Aperitif:

• homemade brandy (barberry, strawberry, cherries, walnuts, rosacea, myrtle, oranges) sherry
• prosecco

Cold appetizer:

• prosciutto
• cheese
• masline
• sour onions from wine vinegar

Main course:

• mixed roast under the lid (peka) or lamb and goat skewer
• potatoes and vegetables under the lid (peka)
• bread under the lid (peka) and salad

Black and white wine

Aperitif:

• homemade brandy (barberry, strawberry, cherries, walnuts, rosacea, myrtle, oranges)
• prosecco

Cold appetizer:

• prosciutto
• cheese
• olives
• sour onions from wine vinegar

Warm appetizer:

• clear soup
• pikatić
• chitterlings

Main course:

• mixed roast under the lid or lamb and goat skewer
• potatoes and vegetables under the lid
• bread under the lid and salad

Black and white wine

Dessert:

• Cake “Pelješac”

Spirits

• bitters
• loza
• cherry
• walnut
• rogačuš
• mirta
• orange

Aperitif:

• prosecco

Plavac Mali is used to craft some of the finest Croatian red wines, especially when it comes from the barren, steep southern slopes of Southern and Central Dalmatia facing the sea, from positions such as Dingac, Ivan Dolac or Postup. These locales are the home of the most famous and priciest labels, wines that are often powerful, alcoholic, full-bodied and opulent. Further inland, Plavac is used to make fruitier, lighter, juicier, everyday wines to be enjoyed with a variety of cuisines.