Food Travels - The Guardian March 2008

Croatia's beautiful coastline is lure enough in itself. But the fact that clued-up Italians now make food pilgrimages across the Adriatic for a taste of Dalmatian cuisine, a three-way split between Balkan, Mediterranean and central European influences, seals the deal. Island-and restaurant-hop your way from the roast lamb at Tri Maruna on Krk down to local oysters and risotto at Kapetanova Kúca on Peljesac, mooring up en route at Brac, Hvar, Vis and Korcula for more feasting or to get better acquainted with the country's highly drinkable wines.