Visit Blato any time during the year and you will enjoy different specialities. Of course, do not forget to taste the high quality Blato’s wine and olive oil.

spring
•    wild asparagus salad
•    ”sirnica” – pastry prepared at Easter time
•    broad beans – boiled and seasoned with olive oil

summer
•    pasta with home made tomato sauce
•    Swiss chard and zucchini - boiled and seasoned with olive oil
•    sardines – grilled
•    limpets and sea urchins – the best is to eat them right next to the sea, the moment they are picked
•    “kupus na tabak” – collard greens cut into stripes, boiled and seasoned with olive oil

autumn
•    roasted goat meat
•    “kulinje” – goat offal prepared with spices
•    lumblija – traditional Blato’s pastry prepared at the time of All Souls’ Day
•    “brodet” with picarels – picarel cooked with lot’s of onions and tomatoes and few grape berries
•    mushrooms – fried, roasted or cooked in a stew
•    mantala – sweet made of grape juice
•    squids – roasted and fried

winter
•    cod fish - boiled and seasoned with olive oil
•    ”meso iz baje” – salted preserved pork
•    legume - boiled and seasoned with olive oil
•    “pračevina na prsuru” – pork cut in dices and fried
•    ”čimule” – collard greens leafs boiled and seasoned with olive oil
•    “pašta-fažol” – a stew made of pasta and beans with smoke-dried meat
•    grilled picarels
•    smoke-dried picarels – seasoned with garlic, grilled

whole year round
•    “lešada” – boiled fish, seasoned with olive oil and bay leaves
•    “popara” – fish boiled with tomatoes, potatoes and onions
•    octopus – salad or roasted
•    “gruda” - wild growth edible plants, boiled and seasoned with olive oil
•    salted preserved fish
•    shells – oysters, mussels etc. Enjoyed raw, in a stew or a risotto
•    “varenik“ – grape juice
•    desserts – ”pogača” (similar to foccacia), “kotonjata” (made of quince), “pršurate“, almonds in caramel
•    grilled fish with collard greens, Swiss chard or “gruda” on the side