Besides the excellent wine and the very good olive oil, there is a whole range of typical local specialities:
- octopus salad
- marinated anchovies
- Grilled meat and fish
- Peka (cooked under the baking lid) with lamb and veal or octopus
- Hvar Gregade
- various desserts
- and pancakes
If you would like to eat the local specialty “Peka”, which is meat (veal and/or lamb) or octopus under the baking lid (clay or metal), please book 1 day in advance, e.g. in Pitve, Vrisnik or Humac. The preparation takes 1.5 to 2 hours and the meat is out of stock.
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- Gitice – Fried fishlets
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- Salata od hobotnica – Octopus salad
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- Incuni Marinirani – Marinated anchovies
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- Peka of lamb
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- Hvarska Gregada – Gregada (fish) Hvar style
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- Palačinke – Croatian pancakes
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- Hvarska Gregada at Dvor Dubokovic in Pitve
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- Bruscetta at Dvor Dubokovic in Pitve
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- Dalmatian starter plate at Dvor Dubokovic in Pitve
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- Dalmatian starters – Konoba Zavala
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- Fritto Misto – Konoba Dubovica
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- Slane Ribe – Pickled salt fish
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- Crni Rizot – Black risotto with sepia at the Tri Grede restaurant
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- Dalmatian Peka
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- Dalmatian peka covered with embers
Fish without bones - Girice
It’s not easy to get the little Girice, they are fish that don’t have bile and that’s why you don’t have to gut them and they’re all in one piece, they’re not anchovies, sardines or “keel sprats”! Once you have the Girice in the net, sometimes they are pulled to the beach with the net in a bay without a boat, then they are taken out of the net and put into a casket.
You don’t have to take them out (which wouldn’t be easy with the size) or scale them.
Afterwards fire is made and the Girice are inserted into some flour and fried. Afterwards they come directly to the table and are eaten with some bread and enough wine.
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- Catch Girice
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- freshly caught Girice
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- Dalmatian deep fryer
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- Frying the fish
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- So schmeckt’s am besten
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- Gitice – Fried fishlets
Recipes from Central Dalmatia
These wonderful recipes are taken from the Central Dalmatia Gastronomic Guide published by the Split Region Tourist Board (Director Josko Stella). In addition to recipes, the gastronomy guide also contains descriptions of restaurants.
- Squid under Peka
- marinated anchovies
- Scampi risotto
- Gregada
- Soparnik
- Brudet
- Shell risotto
- Vitalac from Brac
- Black risotto
- Pasticada
- cabbage rolls
- Mixed Buzara
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- Octopus from Peka, Marinated anchovies
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- Rižot sa škampima – Skampi Risotto
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- Gregada” type fish, “Soparnik” garlic flat bread
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- Fish Brudet, shell risotto
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- Vitalac from Brac
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- Crni Rižot – Black Risotto with Sepia
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- Pašticada – Dalmatian braised beef roast
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- Dalmatian cabbage rolls
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- Mixed Buzara
These wonderful recipes are taken from the Central Dalmatia Gastronomic Guide published by the Split Region Tourist Board (Director Josko Stella). In addition to recipes, the gastronomy guide also contains descriptions of restaurants.
The organization was carried out by the Split-Dalmatia County, the administrative authority for tourism.
The text comes from Frane Papić and the translation from SPED doo, Zagreb.
Nada Arar-Premuzić is responsible for translation supervision.
The photography comes from Andrija Carli, the design from Stjepko Rosin, the print preparation from Imperativ and the print from Capricorno, Split 2012.
