I have just finished a week sailing along the Southern Dalmatian islands and coastline of Croatia... and it was as tough as it sounds.
Eat, read, sunbake, eat, swim, read, drink, eat. Repeat.
Cuisine from the Croatian coastal region is strongly influenced by Mediterranean Italy with the widespread use of olive oil (++), garlic, fresh seafood and herbs. The amount of variety of pizzas & pastas available are almost as common as anywhere within the Italian borders, however seeing as I was on the coast (and had already OD'd on pizza & pasta in Italy - see previous post!) I was determined to make the most of the fresh & varied seafood on offer.
Dalmatian cured ham & local cheeses - obviously very similar to Italian antipasti
Octopus salad
Seafood Spaghetti - including prawns, scampi & mussels - so fresh, so tasty!
Stuffed squid with vegetables & chips (they were stuffed with a crab meat and rice filling - yummo!)
Grilled squid served with swiss chard (Silverbeet) & potatoes
Grilled sea bream and potatoes
Seafood platter
Fruit and fish markets in Omis
Soparnik - a Croatian swiss chard pie baked under hot ashes and rubbed with olive oil and garlic, often prepared for special occasions i.e. weddings.
Apple Strudel - Austrian influence continues to be strong within the pastries, as Croatia once belonged to the Austro-Hungarian empire (1867–1918).
Pivo = beer. I might have sampled one or two. 
Red wine and sunset, Mljet National ParkI am en-route to Greece tomorrow so get yourselves ready for some mezze, moussaka & feta overload!
- CW x
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