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Central Dalmatia Travel Guide

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Central Dalmatia Restaurants

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 merenda (cut-price lunch), and at those you are likely to see locals

In contrast, a konoba serves typical regional dishes; many offer a merenda (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.

Low season runs from November through April, when many hotels and restaurants close completely, the exception being over the New Year's period, when some of the more sophisticated establishments (for example in Hvar Town) open their doors for the holidays. At this time of year the weather is unreliable, but if you're lucky you could find yourself drinking morning coffee in the sunshine below a deep blue sky, albeit against a backdrop of snowcapped mountains.

However, for most people the best time to visit is midseason, May through June and September through October. During these periods you'll miss the crowds, the weather should be sunny and dry, and the sea will be warm enough to swim in; the region's hotels and restaurants will be open, but their pace slow enough to lend an air of true relaxation.

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