Gastronomy

The flavours of island’s history

From the menu plates found in the Roman villa rustica in the Stari Grad Plain to contemporary menus of local caterers, the Hvar cuisine is the result of century-long simmering of various Mediterranean influences and it is an indispensable part of hedonistic worldview which hasn’t been shaken even by the limited island resources. Starogrojski paprenjok (gingerbread) mentioned by Renaissance poet Petar Hektorović tastes the same even today, whereas the autochthonous wine grape variety bogdanuša which used to be drunk at Vienna court still reminds of God gifts abundantly laid down to this part of the land amidst the sea. To taste brujet or gregada (seafood stew), some of the worldwide-renowned olive oils, choose premier wines brought by the wine grape variety plavac mali, treat yourself with something sweet by tasting goat cheese in island honey – the flavour seduction starts from the first encounter with the island. The unique experience is also enhanced by authentic settings: a traditional restaurant bringing the flavours of Dalmatian taverns where fish was salted and wine was kept, a crackling fireplace in an old house of abandoned island village, the simplicity of meal in the middle of an olive grove or a charm of rich supper in pulsating stone alleys. Here the magic goes beyond your taste buds, and that is why it is remembered.

Food and drink can often be the highlight of a trip to a foreign country, so enjoy the highlights of our gourmet dining options for connoisseurs and real hedonists.

Fish „Under Lemon“

Ingredients
0.5 kg of fillets of any fish, 2 domestic lemons, 1 dl of olive extra virgin oil, 10 dg of capers or pickled agrimony, 1 spoon of oregano, salt and roughly ground pepper.
Preparation
Chop the fillets into thin slices or cubes. Season with salt and pepper, squeeze lemon juice and pour with oil and sprinkle with oregano and capers or agrimony.
This dish is served in two versions:
1. Marinate for several hours so that the lemon does its part.
2. Consume immediately without marinating.
Suggestion version 2 – the taste of fish itself is more pronounced.

Risotto from lupari (barnacles)

Ingredients
1 kg of lupari, 2 red onions, 1 garlic head, bouquet of parsley, 1 tomato, 2 dl of white wine, 1 dl of olive oil, 20 dg of arborio rice, salt and pepper by taste
Preparation
Separate the meat of lupari from the shell. Boil shells for the stock without any supplements. Stew onion, garlic and tomato on oil. Add meat of lumpari, season with salt and pepper and pour wine. Add rice and pour stock until rice is not cooked “al dente”. Mix chopped parsley and dribble some more olive oil.

Gregada

Ingredients
Around 2kg od fish (few crabs are also fine), 1 kg of potato, 2 bigger white onion heads, several cloves of garlic, bouquet of parsley, 1 tomato, 1 dl of white wine, 1 dl of olive oil, salt, pepper in grain
Preparation
The quantities depend on the size of the pot but make sure to put potatoes and onions to cover the bottom of the pot and potatoes the cover the fish. Cut onions on thin slices. Also slice the potatoes. Cut the bigger fish into pieces. Oil the bowl, put onions, potatoes, and fish and pour water only to cover the ingredients. Spice only with salt and pepper in the grain. Cook the gregada on strong flame until the potatoes are cooked. Add chopped tomato and sprinkle with wine. At the end spice it with garlic and parsley. Any kind of mixing of gregada during cooking is considered as sacrilege.

Polpette from octopus

Ingredients
2 kg of octopus, 2 eggs, 1 red onion, 1 garlic head, bouquet of parsley, 2 dl of white wine, 1 tomato, teaspoon of oregano, salt and pepper, 20 dg of rice.
Preparation
Cook the octopus in cold salted water. Chop it by hand or machine, mix it with chopped red onions, eggs, salt and pepper. Form the polpette by hand and fry in deep oil. On a little bit of olive oil abruptly roast chopped garlic, parsley and tomato, pour wine and lay fried polpette. Stew until the wine is reduced. Sprinkle with origano and serve on rice cooked “bianco“.

Pašticada

Ingredients
Beef fricandeau of about 2 kg, 10 dg of dry bacon, 1 kg of red onion, 6-8 garlic cloves, bottle of Plavac mali, a few cloves, salt and pepper by taste, 2 dl of oil, 20 dg of celery root, 1 dl of prosecco; for soup: meat remnants with some bone, two carrots, onions, celery, salt, black pepper in grain
Preparation
Prick the mean with garlic, cloves and pancetta. Cook beef soup from fricandeau remnants and some bones. You will pour pašticada with soup during your cooking. On olive oil roast beef leg on each side to develop a crust. Remove the meat and stew onion and garlic in the same bowl. Add pepper in the grain and then put the meat back in.
Pour it with wine and beef soup. When blood does not come out of the meat anymore, add a little bit of prosecco. Remove the meat and slice it to finger thick steaks. Remove from the bowl all that has been cooking in it and then mash it. Then mix everything together again. Put the meat in the sauce, season it and cook while adding soup until the meat softens.

Barbecued lamb or goat leg

Ingredients
1 whole leg, 1 red onion, 2 small zucchini, 2 peppers, a few cherry tomatoes, 2 potatoes, 0.5 dl of olive oil, a little dry rosemary and sage, salt and pepper.
Preparation
Season boneless and thinned leg with salt, pepper, rosemary and sage and leave it to marinate for at least 1 day. Grill in a one piece together with vegetables. Serve leg steaks mixed with vegetables on a plate.

Pečica na tečicu (fresh goat cheese fried with sugar)

Ingredients
1 fresh goat cheese (cca 20 dg), 6 spoons of sugars or 1,5 dl of flower honey. A bit little cinnamon, for those who like it.
Preparation
Place the cheese in the bowl which is minimally wider than cheese, cover it with sugar or honey and keep covered on fire or in the oven until the sugar is dissolved. Leave until serving time to saturate the flavours.

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