From Zadar: Boskinac Gourmet Tour and Visit to the City of Pag

From Zadar: Boskinac Gourmet Tour and Visit to the City of Pag

Hotel Boškinac is located on the island of Pag. Among the rocky slopes of the island stands the Field of Novalja with Boškinac, a little piece of heaven surrounded with greenery, meadows, olive grows and vineyards in the middle of it. It is a magical place that will awake all your senses. Fragrances of aromatic herbs, rosemary, thyme, sage, fresh country air, light sea breeze, tranquility of the untouched nature and flavors of the lamb, cheese, salt flower, olive oil and exquisite wines will amaze you with its divine, intensive tastes and aromas. Visit Boškinac and reward yourself with a day of enjoyment in superb Dalmatian cuisine specialties and stunning landscapes of Pag island.

Relax and enjoy at gourmet specialties on the island of Pag whose rocky steep slopes will leave you breathless. From the bridge of Pag spreads an amazing view to the island and its surrounding. First stop is the old town of Pag where you will sight-see Skrivanat Tower from the 15th century, the ruins of City Walls and Church of St. George designed by famous Croatian Renaissance architect George the Dalmatian. Afterwards the journey continues towards picturesque Field of Novalja where the hotel is situated. Upon arrival you will take a walk through the olive gardens and vineyards of Boškinac. Your guide will tell you the story about the ancient traditions of olive oil and wine production. You will get the chance to taste high quality cheeses made in Pag's cheese factories and sample finest Pag's olive oils which, along with the homemade bread from the bread oven, make a unique gastro experience of Dalmatia.

After degustation you will have some free time for refreshment, short walk or a coffee break. Lunch includes four courses of meals made of local ingredients: Adriatic prawns and fish, lamb and herbs from Pag and organically grown vegetables followed by excellent awarded Boškinac wines. Menu includes prawns salad and shark fish for appetizer, lamb from Pag as the main course and ricotta and sage ice-cream for desert.