3. Grk wine pairs perfectly with Croatian food
Grk wine is bone dry and acidic. With a taste so tart it demands the freshest shellfish. And it's definitely a wine worth travelling for.
And you'll need to travel. Grk is only produced by a handful of vineyards. And only near Lumbarda on Korčula. Native Grk grapes thrive in the sandy island soil here. Catch a ferry from Split, Dubrovnik or Orebić and go see (and taste).
Only a few hundred thousand bottles of Grk are made each year. And the majority get snapped up by local hotels. A great excuse to stay at Lešić Dimitri Palace in Korčula. This 17th century Bishop’s palace is now a hotel and restaurant. Start with a glass of Bire vineyard’s standard Grk. Then try Grk Defora. It's aged sur lies (on the lees) for a yeasty flavour.
Or let experts guide you on an historic food and wine tour of Dubrovnik.
4. Beef stew, a true Croatia food tradition
Beef stew should be thick not runny. So dark it’s hard to tell meat from sauce. And so hearty, one bowl makes a meal.
Pašticada is all of these things. This meaty stew takes hours, or days, to prepare. And it's the pride of every Croatian cook. Spend Christmas Day in Croatia and you'll likely eat pašticada. But no family will reveal their own recipe. There's always beef (generally silverside). And most often onions, wine and prunes.
Pašticada can be found all over the country. However, it originates in Dalmatia. So one of the best places to try it is Split. Head to a waterfront restaurant. Then order pašticada with gnocchi and a glass of red wine.
Think about staying at Riva Palace in the historic heart of Split.
