DALMATIA

Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a few spices and herbs (parsley, garlic, onion and laurel), without too much experimentation with ingredients or gastronomic novelties. The meal should start with Dalmatian prosciutto and cheese from the island of Pag, salted sardines and seafood salad or marinated fish, all with addition of olives which are pickled differently in each Dalmatian town. Dalmatia is very proud of its high-ranked olive oils (Zlatno ulje). Oysters from Ston are well known. You may continue with fish soup, pasta with various sauces, minestrone made with lamb and cured mutton, lamb tripe, fried sand smelt, artichokes with peas. What follows is boiled fish with Swiss chard and potatoes, grilled fish, “brodetto”, mussels and scampi in “buzzara” sauce, stew made with dried octopus or meat dishes like boiled beef with tomato sauce, “pašticada” (traditional dish made with larded meat in special sauce with added prunes), lamb cooked with vegetables, grilled meat marinated with rosemary and olive oil or renowned island lamb on the spit. Desserts include Dubrovnik “rožata” (crème caramel), Starigrad ginger biscuit and dried figs. The most famous specialties of area around the rivers of Neretva and Cetina are eel and frog “brodetto” and freshwater crab prepared in “buzzara” sauce. Lastovo is well known for lobsters and ancient sorts of fruits and vegetables. The peak of Dalmatian wine production was reached in peninsula Pelješac and the island of Hvar. The most famous white wines of Dalmatia are Pošip (PZ Svirče), Debit (Vinarija Sladić) and Maraština (Vinarija Sladić), also called Rukatac and Hvar Bogdanuša (PZ Svirče). Winery Plenković Zlatan otok produces a coupage of autochthonous white sorts under the brand Zlatan otok. As a transition, it is good to try Rosé (PZ Svirče). Dark meats and oily fish are best accompanied by Plavac (PZ Kuna), Plenković Zlatan plavac Grand cru, Crljenak (Plenković), Plavina (Vinarija Sladić), Babić, top quality Plavac, Dingač (Matuško, PZ Kuna), top quality Ivan Dolac (PZ Svirče- Badel 1862), Postup or Syrah. For aperitifs we recommend sparkling wines Don Mateo (Matuško) -white from pošip and chardonnay and rose from plavac mali. Dessert go well with prošek (PZ Svirče, Matuško and Plenković).

Exclusive restaurants are Gariful in Hvar, Adriatic, Kadena and Zoi in Split, Pelegrini in Šibenik, Atlas klub Nautika and Dubrovnik in Dubrovnik. Fish specialties are served in Niko, Foša, 2 ribara and Bruschetta in Zadar, Marina Kornati in Biograd, Zlatna ribica in Brodarica near Šibenik, Bonaca in Skradin and Kapetanova kuća (mussel breeding) in Ston. You can taste specialties and enjoy home-like atmosphere in Vinko in Konjevrate, Kopačina in Donji Humac on island Brač and Stari kapetan in Orebić. Creative cooking with traditional ingredients characterizes Bobo on Murter, Mario in Rogoznica, Pantarul in Dubrovnik and Porto Rosso on Lastovo. Traditional specialties can be tasted in Borovik in Tisno and Krka Belvedere on the motorway, above Skradin. In Boškinac in Novalja they offer slow food with seasonal specialties. Restaurant Knez in Omiš is proud of their own ecologic production of ingredients and Poljica specialties. In Kaštil Slanica in Omiš, you can try Cetina specialties and Villa Neretva in Metković is known for Neretva cuisine.