Best restaurants and what to eat
Kroatien
Split-Hvar sits on the sun-baked Dalmatian coast, where olive groves, vineyards, rocky pastures, and a rich Adriatic larder shape the table. The cuisine is distinctly Mediterranean: prized for fresh fish and shellfish, olive oil, wild herbs, cured meats, and island wines with a salty, sun-warmed character.
A firm, aromatic sheep’s cheese known for its savory, slightly salty bite and nutty finish. In Split and Hvar it is prized as a table cheese with figs, olives, and local bread, and it pairs beautifully with robust red wine.
Air-dried ham with a clean, concentrated pork flavor, gentle smokiness, and a silky texture from long curing in the Adriatic air. It is sliced thin and served with cheese, olives, and wine as the classic Dalmatian starter.
Fragrant island honey shaped by rosemary, sage, heather, and other sun-loving Mediterranean herbs. Its floral, herbal sweetness is highly prized for breakfast, cheese boards, and desserts.
Peppery, golden extra-virgin olive oil from the coastal groves around Split and the islands. It is the backbone of local cooking, used raw over fish, beans, vegetables, and fresh bread.
Sea salt from the Dalmatian coast, valued for its pure mineral flavor and natural drying process. It seasons grilled fish, shellfish, vegetables, and cured meats with a bright maritime edge.
Briny local capers with a sharp, floral tang and a firm pop. They are a classic garnish for fish, salads, and sauces, lending the island cuisine its distinct savory brightness.
The signature red grape and wine style of the southern Dalmatian coast, producing powerful, dark wines with ripe plum, herb, and mineral notes. It is commonly served with grilled meats, cured ham, and aged cheese.
A prominent Dalmatian white with citrus, stone fruit, and a distinctly saline finish. Chilled and vibrant, it is a natural match for shellfish, fish carpaccio, and olive-oil-rich dishes.
An island white wine especially associated with Hvar, typically light, dry, and subtly herbal. It is traditionally poured with seafood and simple Mediterranean fare, where its freshness shines.
A historic Dalmatian white wine known for ripe fruit, soft body, and aromatic depth. It is often enjoyed with fish dishes and coastal appetizers, especially in warm weather.
A rare Croatian white with crisp acidity, citrus aromatics, and a dry, mineral profile. Though more closely tied to neighboring islands, it belongs to the wider Dalmatian wine culture and is prized at the table with seafood.
A prestigious, full-bodied Pelješac red often drunk throughout Dalmatia for its richness and depth. It shows dark fruit, spice, and a warm finish, making it ideal with pršut and roasted meats.
A celebratory Dalmatian beef stew, slow-braised in wine, vinegar, prunes, and aromatic spices until deeply tender. Rich, sweet-sour, and complex, it is traditionally served with gnocchi and reserved for special occasions.
Black risotto colored by squid ink, intensely briny and silky with a profound Adriatic seafood flavor. It is one of the region’s signature dishes, often finished with parsley, garlic, and olive oil.
A classic Hvar fish stew made by gently simmering mixed fish with potatoes, onions, olive oil, and white wine. Rustic yet refined, it distills the island’s sea-and-sun cooking into one fragrant pot.
A slow-cooked Dalmatian fisherman’s stew of mixed fish and sometimes shellfish in a tomato, wine, and vinegar broth. It is hearty, tangy, and deeply maritime, usually served with polenta or bread.
A thin, savory pie filled with Swiss chard, garlic, and olive oil, baked traditionally on stone. Crisp, fragrant, and modest in ingredients, it is one of Dalmatia’s most beloved heritage dishes.
Small cabbage rolls filled with seasoned minced meat, rice, and spices, slowly cooked in a savory sauce. Though associated more broadly with the Dalmatian hinterland, they are part of the regional festive table around Split.
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