Croatia's gastronomic culture is permeated by the sea, like droplets of vapour in the air. The salty sea water speaks to us through the taste of oysters, the smell of freshly fried fish, the saltiness of warm chard potatoes, the vinegary aroma of octopus salad, the bitter juiciness of tuna steak and, of course, the full-bodied, warm red of the wine or the fresh, refreshing white wine sparkle.

You won't get lost in the endless cavalcade of food specialities, because Croatian gastronomy tends to focus on freshness and quality, good ingredients, safe, not too spicy but exciting enough flavours. In short, it wants to give good food at a good price.

The peninsula's production of black mussels and oysters is outstanding. Freshness is guaranteed by the fact that there are several farms on the peninsula of Peljesac, so that great restaurants next to the mussel farms can serve them directly from the sea to our plates.

The wine culture of Peljesac is world famous. It specialises mainly in red wines, but our winemakers are also receiving great results with white and rose wines. The Postup and Dingac regions are famous for their red wines and are only a few minutes' drive from the guesthouse. On the steep hillsides and the mainland continent, rows of vines await the autumn harvest, which is celebrated during the first weekend in December. During these three Open Cellar winter days, wine is constantly pouring while enjoying live music, dancing and eating.

Although it is well known that the north of Croatia is a truffle powerhouse, the Villa Leona guesthouse offers guests a unique local opportunity to discover and learn about local truffle. Its aroma and flavour is just as good as its northern neighbour’s. Tucked away amongst the many herbs, oregano, thyme and basil, it is a real delicacy. The owner and manager of the villa, a trained truffle hunter, offers her guests a real speciality with her trained truffle hunter dog on guided tours and cooking sessions.