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Dalmatian Coast. Exploring Croatia, Slovenia, Montenegro, & Bosnia-Herzegovina.

We know how often you’ve consulted your trusty map of Europe, looking for a destination far off the beaten path. Meet Dalmatia, a delectable assortment of untrampled towns and cities that trace the Adriatic coast. Begin in Zagreb, Croatia. To stunning Ljubljana, remarkable Split, the tiny island of Trogir, medieval Dubrovnik, and Kotor, Montenegro. 

    If you’ve never looked beyond Italy’s boot, we strongly suggest that you start now.You’ll find a region that’s wonderfully quirky and full of personality (and ancient ruins, more often than not).


Bosnia and Herzegovina, Croatia, Montenegro

Type:Custom Journeys

Mode:Land

Sample Journey

This is a 10-day sample itinerary. Remember that R. Crusoe can create a Dalmatia journey of any length to meet your exact specifications.

Day 1: United States
• Overnight flight to Croatia.
Overnight in flight
 
Day 2-3: Zagreb, Croatia
Arrive in Zagreb, leisure time.
• Old town tour including Kaptol and Gradec.
• Croatian Museum of Naive Art, Mirogoj Cemetery.

Overnights in Zagreb
 
Day 4: Ljubljana, Slovenia; Zagreb
• Day-trip by train to Ljubljana.
• City tour including Tromostovje, Zmajski, Tivoli Castle,  Cultural and Congress Center, Franciscan Church,  Town Hall.
• Return to Zagreb.
Overnight in Zagreb
 
Day 5: Split
• Fly to Split.
• Walking city tour including Piazza dei Signori, Diocletian's Palace, Peristyle, Roman Temple of Jupiter,  Diocletian's cellars.
Overnight in Split

Day 6: Trogir, Split
• Trogir (UNESCO World Heritage site) including Gothic New Palace, Venetian Governor's Palace.
• Return to Split

Overnight in Split

Day 7: Mostar, Bosnia-Herzegovina; Dubrovnik, Croatia
• Full-day excursion following Neretva River.

• Stari Most Bridge, Tobacic Mosque.
Mostar at leisure.
• Arrive Dubrovnik.
Overnight in Dubrovnik

Day 8: Dubrovnik
• Guided walking tour of old town including Pile Gate, Stradun, Franciscan Monastery, outdoor market.
Overnight in Dubrovnik

Day 9: Herceg Novi, Kotor, Montenegro; Dubrovnik, Croatia
• Drive to Herceg Novi and Kotor in Montenegro.

• Walking tour of Kotor (UNESCO World Heritage site).
• Return to Dubrovnik.
Overnight in Dubrovnik

Day 10: Dubrovnik; United States
• Fly home.

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Sample Pricing

Per person sharing room from $5,490 for this 10-day sample itinerary.
Internal air per person (estimate) $190

For more information, to book, or to speak to an R. Crusoe & Son tour specialist, please call us at 800-585-8555.

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Dalmatia in a Stew.

A quick look at a map, and you understand why the cuisine of Dalmatia is a hybrid of Italian, Hungarian, Turkish, and Slavic influences. Here on the Adriatic coast, risotto becomes rizot, prosciutto becomes prsut,  kebabs become raznjici, and goulash becomes a beloved slow-cooked beef stew called pasticada.

     Visitors to the Dalmatian Coast might be surprised to find that there is much more to the local larder than exceptional fish, shrimp, octopus, and oysters (though you mustn’t miss any of the fresh seafood here). Pasticada, a tradition in Dalmatian homes, is often served on holidays or festive occasions—or in any situation where it’s necessary to feed a crowd.

     Some recipes instruct the cook to insert the bacon and garlic into the whole piece of beef, and marinate it overnight in red wine and/or vinegar mixed with the fresh herbs. The recipe below takes a different approach, coating the meat with mustard before cooking. Experiment with the two approaches, and see what works best for you.

Dalmatian Beef Stew (Dalmatinska Pasticada)

This recipe is adapted from The Best of Croatian Cooking, by Liliana Pavicic and Gordana Piunker-Mosher. Note that it requires two days of preparation. Serve the stew with boiled or mashed potatoes or gnocchi or another fresh pasta.

Yield: serves 6 to 8

Ingredients

2 1/2 pounds beef round, in 1 piece

6 to 8 slices smoked bacon, cut into ½-inch pieces
2 cloves garlic, coarsely chopped
salt and pepper to taste
1/4 cup mustard
3/4 cup cooking oil
3/4 pound of each of the following, chopped: carrots, celery, parsnips, and parsley root and/or celery root
1 large onion, minced
1/2 cup red wine
1/4 cup tomato paste
3 fresh or dried figs, slivered
3 pitted prunes, slivered
1 apple, peeled and sliced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 bay leaf

Directions

Day One:

With a sharp, pointed knife, slit small pockets into the meat and insert the bacon and garlic. Salt and pepper the meat, and spread mustard mixed with ¼ cup cooking oil over the meat. Place on platter, cover, and refrigerate overnight.

Day Two:

  1. Heat ½ cup cooking oil on medium-high heat in a Dutch oven or deep stockpot with a lid. Brown the meat on all sides, and remove it from pot.
  2. Set aside the meat, and sauté the vegetables and onion in the same pot.
  3. When the vegetables are soft, add the meat and stew about two hours, adding water and wine as needed.
  4. When the meat is soft and tender, add the tomato paste, figs, prunes, and apple, and continue to stew till the fruit is soft.
  5. Near the end of cooking, add the rosemary, thyme, and bay leaf.
  6. Remove the meat, cool it to room temperature, and slice it.
  7. Place the meat on a serving platter. Strain the sauce and pour over the meat or serve separately alongside the meat accompanied by potatoes or pasta.
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