Thomas Breathnach’s piece in the Boston Globe on Peljesac (near Dubrovnik) compares the wine making region to California’s Napa Valley, ”Croatia’s Napa Valley, Peljesac pairs its wine scene with artisanal foodie finds. In the harbor village of Ston, stalls of fresh figs, wines, and oysters lured passing picnickers while at Restaurant Kapetanova Kuca, waiters served bubbling bowls of buzara (mussel stew) to al fresco diners.”
The piece goes on to recount Breathnach’s encounter with local wine producer Mateo Vicelic, ”he Croatian son of a sailor, he grew up in both Kenya and Dubrovnik before settling back on his grandfather’s farm in 2010. “It’s been in the family about 300 years,” he said as he surveyed his land and greeted the workers pruning the vines below.”
Restoran Plavi comes highly recommended in the picee, located in Trpanj, ”Accompanied by a glass of local white (the unpronounceable Grk), the fare had all the finesse of the upmarket trattorias across the Adriatic.”
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