What to Eat on the Dalmatian Islands: Brač, Vis, Korčula & Šolta

The short version: on the islands off Split, eat lamb on Brač, as vitalac, the island’s spit-roasted lamb offal, or slow-cooked under the peka bell at Kopačina in Donji Humac; fish, lobster pasta and octopus on Vis, at Pojoda in Vis town and Konoba Bako in Komiža; and žrnovski makaruni, Korčula’s hand-rolled pasta, with kid goat under the peka at Konoba Mate in Pupnat. On Šolta, the thing to taste is the olive oil. Drink Vugava on Vis, Pošip and Grk on Korčula and Plavac Mali everywhere. Peka takes hours, so order it ahead, and on a day trip from Split a guided island tour with lunch is the shortcut. Below: what to eat, where to eat it island by island, the wineries and oil mills to visit, and the experiences worth booking.

What to eat on the Dalmatian islands, and where to eat it

Where to eat on the Dalmatian islands

On a day trip, eat near the port you arrive at: Supetar on Brač, Vis town, Korčula town. The island classics, though, are inland: lamb and peka in the stone villages, cooked slowly over a fire, which means you order ahead by phone. Season matters too. Many island konobas close or shorten their hours out of season, so in the shoulder months call before you take the ferry; a few, such as Pojoda on Vis and Kopačina on Brač, open all year. Hvar has its own guide: see what to eat in Hvar.

Brač

The car ferry from Split lands in Supetar, and you can eat well without going far from the port. In Supetar, Konoba Kala (Michelin listing) is the ambitious dinner: two tasting menus built on Brač produce, often cooked over wood, with dry-aged dentex as a highlight. It opens from 18:00 and is closed on Mondays. On the ground floor of Hotel Osam, Otok (Michelin listing) is the easier, mid-priced option, open daily from breakfast to 22:00.

Ten minutes’ drive inland, in the village of Donji Humac, Konoba Kopačina is the island’s lamb house and opens all year. Order vitalac, lamb under the peka, the homemade pršut to start and the vegetables from its garden; call ahead for the peka. On the south coast in Bol, Ribarska kućica seats you on rocks and terraces by the sea for octopus salad, gnocchi in blue crab sauce and grilled monkfish tails; reservations are essential. Mali Raj, a short walk from Zlatni Rat, has a garden under olive trees, the day’s fish grilled with chard and potatoes, tuna tartare and mussels buzara. For wine, Bol’s Stina has a tasting room on the waterfront with daily tours at 17:00 and 18:00.

Šolta

Šolta is the closest island to Split: a short ferry ride away, with eight small villages among the olive groves. The reason to come for food is the oil. Olynthia presses the island’s own varieties, Šoltanka and Oblica, and offers a tasting and mill visit, olive oil tours of the island and olive picking holidays at harvest time. Family farms across the island sell their own produce; ask for Dobričić, Šolta’s own red grape. On the west coast, the hotel Martinis Marchi in Maslinica Bay has a seaside restaurant cooking with local, seasonal produce and a historic wine cellar for tastings.

Vis

Vis is the farthest of the Split islands, and the one where the old island cooking is easiest to find. In Vis town, Pojoda has a hidden garden courtyard, a menu that follows the daily catch and a wine list of Vugava and Plavac. Order tuna tartare or octopus meatballs, then lobster pasta or scampi risotto, and finish with the carob and chocolate cake. It opens all year from 18:00, and in season you need to reserve days ahead. Across the island in Komiža, Konoba Bako sits right on the water: start with salted anchovies, octopus salad and smoked fish with a glass of Vugava, then ask what fish came in that day. It is almost always full in season, so book.

Inland, 7 km from Vis town at Plisko Polje, Roki’s is a family winery and konoba making organic wines from Vugava, Rukatac and Plavac Mali, with tastings in the tavern. This is the place for peka on Vis, but you must reserve it in advance by phone or email. Before you leave, find a slice of viška or komiška pogača, the island’s fish-filled bread pie, at a bakery in Vis town or Komiža.

Korčula

In Korčula town, Konoba Adio Mare has been run by the same family since 1974: order the grilled octopus, homemade pasta with lobster, shrimp or fish ragout and the seafood burek, with Pošip or Grk from a list of Korčula grapes. On the promenade, Filippi (Michelin listing) has a terrace over the channel, à la carte and tasting menus and a vegan menu. For a special night, LD Restaurant in the old town holds a Michelin star (Michelin listing).

The dinner most worth the drive is about 10 km from town in the village of Pupnat. Konoba Mate (Michelin listing) is a family farm restaurant in a stone house: they raise goats, grow vegetables and make their own cheese and prosciutto. Order the peasant platter with fennel bread, žrnovski makaruni with pašticada or fennel sauce, and kid goat under the peka. It opens in the evening from Monday to Saturday and takes bookings directly by phone. In Lumbarda, at the east end of the island, the sandy vineyards grow Grk, a white found nowhere else; Bire is a family winery making Grk. Pošip comes from the centre of the island around Čara and Smokvica; in the bay of Zavalatica below Čara, Konoba Albert has a terrace over the water, grilled fish and a list of local Pošip and Plavac Mali.

Names link to Google Maps for directions. We checked these places in October 2026. Opening days change, especially out of season, so check before you go.

Where to buy food and wine to take home

The best island shopping is at the producers. On Šolta, buy oil at Olynthia. In Bol on Brač, Stina sells its wines at the tasting room on the Riva. On Vis, Roki’s sells its organic wines and will ship a minimum of two bottles. On Korčula, take home a bottle of Grk from Bire. For fruit, cheese and fish before the boat, Split’s markets are the place.

What to drink on the Dalmatian islands

Each island has its own grapes. On Vis, the white is Vugava, full and aromatic, and the red is Plavac Mali; taste both at Roki’s, or with dinner at Pojoda. On Korčula, Pošip is the round, generous white of Čara and Smokvica, and Grk is the rare white of Lumbarda’s sandy soils; Bire is a family winery making it. On Brač, taste the island’s wines at Stina on the Bol waterfront. On Šolta, ask for Dobričić, the island’s native red. For the bigger picture, read our guide to Dalmatian wine and Split wine tours.

Food experiences to book on the Dalmatian islands

Island food means ferries, inland villages and pre-ordered peka, which is a lot to arrange on a short trip. A guided wine tour on Korčula, an island day trip from Split with lunch in a konoba, or a tasting with a local winemaker takes care of the boats, the driving and the booking, and gets you to the family cellars and farms you would not find alone.

Our pick: the Korčula Buggy Tour with Local Food and Wine Tasting, rated 5.0 (155) on GetYourGuide.

Ratings as shown on GetYourGuide in October 2026. Check the listing for live prices and availability.

Island food day trips from Split

Brač and Šolta are easy day trips by ferry from Split; Vis and Korčula work better with a night. Our guide to day trips from Split for food lovers compares them, and the Blue Cave and Hvar day trip guide covers where to eat on Vis and Hvar on a boat tour. If you are travelling on down the coast, the Split to Dubrovnik food route continues to Pelješac for Dingač and Ston oysters.

Frequently asked questions

Which Dalmatian island is best for food?

Vis for fish and island wine (Pojoda, Konoba Bako, Roki’s), Korčula for wine and farm cooking (Konoba Mate, Adio Mare), and Brač for lamb (Kopačina).

Do I need to pre-order peka?

Yes. Peka cooks for hours, so call ahead: Roki’s on Vis asks you to reserve it in advance, and at Kopačina on Brač and Konoba Mate on Korčula it is best to ask when you book.

Can I eat well on a day trip to Brač?

Yes. Konoba Kala and Otok are in Supetar, where the ferry from Split arrives, and Kopačina in Donji Humac is ten minutes’ drive inland.

Are island restaurants open out of season?

Many close or shorten their hours out of season. Pojoda in Vis town and Kopačina on Brač open all year; for everywhere else, call first.

What should I drink on the islands?

Vugava on Vis, Pošip and Grk on Korčula, Plavac Mali everywhere and Dobričić on Šolta. Taste at Roki’s on Vis, Bire in Lumbarda or Stina in Bol.

Is a wine tour on Korčula worth it?

Yes, if you want to taste Grk and Pošip at the source without driving between Lumbarda and the villages of the interior. Compare the options above or on our Korčula wine tours page.

Plan your Dalmatian islands food trip

Korčula wine tours · Dalmatia wine tours · Split food and wine tours · Split food tours · Split wine tours · Split cooking classes · Hvar wine tours · Pelješac wine tours · Day trips from Split for food lovers · Blue Cave and Hvar day trip · What to eat in Hvar · Dalmatian wine guide · What to eat in Split · Split to Dubrovnik food route