Frog and eel specialties dominate the traditional Neretva cuisine, such as the inevitable frog and eel stew, breaded frogs, eels on a spit. Or perhaps you prefer boiled coot. When it comes to Dalmatian brudet (fish stew), the Neretva variety is different.
It’s spiced with hot peppers, which give a specific and delicious taste. It can be very hot, so those who don’t like spicy food should order theirs to be prepared a bit milder. The Neretva cuisine is unthinkable without frogs. The crackling of frogs from the swamp turns into a rhapsody of frogs on a plate in dishes like frog risotto, breaded frogs, frogs in prosciutto. Homemade hearth bread is usually served with those dishes. Apart from untouched nature, the Neretva boat rides, local delicacies and exploring flora and fauna of the wetland area, the Neretva valley has a lot more to offer.