Gastronomy of North Dalmatia

Ancient Mediterranean tastes in accordance with modern gastronomy…

Fish, shells and molluscs, lamb, vegetables, spices and olive oil, are the basis of the gastronomy of the entire Adriatic coast and islands, and also in North Dalmatia.

The favourable climate allows vegetables to grow multiple times a year, and a real treat are the dishes of a lamb,, of which the best known is the one from island of Pag, as well as the famous Pag sheep cheese. Culinary souvenir of this area is certainly „Drnis ham“, awarded and recognized throughout the world. There is also „Nin sokol“, specially prepared dried part of the pork neck, with which perfectly fits Benkovac red wine. For a dessert try Benkovac prisnac, frite, Stosija’s dream – young cheese and maraska cherry cake, almonds in sugar, or krostule. Sibenik region is also known for the Babic red wine, from the famous vineyards of Primosten, and Zadar region by the famous Maraschino – dessert liquor of indigenous Makarska cherry. Stay in one of the pensions in North Dalmatia and enjoy the ancient tastes of Dalmatian cuisine…

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Gastronomy in Central Dalmatia

The unique taste of the past combined with the flavours of today’s creative cuisine…

The wealth of gastronomy in Dalmatia is closely related with the wealth of its geographical position. Perfectly harmonized variety of landscapes and traditional cuisine of the past combined with modern gastronomic offer are the perfect connection that delights every visitor of this destination. If You find Yourselves in Split, taste the famous „pasticada“, meat dish that is prepared for two days. In the Sinj and Cetina area, except of the river crab „buzara“, well-known are „luganige“ sausages, and Sinj „arambacic“, small cabbage rolls stuffed with beef or pork. Imotski specialities are frog „brujet“ on „baskotin“, frog legs cooked in lemon juice and „lamb tummy“ with fennel, prepared of lamp „tripice“, noodles and potatoes, and special taste is because of the fennel. In Trilj and other places along Cetina, specialities are Cetina trout boiled, baked or fried, „pulestar“ – young rooster under the lid, „kostradina“, dried sheep meat, as well as young tough cheese. Vis island is known by “Vis pogaca”, a simple taste of salty sardines, slightly cooked onions and olive oil in bread dough, while in Komiza this speciality is made of combination of salty sardines and salsa (tomato sauce with olive oil) and parsley, all in delicious bread dough. Sweeten Yourself with Makarska „rafioli“, thin crisp dough filled with sweet mixture of walnuts, and Makarana cake, whose ingredients are harmonic ratio of butter, eggs, lemon and orange crust, almonds, maraschino and other secret ingredients. Imotski „rafioli“ are a special treat of dough filled with walnuts which, after baking, are diped in rakija (brandy) and rolled in sugar. In the Stari Grad on the Brac island, try the„paprenjak“ cake, whose main ingredient is saffron. All of these specialities go great with a glass of white or red wine, such as Vugava or Plancic from island of Hvar, and special refreshments are Brac and Hvar „smutica“, red wine with sheep and sometimes goat milk.

Gastronomy in South Dalmatia

Olive oil, the freshest fishes and shellfish from the Adriatic depths, river specialities and quality wines…

The main characteristics of Dalmatian cuisine, including South Dalmatia, are the simple preparation without much spices, except the parsley, laurel and garlic, with richly use of olive oil which emphasizes the luscious taste of fresh natural ingredients.

Gourmet offer of South Dalmatia is diverse and colourful. Delicious prosciutto (ham) and cheese in olive oil, green minestrone or „sporke marakule“, fried „gardelice“ , „sardele“ on the grill, and other freshest Adriatic sea fish, shellfish from the clear sea and other delicacies that will satisfy the most demanding gourmets. Eggplants and tomatoes from unpolluted south-Dalmatian areas, cabbage from Konavle, zucchini from Dubrovnik district, herbs from Dubrovnik coast, fruits that are used in preparation of delicious meals. If You cruise Neretva River valley, or find Yourselves in these areas, You’ll be served with fried frog arms, eels and frogs „brudet“, and other river delicacies. To all shell lovers, the Ston oysters are well known. Although they are best fresh opened and lemon flavoured, they are also served fried, grilled or  in soup. Sweeten yourself with „rozata“, especially valued sweet in Dubrovnik, a traditional pudding with caramel sauce.  As You drive from Opuzen to Metkovic, a fertile Neretva valley offers You a sweet mandarin fruit. A tradition of grape production and wine goes far back into the past, and best know wines even till today are red wine from Peljesac peninsula, plavac type, which You can also find on Korcula, as well as Posip white wine, and „the nectar from the gods“, Malvasia from Konavle, and Konavle region wines, full of flavours and fragrances from the south.