Polski
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Fritule are tiny, rum- and citrus-scented fried dough balls dusted with powdered sugar, traditionally served at Christmas and family gatherings across Split.

Rožata is a silky caramel custard flavored with rose liqueur or rose water, and it traces its roots to Dalmatian convents where it was a celebratory dessert.

Kroštule are crisp, ribbon-like fried pastries with Venetian roots, twisted into knots and always dusted with sugar for festive occasions.

Pašticada is a slow-braised, marinated beef stew cooked for hours in a sweet-and-sour sauce with prunes and red wine, often prepared for weddings and holidays.

Peka is a rustic cooking method where meat, seafood and vegetables are slow-roasted under a bell covered with hot coals, producing an intense smoky flavor you cannot replicate in a regular oven.

Soparnik is a paper-thin chard and onion pie from the Poljica region near Split, and it is recognized in Croatia as an important element of cultural heritage.

Rakija is a potent fruit brandy often made from plums, grapes or herbs, traditionally homemade and served as a welcoming toast and a folk remedy.

Maraschino is a clear cherry liqueur made from the native Marasca cherry, it was once a luxury exported across Europe and gives a floral, almond-like finish to cocktails.

Pelinkovac is a bitter herbal liqueur dominated by wormwood, it is sipped as a digestive and features in many Croatian after-dinner customs.
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Well-preserved medieval town with UNESCO-listed old town.
Google MapsFamous waterfalls with swimming areas and walking trails.
Google MapsVibrant island town with beaches, nightlife and historic sites.
Google MapsIsland known for Zlatni Rat beach and traditional stone villages.
Google MapsHistoric coastal city with St. James Cathedral (UNESCO).
Google MapsBuy ferry and catamaran tickets online a day or two ahead in summer, routes sell out. Local buses often take cash only, keep coins for fares.
Pretty city, lovely architecture, but the Riva area felt overpriced and touristy. If you love history plan 3-4 days, otherwise two is fine.
Loved Split's old town vibes, friendly people and great seafood. Hot days, breezy nights. Three nights gave a good taste without rushing.
Beautiful coastline but crazy crowded in July, expect long lines at restaurants. Do mornings for quiet, nights get busy and loud.
Skip restaurants on the main promenade, walk two blocks inland for cheaper, tastier konobas. Try buzara prawns at a family spot for real Dalmatian flavor.
Main line to Zagreb; regional services toward Šibenik/Knin
Airport shuttle bus to Split bus/train station ~30–40 min; taxis cost more.
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