Peka or sać is an ancient technique of preparing various dishes inside the eponymous bell-shaped cooking vessel. The technique is mostly used for the preparation of meat, vegetables, or seafood that are seasoned and cooked together with olive oil, other types of fat, herbs, and occasionally wine.

The dome-shaped lid is put on top, and the whole vessel is then placed in an outdoor fireplace, while the lid is covered with hot embers. This preparation technique allows the ingredients to cook slowly and keeps all the flavors and aromas intact.

Peka was once a staple method of preparation that was common throughout Croatia, Bosnia, and Serbia, used not only for cooking meat, but for baking bread, pastries, or cakes. 

Originating from the Croatian coast, gradele is a traditional way of grilling fresh fish over an open fire. Although fish is the most common option, meat and snails can also be prepared in the same way. The word gradele refers to a simple metal grate, but it's also a Dalmatian ideology and lifestyle during summer.

The fish can be small or big, heads included, and what's important is to perfectly grill the fish while keeping it juicy at the same time. During the preparation, the fish is usually brushed with a rosemary branch that's been dipped in olive oil. Once prepared, the fish is traditionally served with a combination of olive oil, parsley, and garlic, while typical side dishes include boiled potatoes or blanched swiss chard. 

Kotlovina is a traditional dish made by cooking various types of meat, sausages, and vegetables in a large, shallow plate that is placed over an open fire. The dish is typically prepared outdoors, often in gardens or courtyards. There are numerous recipes for kotlovina, but the meat is usually seasoned with salt, pepper, and oil.

It is recommended to serve the dish with roasted potatoes or a fresh salad on the side.

Buzara is a Croatian technique of preparing seafood by cooking it in a mixture of olive oil, wine, garlic, fresh herbs (usually parsley), and (sometimes) breadcrumbs. This method of preparation creates a flavorful sauce that gives the dish distinctive, fresh, and clean flavor and aroma reminiscent of the sea.

The dish is simply seasoned with salt and pepper, while the most common choice of seafood is scampi (škampi na buzaru) or mussels (dagnje na buzaru), but clams, prawns, lobsters, limpets, or even small fish are also often cooked using this method. 

Fatányerós is a traditional dish, consisting of mixed meat that has been grilled or roasted on a spit. The meat that is most commonly used is pork, beef, and veal, but in some recipes, game meat is also used. Fatányerós is essentially a Hungarian barbecue, served on a wooden platter, with a slice of bacon, french fries, and fresh green vegetables.

The dish has Transylvanian roots and became very popular at the beginning of the 20th century. The name of the dish means wooden plate in Hungarian, and comes from woodcutters who spent weeks in the woods. They hunted game, roasted it on a spit, and used a piece of cut wood as a plate.