When here, by all means treat yourself to lamb dishes. This easily digestible and healthy meat, particularly if is from the island of Pag, is usually served roasted. The best time for roast lamb is during the spring, when it is served with green onions. A particularly delicious hors d'oeuvre is the famous Pag cheese. The fine local wine goes together well with the Posedarje prosciutto, which derives its flavor from special curing methods in the winds of the bora.
Salted sardines are a part of the fishing tradition.
They can be served in small quantities as hors d'oeuvres or used as garnishing. They can be bought individually at Zadar's fish markets.