In the regions of Slavonia and Baranja, great simple dishes, rich in calories are sanoured. Goulash, meat stew, paprikash with fish from Danube, from Drava, Sava from Mura and flavoured sausages with spices (kulen) or smoked, vegetables under vinegar and cheese are the main dishes of one traditional and rustic cuisine. Cakes for you with a lot of white flour and leavened, are prepared with poppy, walnuts, cheese and the plum marmalade.

Continental Cuisine

In Meðimurje and Zagorje the cuisine is more varied and fanciful. Among the specialties, the wild cuisine with goose and duck meat or together with sausages and various soups. No other zone possess so many variety of wide strudels (strukli) not only a cheese base but also of selvaggina, potatoes, pumpkins, walnuts, poppy, oyesters and apples. The vegetable soups light in summer, enriched in winter by sauacikrauts beans, turnips and pork sausages and it costs a lot. Recently ancient dishers were discovered like the porridge of turkish grains with milk,sausages, beans or cabbages and turkey of Zagarje with mlinci or black bread. The river fishes savored on a grill, smoked or sundried, while in the feasts it's used to roast pork with milk. Amongst the typical cakes, pumpkin cakes with poppy seeds or another kind of cake with cheese, walnuts and plum marmalade.

The Zagabria cuisine takes the influence of central Europe particularly the Venise cuisine and that of Hungarian cuisine. It is characterised by vegetable soups and cereals, goulash and paprikash with pasta, roasted turkey with mlinci and roasted pork with milk and numerous cakes amongst which cream cakes, apple strudels, of cheese or sugar, ring shaped cakes.

In the zones of Lika and Gorski Kar enjoy a typical Mediterranean cuisine with plenty of fish, vegetables, olive oil. Speciality of these regions are roasted lamb with potatoes and saverkrants and various types of cheese made with cows milk and sheep's milk (base and skripavac). River trouts and selvaggina are in abundance in these regions.

Between the specialties of the inner istrian regions there are excellent ham and crustaceans of the canal of Lim. The posutice is a particular type of local pasta served with several vegetables, sandines under salt, Chicken or stew of game. The tartufi istriani are famous in all Europe and they are prepared in several ways. Other specialties are the manestra, dense zuppa of grain, finocchio and ceci and its winter version, the jota, with verze and fagioli.

Mediterranean Cuisine
On the coasts of Istria and Dalmatia similar dishes are consumed for most of the maritime origin. The specialties the brodetto. fish soup, the roast seabream with the swiss chards, Shrimps with buzzara oysters, squids with rice and ham. Black rice with cuttle fish,polyp salad. Dried codfish with potato is typical of Good friday and Christmas eve. Pasta with tomatoes is enriched with local herbs. Amongest the meats, sheep stew and pasticada (meat stew with lard and roasted in wine and spices).

In the Dalmatian island most famous are kastradina, vegetable soup with dried mutton, and arambasiaei or japraci, meat wrapped in wine leaves in turkish style.

Frogs and eels in broths are typical of the Neretva river zone.

Also on the islands we find typical dishes: at Vis savom la pogaèa, a sort of pizza not leavend, while Korcula and Hvar are famous for roasted polyp and biscuits with honey. Krk and Pag are famous for sheep cheese, while in every tavern you can savour Dalmatian ham accompanied with cheese and olives.

Wines and liquors
Among the super alcoholic to indicate the strong brand of plums (slivoviz) of grass or walnuts.

Among red wines the best one is without doubt Dingac (15-16% of alconol), corposo wine of the peninsula of Peljesac. Worthy noting is the Korculanski Grk (14-15% of pure aloconol), as also the Visko, the Hvarsko, the Kastelansko and the istrian wine. In the northern regions a more sour but lighter wine is produced. White wine is more famous. Pleasant and light are the Malvazija, the Grasevina, the Rizling, the Traminac, the Pinot, the Sovignon and the Pljesivica.