Time Out Croatia 2010 magazine lists "Taste Croatia No 1: Experience Vis" recommending several of the restaurants on our tour, & missing out a couple too! For example:
- Boccadero. "The Italian chef cooks up top standard fish, a risotto with rosemary & (sheep's) cheese from Pag island, & wonderful desserts made from carob (of which there is an abundance on the island)." The house restaurant of the San Giorgio hotel where our group stays.
- Konoba Roki's. "… celebrated winemaker … peka preparations made under a cooking bell …"
Ispod peke, 'under the bell', means slow cooking under a dome-shaped lid with the fire, ashes placed on top & all around the bell. The effect is to produce succulent lamb, fish or octopus with juicy potaoes & other veggies.
- Pojoda. " … Dalmatian standards prepared to perfection, including … prawn & barley risotto, lentil & squid brodet …, tempting appetisers … octopus salad, pršut ham …" looking out on a "lovely garden" courtyard.
- Konoba Vatrica. "… black cuttle fish risotto, lobster, langoustines & pasta vongole … under a vine-covered terrace on the waterfront".