DALMATIA

Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a few spices and herbs (parsley, garlic, onion and laurel). 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.

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 island of Brač is proud of its autochthonous sweetener varenik (PZ Supetar) made through long cooking of grape must).

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.

From May to July, you can enjoy sea asparagus specialities in Nin. Gastronomic offer of Split can be experienced in gastronomic tours and at many events such as the ancient dinner taking place during the Dioklecian Stories event (Štorije Dioklecijana). The month of October has been declared the month of gastronomy.

The most famous white wines of Dalmatia are Pošip (OPG Svirče, Stina), Debit and Maraština, also called Rukatac and Hvar Bogdanuša (OPG 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, Plenković Zlatan plavac Grand cru, Crljenak (Plenković), Plavina, Babić, top quality Plavac (Stina), Dingač (Matuško), top quality Ivan Dolac (OPG Svirče), 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 (OPG Svirče, Matuško, Plenković and Stina).

Exclusive restaurants are Boškinac in Novalja, Pelegrini in Šibenik, Dvor, Kadena, Zoi and Zrno soli in Split, Gariful in Hvar, Nautika and 360 in Dubrovnik. Fish specialties are served in Niko, Foša and Bruschetta in Zadar, Marina Kornati in Biograd, Zlatna ribica in Brodarica near Šibenik, Bonaca in Skradin, Adriatic in Split and Kapetanova kuća (mussel breeding) in Ston. You can taste specialties and enjoy home-like atmosphere in Vinko in Konjevrate, Pet bunara in Zadar and Kopačina in Donji Humac on island Brač. Creative cooking with traditional ingredients characterizes Bobo on Murter, Mario in Rogoznica, Artičok, Corto Maltese and Brasseria on 7 in Split, Pantarul in Dubrovnik and Porto Rosso on Lastovo. Traditional specialties can be tasted in Borovik in Tisno, Bokeria in Split and Krka Belvedere on the motorway, above Skradin. 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.