G A S T R O N O M Y
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Pag’s unique and justly famous gastronomy is tightly interlinked with the bare, pale landscape. The sheep living here graze the local herbs and spices growing on rocks and in the salty wind from the sea, throughout their entire lives. The low stone walls characteristic of Pag protect the town from the relentlessly blowing Bora, i.e. the dry and cold wind which usually blows on the Istrian and Dalmatian coasts during the winter. The walls also provide shelter to the sheep grazing on the island. Tasting the roast lamb flavoured with salvia, often prepared on a spit in open air, is definitely recommended, as this country-wide acclaimed speciality carries the unique flavour of Pag.
OUR PERSONAL RECOMMENDATIONS IN PAG TOWN >
< OUR PERSONAL RECOMMENDATIONS ON PAG ISLAND
The famous “Paski sir”, (ewe-cheese) is also the result of the sheep’s lifestyle and of the fact that during its production it is also smeared multiple times with olive oil, some of which could have come from the olives of an over 1600 year-old tree planted by the Romans. The northernmost point of the island, near Lun village hosts the largest olive plantation in Croatia. Besides fried fish and calamari which are both traditional dishes in Croatian islands, octopus dishes – which are excellent here – as well as mussels braised in wine are also worth tasting. As for drinks, Travarica, a type of spirit made out of herbs is a popular local speciality.