The Boškinac restaurant on the island of Pag showcases chef Matija Bregeš’s Michelin-starred cuisine. The “Essence of the Island” menu features inventive dishes highlighting local flavors, all presented beautifully. This remarkable dining …
Croatia
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My new cookbook, Bon App & Tito, is coming out in France on May 15th!
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Time to taste the Dingač wines I’ve been writing about. In this blind tasting of eight reds from the Pelješac Peninsula, the winners may not be the ones you expect!
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Join me on my visits to three of the most famous wineries on the Pelješac Peninsula: Korta Katarina, Grgić, and Matuško.
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The Pelješac Peninsula, the Plavac Mali grape varietal, and the Dingač micro-region. Plus a few wineries.
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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.
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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.
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My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.
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Korčula is famous for its sweets, especially its cookies with citrus zest and nuts. Klašuni bring together all the authentic insular flavors.
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Located right on Dubrovnik’s town walls, Restaurant 360 offers classic Dalmatian flavors with modern techniques.