Lonely Planet Pocket Dubrovnik & the Dalmatian Coast 1
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- Book:Lonely Planet Pocket Dubrovnik & the Dalmatian Coast 1
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- Publisher:Lonely Planet
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- Year:2019
- City:Croatia;Dalmatia;Dubrovnik
- Rating:5 / 5
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If your Mediterranean fantasies feature balmy days by sapphire waters in the shade of ancient walled towns, Dalmatia is the place to turn them into reality. The extraordinary island-speckled coastline is backed by rugged mountains and bookended by two of Croatias most intriguing cities: Dubrovnik, to the south, and Split, to the north.
The worlds finest city walls.
Dubrovnik & the Dalmatian Coast Top Sights
A vibrant, living, ancient quarter.
Dubrovnik & the Dalmatian Coast Top Sights
Forest, lakes and ancient ruins.
Dubrovnik & the Dalmatian Coast Top Sights
World Heritage walled city.
Dubrovnik & the Dalmatian Coast Top Sights
Dramatic peninsula-spanning fortifications.
Dubrovnik & the Dalmatian Coast Top Sights
A masterwork in stone.
Dubrovnik & the Dalmatian Coast Top Sights
Hvar Towns offshore playground.
Dubrovnik & the Dalmatian Coast Top Sights
Dubrovniks idyllic island escape.
Dubrovnik & the Dalmatian Coast Top Sights
Mountain stronghold offering outstanding outlook.
Dubrovnik & the Dalmatian Coast Top Sights
Unsurpassed old-town views.
Dubrovnik & the Dalmatian Coast Top Sights
Roaming a Roman city.
Dubrovnik & the Dalmatian Coast Top Sights
The supermodel of Croatias beaches.
Croatian food echoes the cultures that have influenced it over its history. In Dalmatia the primary influence is Venice and the cuisine is typically Mediterranean. Favourite ingredients include olive oil, garlic, flat-leaf parsley, bay leaves and all manner of seafood. Meals often begin with a first course of pasta or rioto (risotto).
For a special appet-iser, try paki sir, a pungent hard sheeps cheese from the island of Pag. Lamb from Pag is deemed Croatias best; they feed on wild herbs, which gives the meat a distinct flavour. Its traditionally enjoyed either spit-roasted or cooked ispod peka (roasted under a metal dome topped with hot coals;). At restaurants, peka dishes usually need to be ordered in advance.
Seafood favourites include baked whole fish, fried lignje (squid, sometimes stuffed with cheese and prosciutto) and hobotnica (octopus, either carpaccio, in a salad or cooked under a peka).
Other regional specialties include brodet (a seafood stew served with polenta; also known as brodetto, brudet or brujet, depending on which part of the coast youre from) and paticada (beef stewed in wine, prunes and spices and served with gnocchi). The most typical side dish is
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