Since Croatia is establishing itself as a popular tourist destination, attracting millions of tourists each season, it is necessary to facilitate easier comprehension and understanding of the Croatian culture. Although often disregarded in linguistic studies due to their brevity and simplicity, menu translations are a type of tourist text exhibiting a very high degree of mistakes. Such problems often arise due to the use of machine translation tools and a lack of knowledge about the target language and culture. As this thesis shows, menus are abundant with culture-specific terms as well as culinary terms, which can represent a challenge in the process of translation and, therefore, it is necessary to adhere to specific translation strategies which ensure an adequate transfer of terms into the target text. This thesis aims to show the most frequent errors in a corpus comprising 25 restaurant menus. Besides that, the paper also aims to suggest solutions and make recommendations for improved translation. The analysis was conducted on menus from all four tourist regions of Croatia, and they were observed on the orthographic, morphosyntactic and semantic levels. A frequent occurrence of mistakes – from spelling and capitalization, word-for-word translation and inadequate use of culture-specific terms – indicates that menu translations are often not professionally translated nor revised and, as such, pose a threat to the restaurant’s reputation and an obstacle in communication with tourists from abroad.