Travel

From grandmothers’ kitchens to Michelin-starred tables: Croatian gastronomy bridges the gap between memory and innovation.

It is the unspoiled nature that strikes the soul and spirit as soon as you arrive in the heart of Logar Valley.

The mighty walls of Dubrovnik bear witness to centuries of history, commerce, and travelers. Yet to truly discover the gastronomic spirit of the southernmost reaches of Dalmatia, one must venture beyond the monumental city and follow the slower rhythm of daily life: the small harbors where fishermen return at dawn, the family kitchen gardens, the fresh morning market, and the places where recipes have been passed down through generations.

Istria and Kvarner are two neighboring Croatian regions, almost entirely embraced by the sea.

Missing Christmas already? Zagreb Might Be Exactly What You Need!

Since Roman times, wine has been produced in the northeast of Slovenia: an activity that is still carried on today by the Dveri-Pax winery in Jarenina, in Podravje (the wine-growing region of Styria).

Martina Breznik’s cuisine is one of heart, place, and soul. Her vision of how the dining table can tell the story of culture and the land captures thoughts, spirit, and palate.

Arriving at Štanjel is somewhat like taking a journey into the past, within the walls of this medieval village built on Turn Hill, accessible only on foot.

Among the pearls of the Adriatic, a short distance from Pula, lies a picturesque village called Fažana.

Croatia’s wine and gastronomic culture is in constant ferment and has, for years now, been considered amongst the finest in all of Europe. The wines, first and foremost, boast exceptional grape varieties cultivated across four regions that characterize the territory.

The Irish playwright George Bernard Shaw once described it as "paradise on Earth," while journalist Enzo Bettiza referred to it as the sunlit edge of...

The environs of Zagreb are shaped by nature. Rivers, lakes, mountains, hills, and forests tell the story of a land rich in outstanding produce, making this corner of Croatia one of the most compelling from a culinary perspective.

The MICHELIN Guide will announce its 2025 Key selection in a first-of-its-kind global event this fall, revealing new Keys and new awards for the world’s most outstanding hotels.

With its beautiful islands and a coastline renowned for its crystal-clear water, mountains and pastures, Dalmatia is a region that appeals to all kinds of visitors, thanks to its varied attractions which include beaches, national parks, historic ancient cities and some of Croatia’s best food and wine.

Croatian cuisine boasts a strong identity that reflects both the land and the sea.

The road that runs between Lake Bled and Lake Bohinj could be described as the road of the two lakes. Situated in a region that looks out at the Julian Alps and is surrounded by green fields, castles and rural landscapes, these two lakes provide different images of the same land.

Criss-crossed by the Drava, Mura, and Sava rivers, Central Croatia is a region of breathtaking natural beauty, where unspoiled landscapes blend seamlessly with thermal springs and rolling hills adorned with vineyards.

Commonly known as fajferica in Croatian and recognised by the Slow Food network, the Black Slavonian pig, together with the Lasasta Mangulica breed, is the main ingredient used in kulen, the finest and most renowned cured meat delicacy in the whole of Croatia.