Croatian cuisine, like the country itself, is regional in character and divided into coastal and interior styles, with fish and pasta the prevalent offerings in Dalmatia and Istria, grilled meat the entree of choice in the interior, and anything laced with paprika the specialty in Slavonia, the country's easternmost region.
Meals at most Croatian restaurants are excellent values, but the smaller, family-run establishments known as konobas generally are the best buy because much of the food and wine is family produced, prepared, and reasonably priced.
Whether you choose a restaurant that aspires to be "gourmet," an intimate ma-and-pa place, or a meal cobbled from the town market and corner pekara (bakery), you should try local specialties like cevapcici (spicy grilled beef or pork meatballs), blitva (Swiss chard boiled and served with potatoes, olive oil and garlic), and burek (a heavy pastry filled with cheese, meat, or fruit). Fish is often sold by the kilogram in restaurants and the average portion is about 250 grams (9 oz.). Service is sometimes included in the menu prices, and even if it is, leaving loose change as a tip is appreciated. Credit cards are accepted at many upscale restaurants, but even some of the fancier dining rooms offer a discount for cash.
In Dubrovnik and elsewhere, many restaurants no longer build gratuities into the cost of a meal, though almost all charge a couvert, which is a cover charge attached to the bread basket. If you don't want bread, refuse it before it lands on your table and you'll avoid the couvert.
