Pašticada is a Dalmatian beef dish: a whole eye of round marinated overnight in wine vinegar, stuffed with garlic, cloves, carrot, celery and bacon, and stewed in sweet prošek with prunes.
Where to eat it: 1 restaurant across 1 city.
The exact origin of pašticada is unclear. Wikipedia says its roots may trace to French cuisine brought during the Napoleonic conquest, while another theory points to the Veronese pastissada de caval; Dalmatia and Corfu were both once ruled by Venice. The oldest known recipe for Dalmatian pašticada dates to the fifteenth century and is documented in Dubrovnik. It is usually served with gnocchi or homemade pasta.
Common allergens: Gluten
Tip from the editors. If you cannot get prosek, use a tablespoon of dark brown sugar and a glass of dessert wine in its place.
Konoba Varoš sits in the ancient part of Split at Ban Mladenova 9 and serves Peka (food under the bell), the highlight of traditional Dalmatian cuisine.
OrderPeka, roast veal or octopus, ordered three hours ahead.
TipThe Peka specialties, from roast veal to octopus, need three hours' advance ordering.
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
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