Tin Orešković

'Untouched nature of beautiful islands,' promises the website of Brijuni National Park. 'Beautiful' is an understatement, and 'untouched' far from the truth: it’s the human touch present in the landscape for millennia that makes Brijuni so captivating. Arriving at the Veli ('Great') Brijun port after a 15-minute ferry ride from the town of Fažana across the bay, your first encounter with the long history of the islands will be a look at Neptun hotel and a delicate boathouse protruding into the sea. Columned balconies, Secession-era ornaments, and elegantly clad waiters all call to mind the grandeur of the resort’s Habsburg-era origins. Much of the charm is owed to the authenticity of what you see, rather than the kind of nostalgia aesthetic that can overwhelm. It almost makes you grateful that none of the successive governments’ promises for a major revamp to the resort materialised. The hotel staff, in fact, boast that some guests request rooms without air-conditioning to immerse themselves fully in the holiday spirit of the early 1900s, when the Austro-Hungarian and Venetian visitors started coming to Brijuni to enjoy the sea, the cafes, and to play tennis, polo and golf.   These days most visitors from mainland Istria to Veli Brijun don’t stay overnight, and many opt for a tour on the little sightseeing train before rushing on. With plenty to explore in the national park over a couple of days, you’ll be better off renting a bike or a golf cart. Follow the coastline or take

Widely recognized as one of the best and most amibtious restaurants on the Adriatic, Pelegrini lives up to its reputation. The elaborate tasting menu showcases traditional ingredients of the Dalmatian sea, lakes and fields in imaginative dishes. The restuarant also offers a 4-course minimum à la carte meal, as well as a newly introduced, inspired platter of 13 bites. Meals at Pelegrini consist of such creations as mint-granita-covered oysters, duck prosciutto with goat cheese and peppers, and anchovy terrine. The vegetarian options, including Đuveđ frito misto and chickpeas, deserve as much attention.  Pelegrini succesfuly defies the expectations one might have of food at remarkable urban locations: platters for two are served at the tables outside, with a view of St. James Cathedral, while the tasting menu is well suited for the atmosphere of the large terrace, atop a cistern with four wells. 

Bowa sits in a bay of crystalline water and comfortable, small pebbles on Šipan, the largest of the Elafiti islands. Šipan’s fishermen deliver daily catch, and dishes like the cuttlefish orzotto or the fig-and-ginger salad make for a menu not typical in this kind of setting. No need to announce your visit for a lunch at the terrace, but call ahead if you'd like to book one of the elevated cabanas (which come with a notable minimum spend). Apart from the prices, the slight drawback in this lovely bay might be the few too many Instagram-pleasing floaties and the accompanying photoshoots. On the way there, take a dip at one of the wild beaches on the mainland, such as Dobra, or at Koločep island's (Kalamota's) Blue Cave, illuminated inside by an electric-blue glow, and visit the quaint Suđurađ town afterwards, where the nobility of Dubrovnik’s past spent their summer days.

Arula is a simple bakery and cafe, but it sits close to Korčula’s spectacular, flowery western promenade. The sweets they sell are authentic and delicious. Don't miss the traditional options like the Utopljenik (drowned man) sweet bread and the Klašuni biscuits, many of which are distinct to Korčula. You will be tempted to take at least a few things to go: enjoy the apple or cherry pies, the old-fashioned marmalade doughnuts, or indulge in the ultimate treat—the Arula cake, a delightful mix of chocolate, oranges and carob—all at prices from a pre-touristic era.

Among all the islets in Korčula’s archipelago, Vrnik has a uniquely laid-back atmosphere, with a town beach of small pebbles and sea colours so vivid you’ll have trouble deciding between jumping in and observing from the shore. Opened in 2018, Vrnik Arts Club offers great, though pricey food on the tranquil terrace in front of what was once the island's school. The standout starters are the fried shrimp, the local hard cheese and pršut—served with melon, candied almonds and olives—and the swordfish ceviche. Among the mains, fresh traditional seafood dishes, some with atypical sides, pastas, and heartier meat options all live up to the setting. While some patrons stay for dessert, others opt for another swim or a round of boules to the left of the town church before boarding their boats and heading back to Korčula or Pelješac. 

The sea around tiny Stupe, home to Moro Beach Bar, is astoundingly clear, shifting in colour between the surrounding islets, while the imposing peaks of Pelješac in the distance add to the dramatic landscape. Beach hoppers delight in the wine from Korčula (to the right of the islet) or Pelješac (to its left) and the concoctions of the bartenders, who deftly prepare drinks to the steady electronic beats. Classic Dalmatian snacks as well as the more ambitious dishes, such as the gnudi and monkfish pasta, are done impressively for a beach bar, though prices are high. As the sun descends, the few who remain have the spot to themselves, accompanied by tunes from the '80s and '90s. 

Set a few steps from the monumental western entrance to the old town, the charming terrace of Hotel Korčula captures the mood of the town's belle époque. This is the spot to enjoy coffee among the local clientele, gathered to read the papers and discuss the weather and political developments beneath the blooming oleanders. If you find yourself lingering long after the first drink, preferring the shade to the heat of beach, consider the excellent daytime snacks: local pršut, cheese and Torkul olive oil, or the chocolate, carob and orange flavors of the Arula cake.  Hotel's Korčula's bistro, occupying one half of the terrace, also serves a good and affordable breakfast in the morning. In the evening, a selection of traditional dishes such as the handmade žrnovski makaruni (pasta) and cuttlefish risotto keep hotel guests happy as they watch the sunset, followed by orange-infused crêpes or a refreshing lemon sorbet.

A short drive from Korcula Town towards Lumbarda, Maslina is a no-frills restaurant that remains one of our favourites on the island. The pogača with aubergine and cheese, the fish pâté, and seasonal salads are wonderful starters, while the hearty swordfish, pašticada, or home-made makaruni (pasta) each make a very good meal. The chocolate-coated figs and the liqueur they are served with at the end of the meal are worth the visit alone. Konoba Maslina's shaded terrace is a place to escape the crowds and the heat and enjoy great food at accessible prices.

A quick boat ride or a 45-minute southward trek from Hvar town, Robinson's kitchen is hidden behind Mekićevica, a beach famous for its bright waters and white pebbles. Although Robinson is named for its lack of electricity and other "essential infrastructure," you won't be missing much, or anything at all, while sitting at the tables in its olive grove, overlooking the cove and a lighthouse on an islet in the distance, or swimming as you wait for the food to arrive. The rich gregada and brodetto (Hvar's potato-based and Dalmatia's tomato-based fish stewes, recpectively) are excellent, as are the seafood spaghetti, grilled fish, and octopus salad. If the sun is still high and a boat can take you for another dip: two bays down from Mekićevica and Robinson and one bay before Milna is one of Hvar's remarkable, nameless beaches, with two agave cactuses in the background, while the spectacular Malo Zaraće isn't far either.