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  • lamb intestines
  • liver
  • heart
  • spleen
  • tissue surrounding the bowels
  • pepper
  • salt
  • olive oil
  • two slices of bread
  • thin roasting spit

Manner of preparation:


Prepare the well washed and dried intestines of a lamb which is still suckling and has not yet started to eat grass. Wash the entrails, dry them and cut them into small equal pieces. Place them on the roasting spit alternating between the lungs, liver and spleen. Salt well and begin roasting on slightly hot coals.


Let them roast for about half and hour, and if the coals are just warm, about 45 minutes. The entrails must be 90 % roasted. Remove them from the fire and cut off the pointy parts of the entrails so you end up with a cylindrical shape. Wrap the roasted entrails well in the tissue surrounding the bowels, and carefully wrap around the intestines, being careful to close off the ends. Salt it again, return the roasting spit onto the coals again and roast for another 35 minutes, until the intestines are a golden colour.


Remove the roasting spit form the coals, place it on a cutting board and take out the vitalac in one piece by placing it between two slices of bread. Cut it into slanted pieces, so that each piece has a variety of entrails. You can also put the top of the roasting spit in a bowl and hold the other end while you cut the meat from above. This is an easier way to remove vitalac from the roasting spit, but this way you will not get different kinds of meat in one piece. If you like, you can season the pieces with pepper and olive oil.


Serve hot with warm homemade bread, spring onions and red wine.


Asparagus Soup


  • 500 grams of asparagus
  • 200 ml cooking cream
  • 800 ml of chicken soup
  • 2 chopped medium sized onions
  • 1 spoon of chopped celery sticks
  • salt, pepper
  • 1 spoon of flour, 1 spoon of margarine



Cook the asparagus in water until they are soft. Melt the margarine and sauté the onions on the margarine. When the onions are transparent and soft add the celery and sauté another 2 minutes. Mix in the flour and add warm soup. Allow to boil lightly.


After 2 – 3 minutes add the cooking cream and the asparagus which has been mixed in a food processor. Bring this all to a boil one more time. Add seasoning, drain through a sieve and serve.



  • 2 kg of field snails
  • salt
  • pepper
  • olive oil

Manner of preparation:


Place the collected snails in a wooden box and leave for ten days so they are cleaned of grass and mucus.


Before baking wipe them well with paper towels and leave on coals or on a hotplate. Salt them immediately and roast for 20 minutes. They are finished when the stop foaming and the meat begins to separate from the shell.


Take out the meat with a fork and eat immediately with warm bread or cut it into pieces, place in a bowl and season with pepper and olive oil.

Serve with boiled wild cabbage or swiss chard.

Plavac mali

This grape variety is extraordinarily adapted to a hot Mediterranean climate and meagre soil and what is more the vineyards situated on the south-facing slopes with arid and rocky matrix completely exposed to the sun give full bodied strong and healthy wines of an excellent quality and with a long shelf life.


Depending on the position, the grape yield of this variety varies between 4.000 and 15.000 kg per hectare. When a wine comes from grapes grown at good positions, then the famous specific characteristics of this wine are fully expressed.


Wines are usually rich in tannins, sometimes quite bitter, have a high content in alcohol ranging from 13% to 15% and often mildly sweet as a consequence of combination of high alcohol, tannin and small dose of non fermented sugar and are very rich and full-bodied.


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