Croatian cuisine varies sharply between the Adriatic coast and the continental interior. Coastal cooking is strongly Mediterranean, using olive oil, garlic, herbs, tomatoes, seafood, and seasonal vegetables, while inland food shows Central European and Balkan influences.

Grilled fish, shellfish, pašticada, and dishes based on octopus or squid are characteristic of the coast. Inland tables are more likely to feature pork, beef, cabbage, potatoes, beans, dumplings, and rich pastries, making Croatia a meeting point between Mediterranean and continental food cultures.