The Pannonian plain has unique culinary potentials. Fertile soil and a suitable climate for growing almost all types of agricultural crops, livestock, fish farming and hunting in combination with the imaginative culinary skills of the hosts will spread numerous delicacies in the rich gastronomic tradition.

The combination of Austro-Hungarian, oriental and autochthonous Croatian gastronomic has created a recognizable Slavonian cuisine based on top quality ingredients.

Cooking outdoors, under the open sky is still a favorite Slavonian preparation in which passion, emotions and large amounts of nostalgia are built. Gathering around the fire with cauldrons, barbecues and skewers, on the banks of the Drava and Danube, in the swamps of Baranja, with violins and tambourines is an atmosphere of extraordinary strength.

The most famous gastronomic stars of the detachment are the masters of dishes from cauldrons: fish and meat stews, dishes from skewers of all sizes, from small forks on which carp are roasted, to majestic ones, on which oxen rotate throughout the night. Slavonia is a country of abundance and hospitality, and so is their gastronomy.

Rich tradition is witnessed by specialties such as shepherd’s pie, fish stew, ham, kulen and kulen seka, saltines prepared in the traditional way, pie strudels stuffed with apples and walnuts, .. Some of the famous Slavonian wines such as Ilok Traminer Kutjevo Riesling and Graševina.