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.

Buzara can be prepared na bijelo (white) or na crveno (red), referring to the color of the sauce. White buzara is made with white wine and all the other ingredients mentioned above, while the red version calls for the addition of fresh tomatoes or tomato sauce, and in some cases, a splash of red wine instead of white.

This technique of cooking is typical of coastal Croatia, especially of the Dalmatia and Istria regions, and seafood-based dishes similar to this one are commonly served with crusty bread for soaking up the delicious sauce.