The modern roots of Croatian cuisine date back to proto-Slavic and ancient periods. The differences in the selection of ingredients and forms of cooking are most notable between those on the mainland and those in coastal regions. Domestic cuisine is heterogeneous, and is therefore known as "the cuisine of regions". Mainland cuisine is more characterized by the earlier proto-Slavic and the more recent contacts with famous present-day culinary schools: Hungarian, Viennese, Vietnamese and Turkish cuisine, while the coastal region cuisine shows the influence of Greek, Roman and Illyrian cuisine, as well as the newer, Mediterranean cuisine (Italian and French).
The region of Dalmatia is considered one of the top four culinary destinations in the world, along with Andalusia (Spain), Burgundy (France) and Patagonia (Chile). The main characteristics of Dalmatian cuisine are preparing fresh fish or game with many different vegetables, delicately flavoured with wild grown spices. Lightly cooked fresh ingredients make it one of the tastiest and most healthy cuisines in the world.
Croatia is also known for its wine. The Dalmatian coast has typical Mediterranean climate, although the mountain range Dinaric Alps, creates pockets of Alpine climate at higher altitudes. Adriatic coastline is ideal for grape cultivation with its hot, humid summers and mild winters. Further down the coast, and on the islands, grapes are grown on the karst hillside, often on steep slopes with little rainfall. Some of the best-known wine-production areas are on the Dalmatian islands. Located along the hillsides and slopes, wine regions along the coast receive many hours of sunlight, ideal for grape production.