Mlinci na varaždinski is a savory dish originating from the Croatian city of Varaždin. The key ingredient used in the dish are mlinci – thin and dry sheets made with flour, water, and salt. In order to prepare the dish, speck should be cut into cubes and fried.

It is then combined with fresh cow’s cheese, salt, pepper, and sour cream. Mlinci are shortly steamed, then left to dry. A baking dish is greased, then layered with mlinci and a combination of other ingredients. The top is sprinkled with grated Varaždinec cheese, hence the name of the dish. 

These elongated bread rolls are a specialty of the city of Varaždin, dating back to the 18th century, when Varaždin was the capital of Croatia. They consist of flour, milk, oil, yeast, sugar, and salt. Each klipič should be at least 23cm long, and once done, four folds should be visible on the exterior.

Before baking, the dough is traditionally brushed with egg yolk and sprinkled with cumin, pumpkin, or sesame seeds. The flavor of klipiči can ebst be described as milky and slightly sour. Klipiči can be bought at numerous bakeries in Varaždin and they are commonly offered with morning coffee at most cafés in the city.

Goveđi file Patačić is a Croatian dish originating from the city of Varaždin. The dish is made with a combination of beef steaks, onions, bacon, porcini mushrooms, stock, red wine, and mustard. The beef is browned in oil on both sides. The onions are blanched porcini mushrooms are fried in the same pan, and the ingredients are then covered with stock.

Once the sauce thickens, red wine, mustard, and seasonings are added to the pan, and the meat is also placed back in the pan. The dish is shortly simmered, and it’s then typically served with potato croquettes on the side.

Vidovečki hajdini gibanek is a traditional pie originating from the Vidovec area. Although the method of preparation varies from household to household, it's usually prepared with a combination of white flour, buckwheat flour, fat, salt, milk, bread rolls, cottage cheese, eggs, sour cream, semolina, sugar, pumpkin, and butter.

The flour, fat, salt, and milk is mixed into a dough, while the pumpkin is grated and boiled. The bread rolls are sliced and topped with milk, then combined with semolina, grated pumpkin, eggs, sugar, sour cream, and cottage cheese. The dough is rolled and lined on the inside of a circular earthenware pot, which is then topped with the filling and covered with the remaining dough in alternating layers. 

Kučanski koščičjak is a traditional dish hailing from the villages of Kučan and Zbelava. The dish is made from buckwheat flour, grains, pumpkin seeds, and Varaždin pumpkin oil, shaped into a gibanica which is not rolled, but layered. The dough is made from buckwheat flour, plain flour, oil, salt, warm milk, and water, while the stuffing is a combination of buckwheat mash, ground pumpkin seeds, and fried onions.

Before baking, this pie is cut on top and the upper part is soaked with pumpkin oil. Kučanski koščičjak is traditionally prepared and eaten on Christmas Eve.

Believed to date back to the 16th century, Varaždinska pečenka is a Croatian meat dish which is always served cold. It consists of a bone-in cut of pork with the skin on. The skin is scored in a criss-cross pattern, and it is then studded with sprigs of rosemary, sticks of garlic, and cloves.

The meat is seasoned with salt and pepper, then left to rest for at least 12 hours. It is then baked in an oven, ideally with potatoes and other vegetables surrounding the meat. When served, the dish is traditionally accompanied by mashed peas on the side.

This tasty salad is named after its town of origin, Varaždin. The salad consists of chicken breast fillets, mustard, mayonnaise, red pepper fillets, gherkins, apples, white wine, horseradish, salt, pepper, and parsley. In order to prepare it, chicken breasts should first be cooked with root vegetables.

When the meat is cooked, it is then taken out of the pot and cut into strips. Apples, red peppers, and gherkins are also cut into strips, then combined with the meat, mustard, and mayonnaise. The salad is seasoned with salt, pepper, and horseradish. 

Punjeni fazan Zelendvor is a specialty of the Zelendvor hunting grounds and restaurant, located close to the Petrijanec village near Varaždin. The dish consists of a stuffed pheasant. The pheasant is stuffed with a combination of fried onions, pheasant and chicken liver, bread, garlic, and eggs.

The stuffing is seasoned with salt and pepper. Once stuffed, the pheasant is placed in an ovenproof dish with a lid on top, and it is then baked in the oven. Before the end of baking, the pheasant is covered with a combination of stock, honey, and butter, and it is then left to cook until the meat is completely tender. 

Cvetlinska gibanica is a traditional layer cake originating from the Croatian region of Zagorje. The base is made with a combination of flour, yeast, milk, sugar, and butter, while the topping consists of corn grits, fresh cheese, sour cream, milk, eggs, and salt.

The layer cake is baked in the oven until the top develops a golden brown color. When served, gibanica is typically cut into long, rectangular pieces.