Buzara: A Guide to Dalmatia's Shellfish in White Wine and Garlic

Along the Dalmatian coast, the simplest seafood often steals the show. Buzara is one such dish: a rustic, aromatic preparation of shellfish that lets the sea speak for itself. It is a staple in konobas and homes from Zadar to Dubrovnik, and once you try it, you will understand why.

What is buzara?

Buzara is a method of cooking shellfish—usually mussels, clams, or scampi—in a fragrant broth of olive oil, garlic, white wine, and breadcrumbs. The name likely comes from the Italian in buzzara, meaning 'in a hurry', because the dish comes together in minutes. The shellfish are quickly simmered in the sauce, absorbing its flavours while releasing their own briny juices.

There are two main versions: buzara na bijelo (white buzara) and buzara na crveno (red buzara). The white version is more common and uses only white wine, garlic, parsley, and breadcrumbs for thickening. The red version adds tomato, either fresh or as a light sauce, giving it a rosy hue and a touch of sweetness. Both are finished with a generous drizzle of local olive oil.

How to eat buzara like a local

Buzara is meant to be shared. It is served in the pan or a deep bowl, with plenty of crusty bread to mop up the sauce. Locals often order it as a starter or a light main, sometimes alongside a simple green salad. The key is to savour the broth—it is the soul of the dish. Use your hands to pull the shellfish from their shells, and do not be shy about dipping bread into the garlicky, wine-soaked liquid.

Mussels and clams are the most common choice for buzara. Scampi, or langoustines, are a more luxurious option, especially along the Kvarner coast. Whatever the shellfish, it should be impeccably fresh—look for tightly closed mussels and lively clams. The dish is almost always made to order, so expect a short wait as the shellfish steam open in the sauce.

Making buzara at home

Recreating buzara at home is straightforward if you have good shellfish and a few pantry staples. Start with a generous pour of olive oil in a wide pan, add plenty of sliced garlic, and let it soften without browning. Add your cleaned shellfish, a splash of white wine, and a handful of chopped parsley. Cover and cook over high heat until the shells open, then stir in breadcrumbs to thicken the sauce slightly. For red buzara, add a spoonful of tomato paste or a few chopped fresh tomatoes before the wine. Season simply with salt and pepper, and serve immediately with lemon wedges and bread.

The dish is a celebration of the Adriatic's bounty, and it embodies the Dalmatian philosophy of cooking: few ingredients, treated with respect. Whether you enjoy it on a sunny terrace overlooking the sea or in your own kitchen, buzara brings a taste of Croatia's coast to the table.