Every region tastes a little different and every dish comes with its own story. What truly stays with your guests is the feeling of where they were and who they were with when they tasted it.
At Liberty Adriatic DMC, we curate culinary experiences that bring the Adriatic region to life. Each meal is thoughtfully chosen, shaped by local tradition, and hosted in settings that turn dining into something truly memorable.
Invite your guests to taste something real, and to truly feel the place they’re in.
Sometimes the strongest sense of place is found in what we taste:
1. Slovenia
Idrijski Žlikrofi paired with Karst`s finest
These little dumplings, folded to look like Napoleon’s hat, carry thespirit of Slovenia’s mining town of Idrija. They’re soft, comforting,and filled with herb potato, often served with rich meat sauces.
Locals will tell you they’re even better when made with aged mutton, an old tradition that adds depth and character.
A glass of local Karst wine, red or white, brings just the right balance, whether it’s bold Refošk or a mineral-driven Vitovska.
2. Croatia
Peka and Pošip
You don`t just eat Peka, you watch it being made. Peka is atraditional Croatian cooking method where food is slow-cooked in a heavy metal bell or dome, which is then covered with hot embers and ash. You wait while it slow-cooks under hot embers, and when the lid finally lifts, the aroma does the rest. Inside, there’s veal, lamb, or octopus, cooked with potatoes,rosemary, and garlic. It’s simple, generous, and full of depth. Locals always drizzle the olive oil before the lid goes on. That way, it cooks into every layer. Add a glass of Pošip, bright, coastal, and crisp enough to cut through the warmth of the dish.
3. Montenegro
Lake Skadar Carp and Vranac
There’s something honest about lake fish, especially when it comes straight from the water to the grill. At Lake Skadar, carp is marinated with garlic and vinegar, then grilled or smoked and served whole with bold, clean flavour.
It arrives with the simplest sides: a squeeze of lemon, warm cornbread, and a plate of chard with potatoes. To finish, a glass of Vranac, Montenegro’s boldest red, brings depthand smoothness, echoing the stillness of the lake just beyond the table.
4. Serbia
Sarma and plum Rakija
If someone’s made sarma for you, it means you’re part of something special. Cabbage leaves are filled with meat and rice, then left to cookslowly, often for hours. The leaves are fermented, giving the dish itsgentle tang. The best versions, they say, come from cabbage stored in wooden barrels. You’ll often find sarma prepared the day before it’s served, since the flavours deepen overnight. To drink? A small glass of plum rakija. Warming, fragrant, and always poured with generosity.
5. Albania
Tavë Kosi and Shesh i Bardhë
This dish feels like home. Tavë Kosi is baked lamb in a mixture of yogurt and eggs. It comes out golden on top, creamy underneath, and full of quiet comfort. Often baked in clay dishes, it’s brought straight from the oven to the table. Some let it rest before serving, others prefer it bubbling hot. Either way, it invites sharing. A glass of Shesh i Bardhë, Albania’s native white wine, adds just the right lift, dry and citrusy, with enough freshness to balance the richness of the dish.
These meals are about what happens around the table. Moments of discovery. A pause to take it in. A conversation that wouldn’t have started anywhere else. This is the kind of experience that brings a group together and turns a program into a story worth retelling.
At Liberty Adriatic DMC, we plan every detail so these moments can unfold naturally under the arches of a medieval courtyard, beside a still lake, or on a vineyard terrace at sunset.
Every table tells a different story. Let’s help your guests findtheirs.
