Croatian cuisine is a diverse blend of Mediterranean and Central European influences, reflecting the country's varied geography. Coastal regions feature fresh seafood, olive oil, and herbs, while inland areas focus on hearty meats, stews, and fresh produce. Popular dishes include pašticada, a marinated beef stew, and peka, a slow-cooked meal prepared under a bell-like lid. Regional specialties vary significantly, with Istria known for its truffles and Dalmatia famous for prosciutto and sardines. Traditional desserts like fritule, small fried dough balls, and kremšnita, a cream cake, showcase the sweet side of Croatian cooking.