Dennisovich Goes Palachinka Hunting in Dubrovnik (A Croatian Crepes Adventure)

When people talk about Croatia, they usually rave about the turquoise water, the medieval towns, and those famous sunsets. And sure, all of that is true. But for me, food is part of the adventure when traveling—and Croatia didn’t disappoint. Well… most of the time.

Where’s My Croatian Breakfast?

As we traveled through the Croatian countryside, the smell of the local cuisine wafted through the air. In the seaside towns, it was often the smoky aroma of freshly grilled fish drifting out from tiny konobas (local taverns), mixed with the salty breeze of the Adriatic. Inland, the scents shifted—rich stews bubbling slowly, homemade bread baking, and the unmistakable kick of meats being smoked filled the air.

The one thing I wasn’t happy about? Breakfast. Everywhere along the Adriatic coast, restaurants proudly advertised an “American Breakfast” complete with bacon, eggs, and toast. Don’t get me wrong—I love bacon and eggs—but I’m from America. If I wanted bacon and eggs, I would’ve stayed home. What I really wanted was a Croatian breakfast: thin, delicate crepes filled with jam, a plate of smoked meats and cheeses, maybe some fresh figs or grapes on the side. But nope—on the coast it seemed like every menu was a love letter to the American diner.

I asked a local about it once, and they just laughed. “We don’t really do breakfast here,” they explained. Most Croatians grab a quick coffee and maybe a pastry in the morning. Suddenly it made sense why the tourist cafés leaned so hard into bacon and eggs—they were catering to travelers like me. Still, a guy can dream of palachinka.

A Hidden Surprise in Dubrovnik

As we wandered around Dubrovnik, we finally stumbled on a little shop tucked down a narrow side alley that actually served crepes. The catch? They didn’t open for another hour—and they definitely didn’t want us sitting at their tables until then.

At first, I was disappointed, but in hindsight, it was a gift. That extra hour meant we got to wander the Old Town almost completely empty, snapping more shots of the stone streets and city walls before the crowds poured in—and even trying to photo bomb a bridal party’s photo shoot.

But believe me, once that clock hit opening time, I was planted at that table like I’d been waiting my whole life. And when those crepes finally hit the table—paper thin, warm, filled with jam and dusted with sugar—I was downright happy. It wasn’t a full traditional Croatian breakfast, but at that moment, it felt perfect.

Palachinka

Food in Croatia: Beyond Breakfast

Of course, the best part about Croatian food comes later in the day. Along the coast, seafood rules—think black risotto made with cuttlefish ink, octopus salad, and whole fish grilled with nothing more than olive oil and lemon.

Croatian Peka

Inland, you’ll find hearty stews, paprika-rich sausages, and comforting dishes like štrukli (baked pastry filled with cheese and cream). And then there’s peka—meat or seafood and vegetables slow-cooked under a bell-shaped lid covered with coals. If you ever get the chance, don’t say no.

Final Thoughts

Palachinka from Krespo Bar

Traveling through Croatia is an adventure for your eyes, your soul, and definitely your taste buds. Sure, I had to wait a little longer than expected for that first bite of crepes in Dubrovnik, but maybe that made them taste even sweeter. And if there’s one thing I’ve learned, it’s that in Croatia, the best food moments often come when you least expect them—down a side alley, shared with locals, or discovered after a little patience.

So yeah, sunsets are nice. But for me? I’ll back track out of my way up the Adratic Coast to Split for a real Croatian breakfast. The Krespo Bar in Kaštel Štafilić… that’s where the hunt pays off.