The fields and meadows around Vrana Lake are home to various wild edible and medicinal herbs. As you walk or cycle by the lake, you will be enveloped by their rich aroma – sometimes sharp, sometimes intoxicating, but always alluring. Since ancient times, people have gathered these valuable plants to make teas and syrups, tinctures and macerates, balms and creams for medicinal purposes. Also, they are often used as key ingredients in delicious traditional dishes. Mountain germander, thyme, and immortelle grow on the upper bank of the lake, while immortelle can also be found on the lower bank, closer to the sea, along with sage, an exceptionally healing herb. Wild chicory, fennel, collard greens and ramsons thrive “under every cloud” in this region.
Thyme is one of the most beloved medicinal herbs, used as a remedy for respiratory and digestive ailments, and as a spice. Interestingly, this plant contains absolutely no harmful substances. Its distinctive aroma and beneficial properties have made it an essential part of homemade remedies and traditional cuisine.
Caper is a thorny bush with edible unopened buds. It was first mentioned in ancient times as both a seasoning and a remedy for strengthening capillaries and reducing cholesterol. In the kitchen, capers are used as a seasoning and a side dish with various main dishes and salads. Their strong and tangy flavour resembles a blend of lemon and salty green olives. Capers usually grow in the cracks of old stone walls.
Comfrey is a plant used for healing wounds and bones that has anti-inflammatory properties. In addition to using it for poultices and tinctures, locals make a healing balm from its root. It grows in exceptionally wet areas, near ditches leading to the lake. It can be recognised by its tiny purple flowers with a distinctive scent and its rough, coarse stem and leaves.
Traditionally used for treating skin conditions, asthma, migraines, and liver disorders, immortelle earned the nickname “everlasting” because its flowers never wilt, even after being picked, so this aromatic herb is also often used for decoration. An interesting fact is that it takes as much as one tonne of immortelle to produce just one litre of essential oil.
The healing properties of this plant are well known, as evidenced by an old Dalmatian saying: “Mountain germander brings the dead back to life”. It is most commonly brewed into tea to alleviate respiratory and digestive issues and to strengthen immunity during intense physical activity and stress.
You will find a bottle of St John’s wort oil in every household in the region. Due to its exceptional healing properties, it is used for treating wounds and burns, as well as reducing inflammation. Also, tea made from St. John’s wort flowers is known as a natural antidepressant.
Sage is one of the most valuable medicinal and honey-bearing herbs. Sage honey and tea are used to treat various inflammations of the oral cavity, respiratory tract and throat. It can also help lower cholesterol and blood sugar levels, making it a herb well-known for its broad healing properties.
In this region, houseleek is most commonly used as a remedy for ear inflammation and skin conditions. It is applied in the form of poultices, ointments, tinctures or tea. However, most often it can be seen as a decorative plant in Dalmatian houses and balconies.
Asparagus enhances digestive, cardiovascular, and skeletal health while increasing energy levels. This springtime vegetable thrives in coastal regions, and the harvesting of asparagus often becomes a communal event—people gather outdoors to enjoy themselves and unwind, reaping the various advantages that asparagus offers.
Wild chicory is a plant with beautiful sky-blue flowers. Its edible leaves are harvested in spring and summer, before flowering. Rich in vitamin C and carotene, it stimulates appetite and is beneficial for the gallbladder. Alongside asparagus, it is one of the most commonly consumed wild plants in the Pakoštane region.
Arugula or rocket loves the sun and sunny soil with plenty of water, but it also tolerates lower temperatures well, so it can also be found in autumn. Its leaves are rich in vitamins, potassium and magnesium. It is used fresh in salads or as garnish.
Strawberry tree fruit ripens in late autumn. It is rich in vitamin C, but the fruit only tastes good when fully ripe, when it is bright red. They can be intoxicating if consumed in large quantities because part of their natural sugar converts into alcohol. Strawberry tree is used to make rakija (brandy), liqueur and marmelade.
Fennel is a wild, highly aromatic summer plant full of essential oil, which gives it a pleasant scent. In traditional medicine, fennel tea was commonly used to aid digestion, kidney diseases and anaemia.
Ramsons can be found in the fields around Pakoštane in spring. They are used as an ingredient in many dishes, giving them an intense aroma and flavour. They bloom in mid-summer with pink-purple flowers and help lower blood pressure and improve appetite.
Rock samphire is a wild plant that grows on rocks and reefs by the sea. It tastes best when harvested in spring, as it then has a distinctive sea flavour. In home cooking, it is used in sauces, salads and as a seasoning, but it is most often pickled.
During autumn walks in the Pakoštane region, you may come across the alluring red fruits of the rose hip, which the locals have always carefully picked, spread out on paper to air-dry naturally and then used to make fragrant tea.
In the Pakoštane region, olive trees were traditionally planted only in “poor soil”, occasionally in vineyards, while fertile land was used for other crops. Today, olive farming is the most dominant agricultural sector, with beautiful and well-maintained olive groves stretching across the region. The oldest olive groves can be found in Modrave, the karst area of Drage. Modrave is a rich nursery from which most of the olive trees in this area originate and where people would get young olive saplings and plant them in their groves. The high-quality olive oil from this region is the result of the hard work and dedication of local olive farmers. The municipality of Pakoštane has over 100,000 olive trees, and nearly every family owns an olive grove. Local olive growers have received multiple awards for their oil.
Produced by the first pressing of greener olives, its acidity is slightly higher than that of extra virgin olive oil, with a fatty acid content of up to 2%.
Produced by the first pressing of healthy olives, its acidity does not exceed 0.8%. In addition to meeting chemical parameters, the oil must also pass an organoleptic test and may not have any off aromas.
Practically the only oil that can be consumed immediately after extraction and which, if stored properly, retains all the unchanged flavours, aromas and vitamins of the olive. The favourable climate of the Pakoštane region ensures premium quality oil.
Viticulture has a long tradition in the Pakoštane region, but production of premium wines has only recently started. Continuous education of winemakers in viticulture and winemaking has contributed to the progress of this sector, and today Pakoštane has several high-quality winemakers. The municipality of Pakoštane actively supports the establishment of permanent vineyards, with the largest vineyards located around Lake Vrana and extend in the direction of Biograd. The most common local varieties grown are white maraština and debit, while the most common red variety is plavina.
In the Pakoštane region, fish are caught with nets, traps, longlines, under night lanterns, with spears, and from the shore. The fishermen from Drage are known as the most skilled night fishermen. High-quality white fish, which often ends up in local taverns and restaurants, can be found in deeper waters with rocky seabed and shore. The sea is not always generous, and sometimes fishermen return to the shore with empty nets. But as they say: “When there’s nothing, there are always limpets and periwinkles”. With a bottle of wine, it is enough!
Mullet, known for its juicy meat, is rich in amino acids, proteins and vitamin B, and has a lower content of unsaturated fatty acids. In this region, it is prepared poached or grilled, and it is hard to decide which mullet is better – the freshwater or saltwater.
Sardine is a favourite Dalmatian fish, the celebrated queen of fish. It can be fried, grilled, breaded, marinated... Its juiciness and rich flavour make it indispensable at summer feasts, paired with fresh salad and a glass of good wine.
Squid is a mollusc, rich in proteins, low in calories, which has always been part of the menu in the Pakoštane region. Although some fishermen catch them from the shore, the best catch is in the open sea. Squid fishing starts in autumn, and you can discover the best squid fishing techniques in December at the traditional Pakoštane Lignjolov (squid fishing event).
Tuna, the queen of the open seas, occasionally ventures into the quiet shallows. With its strong, sleek body, it cuts through the waves and, as one of the fastest fish, swiftly slices through deep blue waters. Due to favourable conditions, several tuna farms can be found in the waters of the Pakoštane region.
Cuttlefish is often called the three-hearted and blue-blooded queen. This cephalopod is essential for making black risotto. It can be caught in various ways, but those caught in traps are the best, as they contain the most ink. Cuttlefish ink can be used for preparing risotto, bread, pasta and gnocchi, and gives them a distinctive black colour.
The shores of the Pakoštane region are home to fascinating marine inhabitants – limpets and periwinkles. They are harvested “at the edge of the wave”, where the tide ebbs and flows. The simple and quick preparation of these delicacies brings out the pure taste of the sea.
This uniquely flavoured shellfish can be found on the seabed along the coast. It has nourished generations on the islands around the Pašman channel. The meat of the Noah’s Ark shell is a true seafood delicacy, and the small air bubble it contains amplifies the flavour of the sea.
Sea bass is a true marine delicacy. It is most commonly grilled or baked in the oven. The tender and juicy meat of the sea bass, paired with olive oil, lemon and fresh herbs, becomes a true gastronomic treat that will delight every palate.
Scorpionfish is one of the most prized fish of the Adriatic, living on rocky seabeds. Its aromatic meat is especially valued in traditional cuisine. It is best known in scorpionfish brudet, a dish that is a true Dalmatian specialty.
You will find this mythical tree of the Mediterranean everywhere you go in this region. It grows in fields, meadows, vineyards, olive groves, courtyards, streets, and even in the cracks of stone walls and among the ruins of old buildings abandoned by everyone except the fig. To experience the richness and beauty of fig fruits, visit the fig festival Litnja Pričinjoža, where all faces of the fig will be presented.
The land has permanently shaped this region and its people. The Vrana Basin was not always suitable for agriculture. Before the Prosika canal was dug in 1770, it was a marshy, overgrown and often malarial field known as Vedro blato. The canal, which connected the lake to the sea, improved the soil and made it easily cultivable. These works were carried out over several generations by the Borelli family, the landowners of Vrana at the time. Today, the traditional farming lifestyle is demonstrated during the summer ethno-gastro events, where visitors can learn about customs and history, as well as taste the local dishes.
Peach is the sweet and juicy queen among the Vrana Basin’s fruits. Various peach varieties grow in the region’s orchards. The praska variety of peach evokes nostalgia – it used to be planted along roadsides and was largely available but, unfortunately, it is becoming increasingly rare today.
No fruit evokes summer with its scent quite like watermelon. This monarch of the Vrana Field can be found at every roadside stand, market and beach during the summer. It is best enjoyed fresh, juicy and crunchy – easily recognised by its light green stem.
With its scent and flavour, melon is another unmistakable symbol of summer in the Vrana Field. A ripe melon entices with its irresistible scent and when served chilled with a slice of prosciutto and a glass of prošek wine, the experience is truly unique.
Almonds have played a multifaceted role in this region for centuries. In the past, a handful of almonds was given to children for Christmas, and they were used for “taranje”, a traditional children’s game. Almonds are covered with sugar to make “mendule u cukru”, a delicacy common in Dalmatia and Pakoštane, and today they are an ingredient in almost every sweet treat.
The noble Borelli family played a crucial role in developing agriculture in Vrana. They were the first to introduce wheat cultivation in the region, utilising the fertile soil of the Vrana Field. Wheat has helped sustain generations of this region.
Tomato is an essential vegetable in the gardens and fields of this region. Fresh, homegrown tomatoes, widely available from local family farms, are part of every summer menu. Tomato sauce, sun-dried tomatoes, tomatoes with homemade cheese and olive oil – these are true local gastronomic specialties of the area.
Lettuce is a staple on the tables of this region year-round. In this region, it is primarily cultivated by the people of Vrana, who bring freshness and health from the fields to local dining tables.
Carrots thrive in the Vrana Field, where they have ideal growing conditions. The Vrana carrot is known far and wide for its high quality and unique flavour. Besides being eaten raw, which is the healthiest option, it is also used in cooking, baking and making juices.
During autumn and winter, the Vrana field is painted in greenish-blue hues, signalling that leeks are ready for harvest. Thanks to the fertile soil, leeks from this region are known for their excellent quality.
Locally known as “biži”, peas are rich in vitamins and an excellent source of fibre and other nutrients. They are the key ingredient in the traditional Pakoštane dish “biži s janjetinom” (lamb and pea stew). Learn the best way to prepare this delicious meal at the gastronomic event “Mali Križi, malo biži”.
In early autumn, the markets of local family farms are painted deep red with beetroot grown in the fertile land of the Vrana Field. Beetroot can be consumed raw, cooked, baked, pickled or as juice.
If you come across locally grown corn offered by family farms in the Pakoštane region during summer, be sure to treat yourself. There is nothing tastier than boiled or grilled corn with a pinch of salt.
