Destination: Dalmatia

Where the Adriatic meets ancient history, Dalmatia unfolds as a tapestry of islands, coastlines, and centuries-old traditions. From Roman relics and Venetian palaces to lavender fields and olive groves, this southern stretch of Croatia is a land where culture and cuisine flow seamlessly together. Life here moves with the rhythm of the sea.

Savor the Spirit and Flavors of Dalmatia

Dalmatia’s gastronomy is a celebration of place and purity. The cuisine tells the story of the land and its people – olive oil, fresh seafood, herbs, and wines drawn straight from the surrounding hillsides. From slow-braised pasticada and lamb under peka to oysters from Ston and sweet rozata in Dubrovnik, each dish embodies centuries of craft and connection.

Across the region, JRE restaurants shape the next chapter of Dalmatian cuisine. Boškinac on Pag, Fosa in Zadar, Boba on Murter, Pelegrini in Sibenik, Konoba Kala and Lemongarden on Brac, and LD Restaurant on Korcula each reflect a distinct dialogue between tradition and innovation. Together, they form a culinary route where local flavor meets fine craftsmanship, revealing the true essence of Dalmatia: generous, sunlit, and full of soul.

Interview

Meet JRE chef Vjeko Bašić, the heart and soul of Konoba Boba on the island of Murter, gateway to the Kornati archipelago. For over two decades, he has defined a culinary style rooted in authenticity, simplicity, and a deep respect for the sea. At Boba, every dish is an expression of place: a dialogue between heritage and modern sensibility, where island life finds its most refined form on the plate.

Vjeko Bašić: The Taste of the Sea

For Vjeko Bašić, cooking begins with respect: for nature, for ingredients, and for the people who bring them to his kitchen. His cuisine celebrates the rhythm of Dalmatia, balancing purity and innovation with quiet mastery. Whether it’s raw tuna prepared with seasonal herbs or the daily catch transformed with precision and care, each creation reflects the harmony between sea and land that defines his home.

At Konoba Boba, tradition is not preserved behind glass but lived and reimagined every day. Guests dine among olive trees and sea breezes, becoming part of Murter’s story. For Bašić, great food is simple: it’s love, patience, and a deep connection to where you come from.

Recipe

Chef Dino Šeparović of Konoba Kala on the island of Brač brings new life to one of Croatia’s most treasured culinary traditions. His approach reflects the island’s spirit; rooted in heritage, guided by craftsmanship, and inspired by the simplicity of fire, smoke, and season.

Flavors of Island Tradition

Mini Brač Vitalac, a UNESCO-recognized dish, celebrates the essence of Brač. Young lamb offal is wrapped in caul fat and grilled over fragrant holm oak embers until tender and smoky. Crispy fried intestines add texture, while a brush of sweet Brač Varenik and a scatter of wild herbs and flowers bring balance and freshness. Rustic yet elegant, this dish embodies the soul of the island: ancient, honest, and full of character.