Croatia, sandwiched between Italy, Austria, Hungary, Serbia, and the glorious Adriatic Sea, packs a large culinary punch.
On Croatia’s Dalmatian island of Korčula, sits cooking school Škatula, surrounded by the sweet scent of lavender and freshly made cookies.
Seemingly dropped into crystalline turquoise waters, the island of Hvar in Croatia’s Dalmatia region looks like a Photoshopped dream.
It is the sense of slippage—between languages, between cultures, between worlds—that has kept me going back to the region almost annually for years.
A warm welcome is to be had in “the city with a million hearts.”