The Pelješac Peninsula, the Plavac Mali grape varietal, and the Dingač micro-region. Plus a few wineries.

Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder.

Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse.

A podcast on French radio, a trip to Slovenia, and some spring recipes to rediscover while I take a short break.

A leftover meal that’s almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh.

My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.

Located in Šibenik, Pelegrini was one of the first restaurants in Croatia to receive a Michelin star. Discover some of chef Rudi Štefan’s dishes.

Korčula is famous for its sweets, especially its cookies with citrus zest and nuts. Klašuni bring together all the authentic insular flavors.

Located right on Dubrovnik’s town walls, Restaurant 360 offers classic Dalmatian flavors with modern techniques.

Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.