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October 20th, 2009
I’m a big fan of Vis Island and try to visit it as often as I can (read about my last visit to Vis Island) which is why I like to see little Vis get some press. The Guardian ran an informative article last week emphasizing Vis Island’s authenticity, its most endearing attribute. Although the subject was the island cuisine, naturally the writer veered off-course into Vis’s slow pace, rural rhythm and relative indifference to tourism. I knew that Vis-landers, like most Croatian islanders make full use of the farm-fresh vegetables, wine and fish that amass with their own hands. “Cooks here also typically think in terms of maximising the use of the ingredients, so that nothing goes to waste: uneaten vegetables will be cooked and bottled for winter; fruit becomes jam or is dried and spiced to keep longer; the broth from the stewed fish goes into the bean stew.” What I didn’t know was that islanders are now putting a few tables and chairs outside their houses to anyone lucky enough to stray by. They’re not exactly restaurants; it’s home-cooking for a small fee and it sounds wonderful. It makes me want to rush back!
Read my guide to Vis Island.
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