Dalmatian Islands’ best food & drink

Don’t miss fresh oysters and mussels from Ston (on Peljesac) and rozata (a pudding similar to crème caramel), which is unique to Dubrovnik. Crni rizoto – black risotto made with squid ink, and mussels bouzzara (in a tomato sauce) are also local specialities.

Dalmatian ham is as salty and delicious as prosciutto; platters of ham, local cheese and olives is a popular starter. Fritule (deep-fried fritters) are a favourite sweet snack, sharp with lemon zest.

The islands are home to some excellent vineyards. The best whites are Posip from Korcula and Vugava from Vis, while the best reds are Plavac from Hvar and Vis. Also try locally produced rakija (a potent spirit, often flavoured with fruit or herbs).

Also see our round-up of traditional foods you must try in Croatia.

Traditional Dalmatian dishes are served in family-run konobas – rustic tavernas with exposed stone walls and wooden tables and benches.

Many konobas offer peka, a traditional dish – or rather cooking style – dating back millenia. The peka, a heavy domed cast-iron lid, is placed over a tray of food and then buried beneath glowing embers, to create a mini-oven.

At many konobas, you’ll see the outdoor kitchen, with the chef hard at work, arranging casserole dishes and peka lids over a wide hearth and smouldering wood (temperatures here can reach 70C). Dishes feature either octopus, monkfish, lamb, veal or vegetarian peka, using homegrown vegetables.