Slow food Croatia
Slow food Croatia is a unique tour in Croatia that combines experiences about food & wine, history &culture, and a few hiking adventures. This travel story takes us to different, historical locations on the Dalmatian coast from ancient Split and UNESCO town Trogir over the Marco Polo island of Korcula then continues to Odyssey island Mljet, stone vineyards and oyster bays of Peljesac peninsula and ends in magical Dubrovnik.
The tour discovers old, indigenous recipes, prepared and cooked from your hosts who promote and keep the values of local cuisine, wine cellars and generously share knowledge with all lovers of food and Dalmatian style Gastronomy . This walking tour is spiced by food and colors of the landscapes.
A great part of the tour is gastronomy but it is not all about it, there are many different secrets from rich Croatian cultural heritage and beauties that need to be discovered. A few words that will last, remain after this tour for sure will be: Konoba, Gradele, vino, peka, ulje, Buzara, and Hrvatska
Konoba: a word which describes a traditional restaurant, usually attached to Dalmatian culinary culture.
Gradele: simple home cooking, freshly caught fish (grilled on gradele, spiced with some garlic, olive oil and rosemary), simply and tasty.
Peka: Peka is cooking style, baked on an open fire in a metal bell and covered with hot coals. There are no set ingredients, but it usually includes meat such as lamb, veal, octopus, chicken, potatoes and vegetables.
Vino – wine
Ulje – olive oil from Dalmatian coast
Buzara – traditional meal with mussels, is an easy way of preparing mussels by cooking them in a mixture of olive oil, parsley, breadcrumbs, garlic and white wine.
day 1st: arrival to Split airport, meet and greet at the airport and shuttle to your hotel in Split
day 2nd: Split - Salona - Trogir
- today we explore an area around Split, we start with ancient Roman ruins in Salona that use to be a Roman settlement, then we continue to town with unique Mediterranean architecture, Trogir. Best way to introduce with the town, history, and lifestyle is through gastronomy, cooking and tasting traditional specialties. In town we meet our host Ivana who takes to an easy walking tour through streets and squares of UNESCO town, afterward, we visit the green and fish market where we buy fresh ingredients for our lunch. After cooking class, lunch and lot of fun we return back to Split
day 3rd: Split - Korcula island
- From Split we head to Korcula island, famous island of Marco Polo, but also a well-known place by white wines: Grk and Posip, olive oil and olive gardens, traditional dish Zrnovski macarons.
On Korcula we walk to forest park Kocje, protected forest area then visit an eco-farm. Eko Skoj is a family farm with very high-quality organic products. From jams to olive oils, dry figs and traditional salty delicacies.
After lunch and relaxing time with our hosts we return to our hotel in Korcula town.
Day 4th: Korcula - Lumbarda - Korcula
The second day on Korcula we visit the southern part of the island, area Lumbarda, this settlement was Greek colony in the ancient past, but still, l keeps a tradition of farming indigenous sort of the white grapes Grk and white wine with a unique taste. After a walk in the olive gardens and wine yards of Lumbarda we stop at local farm Bire, one of the biggest wine producer of the Grk on the island, where we taste wine and have traditional lunch.
Day 5th Korcula - Peljesac peninsula
From Korcula island, we travel to peninsula Peljesac where wine yards cover a huge part of the peninsula, mostly indigenous grape Plavac Mali. Peljesac is the ideal place to cruise the wineries, bays with oysters and mussels, explore old towns and villages. A trip to peninsula we start with visit 18th-century Monastery in village Kuna that treasures some amazing old paintings and artworks. After that, we continue to village Ponikve where walk the wine yards and visit local wine producer, trip finish with seafood lunch at a local farm.
Day 6th: Mljet island
Our exploration of Dalmatian coast, her gastronomy, culture, and natural attractions continue with a natural park on the Mljet island. We walk around lakes, climb the trails to the highest peak above the peak and learn techniques about grilled fish and gradele, the most common way how to prepare fish along the coast.
day 7th: Dubrovnik historical centre
Day in Dubrovnik we spend in the historical centre, exploring the cultural and historical sights and visiting Ethnographic museum where we introduce with some of the objects of the ethnographic heritage of the Dubrovnik region, the Croatian people and the nations of the surrounding states.
day 8th: Dubrovnik & Dubrovnik countryside
Dubrovnik has much to offer not just inside city walls, there is a wide area around town with picturesque bays, valley countryside and farming lands. Last day of the tour we visit Konavle, the most southern part of Croatia known as Dubrovnik countryside. In Konavle we visit awarded wine producers, taste local wines and liqueurs and have a cooking class and traditional lunch.
Day 9: departure day.
Tour finish, shuttle to Dubrovnik airport.
|Duration||9 days / 8 nights|
|Dates||from April to November|
|from April to November||per person|
- time of the season: from April to November
- duration: 9 days / 8 nights
- group size: 4 - 14
- accommodation standard: 4/3* hotels
- destinations on the tour: Split & Trogir, Korcula island, Mljet island, Peljesac, and Dubrovnik.
- Activities: a combination of gastronomy, cultural attractions, and easy hiking.