Allow your palate the unforgettable flavours of simple and healthy Dalmatian cuisine, as a blend of the Mediterranean and the taste and smell of Dalmatian hinterland food.
Lightly cooked and easily digestible dishes that include a lot of fish, olive oil, vegetables and pot herbs, with a variety of aromatic herbs, parsley and garlic, which together form a small culinary secret.
Along with the scent of laurel, rosemary or basil, dishes in Central Dalmatia always have the requisite capers and olives, served with all appetisers, particularly with Dalmatian smoked ham dried in the bura wind and sheep’s milk cheese. A special place belongs to fish that is prepared grilled, in brudet (seafood stew) or cooked, whilst shellfish is traditionally prepared alla buzara.
Artichokes with broad beans and peas, one of the specialities of Dalmatian cuisine are unavoidable in the spring. The most famous way of preparing meat is pašticada (beef stew) with home-made gnocchi and lamb under the bell-shaped lid.
Furthermore, Sinjski Arambaši, fried frog legs, snails au gratin, smoked ham and bacon from the Cetina region are always welcome on the table, and make sure you sweeten your Dalmatian gastronomic story with rožata or Trogir ravioli.
On Brač taste vitalac, lamb offal wrapped in a lung tissue and roasted and lamb tripe or roasted kid.
On Hvar why not try gregada, fish soup casserole which is prepared using a stewed onion on low heat?
On Vis which is particularly famous for catching lobster you should try lobster with pasta or prepared in a salad, Vis pie and Viški hib, a dessert prepared from ground figs. [Source text: Dalmatia.hr]