Tastes of Dalmatia

Gastronomy is a word that was created from the Greek word Gaster (stomach) and nomos (rule, order). It indicates the skill of preparing food and the culture of recommendations or choosing meals. In short, the gastronome is a man who knows good cooking. Pave Borić, the owner of Villa Borić, certainly ranks among gastronomes. When it comes to Dalmatian cuisine, this experienced caterer and holder of numerous professional awards has a great deal to say. Therefore, he has set aside a few dishes for the visitors of this web site that every fan of good food should taste when visiting Dalmatia. In this way, along with gastronomic delights, they will certainly get to know the legacy of the culture of living in Dalmatia as well as the modern preferences of its citizens.

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Cold appetizers

Octopus salad

Cooked octopus, cut into strips or squares, with salt and pepper and with the addition of finely chopped garlic and seasoned with olive oil.

Marinated oily fish

Grilled oily fish, seasoned with finely chopped onion, lemon juice, pepper in and covered with olive oil and white wine, boiled for five minutes and then served chilled.

Anchovies in a green olives sauce

Cooked anchovies are filleted and covered with a mixture made of ground green olives, seasoned with olive oil, butter, pepper and finely chopped rosemary. Anchovies are served chilled.

Dalmatian prosciutto

Traditional Dalmatian smoked ham, dried in smoke and the north wind and according to quality it belongs to one of the best kinds of prosciutto. Served in thin slices and goes excellently with Dalmatian sheep cheeses, preferably Pag cheese.


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Soups

Fish soup

Several types of fish cooked with parsley, garlic, onions, tomatoes with an addition of salt and pepper and olive oil.

Biokovo soup

Lamb mixed with bits of ham cooked with root vegetables, onions, selenium, parsley, finely chopped tomatoes, salt, pepper and herbs from the slopes of Biokovo.

Warm appetizers

Risotto with cuttlefish and squid

Cuttlefish and squid rings sautéed in olive oil and cuttlefish ink with the addition of wine, sherry, garlic and parsley. Fresh tomato puree and rice and salt and pepper added at the end. Served with the addition of parmesan.

Artichokes with broad beans and fennel

Cooked artichokes stuffed with beans, parsley and bread crumbs and seasoned with finely chopped fennel, garlic, olive oil, salt and pepper.

Lamb liver Dalmatian style

Lightly fry onions in olive oil and add chopped lamb liver. While it is slowly frying add more salt, pepper, parsley, and at the end of finely chopped fresh tomatoes. Served with homemade polenta.


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Main courses

Dalmatian stew

A larger piece of sirloin with pieces of garlic, bacon and carrots. Thus prepared piece of beef is left to lie in a marinade of vinegar, wine, and water with the addition of onions, bay leaf and pepper. The meat is then simmered in olive oil, seasoned with spices and the juice which was in a marinade. It is cooked for 3 to 4 hours. The obtained gravy is blended and used as a topping on the chopped pieces of meat. The stew is traditionally served with homemade macaroni and grated Tučepi cheese.

Cooked lamb with salsa

Lamb cooked with carrots, parsley, celery, bay leaves, onions with the addition of bacon. The salsa is made from fresh peeled tomatoes, sautéed in garlic and olive oil, with the addition of parsley, salt and sugar. The cooked meat is served with salted boiled potatoes and the prepared salsa.

Roast lamb with herbs

Salted young domestic lamb is placed in a baking dish with Biokovo potatoes topped with olive oil and herbs (rosemary, thyme, sage). It is prepared in the spring during the lamb season and is always served with fresh green onions.

Rabbit a la wild

Rabbit meat, which was previously in a marinade of garlic, onions and bacon, baked in an oven and then covered in olive oil, lemon juice, blueberry jam, white wine, salt, pepper, parsley. It is served with homemade gnocchi.

Octopus under a baking lid with baby potatoes

A boiled and sliced octopus is placed in a baking dish with sliced potatoes, poured with olive oil and white wine and parsley and garlic. Then the baking dish is placed on a fireplace and covered with a baking lid and covered with burning coal.

Cod a la White

Boiled cod, previously softened in water, cleaned of bones, finely chopped with added cooked potatoes with olive oil, finely chopped garlic, parsley, salt and pepper. Everything is mixed until all ingredients are combined and merged into a pate. It is served on toast soaked in olive oil.

Grilled ray fish

The cleaned ray is oiled and then lightly cooked on the grill, and finally salted and covered with olive oil. It is served with boiled chard and beans with potatoes.

Fish plate Tučepi

Cleaned white fish, calamari, mussels and shrimp are salted, oiled, then slowly roasted on the grill, and finally covered with olive oil. The fish is served with stuffed tomatoes, cooked chard and boiled potatoes.


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Deserts

Among the many and varied sweet delicacies of Dalmatia, the ones that are typical for the ‘festive menus’ are Dalmatian flan, fritters, baked figs with honey and Makarana cake.


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From the cultural offer of Tučepi we emphasize three major events. The "Tučepi Summer Evenings" cover entertainment and cultural events, and every year they start with the folk festival on June 13, on the feast of St. Anthony, the patron of Tučepi.

This brief review of the history of viticulture and winemaking of Dalmatia serves to acquaint you with the wine treasures of this beautiful region where one magical story of the wine industry in Croatia started!

The Borić family has been producing olive oil for generations. Pave Borić proudly continues the family tradition.

Gastronomy is a word that was created from the Greek word Gaster (stomach) and nomos (rule, order). It indicates the skill of preparing food and the culture of recommendations or choosing meals.