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True gourmets know what hides under the lids of Šibenik pots and what aromas drift from the grill. These pots are used to cook exquisite dishes: shellfish buzara, fish stews, vegetable stews, meat or seafood risottos, legume dishes, excellent fish and meat soups, and the essential Swiss chard, which serves as a universal side dish for almost every meal.
Fish, shellfish, pork, lamb, veal, poultry, and vegetables are all prepared on the grill, on a spit, or under a baking lid (peka)... these delicious dishes are the same ones our ancestors prepared 8,000 years ago, as archaeological research has shown.
The most famous specialty of the Šibenik region is prosciutto — a pork leg preserved with salt and smoke, then dried in the wind.
When sitting down to enjoy a meal, people in Šibenik say: Enjoy! And when they start washing down their bites with wine, they toast: Cheers!
A glass of premium Šibenik wine is a must on every table. The most highly prized are those made from indigenous grape varieties — the red wines Babić, Plavina, and Lasin, and the white wines Debit and Maraština. Be sure to have a glass of Šibenik herbal brandy before your meal, and finish with a glass of chilled, golden Šibenik prošek.
