It is simple and yet abundant with all good things: fish, meat, vegetables, fruits, cereals, olives, grapes, sun, wind and rain.

It is part of a wider culinary art influenced as much by the geopolitics and history of the area as by the climate and surroundings. On this narrow coastline, in some places not wider than one or two kilometres, three dramatically different cultures - Venetians, Turks and Slavic people have engaged in buying and selling, loving and hating.

Interaction among them throughout hundreds of years has resulted in recipes and habits that contradict all modern nutritional rules. They have been making Dalmatians healthy and long living.

There are two fundamental features of this style of cooking. The style of cooking called 'lesadura' which is boiling or roasting on the fire. The second feature is a wide variety of ingredients. The stress is on all sea foods from sardine to eel, from pilchard to shrims, blue fish, white fish, cuttlefish, squid, octopus, mussels, roe and pieces of meat – pride of place being given to lamb which is cooked on the spit. All foods are enriched with aromatic herbs that are grown in fields and gardes: rosemary, lavender, sage, basil, myrtle, capers and licorice. If you add bread baked in a way that has been used for centures, and olive oil and wine with your brunch, lunch and dinner you have the whole picture of Dalmatian Cusine.