Eateries fall into two main categories here: you can eat in a restoran (restaurant) or konoba (tavern). Restaurants are more formal affairs, and often offer Croatian cuisine plus a choice of international dishes. In contrast, a konoba usually serves typical local dishes; many offer an authentic marenda (the equivalant of affordable lunch specials), often consisting of fish, vegetables, and a glass of wine. Central Dalmatian specialties are mainly seafood-based. Rižot (risotto)—especially the kind with fresh squid ink—and brodet (fish stewed in a rich tomato, onion, and wine sauce) are often featured on menus. Fish are often divided into two categories: "white" fish, including brancin (sea bass) and kovač (John Dory), are more expensive, while "blue" fish, including srdele (sardines) and skuša (mackerel), are cheaper. In restaurants, be aware that fresh fish is often priced by the kilogram, so prices can vary dramatically depending on how big your fish is. Another popular trend is eating at a charming Dalmatian wine bar, featuring the region's best local wines, cheeses, and prosciutto. Some offer a wide selection of original tapas, and all are eager to educate their clientele about local wines and provide suggestions on pairings.

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Fodor's Essential Croatia: with Montenegro & Slovenia

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