The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50?80%).
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Tipping etiquette in Croatian restaurants follows a fairly standard guideline. Showing appreciation through a tip is always welcomed. When dining at a pizzeria or konoba, a tip of 5% or more is appropriate. For a nice restaurant dinner, we recommend leaving a tip of 10% or more.
Tomislav, made with 17.75% malt extract, is the strongest beer in Croatia, introduced in 1925. The use of double malted barley gives this dark lager its full taste and special aroma, much appreciated by connoisseurs. Tomislav pivo has an alcohol content of 7.3% vol, and should be served at 8° C.