FODOR'S GO LIST 2016
The top 25 places we think should be on every traveler's radar this year.More
Eateries fall into two main categories: you can eat in a restoran (restaurant) or konoba (tavern). Restaurants are more formal affairs, catering mainly to tourists and offering Croatian cuisine plus a choice of popular international dishes. In contrast, a konoba serves typical regional dishes; many offer a marenda (cut-price lunch), and at those you are likely to see locals
as well as tourists. Central Dalmatian specialties are mainly seafood-based. Rižot (risotto) reflects the region's historic ties with Venice, as does brodet (fish stewed in a rich tomato, onion, and wine sauce). Fish are divided into two categories: "white" fish, including brancin (branzino, or sea bass) and san pjero (John Dory), being the more expensive, while "blue" fish, including srdele (sardines) and skuša (mackerel) are cheaper but less frequently on offer. In restaurants, be aware that fresh fish is priced by the kilogram, so prices vary dramatically depending on how big your fish is. A popular new trend in dining are the wine bars that have popped up all over Dalmatia featuring the region's best local wines, cheeses, and prosciutto. Some offer a wide selection of original tapas, and almost all are eager to educate their clientele about local wines and provide suggestions.