Brian Parsa was enjoying a vacation in Europe last month with his girlfriend when, suddenly, everything fell apart.
21.07.2023 - 07:51 / roughguides.com
How to choose between Split or Dubrovnik? Both cities are star attractions in Croatia. Both have UNESCO World Heritage listed historic centres. And each is vibrant enough to retain a large, local population. Plus, both cities have Adriatic beaches, good food and bars with sea views. The information in this article is taken from The Rough Guide to Croatia, your essential guide for visiting Croatia.
But which should you visit first? Here’s our lowdown on what each city offers. Or if you prefer a tailor made Split and Dubrovnik trip get in touch and we can connect you with a local expert to plan and book your ideal holiday.
Dubrovnik view © Shutterstock
Neither Split nor Dubrovnik are best explored in museums. Instead, these living cultural sites beckon you on to their sunny streets.
Split first grew around Diocletian’s Palace. And today’s medieval mix of buildings was superimposed onto a Roman blueprint dating back to 295 AD. Wander this historic quarter's alleyways and courtyards to get to grips with the city. Climb the bell tower of St Domnius to look over red roofs to the harbour. Settle on the steps of a café and watch local life unfold. Or considering staying at Kastel 1700 Boutique Hotel in the historic quarter itself.
Or take an evening walking tour in summer to soak up Split’s lively atmosphere.
People still live in Dubrovnik medieval old town. So a walk along the 25m high city walls can mean peering into windows. Or you could even join the true locals and stay at The Pucic Palace in the heart of the old town.
Dubrovnik's peaceful today. But from 1991 to 1992 the city was under siege. For an insight into this painful chapter visit the War Photo museum. This moving collection of photojournalism pulls no punches.
Ride the cable car up Mount Srd to see where locals defended Dubrovnik from the Serbs. Or learn more about the city’s past on a private tour with local guides.
Diocletian’s Palace lies at the heart of Split Croatia © Pixabay
Croatian food is fabulous. It uses the country’s excellent local produce creatively. And as Split and Dubrovnik are ports, excellent seafood and fish are a given.
Classic Dalmatian pašticada (beef stew) is on offer at every konoba (traditional restaurant) in either city. And Dubrovnik specialises in fresh oysters from Ston: Croatia’s ‘oyster capital’.
For authentic Croatian food in Dubrovnik stick to the restaurants south of Stradun. Head to Gruž for the best seafood restaurants and the city’s fish market. Avoid Prijeko to the north as it’s a tourist trap. And if you want food mixed with sightseeing take a local food and wine scene tour.
Finding authentic food in Split is even easier. Just make for streets west of the palace, towards the Varoš neighbourhood. Or book a
Brian Parsa was enjoying a vacation in Europe last month with his girlfriend when, suddenly, everything fell apart.
The first time I went to Croatia was in 2017. I was on a week-long winter break trip before I would return to London to start my final semester of university. My friend and I stayed in the capital, Zagreb. We hiked through snow-capped trees, went to markets in the city center, and even took a day trip to Plitvice Lakes National Park, Croatia’s largest national park and a UNESCO site. After that trip, I knew I had to visit the country again.
In Croatia, it’s common to see clotheslines hanging between the streets and much to the confusion of the locals, there’s nothing tourists love more than photographing their laundry. The ancient walls and ruins along the Dalmatian coast tell the story of the past, but the clotheslines tell the story of the city’s living inhabitants.
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Travel website, Trippy, has put together an awesome infographic showing prices for food, beer, taxis, and hotels in the most and least expensive countries. And the best part is that it updates daily, so you can see the average price of something when you’re planning a trip or once you’re in the destination.
Without warning, Chef Patrick flicked his wrist and chocolate sauce flew across the table. As I and the other restaurant patrons jumped to cover the tops of our wine glasses, the chef smiled and began to throw together (literally) the night’s dessert on a white canvas, like an Italian Jackson Pollock. He sprinkled coffee cake and sunflower seed crumbs, then gently added lemon curd and cheesecake. For the finale, he slammed fist-sized tiramisu balls down on the table, sending chocolate debris flying across the canvas.
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