Croatia 2026
Hello everyone! I have just wrapped up a wonderful summer that included a vacation to the magical country of Croatia, where we visited Dubrovnik and the island of Korcula. Croatian cuisine was largely a mystery to me until my trip, and I was pleasantly surprised by the unique flavors and dishes that Croatia had to offer us.
Crni Rizot (Black Risotto)
One of the most iconic Croatian dishes that I had the pleasure of trying was Black Risotto, which is a risotto dish served with bits of squid and a bizarre, pitch-black color. The color comes from the inclusion of cuttlefish or squid ink, which gives the dish a savory, umami flavor. Despite its daunting appearance, the flavor is in no way jarring or strong. Instead, it simply adds a light seafood flavor and a creamy texture to the dish.
I enjoyed my plate of Crni Rizot on the island of Korcula at Skver Konoba, a local restaurant tucked beyond a narrow alleyway beside a cat with a pink bowtie. The restaurant was simple and offered a small, specialized menu of fewer than five main dishes and one option for beer if you choose to indulge. I appreciated the simplicity, as it greatly contrasted with the large, bustling restaurants of Old Town Dubrovnik, and I believe it provided us with a more authentic taste of this great Croatian specialty.
Black Risotto can be found across the Dalmatian Coast and even has variations in Italy and Spain. The dish originated in Croatia around the 14th century, when Mediterranean fishermen discovered squid ink to be a natural, colorful, and flavorful addition to food.
If you are curious to read more about this dish, I found this short article by Italian-Croatian writer Monika Neral, Crni Rizot: The Iconic Black Risotto of Coastal Croatia, to provide great insight.
Burek and Cevapi
Taj Mahal is a restaurant that came highly recommended to us by a friend who had visited Dubrovnik, our Uber driver from the airport, and our kayak tour guide. The restaurant offers fairly formal service of traditionally Bosnian cuisine, although, due to the proximity, it seems the cuisines share a strong overlap.
As an appetizer, we ordered the “Bosnetta,” which was described on the menu as “sourdough bread, dried tomatoes, cheese.” While accurate, the description feels like a grave oversimplification of one of the best dishes we tried in Dubrovnik. The dish was a piece of delightfully thin, flaky bread topped with a layer of tomato sauce and cheese, and topped with chives and barberries. The tomato sauce was served in a thin layer, and its flavor was similar to that of muhammara due to its smoky, peppery flavor. It contrasted perfectly with the thick layer of melting cheese, Sir iz mijeha, draped atop. The cheese itself is traditional to Bosnia, but the dish is a unique interpretation by Taj Mahal.
For our mains, we enjoyed burek and cevapi, which are two of the most sought-after dishes for Croatian travelers. We opted for the Spinach Pie Burek, which is a phyllo dough pie filled with spinach and cheese, resembling a toasted, flaky swirl into itself. Although not the most unique flavor pairing, the dish was divine and extremely satisfying. The texture of the dough strangely resembled Chinese gyoza, with its soft and slightly chewy bottom and a crunchy, golden-brown top layer.
The Cevapi is a non-negotiable if you visit Croatia, especially at Taj Mahal. It is a traditional grilled dish consisting of a soft, warm flatbread filled with minced meat, kajmak (a rich, clotted-cream-like dairy), and onion. The dish was an exciting mix of very strong flavors from both the beautifully grilled meat and the potent onion. I didn’t have the pleasure of trying Cevapi anywhere else in Croatia, but I would absolutely recommend ordering it at Taj Mahal.
I would absolutely encourage anyone looking for beautiful beaches, gorgeous buildings, and delicious food to consider visiting Croatia and trying some of their delicious traditional dishes. (P.S you have to try the paprika chips, they’re addicting).
Happy Fall!!
