Search locations or food
OR
Sign up

What to eat in Dalmatia? Top 11 Dalmatian Mollusk Dishes

Last update: Fri Feb 14 2025
Top 11 Dalmatian Mollusk Dishes
VIEW MORE
01

Mussel Dish

DALMATIA, Croatia and  one more region
4.3
Dagnje na buzaru
Ate it? Rate it
Wanna try?
Add to list

Dagnje na buzaru is a traditional dish of the Croatian coast prepared with mussels as the main ingredient. The shells are scrubbed, placed into a pot with lukewarm water, covered, and lightly heated until all of them crack open. Olive oil, garlic, parsley, and a bit of pepper are sautéed, then mixed with the mussels and maybe a few slices of lemon.


White wine is added for the final touch, and the dish is then shortly simmered. Before serving, dagnje na buzaru are often sprinkled with breadcrumbs for thickening, and the dish is then served with lots of bread on the side for mopping up the leftover juices. 

MOST ICONIC Dagnje na buzaru

02
Ate it? Rate it
Wanna try?
Add to list

Jadranske lignje na padelu (lit. Adriatic squid in a pan) is a traditional Dalmatian dish made with fresh squid, olive oil, white wine, fish stock, garlic, parsley, pepper, and potatoes. The squids are first cleaned and seasoned, then fried in olive oil with garlic and parsley.


The combination is further enriched with the addition of wine, fish stock, and potatoes. The dish is a staple during summer in Dalmatia, and it is recommended to pair it with a glass of white wine on the side.

03
Ate it? Rate it
Wanna try?
Add to list

Hobotnica ispod peke is a popular Dalmatian dish made by slowly cooking a fresh, whole octopus in its juices under a big, traditional, bell-like lid called peka. The octopus is often flavored with aromatic herbs and spices such as garlic, bay leaves, pasrley and black pepper.


Olive oil is sometimes added in order to moisten the octopus, while red or white wine can be added to speed up the cooking process. Potatoes, onions, carrots, tomatoes, and bell peppers are usually cooked together with the octopus, making this a practical one-pot meal. 

MOST ICONIC Hobotnica ispod peke

View more
1
2
3
4
5
04
Ate it? Rate it
Wanna try?
Add to list

Salata od hobotnice is a traditional octopus salad originating from Dalmatia, but it's very popular throughout the country, especially on Christmas Eve and during the summer. Although there are many versions, it's usually made with a combination of octopus, onions, garlic, bay leaves, olive oil, parsley, potatoes, salt, vinegar, and tomatoes.


The cleaned octopus is cooked, then cut into smaller pieces and mixed with the other ingredients. It's recommended to cook it with a few wine corks as they will soak up the bitter flavors during cooking. The salad is sometimes enriched with capers, olives, or lemon juice, and it's recommended to serve it well chilled, ideally with fresh bread on the side for mopping up the juices.

MOST ICONIC Salata od hobotnice

1
2
05

Mussel Dish

DALMATIA, Croatia and  one more country
4.1
Ate it? Rate it
Wanna try?
Add to list

Mydia or dagnje na crvenu buzaru is a popular Greek and Croatian appetizer consisting of fresh mussels that are steamed in red wine along with fresh herbs, garlic, and a variety of garden vegetables. The dish is usually doused in a Mediterranean red sauce.


It is served in most fish taverns (called psarotaverna) in Greece and in most coastal restaurants in Croatia, accompanied by lots of bread used for mopping up the flavorful sauce. In Croatia, the dish is also known as dagnje na crveno.

MOST ICONIC Dagnje na crvenu buzaru

1
06

Rice Dish

DALMATIA, Croatia and  one more region
4.0
Ate it? Rate it
Wanna try?
Add to list

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish.


Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.

MOST ICONIC Crni rižot

View more
1
2
3
4
5
07

Squid Dish

DALMATIA, Croatia
n/a
Ate it? Rate it
Wanna try?
Add to list

Lignje ispod peke is a traditional dish originating from Dalmacija. In order to prepare the dish, the squids are seasoned with salt, pepper, and olive oil. They're placed into a baking dish that's usually layered with potatoes, onions, and other seasonal vegetables.


The baking dish is covered with a metal lid (peka) and the dish is baked for about one hour. The metal lid is covered with hot embers and ashes as the dish is cooking. The squid and vegetables should be stirred and mixed when halfway done. Once done, the squid and vegetables are left to rest for a bit, and the dish is then ready to be enjoyed.

08

Squid Dish

DALMATIA, Croatia
n/a
Ate it? Rate it
Wanna try?
Add to list

Šufigane lignje is a traditional dish originating from Dalmatia. The dish is made with a combination of squid, olive oil, salt, pepper, parsley, and garlic. The squid are fried in olive oil, seasoned with salt and pepper, and sprinkled with garlic and parsley.


The pan is covered and the dish is sautéed over medium heat. Once done, the sautéed squid is ready to be served. If desired, capers and olives can also be added to the pan for extra flavor. It's recommended to serve the dish with boiled and sautéed potatoes on the side.

09
Ate it? Rate it
Wanna try?
Add to list

Salata od liganja i krumpira is a traditional salad originating from Dalmatia. It's made with a combination of squid, potatoes, onions, salt, pepper, vinegar, and olive oil. The potatoes (with their skin on) and squid are boiled in salted water.


Once the potatoes become tender, they're peeled and thinly sliced, while the squid is cut into rings, as well as the onions. The ingredients are mixed and seasoned with salt, pepper, olive oil, and vinegar. Once prepared, the salad can be served warm or chilled.

10
Ate it? Rate it
Wanna try?
Add to list

Pijana hobotnica is a Croatian dish originating from the island of Korčula. The dish is made with a combination of octopus, garlic, onions, parsley, bay leaves, white wine, salt, pepper, and olive oil. The octopus is boiled in salted water with parsley, onions, garlic, bay leaves, peppercorns, and white wine.


Once softened and fully cooked, the octopus is seasoned with extra-virgin olive oil and served while still warm. The name of the dish means drunk octopus, referring to the fact that it's cooked in white wine.

11

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Dalmatian Mollusk Dishes