Gregada – the oldest fishermen's dish of the Croatian coast

Gregada is one of the oldest dishes of the Croatian coast, and its story begins on a boat rather than in a kitchen. It was created from fish damaged in the nets that could not be sold but was still fresh and full of flavour. Fishermen never wasted it – they cooked it with whatever they had on board: potatoes, onions, olive oil and simple seasonings.

That simplicity is exactly what makes gregada special. The fish is layered with potatoes and onion, covered with olive oil and white wine, and cooked slowly without stirring so the flesh stays whole. The potato soaks up the juices and becomes the best part of the dish, while the broth is scooped up with homemade bread.

At Oli Mare we prepare gregada from the fresh catch of the day, with Istrian extra virgin olive oil and local potatoes. It is served for two persons at €55.00, and we recommend announcing it when booking, as it is cooked to order and takes time.

Gregada is a dish made for sharing. That makes it a favourite choice for a romantic dinner in Poreč, for family gatherings, and for guests who want authentic Croatian cuisine rather than a tourist version of Mediterranean food.

We suggest a glass of Malvazija or a lighter Istrian red alongside. Every pot of gregada recalls a time when every catch was valued and when humble ingredients brought a whole family around the table.