section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Croatian traditional cuisine varies from one region to another. Dalmatia and Istria have culinary influences of Italian and other Mediterranean cuisines which prominently feature various seafood, cooked vegetables and pasta, and condiments such as olive oil and garlic. Austrian, Hungarian, Turkish, and Balkan culinary styles influenced continental cuisine. In that area, meats, freshwater fish, and vegetable dishes are predominant.
  
  There are two distinct wine-producing regions in Croatia. The continental in the northeast of the country, especially Slavonia, produces premium wines, particularly whites. Along the north coast, Istrian and Krk wines are similar to those in neighbouring Italy, while further south in Dalmatia, Mediterranean-style red wines are the norm. Annual production of wine exceeds 72 million litres as of 2017. Croatia was almost exclusively a wine-consuming country up until the late 18th century when a more massive beer production and consumption started.
  
  There are 11 restaurants in Croatia with a Michelin star and 89 restaurants bearing some of the Michelin's marks.