Gastronomy - Island of Pag, Croatia

Island of Pag

Pag is a destination where families, couples and party lovers can all experience the perfect holiday

Restaurants, Food & Wine in Pag

For centuries, salt obtained naturally from the crystal clear sea has been the trademark of Pag and the abundance of this everyday spice in the soil and grass across the island accounts for the specific flavours of all the locally grown produce and meat, especially lamb. Along with the delicious lamb, don’t miss out on the highly esteemed local sheep cheese, white wine, travarica (herb brandy) and homemade prosecco.

Featured restaurants

Oleaster restaurant

Luna Island Hotel, Jakišnica

Oleaster restaurant offers famous Croatian and international dishes in a relaxed Mediterranean atmosphere right by the sea.

Jadran restaurant

Lun city centre

Must try local food

Pag cheese

One dish that all visitors to Pag must try is the magnificent Pag cheese, considered to be the tastiest in Croatia. Its unique flavour and natural saltiness come from a combination of herbs consumed by the island’s sheep and the bora wind sending salty sea spray across the grazing pastures. From late winter to early summer the cheese is significantly softer and less strong than the riper cheese grated over Croatian dishes.

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Lamb

Where better to sample spit roasted lamb than on Pag, an island producing some of the most succulent and delicious lamb in the whole of Europe. The open pastures, Mediterranean herbs and salted grasses that make Pag cheese unique, also ensure that Pag, or 'Paški', lamb has an aromatic and exceptional flavour.

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Prošek Sherry

Prošek is the name for this dark red, sweetened alcoholic drink, which is similar to wine but more aromatic and produced in much smaller quantities. On the island of Pag, Prošek is still traditionally served at festive occasions such as Christmas, Easter and New Year, but also as a dessert wine to round off a fine meal.

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Prosciutto

This dried, sliced and spiced leg of ham is mainly produced in the southern parts of the island, mainly in the villages of Dinjiška and Vlašići. Pag prosciutto is considered to be of very high quality because of the local salt and strong northern bora wind in which it's dried. Prosciutto is most often served with Pag cheese as a starter.

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Soused fish

In Croatia, and Pag especially, soused fish is a popular way of serving smaller fish such as mackerel, bream and sardines and occasionally larger fish like tuna. The fish is immersed in a mixture of oil, vinegar, salt, pepper and local herbs and left to marinade.

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Salted anchovies

A culinary treat that seafood lovers must try in Croatia is salted anchovies, small fish marinated in olive oil, vinegar and red onion. These tasty Adriatic morsels are a speciality of Pag, which has a tradition of salting fish and are served as a delicious starter in most of the island’s restaurants and taverns.

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