Gastronomy
Experience the gastronomy of the island of Korčula - an island of flavors and pleasures
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The island of Korčula, located in the heart of Dalmatia, is renowned for its rich eno-gastronomic tradition, reflecting centuries of history and cultural influences from various civilisations. Here, fertile fields, a mild Mediterranean climate, and crystal-clear sea create the perfect conditions for the development of authentic cuisine and top-quality wines.
Korčula takes pride in its indigenous grape varieties that produce unique white wines. In the central part of the island, particularly in the villages of Smokvica and Čara, Pošip is cultivated—a golden-yellow wine with a rich and full flavuor, ideal for pairing with fish dishes and white meat. In Lumbarda, on the eastern part of the island, the Grk variety grows, distinguished by its light greenish-yellow color and harmonious, slightly bitter taste, perfect with seafood and white meat. Among red grape varieties, the most prominent is Plavac Mali, which produces deep red wines with a rich bouquet, best enjoyed with dark meat dishes and aged cheeses.
Korčulan cuisine reflects a fusion of tradition and local ingredients. One of the most famous dishes is Žrnovski makaruni, handmade pasta served with a rich meat or fish sauce. Pašticada, a slow-cooked marinated meat dish in an aromatic sauce, is often served with homemade gnocchi. Seafood lovers can indulge in fresh oysters, octopus prepared in various ways, and a variety of fish dishes such as brodet (fish stew).
Pošip is an indigenous grape variety from the island of Korčula and one of the rare wines with a well-documented origin—it is known exactly where it was discovered and who found it. It was the first Croatian white grape variety to receive legal protection, and although its homeland is the central part of the island, it is now grown in other regions of Dalmatia as well. This wine is distinguished by its brilliant straw-gold color, rich and full-bodied flavor, and pronounced fruity aroma. Its moderate acidity makes it an ideal choice for fish dishes, shellfish, and white meats. It is best served chilled at 12-14°C.
Also known as Maraština, Rukatac has a winemaking tradition on Korčula that spans over a thousand years. Due to its excellent properties, it is often used to enhance the flavors of other wines, but on its own, it leaves a lasting impression. This pale yellow wine has a gentle and well-balanced taste, reflecting the Mediterranean terroir in which it thrives. Once used for dessert wines, today it is primarily produced as a fresh and dry wine, making it a perfect match for seafood and roasts. The recommended serving temperature is 12°C.
Lumbarda is the homeland of Grk, a variety that flourishes in sandy vineyards and produces a wine of unique character. It remains unknown whether the name derives from the ancient Greeks, who established a settlement here in the 3rd century BC, or from the subtle bitterness in its finish. Grk is a dry wine of exceptional personality, recognized by its light greenish-yellow color with golden reflections, rich aromatic profile, and noble bouquet. It has a full, harmonious, and long-lasting flavor with a gentle bitter note. It pairs wonderfully with the finest seafood, white meats, and also serves as an excellent aperitif. Best served chilled at 12-13°C.
Plavac Mali is Croatia's most famous red wine, an indigenous variety of southern Dalmatia that dominates the vineyards of Korčula. In addition to its wine production, it is also cultivated in Lumbarda to aid in the pollination of Grk, as the latter has only female flowers. Wines made from Plavac Mali are characterized by a deep dark red color with purple hues, a luxurious bouquet, and complex varietal aromas. Its warm, full, and rounded flavor with a slight tannic note makes it an ideal match for dark meats, game, bluefish, and aged cheeses. It is best served at 18°C.
For those with a sweet tooth, Korčula offers traditional desserts such as cukarini, klašuni, hrustule and prikla (also known as pršurate). A standout is rozata, Korčula’s version of crème caramel, which captivates with its delicate texture and rich flavor.
Olive growing is deeply rooted in Korčula’s tradition. Korčula’s olive oil holds the prestigious Protected Designation of Origin (PDO) at the European Union level, confirming its superior quality and authenticity. This oil enhances the flavor of many dishes and is an essential part of the local cuisine. Visiting Korčula offers a unique opportunity to enjoy the authentic flavours and aromas of the Mediterranean, where tradition and quality merge in perfect harmony.