Split Walking tour and Dalmatian Peka

Split Walking tour and Dalmatian Peka

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Take a walk through Split's 1,700 years of history, accompanied by a local guide who will bring the past to life. Among the sights on this 2-hour tour are Diocletian's Palace, the Cathedral of Saint Domnius, Riva Harbour, and the Golden Gate.

Upon finishing your Walking Tour, take a break and take in everything you've learned through the finest gastronomical experience in town. By the time you finish your tour, this slow cooking meal will be just right and ready to serve.

You will meet your guide in the center of Split, one of the oldest cities in Croatia, with four departure times between 10:30 and 13:00 to suit you. From here, you will embark on a 2-hour walking tour, exploring Split's 12th- and 13th-century Romanesque churches, medieval fortifications, 15th-century Gothic palaces and other palaces in Renaissance and Baroque style.

Stroll around the Roman portion of the city, throughout which the ruins of Diocletian's Palace are scattered, and visit the Cathedral of Saint Domnius. Known locally as St Duje, this is one of the best-preserved ancient Roman buildings standing today, built in the 5th century on the site where Diocletian, the last famous persecutor of the Christians, was interred in 311 AD

While you get acquainted with the heritage of our ancient city, your Peka will be prepared in a traditional Dalmatian restaurant located in the city centre.

Traditional Croatian cuisine is wide and varied, yet its hard to distinguish dishes that are exclusive to Croatia. Because, Croatian food has been influenced by tastes and traditions from neighboring countries, and different nations that ruled territory of Croatia throughout history.

Dalmatian food, found along Dalmatian coast, and on the islands, is based heavily on fish, greens, olive oil, and seasonings like garlic, rosemary, parsley, etc. Dalmatian cuisine is typical Mediterranean cuisine. Baking meat, seafood and veggies under a bell-like lid covered in embers, is a unique cooking method found in Dalmatia.

Basically you can put any kind of meat and veggies in a tray, salt it, add spices, oil, and cover it with a bell-like lid. Placed in a fireplace, the lid is then covered with embers. Its cooked for two hours, but after about an hour or so, the lid is lifted, meat is turned, and some other spices are added, like a mix of honey and cognac with Mediterranean herbs.

Peka can be made with any kind of meat (chicken, veal, sausages, etc.), but my all time favorite peka is either octopus or veal peka. Both octopus and veal really turns tender and succulent, while the potatoes become specially sweet and tasty. Sauce is delicious, and if served with bread baked also  ispod peke (under a bell-like lid), then its a festival for taste buds.