10 Must-Try Traditional Dalmatian Dishes from the Adriatic Sea

Dalmatian cuisine is primarily composed of fish, olive oil, green vegetables, and seasonings like rosemary, garlic, parsley, etc. It may be found on the islands and along the Dalmatian coast.

Below are some traditional Croatian dishes. Dalmatia was historically a territory that is now part of Croatia, Montenegro, and Bosnia and Herzegovina on the eastern Adriatic coast. Although Dalmatia’s geographic range has fluctuated significantly throughout the years, Croatia has historically held the majority of the territory, so in this text, we will concentrate on the most intriguing Dalmatian meals that are made there.

Given that Dalmatia is a popular tourist destination, chances are that you have already paid it a visit (if you have not yet, do not wait any longer!) so you are aware that eating there will make you reborn. If you are on a diet, eat healthy food (vegetarian or vegan), favor proteins (if you are an athlete or work out regularly) – whether preparing the food yourself or getting it from certified organic meal delivery services, where you can discover fresh, organic produce that complies with the strictest welfare requirements – eating in Dalmatia will help you keep up.

To give you a flavor of several regions in Dalmatia, we sought to include a range of cuisine.

# 1 Pag Cheese

The Adriatic Island of Pag is where Pag cheese, a hard sheep milk cheese with a particular flavor, originated in Croatia. In Dalmatia, cheese is available in numerous shops and is served in a lot of eateries. Both young and old cheese are available. 

With prosciutto or pepperoni (called “kulen” in the region), the young variant of the cheese is served as an appetizer, and the old cheese is served as dessert alongside a glass of red wine. While the older cheese is tougher and darker, the younger Pag cheese is lighter and gentler. Both stand for the apex of the culinary experience.

# 2 Dalmatian Prosciutto

Prosciutto is unquestionably the most popular and well-liked Dalmatian cured meat product. It is a must-have appetizer with a potent sweet-salty flavor that is relished on both regular and festive occasions. 

Meat is salted, seasoned, and let to air dry. Prosciutto is also smoked in Dalmatia prior to drying. It acquires a distinctive smokey flavor as a result. In Dalmatia, the greatest restaurants provide handmade prosciutto of the highest caliber.

# 3 “Riba na gradele” (Grilled) Fish

Fish is traditionally prepared on the “riba na gradele” way on the Croatian Adriatic coast. 

The fish, which dries out because of too much moisture, is put on a grid of heated griddles, and while it bakes, rosemary is drizzled with olive oil to moisten it. A specific blend composed of homemade olive oil, vinegar, parsley, finely chopped garlic, salt, and pepper is applied to the fish after baking while it is still warm and soft.

# 4 Soparnik (Chard and Onion Pie)

An authentic Dalmatian treat known as “soparnik” is a mouthwatering pie made with chard and onion that is distinctive of the Poljica area in central Dalmatia.

Soparnik, once considered a food for the underprivileged, is today regarded as a genuine culinary delight that pairs perfectly with a glass of fine red Dalmatian wine. This dish is traditionally cooked as a fasting meal on Christmas Eve or just before Easter, according to a long-standing family custom.

# 5 “Škampi na buzaru” Shrimp

The Dalmatia and Istria districts of Croatia’s coast are known for using this method of cooking, and dishes containing shellfish, like this one, typically come with crusty bread to sop up the delectable sauce. With this technique, a tasty sauce is produced, giving the food a distinct, clean, fresh flavor and aroma that is reminiscent of the ocean. 

The dish is simply seasoned with salt and pepper, and the most popular seafood options are mussels (“dagnje na buzaru”) or shrimp (“škampi na buzaru”) although this technique can also be used to prepare prawns, clams, limpets, lobsters, or even small fish.

# 6 Black Risotto

This seafood specialty is most frequently consumed as a light starter in Dalmatian families. It has a strong flavor and is a true delicacy that will please fans of fish delicacies. Its preparation starts with a quick toasting of the rice, followed by the addition of a tiny bit of water, wine, stock, or the sauce of choice. The centerpiece of black risotto, a freshly captured cuttlefish, should be thoroughly cleaned before the black ink, which the creature normally uses to ward off predators, is carefully removed. To give this risotto its recognizable appearance, only a small amount of ink is put into the dish shortly before it is finished cooking.

In addition to the cuttlefish, the addition of “Prošek”, a Dalmatian dessert wine that is poured into the rice throughout cooking and gives it a distinctive perfume, contributes to the unique flavor of this risotto. Despite having a distinct flavor of the sea, this risotto is simple to stomach and makes a delicious starter for multi-course feasts since it uses fresh ingredients, which Dalmatia is never short of.

# 7 Octopus Salad

The traditional octopus salad is a great example of how fresh seafood is used to create authentic Dalmatian cuisine. 

Clean and cook octopus in water until it is soft. It is diced and added to a bowl when it has cooled. Olive oil and vinegar are sprinkled on top of it last. The salad also includes parsley, capers, and diced onions. Boiling potato cubes are another option.

# 8 “Brudet” Fish Stew

In the Croatian provinces of Dalmatia, Kvarner, and Istria, fish stew known as “brudet” (brodet or brodeto are other known names) is widely prepared. The regional specialty of practically all Italian cities along the Adriatic coast is “brodetto di pesce”, or commonly brodetto. And there is a resemblance with brudet.

Among the most well-known traditional Dalmatian meals, brudet uses fresh fish as its main ingredient. Every household has a unique method for preparing it. Tomato sauce, onions, spices, and a dash of vinegar are cooked with different kinds of fish and crustaceans. It cooks on a low flame while submerged in water til the fish is cooked through. Chili pepper and laurel are optional additions to the stew. Polenta is frequently served with brudet.

# 9 Skradin Risotto

One of the best Dalmatian dishes is Skradin risotto. 

In the village of Skradin, men customarily create the dish, which takes 8 to 10 hours to complete, hence the name. Skradin was ideally situated at the intersection of important trade routes. That is how commercial ships brought in the exotic ingredients that give Skradin risotto its distinctive flavors, such as nutmeg and rice.

# 10 Oysters

Superior European flat oysters and mussels are cultivated in the Ston municipality, which is located in the Pelješac Peninsula’s eastern region. European flat oysters are believed to have grown in the region since the 17th century, according to historical sources. They have been highly prized since the early Roman era when their harvesting started a full century earlier. 

They taste best served on ice, uncooked, and with a few splashes of lemon juice. Oysters go beautifully when served alongside either red or white wine and are frequently presented in groups of 6 or 12. They provide a very unique culinary experience when paired with a cooled sparkling wine.

Sometimes you just have to try new foods! Go ahead and experiment!