Answers from Our Experts (1)
The five best food experiences in Croatia span the length of the country and include both sea and terrestrial treats. Here are Forbes Travel Guide’s top five picks:
1. Eating truffles in Istria. Though France and Italy are better known for truffles, the central part of Croatia’s northern peninsula — especially between the towns of Motovun and Buzet — is dense with these tuber diamonds. The best time to enjoy dishes covered with truffle shavings is in the fall.
2. Oysters on the Pelješac Peninsula. About an hour north of Dubrovnik, in the town of Mali Ston, oystermen from the adjacent bay deliver fresh goods straight from the water to the tables of the three shore-side restaurants.
3. Cheese from Pag Island. When the salty wind blows across the island and covers herbs like rosemary, the result is perfectly cured sheep food and, thus, magnificent cheese that has a taste similar to (but we think better than) Parmesan.
4. Olive oil from the southern half of Istria. The peninsula’s northerly position makes for top oil that’s low in acidity. The epicenter of this oil-making region is the town of Vodnjan.
5. Dalmatian pršut. In northern Dalmatia, near the city of Zadar, prosciutto (cured ham; known here as pršut) is a way of life. The villages of Drniš and Posedarje are perhaps the most famous for its production, but families throughout the region hang legs of pršut in open attics to cure in the strong, salty northern wind.