Rovinj (Rovigno in Italian) is coastal Istria’s star attractive feature. Although it can get overrun with tourists in summer, and inhabitants are growing a bright eye for raising earnings by improving hotels and restaurants to four star status, it keeps to be one of the last true Mediterranean fishing ports. Fishers draw their catch into the harbour in the early morning, followed by a bunch of screeching gulls, and patch their nets before lunch. Prayers for a great catch are sent forth at the massive Church of St Euphemia, with its sixty meter-high tower punctuating the peninsula. Wooded hills and low-rise hotels surround the old town interconnected by steep, cobbled streets and piazzas. The 13 green, offshore islands of the Rovinj archipelago make for a pleasant afternoon away, and you can swim from the rocks in the sparkling water below Hotel Rovinj. Read the rest of this entry »

The country of Croatia has a representative Mediterranean cuisine. The state is officially named “Republika Hrvatska” and it is situated in south-central Europe in the Adriatic coast’s northeastern area. In the group of the Balkan nations, it is located in the west-central section. Croatia’s major territorial dominions include the Croatia proper, Istria (majority of its land area), Slavonia, and Dalmatia. The country is divided into 21 administrative constituencies. Its coastline, which is marvelous for sailing, reaches as far as 3,000 miles long.

Croatian cooking is basic Mediterranean cuisine with its individual special touch. It includes fish, shellfish, fresh vegetables and olive oil taking centre stage. Varieties of fish include dog’s tooth, gilthead, grouper, mackerel, sardines and sea bass. You will also find cuttlefish, octopus and squid, lobsters, mussels, oysters and shrimps. These are dished grilled or in broods and risottos.

The local smoked ham is very delicious. Lamb is also extremely regarded, particularly grilled on an open fire. There are whatsoever interesting local dishes, several found on individual islands, to be sought or avoided. Take Vitalec as an example – lamb’s offal enveloped in lamb bowel and spike-roasted, not everybody’s idea of culinary paradise.

Dalmatian sweets are good as well. The most common ingredients include almonds, eggs, honey, local fruit, dried figs and raisins. Try Orehnjaca, sweet bread with walnuts or poppy seeds. Palacinke are pancakes usually dished with jam or chocolate.

Dalmatian wines have been regarded highly since ancient times. Legendary wines include Babic from Primosten, Dingac and Postup from the Peljesac Peninsula and Plancic from the island of Hvar. There are as well great local brandies and liqueurs.

Eastern of Italy, across the Adriatic Sea is the striking state of Croatia. As well as the mainland, there are 1,187 tiny islands off the seacoast, which as well belong to Croatia.

With its provoking mix of architectural and cultural influences and one of Europe’s most spectacular coastlines, Croatia is one of the loveliest and unspoiled landscapes in Europe.

Planning when to go to visit Croatia – April to September – every time is an acceptable time. The sea temperature in April is not desirable for swimming but you will enjoy warm and clear skies southern of Split and particularly on Hvar and Korcula islands. Accommodation costs are low but don’t forget that many hotels and camps will be however closed.

May and June are the wonderful months to enjoy Croatia. These months are greatest for all kinds of outdoor activities. Italian and German tourists have yet to come, costs are still average and most of the hotels, hostels and camps are open.

July and August are the most expensive months to visit Croatia. The places suchlike Krk, Istria, Rab, Bol, Hvar, Korcula and Dubrovnik can become unpleasantly crowded. The advantage of these calendar months, considered “high season” are the additional boat lines that presents you possibility to visit numerous other petite places and islands, far from those over crowded destinations.

I personally consider September the most satisfactory calendar month to explore Croatia. It’s not so hot, the prices are at least 30 % smaller and the crowds are almost over as kids return to school. This is the month of fruits like figs and grapes. October is sometimes too cool for camping but the weather could be still nice for cruising and the private rooms are available everywhere and reasonably priced.

Croatia has quickly grown Europe’s hottest destination, and for strong reason. The rocky coastline goes on for 1778 kilometres and includes pine-fringed coves, wide sandy beaches and cosy inlets. As if that weren’t enough, there are a superb 1185 islands that go from rich and forested to stark and rocky. Yachters enjoy the sailing opportunities, sunbathers have an incredible choice of beaches and scuba divers have a paradise of sea life to explore.

And So, what to see first? Following is my private listing of highlights for a Croatian visit:
• Dubrovnik
Byron named it the “Pearl of the Adriatic” for the impressive curtain of palisades surrounding a city made-up in marble and strewn with Renaissance sculpture.
• Hvar Town
In plus to the splendid harbor promenade and sculptured facades, it’s growing famous for the greatest nightlife on the Adriatic.
• Korcula Town
It resembles Hvar in numerous ways, particularly the narrow cluster of streets, but it lies on a narrow peninsula and is quieter.

• Rovinj
Istria’s prettiest little town, it retains the flavour of a traditional fishing port despite the large inflow of tourists in past years.
• Plitvice Lakes National Park
It has to be witnessed to be believed. The 16 turquoise lakes appear to glow and there are waterfalls everywhere. It’s a UNESCO world heritage site.
• Brela Beach
The pleasant coves, framed with pine trees, stretch like a long necklace of beaches. Forbes magazine recently named it one of the top twenty beaches in the world.