Croatia’s culinary traditions faithfully reflect its tumultuous history, serving an assortment of foods and wines which differ significantly between the country’s regions. The hearty dishes and their spicy aftertastes on the North genuinely remind of Croatia’s Germanic and Hungarian heritage, but also of cold winters and hard labor in the flatlands. The wine cellars and olive groves of Istria and Dalmatia pay a tribute to its Greek and Roman heritage, while light fish dishes with lots of vegetables serve the Adriatic sunshine on a plate. Traveling the islands, learn how different same foods or grapes can taste just one island over. Dobar tek and uzdravlje!