The main characteristic of Dalmatian cuisine is the use of plenty of vegetables and wild plants. One of the most common dishes is brudet and buzara, made of fish and all sorts of seafood.
Ston oysters are famous all over the world, and it is ideal to combine them with some of the finest Pelješac wines, such as Dingač or Plavac.
Pašticada is another typical Dalmatian dish, mostly served with gnocchi. It is prepared from beef with the addition of various herbs, dried plums, and red wine. Although there is no unique recipe for this specialty but each family prepares it in their own way, the final result is a synergy of sweet, bitter and sour taste.
Prosciutto is a cured meat product made from pork, smoked and dried in the wind. It is ideal to combine it with the world-famous delicacy, Pag cheese, made from sheep’s milk. Except for the award-winning cheese from the island of Pag, another world-famous product is Maraschino cherry liqueur, which is traditionally made in Zadar.