Arrival and transfer from the Split airport to the UNESCO village of Trogir on the coast. This 15th century gem is actually located on an island connected to the mainland by a stone bridge. It is full of twisting back streets and Romanesque architecture. Check in at the Hotel Pasike, a historic family home, which has been carefully renovated and transformed into a charming inn. Each of the seven rooms feature antique furniture, private, modern bathrooms, air conditioning, satellite tv, and internet connection. The owners pride themselves on friendly service.
Dinner tonight in a local restaurant featuring Croatian specialties.
Morning and early afternoon free to explore the treasures of Trogir. Later you'll depart for the hinterlands outside of Split.. The village of Primošten Burni makes for a perfect setting for our first cooking lesson. «Peka» is one of the best known traditional Croatian dishes. Though simple at first glance, «Peka» requires a great deal of skill and experience.We'll also learn how to prepare the typical Dalmatian sweet called fritule.
Dinner follows the lesson accompanied by local wines, some of the best in Croatia.
Overnight Hotel Pasike.
Morning departure for the island of Brač, third largest of Croatia’s Adriatic islands. First we'll visit the village of Skrip which is the oldest village on the island, dating back to pre-Roman times. Then its on to the village of Dol, where we will learn all about the preparation of "vitalac," a lamb dish unique to the island of Brac. It is a vital part of Croatia's gastronomic, as well as social culture; this is exactly why it is included on this particular tour. While the lamb is cooking, we'll enjoy a welcome marenda of prsut, cheese, olive oil, bread, and wine. Everythiing is made locally. After picking vegies in the garden we'll return to the restaurant for our lunch which will also feature hrapaćuša cake, another specialty of the island.
Return to Split by ferry. Upon arrival enjoy a guided tour of the city.
Overnight, Hotel Pasike.
Morning departure to the Sinj region in hinterland of Split. The foods grown in the green fields along the Cetina River prove to be some of the best food grown in all of Croatia. In the picturesque village of Bitelić, near Sinj, you will be introduced to “Arambaši” - a unique blend of Oriental and Western cuisine which was introduced to this part of Croatia during the centuries it was under Turkish rule.
The guests will bring water from the nearby spring and will enjoy the quiet atmosphere of this idyllic region. The restaurant has its own trout breeding site right next to the restaurant.
Overnight stay Hotel Pasike, Trogir.
Check out of hotel, and set out for the Pelješac peninsula, a slim, mountainous piece of land which is about 90 kilometers long. First stop will be the towns of Ston and Mali Stone. The former is home to what once was the most important fortress along the republic’s northern border. It was also a major salt-producing town, as evidenced by saltpans in the inlet. Stop in the sleepy sister town of Mali Ston, which is home to incredible oysters, grown in beds throughout the bay. A fisherman will harvest the oysters and you will taste them right out of the sea.
Then it’s on to wine country with stops at some of Croatia’s most famous producers. The wines of Miloš, Matuško, and Bartulovic will give you fascinating insight into the traditional wine making of Croatia. A traditional lunch of lentil soup, vegetables, and meat cooked under the peka will greet you at the Bartulovic wine cellar. Discover the natural wonders and beauty of the Peljesac Peninsula all while enjoying the gastronomical specialties of this area of Dalmatia.
Overnight stay in beautiful Hotel Ostrea in Mali Ston.
A visit to the gorgeous Mljet National Park on the island of Mljet is the next stop on the tour. Beautiful landscapes and astounding sceneries are present throughout this southern Dalmatian island. Today your cooking lesson will focus on the traditional Dalmatian fish dish of Mljet Brujet, a time-honored fish stew which can be made in various ways. We will focus on Mljet’s version composed of different types of white fish including conger (sea eel), frog fish, and spiny lobster.
Return to the quaint town of Ston in the evening where the group will gather for a farewell dinner. Overnight stay in charming Hotel Ostrea.
Morning departure to Pelješac by ferry and drive to Dubrovnik, the “pearl” of the Adriatic.
Sightseeing tour of the city and end of services. Note: Epiculinary will be pleased to assist in making hotel reservations for those who decide to stay a night or two in Dubrovnik.
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Croatia is a land of many different cuisines…each with a distinctive personality and history. Along the Dalmatian Coast the cuisine has a definite Mediterranean flavor….world class olive oils dress freshly caught and grilled fish. Pastas and gnochis are served, along with delicious red wine from the Pelješac peninsula. Travel a short distance into the hinterland, and you will find meats and vegetables, and even bread cooked under the peka. On the islands, cheeses and lamb grilled on a spit are served in family owned konobas or taverns.
