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Linđo (pronounced [lǐːndʑɔ]) is a popular dance of Dubrovnik and the Dubrovnik region. It is danced to the accompaniment of lijerica (an old Southern Dalmatian instrument with three strings), which came from the Eastern Mediterranean in the late 18th century and spread on the Adriatic coast in the 19th century.

In the past it was performed exclusively to the accompaniment of the bellows. The dance master plays sitting, with lijerica on his left knee, while stamping with his right foot, thus dictating rhythm to the dancers. They move in a circle around the dance master, who gives commands (in rhyme, humorous and often with double meaning). He also decides who will dance with whom and dictates the change of dance figures, along with encouraging the dancers to compete in improvisations.

See how it looks in modern performance and when tourists dance on lindjo in the streets of Dubrovnik.

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All recommendations have been reviewed and approved as of the 01 January 2017 and will be checked and updated annually. If you think there is any incorrect or out-of-date information in this guide please email us at goodfoodwebsite@immediate.co.uk. Travellers are advised to read the FCO travel advice at gov.uk/foreign-travel-advice for the country they are travelling to.
The diverse regions and foreign influences over the centuries have left their mark on Croatian cuisine. Our local food writer Kristin Vuković has put together her favourite dishes from the breadth of mouth-watering dishes on offer.

Black risotto

Known locally as crni rižot, this is made with cuttlefish or squid, olive oil, garlic, red wine and squid ink, which gives an intense seafood flavour and black colour. Popular all along Croatia's coastline, this dish will turn your mouth and teeth black - but it's worth it.

Boškarin

The white-grey, long-horned Istrian oxen are a gourmet delicacy. Boškarin is served at top restaurants and konobas (taverns) in a variety of ways, including as carpaccio; in savoury sauce with pasta or gnocchi; as salami or steak; and boškarin tail soup.

Brodetto

Also called brudet, this fisherman's stew hails from from Italy's Marche region. Traditionally, fishermen cooked it over an open fire using the catch of the day. They would add ample vinegar to the pot to preserve the stew for a couple of days. Like Italians, coastal Croatians use a tomato base in this dish.

Buzara

This simple dish of mussels in a wine broth with garlic and breadcrumbs is popular all along the Croatian coast. Buzara means 'stew', and the preparation is similar to the way the French make moules marinière.

Fritule

Commonly found on the Adriatic coast, these donut-like fried pastries vary from region to region - egg yolks, raisins, grated lemon or orange rinds, and even rakija or rum can go into the mixture. Traditionally served during the holidays, these are popular and highly addictive, so you can usually find them year round.

Fuži and pljukanci

Fuži is quill-shaped homemade pasta made by cutting 5 x 5cm squares and wrapping each piece around the handle of a wooden spoon. It is often served with a truffle cream sauce or mild red sauces including beef, boškarin, chicken, rooster or wild game. Istrians also love chewy, hand-rolled pljukanci - this is pasta that resembles the shape of green beans - and njoki (gnocchi).

Istrian ham

A good meal frequently begins with a platter of pršut i sir (ham and cheese). Istrian pršut is made of skinned pork leg, which is dry-salted with sea salt and seasoned with natural spices such as pepper and garlic, and sometimes bay leaves and rosemary. Unlike southern coastal Croatia, where Dalmatians smoke their ham, Istrians air-cure their meat with the strong northern wind of the Bura. Istrian ham is aged for at least 12 months, and up to 18 months depending on weather conditions. The resulting product has a special aroma and moderately salty taste, which pairs well with cheeses from the region.

Malvazija and Teran

Istria's signature wine varieties are Malvazija and Teran. Malvazija, an easy-drinking white wine with good minerality and apricot and apple notes, pairs well with seafood dishes. Teran, a robust red, goes well with meat dishes including boškarin and pršut.

Peka

Popular throughout Croatia, this tender meat & vegetable dish is also called ispod čripnje (under the bell) - literally food that is cooked under a terracotta or iron lid over burning embers. Peka can include octopus, lamb, veal or chicken, and is often accompanied by potatoes.

Truffles

Istria's Motovun forests contain some of the highest concentrations of truffles in the world. Croatian tartufi are not as well known as Italian, but some say they have a stronger aroma. They're certainly less expensive than their Italian counterparts - a multi-course meal with a generous amount of truffles costs half what it would in Italy.

Local knowledge - 3 things locals are eating...

Raw seafood

Often referred to as 'Mediterranean sashimi', raw fish drizzled with olive oil is having a moment with foodies. Damir & Ornella in Novigrad serves a 'sea-to-plate' raw seafood degustation, artfully filleted tableside. Also, try oysters from the Limski Kanal, prized for their intense, briny flavour.

Olive oil

Croatian olive oils received nine awards at the 2016 New York International Olive Oil Convention, six of which were from Istria. A good-quality extra virgin Istrian olive oil has a piquant, peppery taste and a scent evocative of freshly cut grass. Many are produced by individuals or small cooperatives so they have 'local' flavours. You'll find it drizzles on everything.

Marenda

This is the equivalent of elevenses, often eaten between 10 and 11am. Since the workday, even in offices, can start at 7am, this provides an energy boost before lunch. Don't expect to get much done while it's marenda time - take a break yourself and look out for set menus which feature soup or dishes such as jota, a bean & sauerkraut stew with bacon, which is like goulash.

5 foodie travel tips

Try a tavern

Locals won't be surprised if you stop them and ask for their favourite local konobas (taverns) - casual establishments where you'll find some of the most authentic cuisine. Try simply grilled fish drizzled with piquant Istrian olive oil and garnished with parsley, paired with a glass of crisp, dry malvazija wine.

Go green

Fresh produce such as deep green blitva, a type of Swiss chard, ruby-hued peppers, purple figs, multi-coloured carrots and giant green cabbages are popular. If you have access to a kitchen, take advantage of green markets and fish markets, which can be found in almost every town and city. Wandering through stalls offers a good opportunity to mingle with locals who are selling their wares or shopping for food.

Ask about daily specials

Due to the number of English-speaking tourists, almost all restaurant menus in Croatia have English translations, and most servers speak English. It's worth asking about seasonal and off-menu items. Dishes such as maneštra, a vegetable and meat stew, is usually only made at home. It could be the staff meal of the day and they might be willing to serve it to you.

Slow down

Istria's burgeoning slow food movement encourages visitors to try specialist local ingredients. In Buzet, touted as the city of truffles, Toklarija (+385 91 926 6769) is one of Istria's most intimate fine dining experiences. In his family's 600-year-old converted olive mill, Nevio Sirotić serves a changing daily menu, including truffles in season. The Tartufo Vero project lists other premium restaurants in Istria that offer seasonal truffle-based menus.

Drink rakija

A distilled spirit made from fruit, rakija is part of Croatian culture and a symbol of hospitality. It is customary to have a glass before and/or after your meal, and to look your fellow drinkers in the eye, clink glasses, and consume the entire shot at once. Traditional Croatian rakija varieties include travarica (herbal), šljivovica (plum), medica (honey), višnjevac (sour cherry), smokva (fig) and biska (mistletoe).
Is there anything we've missed? Let us know in the comments below...
More top 10 foods to try...

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All recommendations have been reviewed and approved as of the 01 January 2017 and will be checked and updated annually. If you think there is any incorrect or out-of-date information in this guide please email us at goodfoodwebsite@immediate.co.uk. Travellers are advised to read the FCO travel advice at gov.uk/foreign-travel-advice for the country they are travelling to.

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Primary school Stjepan Radić Bibinje - short video about us

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Primary school Stjepan Radić Bibinje - short video about us

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According to the legend, the Croats were good warriors during the 30 year war in the 17th century, and as a part of their uniform they wore ties, that is a scarf around their neck. The great success of the Croats was noticed by the French king who formed a special elite troop which consisted of Croatian warriors. At that time the scarf which they wore around their neck was seen and the French were fascinated by it.

The French started to call these scarves Les Cravates and it soon became a fashion detail which was spread all over the world.

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Visit us!

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Uploaded by Croatia Pictures on 2014-01-02.

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Song about Zadar, beautiful town on Adriatic coast. Zadar is in my heart...

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Zadar je u srcu mome Tomislav Ivcic In Memorian 0001

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Croatia full of life
(official site - Croatian National Tourist Board)

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Dobrodošli na službene stranice Hrvatske turističke zajednice!

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Ovdje ćete pronaći informacije, sadržaje, sugestije, odnosno sve ono što vam je potrebno za planiranje savršenog odmora u Hrvatskoj. Otkrijte svoju priču.

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https://youtu.be/tjqgLZ7fZY4

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Republic of Croatia is a country in Central and Southern Europe, on the Adriatic Sea. Its capital city is Zagreb, which forms one of the country's primary subdivisions, along with its twenty counties. Croatia has a total area of 56,594 square kilometres (21,851 square miles) and a population of 4.28 million, most of whom are Roman Catholics.