A Gourmet’s Guide to Croatian Seafood & Wine Pairings

The Adriatic’s Bounty: A Seafood Lover’s Paradise

When in Croatia, ordering fish and shellfish isn’t just a good idea—it’s essential. The Adriatic Sea, one of the clearest and cleanest bodies of water in the world, is home to an incredible variety of seafood that even the most discerning palates will find exceptional. With its unique coastal terroir, Croatia also produces indigenous wines that perfectly complement these ocean treasures.

The Croatian coast basks in the Mediterranean basin, yet it remains tucked away from the heavy commercial fishing and pollution that can threaten other regions. The result? Fresh, high-quality seafood that is best enjoyed in its simplest form, paired with local wines that bring out its natural flavors.

There is a variety of seafood preparation in each region of the Adriatic coast

Mouthwatering Mollusks: Oysters, Mussels & More

Croatian oysters, particularly those from the famed beds of Mali Ston Bay, are an experience unto themselves. Salty, briny, and crisp, they reflect the purity of the sea in every bite. Pair them with Istrian Malvazija’s fresh minerality or a glass of Croatian sparkling wine (Pjenusac) for the perfect contrast.

Mussels, clams, and scallops are another Adriatic specialty, typically prepared na buzaru—a simple yet exquisite sauce of garlic, olive oil, white wine, and fresh parsley. To accompany these delicate shellfish, Pošip, a white wine from Dalmatia, complements their natural sweetness beautifully.

Where to go:

• Pelješac Peninsula for the country’s best oysters.

• Šibenik area, where the Krka and Cetina rivers meet the sea, producing shellfish of remarkable purity.

Croatian scallops, known as Kapesante, a true delicacy of the sea, best are found in brackish waters

Adriatic Lobster & Shrimp – Crustaceans to Die For

Croatian škampi (langoustines) are a delicacy, particularly those from the Kvarner Bay. These pale, slender crustaceans are sweet and delicate, best enjoyed na buzaru—a traditional preparation with white wine, garlic, and breadcrumbs.

Lobster, on the other hand, is often simply grilled, letting its natural flavors shine, sometimes enhanced with a drizzle of Dalmatian lemon juice, which is more aromatic and less acidic than its counterparts elsewhere.

Best places for Škampi:

• Kvarner Bay – home to the most sought-after scampi in Croatia

• Dalmatian islands – where buzara preparations reign supreme
  

Wine Pairing: A rich Dubrovnik Malvasija or an aged Pošip will match the buttery texture of these crustaceans beautifully.

Buzara is a traditional recipe with fish and seafood slowly stewed in tomato sauce, wine, EVOO, garlic & parsley

Octopus and Squid: A Dalmatian Staple

Squid, often referred to as calamari, is prepared in multiple ways: grilled, stuffed, or deep-fried to crispy perfection. If you’re in for something truly unique, try squid-ink risotto, a rich and umami-packed dish that pairs beautifully with a glass of Croatian white wine.

Octopus, on the other hand, finds its way into refreshing octopus salads, slow-cooked peka-style, or chargrilled until smoky and tender.

For a refreshing seafood starter, try octopus salad, a light yet flavorful dish that’s commonly mixed with capers, onions, potatoes, and extra virgin olive oil. My mother’s recipe remains a favorite:

Homemade Octopus Salad

• 1 kg fresh octopus

• Chopped dill and parsley

• 2 cloves garlic, minced

• 2 cups extra virgin olive oil (EVOO)

• 1 ½ cups freshly squeezed lemon juice

• Freshly ground black pepper

Simmer the cleaned octopus in a pan over low heat for about 45 minutes, removing any foam that forms. Once cooked, let it cool, then gently peel off the skin with a cloth. Chop into bite-sized pieces, then mix with the minced garlic, parsley, and dill. Drizzle with olive oil, lemon juice, and a touch of black pepper.

Wine Pairing: Malvazija Istarska, a crisp and floral white from Istria, perfectly complements the freshness of octopus salad, while a light Plavac Mali rosé pairs well with grilled squid.

Her Majesty, the Fish: From the Grill to Carpaccio

Fish in Croatia is best enjoyed grilled whole, drizzled with local olive oil and seasoned simply with sea salt and rosemary. The most prized fish include:

Orada (gilthead sea bream) – Firm and mild, best grilled whole

• Brancin (European sea bass) – Delicate yet flavorful

• Zubatac (dentex) – A premium choice with a meaty texture

• Tuna – Fantastic as steak, carpaccio, or tartare

For a refined experience, try fish carpaccio, thinly sliced raw fish marinated with lemon juice, olive oil, and a sprinkle of Adriatic sea salt. Garnished with motar and a few Adriatic capers, this dish highlights the pure, delicate flavors of the sea.

Wine Pairing:

• For grilled white fish: A well-structured Grk from Korčula or Debit from Dalmatia complements the light yet flavorful dish.

• For tuna steak or carpaccio: A Teran rosé from Istria brings out the richness of the fish without overpowering it.

Indigenous Herbs & Unique Touches

What sets Croatian seafood apart is the harmony of natural ingredients, many of which grow wild along the coast. Some key flavors to look out for:

• Motar (Sea Fennel) – A succulent, briny herb often pickled and served with seafood

• Adriatic Capers – Smaller and more intense than their Mediterranean cousins

• Buža olives - producing golden-green oils, known for their delicate yet peppery finish

• Dalmatian Lemons – Aromatic and slightly sweeter, perfect for seafood dishes

• Wild Rosemary & Bay Leaves – Often used in fish stews and slow-cooked dishes

• Istrian Truffles – Sometimes shaved over seafood carpaccio or pasta dishes

A cookbook by Sani Srdelic, showcasing numerous recipes made with foraged wild plants and hers

The Adriatic’s Signature Starters

Croatians take their anchovies and sardines seriously. Whether marinated, salt-cured, or grilled, these small fish are served with aged Pag island sheep cheese, olives, and capers for a burst of umami.

Tuna tartare is another must-try dish, often prepared with lemon juice from Vis, known for its exceptional balance of acidity and sweetness, along with fresh Adriatic herbs.

Wine Pairing: A crisp Maraština from Dalmatia or a Bogdanuša from Hvar will enhance these appetizers beautifully.

Final Sip: A Toast to the Adriatic

Croatian seafood isn’t just a meal—it’s an experience deeply tied to the land, the sea, and centuries of tradition. Whether you’re savoring oysters with sparkling wine, indulging in grilled fish with a crisp Pošip, or delighting in a rich black risotto with a bold Plavac Mali, there’s a perfect Croatian wine to complement every bite.

So, when in Croatia, eat as the locals do: fresh, simply, and with a glass of the perfect local wine in hand. Živjeli! 🍷🐟