Croatia is a small yet highly geographically diverse country, one of the most famous and known European countries for vacation. With more than 1000 islands, crystal clear Adriatic Sea, thousands of years of cultural, wine and food heritage it can be perfect location for new experiences, authentic, private, and unique discoveries.

Croatian cuisine reflects influences of the culinary traditions of neighboring countries and various nations that ruled Croatia throughout history: there are similarities with Italian, Austrian, Hungarian and Turkish cuisines. And yet, Croatian dishes have their own distinct interpretation and taste.

As the main feature of Croatian cuisine is its diversity, it would be impossible to single out a typical regional cuisine or typical dish. Different natural and economic circumstances and diverse cultural influences have affected the development of several regional cuisines. Four main areas can be identified, but each of them has several local varieties with their own specific characteristics and specialties.

Although Croatia’s land area is just one tenth of that of France, it has several diverse regions; this means that here you can find a wide variety of wines, from refreshing whites to robust reds. And great sparkling ones, too.

Croatia can be divided into four major winemaking regions. These are: Eastern Continental Croatia, Croatian Highlands, Istria and Kvarner Bay, and Dalmatia. They boast various varieties, indigenous and imported, hundreds of winemakers and many different wine styles.

A few years ago, the experts and readers of USA Today selected Croatia as one of the top 5 wine regions, ranking it higher than the world-famous wine regions such as Napa Valley and Tuscany.

Did you know that Dalmatia is the homeland of Zinfandel? After years of research, Dr. Carole Meredith of the University of California proved in 2002 that the grape known as Zinfandel is originally from Croatia.

The ancient Romans were among the first to appreciate the beneficial qualities of olive oil. Centuries later, this legacy lives on in Dalmatian kitchens, where olive oil is used to transform simple fresh produce into wonderfully delicious food.

Olive is the commonest and most important fruit of Dalmatia. Throughout the history it was the staple product of the islands and coastal areas. Olive trees supplied the local people with everything they needed: wood for timber and firewood, leaves for animal feed, fruit for human consumption and oil for food, medicines and lamps.

The beginnings of olive growing in Dalmatia date back to the late Bronze Age, as indicated by the olive pits found during archaeological excavations in the Vranjic area, near the ancient city of Salona.

Dalmatia today has about 4.5 million olive trees and most of the oil is produced locally, with all stages of production taking place in the region where the olives are grown: from planting, picking, pressing, and processing to bottling and packaging.

The awards that top-quality Dalmatian olive oils have won in competitions in recent years have put Croatia on the olive oil map as one of Europe’s premier olive oil-producing countries.

From ancient times and tribes of Illyria through the first Greek colonies, the Roman empire, and eventually Croats arriving and establishing their first kingdom, the small area of modern Croatia offers a unique insight into many layers of history. Uniquely positioned on the border between East and West different influences infuse aspects of culture, architecture, food, and even Croatian language.

Full of natural parks, protected areas, sea with more than 1000 islands and islets, mountains, and forests…Croatia is truly rich with different habitats, natural splendors, and opportunities for active exploration. From kayaking, ziplining, rafting, and climbing to bird watching and photography landscape explorations contact us for your discovery of many faces of Croatia.