Split is also very famous for its Dalmatian cuisine among which I must put a spotlight or “must try adjective” on the following dishes:

• Dalmatian smoked ham-popular prosciutto
• Roasted lamb
• Pasticada (Dalmatian stew) with gnocchi
• Scampi and shells “na buzaru”

There is also a great influence from the adjacent Cetina and Sinj region from where I would suggest you try crayfish or various frog specialties (Cetina) and “Arambasici” which is meat wrapped in cabbage leaves (Sinj region).

For desert I would suggest the rozata, fritule or krostule accompanied with the dessert wine prosecco.

Dalmatian people are great lovers of a good wine and many tourists after the visit to Dalmatia become somewhat of wine enthusiasts as well.
Some of the most popular wines of this region are Posip, Zilavka and Marastina (white wines) and most popular “Plavac mali” as a red grape variety from which many red vines are made. Red wine is specific for this region and they are your safest bet. Red wines from Peljesac and Hvar are one of the best with Babic sort from Primošten (Šibenik) region standing side by side with them.

A must try red wine from Peljesac is Matuško Dingać and Zlatan Otok from island Hvar.

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