Crni rižot is a traditional Croatian dish from the Dalmatian region, made with black risotto rice and various shellfish. It is usually served with a side of vegetables or salad.

Peka Technique Croatia Dalmatia is a traditional cooking method in which food is slow-cooked in an earthenware or iron pot placed over charcoal embers.

Janjetina ispod peke is a traditional Croatian dish from the Dalmatian region, consisting of lamb or mutton slowly roasted in an iron pot with potatoes and other vegetables.

Rozata Custard is a traditional Croatian dessert from the Dubrovnik region. It is made of milk, eggs, sugar and vanilla and served with a topping of ground cinnamon.

Šporki makaruli is a type of pasta originating from the Croatian city of Dubrovnik. It is made with a combination of egg noodles, breadcrumbs and ground meat. The dish is often served as an appetizer or side dish.