The magic of Šibenik and the surrounding area: A guide to what to see, do and taste

Its intact nature, numerous waterfalls and lakes, and the pleasant babble of the water – they are all waiting for you at the park. On your way there or your return to D-Marin Mandalina, stop by Konoba Vinko. Located in the village of Konjevrate, this tavern is a meeting spot for everyone going to and from Šibenik, and has been so for more than a century! It is hard to say whether it is because of the best lamb to be found in this part of Croatia, the homemade warm bread that melts in your mouth, its smell lingering in your memory, or maybe the cozy atmosphere. Perhaps the secret lies in the Dalmatian prosciutto that melts in your mouth? It is best that you look for the answer yourselves. 

Baraka, Bibich, Birin, Sladić Ante, Sladić and Testament winemakers, as well as Duvančić, Džapo and Dalmaci vineries from the Drniš and Knin areas, together with Primošten’s Gracin, Prgin and Matošin – these are the big names of Šibenik’s contemporary wine scene. They have poured their love for wine and their craft into wine labels you will want to take home. You can enjoy these throughout your stay in the Šibenik area, traditionally a winemaking region. We suggest, among other things, you take a glass of Šibenik’s best wine and enjoy the view of, let us say, Skradinski Buk, the longest waterfall on the Krka River. 

To be near Skradin and not try the famous Skradin risotto would be a shame. Every traditional Dalmatian dish has one thing in common – it is prepared slowly and with lots of love. Imagine just how much love is put into the Skradin risotto, when its preparation takes up to ten hours! And if you think cooking it is complicated, wait until you hear that the pre-preparation steps take even longer. Any gourmet knows that there is no great risotto without a good stock, and the stock for the Skradin risotto takes up to 20 hours to prepare. This risotto just might be one of the reasons why Bill Gates and his family have been visiting Skradin for years now.