Climate and Geography of Croatia


Croatia is located in the northeastern part of the Balkan Peninsula, on the coast of the Adriatic Sea. In the north, the country borders with Hungary and Slovenia, in the southeastern part with Bosnia-Herzegovina, in the south there is a small border with Montenegro and in the east with Serbia. See Croatia abbreviations.

In terms of area, Croatia occupies 56.5 thousand km².

The coastline reaches a length of 1778 kilometers, and together with the islands 5790 kilometers. Most of the beaches are covered with pebbles or stones. A chain stretches along the coast, which consists of more than 1000 islands, of which only 66 are inhabited.

The hilly plain in the eastern part of the country is crossed by the valleys of the Drava and Sava rivers. In the center of the country and in the west is the heavily dissected Dinaric Highlands, the highest point of which reaches a height of 1831 meters. Karst (caves, funnels, etc.) is extensively developed here.

The mountainous narrow line of the Adriatic coast (Dalmatia) is divided into numerous bays.


According to 800zipcodes, the climate in Croatia on the Adriatic coast is subtropical Mediterranean, in the eastern part of the country there is a temperate continental climate.

The pleasant Mediterranean climate of the Adriatic coast differs from the climate in other regions of the country. The average number of sunny days per year here is 270-300, which is the highest in Europe. In early spring and late autumn, high mountains protect the coast from the cold northern winds.

Summers in this part of the country are very dry and hot, while winters are humid and warm. The average temperature in January is +5…+10 °С, the temperature in August is +23…+32 °С.

The central part of the country is characterized by dry, hot summers and fairly cold, wet winters. The average daily temperature in January ranges from -1 °С to +3 °С, in August the average temperature is +20… +23 °С.

A cooler and snowier climate prevails in the mountainous regions of Croatia. In January, the average temperature is -5… +10 °С, in August up to +18 °С.

The average annual precipitation in the coastal regions of the country ranges from 600-700 millimeters, in mountainous regions up to 1000 millimeters per year.

The best time to visit Croatia is from May to September.

Capital of Croatia: Zagreb

The main resorts of Croatia: the Istrian peninsula (Pocher, Rovinj, Brioni, Vrsar, Umag, Medulin, Novigrad, Pula, Opatija, Lovran, Rabac, Krk); Central Dalmatia (Brela, Trogir, Vodice, Primoshten, Makarska, Split, Sibenik, Baska Voda, Primoshten, Podgora, Tucepi, the islands of Hvar and Brac); South Dalmatia (Dubrovnik, the islands of Slano, Lastovo, Mlini, Korcula, Plat, Kolocep, Cavtat, Neum, Mljet).

Ski resorts in Croatia: Mount Sleme, Belolasitsa, Platak, Chelimbasha.

Croatian cuisine

National Croatian cuisine is considered very diverse and has many features depending on the region of the country. The cuisine of central Croatia draws on Slavic, Hungarian and Turkish culinary traditions. On the coast, cooking methods date back to Mediterranean traditions (Greek, Italian, etc.).

The main products used by Croats to prepare national dishes and snacks for them: vegetables (potatoes, tomatoes, eggplant), seafood (shellfish, sea fish, shrimp, squid, oysters), dairy products (cheese), meat products (sausage, ham), bread products and greens.

In Croatia, fragrant spices are widely eaten: basil, marjoram, sage, oregano, lemon balm, bay leaf, parsley, rosemary, coriander, mint and oregano. In addition, garlic and onion sauces are added to many dishes, and cooking fish cannot do without olive oil.

Favorite dishes of Croatians:

  • Various dishes from river and sea fish: trout, carp, pike perch, catfish, sterlet, sea bass, mackerel, sardines. Seafood is boiled, smoked, dried, cooked over an open fire, and also added to a variety of dishes. The old Croatian way of cooking various national dishes is called “from po pek”, that is, in the oven, covering with a cast-iron cap.
  • Meat dishes are very popular in the country: baked poultry (chicken, duck, goose, turkey), pork, lamb, venison, lamb, rabbit, pates (goose), goulash (“chobanats”), kashtradine (dried sheep meat), prush (baked pork ham), chops (stuffed with cheese, mushrooms, shunka), cabbage rolls (with leaves of sauerkraut), cutlets and hollow (meat with potatoes), shish kebabs. Side dishes are served with vegetables or legumes.
  • From ancient times, recipes of Croatian soups have been preserved: with veal, fish and others.
  • Sausages of all kinds: salami, ham, kulen (from minced pork), pork knuckle, sausages.
  • Cheeses (cow, goat, sheep) are a very common snack.
  • The stew is made from vegetables (potatoes, tomatoes) and herbs (paprika – satarash).
  • Bread is baked from flour with a mixture of barley and corn. In addition, various pasta is made from flour.
  • In Croatia, it is also customary to make salty and sweet preparations (cucumbers, cabbage, peppers, beets, jams).
  • Croatian desserts: pastries with cheese, nuts, honey, poppy seeds, chestnuts, pumpkin, as well as figs and raisins, strudel, strudel and pancakes.

From soft drinks in Croatia you can buy coffee and tea.

About 700 varieties of wines are known in the country, the most popular of them are Cabernet, Merlot, Teran, Opolo, Plavac, Zhlahtina and others.

Red wine diluted with water is called – bewanda, mineral water – gemisht, soda – syringe. Popular alcoholic drink – Rakia (vodka with a low degree).

Croatian cuisine

About the author