Croatian cuisine is a tapestry woven from the diverse cultural threads that have touched the country throughout its history. From the fresh seafood from the Adriatic Sea to hearty mountain grub, the Croatian table is as varied as its landscape. Understanding the vocabulary related to Croatian food will not only aid in deciphering menus but also in appreciating the country’s rich culinary traditions.

Gablec
Gablec refers to a mid-morning or lunchtime meal that is typically enjoyed by workers. It’s a substantial meal designed to refuel the body after a morning’s labor.
Nakon jutarnjeg rada, uvijek s nestrpljenjem očekujem gablec sa suradnicima.

Konoba
A konoba is a traditional Croatian tavern or bistro that serves local foods and wines. They are cozy places, often family-run, and they provide an authentic dining experience.
Svakog puta kad posjetim Dalmaciju, večeram u staroj konobi koju vodi obitelj mojeg prijatelja.

Pršut
Pršut is the Croatian version of prosciutto, a dry-cured ham that is typically thinly sliced and served with bread or cheese. It is a staple of the Croatian diet and a must-try for any meat lover.
Ne možete otići iz Hrvatske a da niste probali domaći pršut koji se sušio na buri.

Peka
Peka is not just the name of a dish but also the bell-shaped lid used in the cooking process. It involves slow-cooking meat or seafood along with vegetables in an open fireplace, creating a tender and flavorful meal.
Jelo ispod peke oduševilo me svojim bogatim okusom mesa koje se topilo u ustima.

Cevapi or Ćevapi
Cevapi are a type of skinless sausage made of minced meat, which is traditionally served with flatbread (lepinja), onions, and a variety of condiments. They are a popular street food and a cornerstone of Balkan cuisine.
Kad smo posjetili Zagreb, nismo mogli odoljeti da ne pojedemo cevape u lokalnom restoranu.

Strukli
Strukli is a beloved Croatian dish resembling a cross between a dumpling and a pastry, typically filled with cheese and sometimes topped with breadcrumbs or sugar. It can be found in both savory and sweet versions.
Za desert smo naručili slatke štrukle sa sirom i šećerom na vrhu.

Sarma
Sarma are cabbage rolls typically stuffed with a mix of minced meats, rice, and spices, and then simmered in a savory sauce. They are a dish that is particularly popular during the winter months and holidays.
Zima ne može proći bez da obitelj okupi oko stola prepunog sarme.

Brudet
Brudet, also known as brodetto, is a fish stew that is a specialty of coastal Croatia. It’s a rich dish made with a variety of fish and seafood, tomato sauce, and a medley of herbs and spices.
Brudet koji sam probao na Korčuli je bio najbolji riblji gulaš koji sam ikad jeo.

Crni Rižot
Crni Rižot translates to ‘black risotto’, and it gets its distinctive color from squid ink. It is a must-try for seafood lovers visiting Croatia and is known for its rich, umami flavor.
Kada naručujete crni rižot, nemojte se iznenaditi kad vam crna boja ostane na ustima!

Rakija
Rakija is a strong alcoholic beverage made from the distillation of fermented fruit. It is a common homemade libation in Croatia and is often served as a welcome drink to guests.
Domćin nas je pozdravio s domaćom rakijom koja je bila iznenađujuće glatka.

Learning about the tastes and flavors of Croatian cuisine is an endeavor that goes beyond mere eating; it is an exploration of culture, geography, and history. Armed with these vocabulary words, you can confidently navigate Croatian menus and mingle with the locals over a meal that speaks volumes about Croatia’s culinary heritage.