Day 01 DUBROVNIKDay 01 DUBROVNIKCheck in at the hotel. Day at leisure. Overnight.
Breakfast. Half day Dubrovnik city tour. Rest of the day at leisure to explore Dubrovnik at your own pace. Overnight.
This tour will reveal the fi nest sites of the old walled City as well as give you an opportunity to view it from above, from a spectacular panoramic spot. The walking portion includes visits to the Franciscan Monastery with Europe’s oldest pharmacy and the Cathedral with its famous Treasury. Our expert guide will lead you through the narrow streets of the Old Town introducing you to the history and culture of this magnifi cent city. Other splendid buildings will be viewed along the way. Dubrovnik is the Pearl of the Adriatic - fi nd out why!
Breakfast. Full day excursion to Elafiti Islands or Cavtat. Overnight.
Breakfast. Check out. End of services.
1 kg eels,
18 frog pieces,
0.5 kg onion,
tomato pastebay,
leaf,
salt,
oil,
vinegar,
2 hot peppers
Add 3 tablespoons of olive oil to a pot with a thick based pot. When heated, add 0.5 kg of fi nely chopped onion, 3 bay leaves and several hot Neretva peppers. Sautee well. Add 2 tablespoons of tomato paste, 1-2 tablespoons of sea salt, 6 dl water and 1 kg eels cut into cubes. Cook for 25-30 minutes. When the eels are cooked, add the 18 pieces of frog and 3 tablespoons of vinegar. Cook well. The stew must not be stirred with a wooden stick, instead, the pot must be gently tipped from left to right occasionally. It is best served with polenta. The old people of the Neretva Valley say “Add as many hot peppers as there are fi sh heads in the pot”.