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Gastro Get: Eat Your Way Through Split Traditions
It worked really well this winter, during Advent in Split, so why not repeating winning formula? Gastro Get is coming back around May 7, when Split celebrates a day of its patron saint, Saint Domnio's Day.
Routine remains the same. Several restaurants and bars in the northwest part of the Diocletian's Palace join together in excellent gastronomy event, with menus specially designed for this part of the year, and according to occasion. Everything starts on May 4, and during following four days Split residents and their guests will enjoy some almost forgotten dishes, or their modern interpretation. It will for sure enrich festivities for the city's biggest holiday, locally known as Sudamja (pron. Soodamya). During Christmas and New Year's holidays, streets were packed in this part of town, in spite of cold weather. This part of town, called Get, is attractive for itself as one of the oldest part of medieval Split and combined with good food and drink becomes even better. Also, since it's synchronized with Tourist Board events, we can promise you will have a good time.
As chefs and restaurant owners promised, keyword of Gastro Get is tradition, with some almost forgotten or at least neglected ingredients. Besides food, restaurants included in this event will have other events, like tombola or art and craft exhibitions. Here are menus, restaurant by restaurant
- Sea fennel and pancetta bruschetta
- Homemade gnocchi with sage
- Baby Goat with vegetables
- Traditional Split cake with dates
- Baby goat dish with goat cheese cream and sea fennel- Ravioli with goat cheese, fava beans and sage
- Long roasted goat with vegetables and polenta
- Hroštule (local pastry) with cream goat cheese, dates, lemon and sage
- Shrimp and monkfish carpaccio with sea fennel- Pork fillet with dates and fig sauce
- Young goat with smoked ham and sage
- Goat stew Vis style with vugava (white wine), sage and macaroni- Green sea fennel cooked with potatoes, goat cheese and fried goat liver
- Dates cooked with sweet wine from island Vis
- Smoked swordfish with dates and sea fennel- Risotto with shrimps and sea fennel
- Goat with sage, sea fennel and corn
- Cake aromatized with sage
- Cold plate with pickled sea fennel (salted sardines, cheese, pancetta, sea fennel, olives)- Pasta with tuna and sea fennel
- Goat cooked with potato and carrot
- Roasted goat with potatoes
- Chocolate cake with dates
- Goat liver pate with sage honey and brioche- Sea fennel and slow cooked goat risotto with sage
- Smoked goat
- Flambé goat cheese with sage cookies and date ice cream
- Smoked swordfish with figs, honey and sea fennel mustard- Smoked ham from mountain Kamešnica, Pag cheese in oil, grappa with sage
- Dates with Mascarpone cream
