Dubrovnik is called The Pearl of the Adriatic for good reason. It’s a breathtaking walled city, to be seen both by walking around its walls as well as from its pedestrian walkways below. But there's far more to see on a Croatia vacation than Dubrovnik.

Given the beaches and drive to get wet, May through September are the most popular months. The coast typically consists of a hot, dry summer, and mildly wet and windy during winter. Once you get inland, temperatures can get very hot in summer and rather cold in winter months.

In a country whose roots go back to ancient Greeks and Romans, there are a lot of influences as well as variances within Croatia’s regions like Istria, Dalmatia, Slavonia and Zagreb. Black truffles are harvested in Istria year around, while white truffle season is from September till January, so if you like truffles, there’s lots to enjoy. Istria is also known for prosciutto and olive oil. Oysters are harvested in Dalmatia and the scampi is fabulous. Crni rizot is a squid risotto and skradinski risotto is with veal. Pasticada is beef marinated in wine vinegar, braised for hours with red wine and served with homemade gnocchi. Peka is a traditional dish of meat or seafood (especially octopus) and veggies with spices and wine cooked under a rounded lid in the fire. Buzara is a method of cooking scampi, shrimps, mussels or clams with white wine, garlic, parsley, and breadcrumbs. Strukli is a Zagreb pastry filled with cottage cheese and sour cream, akin to a cheesecake.

Yugoslavia: Death of a Nation (L. Silber and A. Little), Girl At War (S. Nović), Under a Croatian Sun (A. Stancomb), How We Survived Communism and Even Laughed (S. Drakulić) Zabreg Noir (I. Srsen), The Culture of Lies (A. Ugrešić).