Hedonist sailing

Itinerary

DAY 1

Morning arrival to the Split airport – program starts at noon. Visit to the local green market ‘Pazar’ – getting familiar with Dalmatian vegetables, fruits, cheese and spices, shopping for tailor – made ‘marenda’. Marenda (brunch) in Marina with wine tasting, cooking with famous local chef. Check in to sailing boat in the marina. Sailing towards Solta, welcome glass of Croatian sparkling wine. First lesson in Croatian hedonism. Dinner in restaurant in Hvar.

DAY 2

Usual morning espresso and breakfast in the harbour. Visit to Plenkovic winery – the steepest vineyard in Croatia. Close encounter with Plavac Mali (indigenous Croatian grape). Lunch in the winery – Dalmatian lamb cooked in old fashion/modern way, presentation of famous Croatian chef. Afternoon on Pakleni otoci, swimming (from April to October), walking in arboretum, riding on donkeys, offroad driving on the island, with possibility of racing and betting (not recommendable with natives) and getting hungry. Dinner at Pakleni otoci: cooking lessons – gregada (dalmatian bouillabaisse) how it is cooked in various parts of Croatia – presentation of the host. Dinner served in the beautiful beachside terrace restaurant (evocative of 1960’s St.Tropez, with coloured napery, driftwood sculptures and paintings donated by visiting artists). Overnight on boat.

DAY 3

Breakfast at Dagmar’s, Dalmatian fruits, cheese, olives and prosciutto, local health elixir. Sailing to and arround Vis or transfer with a spead boat. Cooking (and eating) aboard. Lecture: all the things edible (and delicious) in the sea, on the shore, in the sky and elsewhere around. Choosing the best bay for swimming and diving. Gala dinner in the most beautiful Villa in town Vis: selection of best Croatian wines with suitable (to say the least) food. Entertainment under palms, long night. Overnight on boat.

DAY 4

Breakfast in Vis. Trekking in the beautiful nature. Visiting the first farm household in the heart of the island in the middle of a vineyard located on the former British airport from the Second World War, where a ‘peka’ master will be waiting for us with fish and meat specialties. Peja is a specific way of preparing island lamb, veal, octopus, fish and other sea fruits under the bell covered with live coals. It takes a few hours to prepare peka but the result is delicious. Diving lessons (optional). The diving in the Vis sea basin is exciting because there are six sunken ships from different historic periods, including ancient vessels and fantastic World War II ships. Learning how to prepare Viska pogaca. Dinner on the boat in the beautiful bay.