Orebić
We visited this small port, whose history is marked by captains who lived in villas that preserve their memories even today, before the tourist season. We reminisced with the locals and discussed the nautical future of the town.
Dubrovnik
Four deep bays, three ports—Dubrovnik, Cavtat and Ston, the islands of Olipa, Jakljan, Šipan, Lopud, Koločep and Lokrum, and some of the smaller Elaphiti Islands, Hridi Grebeni, Mrkan, Bobara and Supetar in Župa Bay are all steeped in a mystical deep blue and the spirit of the Republic.
Orlić is launched
A wooden boat represents craftsmanship, culture and traditional customs. This is what Dieter Schellenberg reminded us of by building his family leut in Betina. The boat launching ceremony, which they were waiting for for almost two years, marks the end of work and the beginning of pleasure.
New berths in Makarska, Slano and Novi Vinodolski
Yachtsmen will be welcomed by numerous new berths in Croatia this year. Construction is underway everywhere, from North to South.
New piers in marina Kornati
This winter, after two years of preparation, piers in the western part of the large Biograd marina have been reconstructed. Yachts are already moored on most of the six new pontoons and the entire job was completed by the end of February.
Oyster & Sushi bar
The restaurant owners from Mali Ston started the adventure of conquering the highest peaks of Japanese gastronomy, and managed to preserve their culinary traditions at the same time. Not only did they succeed in their endeavour, but they also managed to give it a local touch at the same time.
Fast Day Conger
The fishermen used to dry the fish they had at hand: sometimes small pickarels, sometimes bogues or mackerels, and sometimes grey mullets, congers, forkbeards, skates, European hakes, merlings, piper gurnards, catsharks, sharks, rays or octopuses. On Good Friday we usually fasted with dried conger brodetto.
Boiled fish with “buttons” – skate
The fishermen were pleased when they caught it because it ended up on the table, on a plate in front of their hungry mouths. It was prepared in many different ways, but most often cooked, making it a classic light but nutritious summer dinner.
Stew with Sardines
It is said that many expensive delicacies that the upper class had on their tables could not compare to this little, insignificant-looking but plentiful fish!
