This is the southernmost tip of Croatia, a narrow strip of land attended by forested islands, soaked in sunshine and caressed by Mediterranean zephyrs. A lush region of inlets, magnificent beaches, interspersed with steep cliffs, and the walled city of Dubrovnik, its crowning glory.

A city-tour or two is deemed very worthwhile, yet large parts of Southern Dalmatia are free of tourists – surprising since the region is scenic in the extreme and the sea is so limpidly inviting.

To top it all off, the region’s climate is not harshly hot either even though it is linked by latitude to Tuscany and Istanbul. Never colder than ’mild’ in winter due to a warm Adriatic, the hot dry summers are tempered, in turn, by the maestral – a cool breeze that fans the coast – ’the messenger of lovely weather’.

The South

The mainland stretches from Ploce in the north to Vitaljina at the very tip. Off this uneven coast lies a gaggle of small islands, the shining best of which is Mljet Island, an 11 square mile national park with two lakes, Malo and Veliko, and a 12th century Benedictine monastery on the islet of St. Mary, only accessible by taxi boat.

Another of this region’s starring roles goes to the larger island of Korcula. In fact, of Croatia’s 1185 islands, Korcula is one of the largest, hence an island where people go to seek seclusion, a little peace and quiet – not difficult since it has 195 coves, especially prevalent on its southern fringes. For a little more activity however, ’mini Dubrovnik’, alias Korcula town, is a masterpiece of ancient palaces, churches and medieval squares dominated by the 15th century St. Mark’s Cathedral. See the house in which Marco Polo was allegedly born.

And then of course, there’s Dubrovnik – a city that always rewards visitors with more than it promises, one of those rare cities that blends into both landscape and sea. It does this despite its towering walls, its profusion of distinctive roof tiles and its vibrant streets and piazzas. On approaching Dubrovnik, the thick stone walls are indeed the first to catch one’s eye. Solid, and seemingly indestructible, they have protected the city for seven centuries from various invaders, all queuing up to master this unique place – barbarians, Saracens, Venetians, they’ve all wanted to. . . .

Visit Dubrovnik!

The Placa is the city’s bustling pedestrian promenade, packed with shops and al fresco bars shaded by umbrellas. Great places to stop for a drink, relax and watch the passing people. Leading off in different directions, shiny paved narrow walkways, overhung with banners and lanterns, revealing hidden piazzas with tinkling fountains.

Worth seeing are the elegant 13th century clock tower at the end of the Placa, the intricately ornate baroque-style St Blaise’s Church in Luca Square and, for the children, the aquarium, fed by fresh seawater, and housing such absorbing specimens as poisonous snake-like moray eels and an eight-foot octopus that varies its shape and colour as it swims.

Cavtat, about 30 minutes south of Dubrovnik, is a delightful small town at one end of the ’Dubrovnik Riviera’. Palm-fringed promenades with green hillsides sloping down to a translucent light blue sea – well worth a day’s excursion if you’re not already staying there.

Neither the islands, nor the mainland, are blighted by heavy industry or a large port. This means that agriculture and tourism have become the mainstays of the region, a benevolent side-effect being that it’s almost totally unspoilt – no mega-resorts here and perfect for independent visitors. So why not let us welcome you to Southern Dalmatia soon?

Shopping

We always recommend outdoor markets as the best way to experience real Croatian food shopping. Fish obviously figures highly in the region’s cooking, so fish markets reign supreme for noise and colour, as well as the fish of course – freshly caught that morning and cheaper than anywhere else. Dubrovnik has various outdoor markets, check with the local tourist office for when they are held.

Local Food

The cuisine is typically Mediterranean, using a lot of olive oil, garlic, pasta, fresh fish and herbs. Particularly good is prsut (smoked ham), often part of an appitiser, as is Pag cheese, hard and pungent served with olives. Dalmatian brodet is mixed fish served stewed with rice. Beef, pork and veal are excellent. Pizza and pasta is found virtually everywhere and is surprisingly good and cheap. But fish is king – langoustines in a bouzzara sauce of garlic, wine and tomato are delicious. Grilled fresh sardines, cuttlefish, bream and many more.

Local Wine

This region is famed for it’s red wines, especially Dingac and Postup from the Peljecac Peninsula. Also good are the white wines Pocip and Grk from the island of Korcula.

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