The Dalmatian cuisine is the most known and famous Croatian cuisine in the world with an abundance of famous recipes made with fish, meat and sweets. It owes its popularity to the use of olive-oil and seasoning herbs, self-grown herbs and vegetables, and as such fits into the current trend and concept of a healthy nutrition. Dalmatian wines and olive-oil are the most famous products of this region from antiquity. Of meat dishes the Dalmatian prosciutto undoubtedly holds the primacy. Sweet dishes of this region include the abundant use of Mediterranean fruit, raisins, almonds, dried figs and honey.

Pelješac as gastro destinations has many things tooffer; here is just a small part; Ston, known on a global scale as a place where grow the best oysters and other shellfish, a multitude of rural households in interior part of Pelješac peninsula, offering specialties under the bell, homemade prosciutto, cheese, wine… Lovište with excellent seafood restaurants, especially appreciated from sailors that visit this small fishing villiage on regular basis. And Finally, do not forget Viganj, which is like Pelješac in small, offering all in one place. Bon appetit.


Ingredients for 4 persons

700 g of fresh high-quality demersal fish

90 g onions

1 dl olive oil

60 g fresh tomatoes

20 g salt

2.4 dl white wine

parsley leaves

20 g chopped herbs

10 g pepper

40 g garlic

200 g potatoes


Sautee thinly sliced onions in olive oil. Add herbs and spices, finely chopped garlic, parsley leaves and tomatoes. Scale and gut the fish. Cut the fish so that each guest gets one piece of each fish. Slice the potatoes. Place the fish and potatoes into a dish and pour enough wine and water in to just cover them. Add salt and pepper. Gregada is simmered over an open fire or in an oven for about 25 minutes. It should not be stirred, just shaken occasionally



Ingredients for 4 persons

1,6 kg lamb and veal (shoulder or breast)

1,4 kg potatoes

4 small onions

2 carrots, sliced

a little bit of pancetta or prosciutto

1 dl white wine

herbs, salt and a few peppercorns


Dishes baked under the bell are popular and traditional. It takes a mighty fire to heat the hearth of grill and cover the bell-shaped lid with enough hot embers or coals for the ingredients to be baked evenly.

Place the meat into the baking dish, cover with potatoes and other ingredients. Put the dish onto the bed of hot bricks, cover with a bell-shaped lid and cover the bell with hot embers or coals to keep all the juices inside. Bake for 40 minutes, then uncover and place the meat on top of the potatoes. Remove excess juices, cover again and bake for another 40 minutes. Lift the lid and place the meat back on the bottom, potatoes on top. Bake for 20 more minutes, until potatoes are golden brown. If needed, add removed meat juice and serve.



Ingredients for 4 persons

1.5 kg octopus

1 kg potatoes

2 onions

2 garlic cloves


1 dl olive oil

2 dl white wine


Clean the octopus and boil it in salted water (on your choice) for 15 minutes. Strain and bake under a bell with potatoes, onions, garlic and herbs. Bake for 45 minutes, then turn the octopus over, add white wine and bake for another 45 minutes.



Ingredients for 4 persons

- beef meat, (from leg )1000 g

- dry bacon 150 g

- garlic 20 g

- cloves 6 pcs

- red onion 100 g

- fresh carrot 100 g

- prunes 80 g

- tomato paste 60 g

- prosecco 2 dl

- flour 25 g

- parsley leaf

- nutmeg at the tip of the knife

- olive oil 0,6 dl

- salt, ground pepper, sugar, vinegar if needed


Wash, dry and spike the beef with sticks made from bacon, garlic and cloves, aligning them at same distances. Add salt, pepper, sprinkle a bit with vinegar, place into pan and leave at cold temperature over night.

Sprinkle the marinated meat with some flour and fry in the pan on heated oil. Fry on all sides until the meat turns reddish. Take the reddish meat out and put chopped onions, grated carrot, chopped parsley into the pot, stew them altogether a bit, pour water, add tomato, salt, pepper, prosecco, soaked prunes and fried meat. Cover, simmer for 2 to 3 hours, stir occasionally, add water and repeat until meat gets tender.

Take out the meat, cut into slices and serve on platter. Strain the sauce through the sieve and cook a while longer and then pour it over the meat.

Serve with potato gnocchi or home-made dough.

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