Croatia is situated on the Adriatic Sea, opposite Italy, in the Northern Mediterranean. With a history going back over a thousand years, it first appeared on the political map of Europe in 1992, following the break up of Yugoslavia after a bloody civil war.
Krk is the largest island in the Adriatic, covering 405.78 square km, and is also among the most populous islands.. It’s very busy with tourists being by bridge to the mainland. It’s not the most beautiful or the greenest of the islands. The main towns are Baska, Krk town itself, Malinska, Omisalj, Punat and Vrbnik. Krk Town is famous for the Cathedral of St. Mary.
The Kornati islands – 140 islands make up this archipelago and it covers an area 300 square km. The majority of the area is a National Park, designated so because of it’s numerous coves and crystal clear blue waters. It was described by astronauts as having the bluest water on earth seen from space .It’s truly beautiful. George Bernard Shaw said of the island group “On the last day of Creation God desired to crown His work, and thus created the Kornati islands out of tears, stars and breath.” Most of the area belongs to the people of Murter island who come to look after the olive groves, vineyards and orchards.
Brac is the largest island in Central Dalmatia and the third largest in the Adriatic. It’s also among the sunniest with 2,700 hours per year. Brac is renowned for its agricultural products, figs, olive oil, nectarines, wine and other fruits. However the main export is the famous Brac stone from which several buildings in the world have been constructed, including the home to the presidents of the United States of America, The White House in Washington DC Bol is said to have the most beautiful beach in the Adriatic. Other resorts include the Golden Horn (Zlatni Rat), Milna, Sumartin, Supetar and Sutivan.
Hvar is the fourth largest island in the Adriatic and is even sunnier than Brac. There’s however enough rain to keep the island green and to maintain the beautiful fields of lavender, marjoram, rosemary, sage and thyme together with the vineyards. In the spring Hvar smells like a herbalist shop. The lavender oil is the island’s major export. The main resorts are Hvar Town, Jelsa, Stari Grad, Sucuraj and Vrboska. Hvar boasts the country’s oldest public theatre dating from 1612.
On the mainland, Ston, is among the most beautiful fortified towns you’re ever likely to see. It’s famous for its numerous cultural monuments and impressive defensive walls. The local restaurants serve delicious dishes of oyster and other fresh seafood. Spend the afternoon on it’s sandy beach lined with olive trees.
Mljet is 23 miles west of Dubrovnik and is the southern most of the larger islands. The western half of the island is a National Park and over two-thirds of the island is forested with. According to legend, Odysseus fell in love with the island and stayed there for seven years. You’ll find several good anchorages and sandy beaches on the southern coast, the best of which is Saplunara
The Elafit islands – Kolocep, Lopud and Sipan – In ancient times these islands were home to a large deer population and take their name from the Greek word elafos, meaning deer. There are in fact six islands in the group and it’s reputed the most skilful mariners came from here. Once again the islands are extremely beautiful and are a must visit. Lopud is little more than two hills which are connected by a beautiful valley. Follow the footpath through to the bay called Sunj, a round white sand beach perfect for a swim.
Food and Wine – Croatian cooking is typically Mediterranean with fish, shellfish, fresh vegetables and olive oil taking centre stage. Varieties of fish include dog’s tooth, gilthead, grouper, mackerel, sardines and sea bass. You’ll find cuttlefish, octopus and squid, lobsters, mussels, oysters and shrimps. These are presented grilled or in stews and risottos. The local smoked ham is very good. Lamb is also highly regarded, especially baked on an open fire. There are some interesting local dishes, some found on individual islands, to be sought out or avoided. Take Vitalec as an example – lamb’s offal wrapped in lamb gut and spike-roasted, not everbodys idea of culinary heaven. Regions with a plentiful supply of fresh water, the Neretva valley, Trilj and the Cetina basin, are well for their frog, eel and river crab dishes. Pag and Dubrovnik produce high quality sheep’s cheese. Pag’s is known as Paski-Sir, a hard, distinctively flavoured cheese. The unique flavour comes from the method of rubbing the cheese with olive oil and ash before leaving it to mature; in addition, the sheep eat a diet that includes several wild herbs such as sage. Dalmatian desserts are good too. The most usual ingredients include almonds, eggs, honey, local fruit, dried figs and raisins. Try Orehnjaca, a sweet bread with walnuts or poppy seeds. Palacinke are pancakes usually served with jam or chocolate. Dalmatian wines have been regarded highly since ancient times. There are also good local brandies and liqueurs.