Understand

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Climate

Northern Croatia has a temperate continental climate whereas central, semi-mountainous and mountainous regions have a mountainous climate. The entire Adriatic coast has a pleasant Mediterranean climate. Spring and autumn are mild along the coast, while winter is cold and snowy in central and northern regions. The average temperature in the inland in January ranges from 0 to 2°C, August 19 to 23°C. The average temperature at the seaside is higher: January 6 to 11°C, August 21 to 27°C.

Terrain

Geographically diverse; flat plains along Hungarian border, low mountains and highlands near Adriatic coastline and islands. There are 1,185 islands; the largest ones are Krk and Cres. The highest point is Dinara, at 1,830 m.

History
Croatian lands were part of the Austro-Hungarian Empire until the latter's dissolution at the end of World War I. In 1918, the Croats, Serbs, and Slovenes formed a kingdom known after 1929 as Yugoslavia. Following World War II, Yugoslavia became an independent communist state under the strong hand of Marshal Tito. Although Croatia declared its independence from Yugoslavia in 1991, it took four years of sporadic, but often bitter, fighting before occupying Serb armies were mostly cleared from Croatian lands. Under UN supervision the last Serb-held enclave in eastern Slavonia was returned to Croatia in 1998.

Visitors now to Croatia's more popular towns would see little physical evidence of this violence. Croatia's coastal areas are especially stunning, and have the hybrid charm of Eastern European and the Mediterranean.

Eat

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Croatian cuisine is quite diverse so it is hard to say which meal would be "typically Croatian". In the eastern continental regions (Slavonija and Baranja) spicy sausages kulen and kulenova seka is a must-try. Čobanac ('shepherd's stew') is a mixture of several different kinds of meat with a lot of red spicy paprika. In Hrvatsko Zagorje and Central Croatia pasta filled with cheese called štrukli is a famous delicacy (it is said that the best štrukli in Croatia are served in the Esplanade Hotel restaurant in Zagreb), as is purica s mlincima (baked turkey with a special kind of pastry). Sir i vrhnje (sour cream with cottage cheese) can be bought fresh on the Zagreb main market Dolac. Croats love a bit of oil and you will find plenty of it in piroška. In mountainous regions of Lika and Gorski kotar meals made of mushrooms, wild berries and wild meat are very popular. One of typical dishes in Lika is police (oven-baked potatoes covered with bacon) and several kinds of cheese (smoked cheese and škripavac).
Coastal region is well known for truffle delicacies and soup maneštra od bobić (Istria), Dalmatian pršut and paški sir (Pag-island cheese). Dishes made of fresh fish and other products of the sea (calamari, octopus, crabs, scampi) shouldn't be given a miss!

Croatian cuisine has yet to come up with a Croatian fast food representative. The market is dominated by globally ubiquitous hamburgers and pizzas but you will also find "burek" and "ćevapčići" imported from the medieval Ottoman empire which stretched from Turkey to neighbouring Bosnia. The latter...