Southern Dalmatia
Not only Dubrovnik but also the beautiful Islands of Mljet an Korcula are certainly worth a visit. One part of the Island of Mljet is a National Park – two saltwater lakes (in the larger of the two lakes you will find a small island with a former monastery) are connected to the sea by a narrow channel. We recommend a swim in the saltwater lakes, where the temperature is always 2°C above the temperature of the sea. Korčula, located on the homonymous island is one of the most beautiful old towns in Dalmatia and due to its fortress-like appearance, it is often named “Little Dubrovnik”. Another picturesque place on the Island of Korcula, is Vela Luka. The village lies in a deep, sheltered bay at the western end of the island. Vela Luka is not only the favourite theme in the beautiful songs of the Dalmatian “Klapas” (small, mostly male vocal groups, who often sing “a cappella”), but it is also the birthplace of some of the most famous Croatian singers. Because of its vast pine forests the island in ancient times was also called “the Black Island”.
The Elafiti archipelago consists of thirteen islands and islets, of which only three are inhabited – Šipan, Lopud and Koločep. The islands used to be the summer residence of the Dubrovnik aristocracy, and you may still admire many magnificent mansions.
The hinterland of Southern Dalmatia is characterised by the delta of the Neretva River which stretches over an area of 20,000 hectares. 12,000 hectares belong to Croatia the rest to Bosnia-Herzegovina. It was originally a pure swamp, however in 1880 parts of it were drained so the land could be used for agriculture. Hence came to life the largest tangerine cultivation in the Adriatic area, also called the “Croatian California”.
Southern Dalmatia for gourmets
The Dalmatian cuisine is greatly influenced by the sea. A special characteristic of this cuisine is fish in all its varieties. Fish 'na gradelama' (on the grill) is grilled above wood, fish 'na leso' is braised in water, oil and wine, seasoned with bay leaves, onions, pepper and salt. 'Brodet' is a type of fish soup or a one-pan dish, which tastes especially well when cooked with small fish. Mussels and scampi are typically the favourite 'na buzaru' seafood - prepared with onions, garlic, parsley, pepper and breadcrumbs. Another Dalmatian speciality, aside from fish, is pasticada - beef braised with vegetables. A coveted starter is air-cured ham, prsut, which is usually served with goat's cheese and olives.
Wines
Red wine is usually produced from the Plavina and Babic grape sorts. The most famous wine from the surroundings is Babic from Primosten, a fantastic dry wine made from grapes grown in parcelled vineyards – sometimes described as one of the greatest testaments of the human fight against the unruly stone. The most important grape sort of the white wines in the region is Debit, a favourite amongst the wine farmers of the inland. According to tradition, this grape is pressed through an especially strenuous mixture into a very exceptional wine – Zutina.
The Dalmatian cuisine is greatly influenced by the sea. A special characteristic of this cuisine is fish in all its varieties. Fish 'na gradelama' (on the grill) is grilled above wood, fish 'na leso' is braised in water, oil and wine, seasoned with bay leaves, onions, pepper and salt. 'Brodet' is a type of fish soup or a one-pan dish, which tastes especially well when cooked with small fish. Mussels and scampi are typically the favourite 'na buzaru' seafood - prepared with onions, garlic, parsley, pepper and breadcrumbs. Another Dalmatian speciality, aside from fish, is pasticada - beef braised with vegetables. A coveted starter is air-cured ham, prsut, which is usually served with goat's cheese and olives.
Wines
Red wine is usually produced from the Plavina and Babic grape sorts. The most famous wine from the surroundings is Babic from Primosten, a fantastic dry wine made from grapes grown in parcelled vineyards – sometimes described as one of the greatest testaments of the human fight against the unruly stone. The most important grape sort of the white wines in the region is Debit, a favourite amongst the wine farmers of the inland. According to tradition, this grape is pressed through an especially strenuous mixture into a very exceptional wine – Zutina.
| Climate | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| Max. temperature (°C) | 12 | 13 | 14 | 17 | 21 | 25 | 29 | 28 | 25 | 21 | 17 | 14 |
| Min. temperature (°C) | 6 | 6 | 8 | 11 | 14 | 18 | 21 | 21 | 18 | 14 | 10 | 8 |
| Sea temperature (°C) | 13 | 12 | 13 | 14 | 17 | 21 | 23 | 23 | 22 | 21 | 18 | 15 |
| Sunshine hours | 4 | 5 | 5 | 6 | 8 | 10 | 12 | 11 | 9 | 7 | 4 | 3 |
| Rainy days | 13 | 13 | 11 | 10 | 10 | 6 | 4 | 3 | 7 | 11 | 16 | 15 |
| Relative humidity (%) | 61 | 64 | 64 | 67 | 69 | 65 | 64 | 59 | 63 | 64 | 66 | 66 |
