Tasting the Adriatic: A Seven-Day Gastronomic Yacht Route

There are voyages remembered for their vistas, and those remembered for their flavors. This route, which lasts seven days, fuses both: carefully chosen restaurants moored at the finest southern Dalmatian harbors. 

From Split to Dubrovnik, each day brings a new destination, a new table, and cuisine that knows the sea as intimately as those arriving aboard a yacht.

These are not mere stops on a map; they are dining destinations revered by true hedonists. Some hold Michelin accolades; others command silent authority passed along in word of mouth.

Whether it’s a midday lunch beside an 18th century castle on Šolta, dinner under lemon trees in Sutivan, or raw shrimp served sans menu in a hidden cove on Vis, each day unfolds with one purpose: pleasure.

Day 1: Split – Maslinica – Sutivan

The journey begins at dawn, the city of Split receding as a calm horizon emerges. After a morning sail, you arrive in Maslinica. Behind the elegant harbor lies Martinis Marchi, a restored 18th century castle and hotel. Its terrace restaurant presides over the bay, serving oysters, local olive oil, and wines from its own cellar. It’s cuisine refined yet warm, opening the voyage with quiet authority.

Afternoon invites swimming in secluded coves off Brač. Evening culminates in Sutivan at Lemongarden, a garden framed dining enclave under lemon trees where precise, composed cuisine closes the first day with grace.

Day 2: Sutivan – Vis – Mala Travna

A slower morning drift leads to Vis, followed by rest and a swim. Later, you chart toward the island’s southern cliffs and Konoba kod Senka, which is accessible by land but destined to be reached by sea. 

Here, no menu exists, only the catch of the day and local wine. What begins as simplicity ends as a profound memory, as dusk sets softly over the cove.

Day 3: Vis – Paklinski Islands (Vinogradišće)

The morning sail leads to the sheltered coves of Vinogradišće, where lunch awaits at Laganini. This seaside retreat seamlessly blends refined dining with the easygoing spirit of a beach club. 

In addition to its exotic seafood, Laganini is home to one of the Mediterranean’s most renowned lounge bars, serving an exceptional range of cocktails and an extensive wine list showcasing some of the finest local and international labels. 

It is a place where a long, flavourful meal flows naturally into an unhurried afternoon of sun, sea, and shade, ideally with a glass in hand.

Day 4: Paklinski Islands – Korčula

Sail into Korčula’s old town harbor, the medieval walls and tiled rooftops greeting you. Dinner options diverge: the refined, Michelin awarded LD Restaurant in Lešić Dimitri Palace, where Chef Marko Gajski crafts tasting menus from local ingredients using modern technique; or the soulful Konoba Mate in Pupnat (Bib Gourmand, Green Star), with homemade pašticada, garden vegetables, and desserts shaped by tradition rather than trend.

Day 5: Korčula – Mljet

Mljet offers serenity. After morning swims in Saplunara, Stermasi awaits under a pine shade. Overlooking Mali and Veliki Škoj (island), this restaurant offers a spectacular view. 

While modest in speech, it is generous in flavor, serving fish directly from the sea, octopus under the peka, cuttlefish risotto, and vegetables grown in the restaurant’s garden, all paired with simple, fitting wine. The service is unfussy; the food speaks volumes.

Day 6: Mljet – Kobaš (Pelješac)

A morning plunge carries you toward Pelješac and the quiet bay of Kobaš, where you'll find Gastro Mare. This isn't just a restaurant, but an experience led by world-renowned Chef Ante Toni Bjelančić and nutritionist Maja Rupert. The result is a menu without rules, driven by local ingredients and respect for the sea. 

For a more hands-on experience, a five-course cooking class is available, where guests sit at the bar and engage directly with the chef, even deciding how they want their food prepared.

Day 7: Kobaš – Šipan – Dubrovnik

Final sail toward the Elaphiti. Lunch arrives in a secluded bay on Šipan at Bowa, which literally means 'Best of What’s Around'. Fill tables in stone lounges above sea level, feast on lobster, Croatian grown shellfish, grilled octopus, and bean purée crème. All simple, deliberate, impeccable. A long table meal, broken only by wine and dips into the sea. 

Then sail into Dubrovnik by dusk, or linger another night anchored off Lopud, letting the rhythm of the Adriatic close the trip.

This itinerary isn’t a list of names; it’s a curated journey through sea and flavor. Each day conveys its own tempo, light, quiet, and table. It blends yacht, plate, and moment, crafted for those who don’t search for luxury: they embody it.