9 days
|From $4,820 pp
Most food and wine trips move fast between regions, one tasting per stop before moving on. This one slows to three, three nights each: a wine valley outside Dubrovnik, grape varieties grown only on Korčula, and the truffle forests of Istria, closing nine nights on the flavors particular to each stretch of coast.
Most food and wine trips move fast between regions, one tasting per stop before moving on. This one settles into three, three nights each, choosing depth over ground covered: a wine region outside Dubrovnik, grape varieties found almost nowhere else on Korčula, and truffle and olive oil pulled straight from the forests of Istria.
Dubrovnik opens the trip with a day in the Konavle wine region, a short drive from Villa Dubrovnik, where a private tasting works through the reds and whites grown on terraces sloping toward the sea, paired with cheese and prosciutto from the same valley. Korčula follows with grk and pošip, two varieties that survived the island’s near-total replanting after phylloxera and are still poured by the families who kept the vines going, capped by a terrace dinner above the harbor.
Istria closes the trip on its forests rather than its coastline: a private truffle hunt through Motovun with trained dogs, the day’s find shaved fresh over pasta on the spot, followed by an olive oil tasting comparing Istria’s sharper, greener pressings against milder oils from further south. The final days at Grand Park Hotel Rovinj are left open, the kitchen having already done most of the talking by then.
The trip opens at Villa Dubrovnik, built into the cliffside above the Adriatic, with private steps down to the water and a pool that sits level with the sea beyond it.
The evening is left open, with dinner arranged on the villa’s own terrace as the Old Town’s lights come up in the distance, a gentle introduction before the wine region the next day.
A day trip into the Konavle valley, a short drive south of the Old Town, where vineyards run in terraces down toward the coast.
A private tasting works through the region’s reds and whites, most grown from grapes rarely seen outside this stretch of Croatia, paired with cheese and prosciutto produced by the same small family farms that supply the wine.
Lunch is taken outdoors, overlooking the valley toward the sea.
A final day in Dubrovnik before departing the coast, left free for whatever the morning calls for, whether that means a slow walk back through the Old Town’s streets or simply more time on the villa’s terrace.
Dinner at a restaurant recommended by your travel expert closes out the stay, a short walk from the villa.
The route moves to Korčula, arriving by way of a private transfer along the coast road, with the island’s Old Town coming into view from the water well before the boat docks.
The afternoon is left open to settle in and walk the town’s narrow streets, laid out in a herringbone pattern to break the island’s wind.
A private outing into the island’s vineyards for a tasting of grk and pošip, two varieties grown almost nowhere outside Korčula and kept alive by the same families who replanted them after phylloxera devastated the island’s vines a century ago.
The tasting runs through several vintages side by side, with a light lunch of local cheese and cured fish alongside.
A final day on Korčula, with the morning left free for the Old Town’s cathedral and the narrow lanes running down to the water.
The evening closes with dinner arranged on a private terrace above the harbor wall, the town’s lights and the water below providing the backdrop for the island’s last night.
The route turns north to Istria, arriving at Grand Park Hotel Rovinj on the edge of town, where the coastline gives way to olive groves, vineyards, and the oak and hornbeam forest that produces the region’s truffles.
The afternoon is left open to walk Rovinj’s old town, its pastel houses stacked along a small peninsula jutting into the Adriatic.
A private truffle hunt through the Motovun forest, a short drive from the hotel, follows trained dogs through the undergrowth as they track the scent below ground.
The day’s find is shaved fresh over pasta or eggs on the spot, prepared by a local guide who has worked the same stretch of forest for years.
A final morning given to an olive oil tasting drawn from the region’s own producers, comparing the sharper, greener pressings typical of Istria against milder oils from further south, before departure.
A last coffee on Rovinj’s waterfront closes out the trip.
A private walk along Dubrovnik's city walls before they open to the public, the Old Town still empty below.
A private vineyard tasting and dinner on Korčula, built around two grape varieties grown almost nowhere else in the world.
A pre-dawn truffle hunt through Istria's Motovun forest, ending with the morning's find shaved fresh over lunch.
A private sail to Biševo's Blue Cave, timed to the midday hour when sunlight through the water turns the cave a deep, glowing blue.
A morning of grape picking on a family-run Konavle estate, ending with a long lunch set directly in the vineyard.
A guided kayak descent through the Zrmanja River's limestone canyon, with a swim beneath a waterfall along the way.
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