Traditional Croatian Cuisine

Dalmatian Cuisine – Simplicity That Conquers

One of the great secrets of Dalmatian cooking is its minimalism: fresh ingredients, olive oil, sea salt and patience. Peka – food slow-cooked under a bell-shaped lid covered in embers – is one of the deepest culinary experiences Dalmatia has to offer. Lamb, veal or seafood all reach an entirely new dimension cooked this way.

As a motorcyclist passing through Dalmatian villages and small towns, you'll have the privilege of stopping at tiny konobas where the food is prepared to recipes that are several generations old.

What You Must Try on Your Moto Route

Date mussels (prstaci) in buzara sauce are a Dalmatian speciality you will struggle to forget. Black cuttlefish risotto, Hvar-style gregada fish stew, soparnik savoury pie from Omiš, Pag cheese and Dalmatian dry-cured ham – each of these flavours is tied to a specific spot on your route.

We recommend stopping along the Adriatic Highway in towns like Omiš, Makarska, Brela or Podgora and looking for a konoba serving its daily menu. That's where you'll find authentic food at a very fair price.

Wine and Craft Beer on the Road

Dalmatia is a world-class wine region. Plavac Mali from Pelješac and Hvar, Pošip from Korčula and Grk from Lumbarde are varieties worth getting to know. Of course, the same traffic laws apply to riders as everywhere else – wine is for meals and in small amounts, or saved for the evening back at your hotel.

Moto Andro tip: stop in Svirče on Hvar or Potomje on the Pelješac peninsula for a brief wine break that will justify every kilometre of the journey.