampi, are grilled or cooked in their own juices “buzara”. In way of fish dishes, brodetto is quite tasty, and in the continental region, peppered sweet-water fish. As regards specialty meat-dishes, let us mention the Dalmatian pasticada, the Zagreb steak, the Zagorje cutlet, turkey with mlinci (pastry side-dish), etc.
A choice of the most select dishes and beverages is inclusive of sea shells, fish, several kinds of crayfish, the famous scampi, the best fish, delicate quail, duck, goose and pheasant, the tastiest morsels of venison and boar, and the most noble of wines is telling of the great gastronomic treasure of Croatia.
Croatian food is normally simple peasant food, which is easy to prepare but delicious nonetheless. Croatian cuisine is heterogeneous and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions.