July 1,  2019 - We are, after all, citizens of the world—a world filled with bacteria, some friendly, some not so friendly. Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico, and the Far East, eating only in Hard Rock Cafés and McDonald’s? Or do we want to eat without fear, tearing into the local stew, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once, said Anthony Bourdain in his book Kitchen Confidential.

And it pretty much sums up his motto in life. He was a famous chef, writer and TV personality, and a man who traveled the world but unfortunately left it much too early, at 61 years of age. And one year after his unfortunate passing away, the world is still mourning, but also celebrating his unusual and fabulous persona.

On the 25th of June, the First International Bourdain Day was held all over the world with events and tributes. From the USA and Canada to Europe and Africa; from South America to Asia – people who admired and still admire Bourdain and his work wanted to celebrate his legacy on the Day he was born. Bourdain Day was also celebrated in Croatia, a place he has visited a few years ago and was so taken by the beauty of the country, the tastes of the local wines and exceptional food that he openly, in his specific style, said that anybody who hasn't visited Croatia yet is - an idiot. 

Hotel Boškinac on the Island of Pag organized First Croatian Bourdain Day, the event co-hosted by Chef Mate Janković, who was Tony’s Croatian guide at the time of his famous visit. Nearly 200 guests gathered in Boškinac to honour the life of Anthony Bourdain.

"It’s a beautiful thing, when the reality lives up to your hopes and expectations; when everything—everything—is as good as anything could be," said Bourdain on his programme No Reservations in Spain and, indeed, the dinner in his honour on Pag - lived up to everybody's expectations.

The host, Boris Šuljić, warmly welcomed everybody with „longa bevanda“ (wine diluted with water) and proudly presented Hana Čičić, a journalist and a foodie who ideated and initiated the Bourdain Day event in Croatia. While DJ Kanca, Ozren Kanceljak, was playing the sounds which would undoubtedly have been approved by Bourdain himself – who had excellent taste in music and firmly banned Grateful Dad from his kitchen – guests started to get „into the groove“. Producers Tomec & Grabber, (Marc Grabber and Krešimir Tomec) were also presented with their "Dalmatian Dub", "Dalmatian Lounge" and "Deep Into Croatia" music projects.

The dinner that was served was identical to the one Bourdain enjoyed back in 2011 when he was in Croatia filming ''No Reservations: Croatian Coast'', or were directly inspired by them and mainly consisted of different variations of the famous lamb from the island, including the lamb tripe. Chef Mate Janković told the story of his trip through Croatia with Bourdain and claimed that he would remember it all his life, and posthumously thanked Bourdain for the enormous impact his visit had on Croatian tourism and gastronomy. Mate introduced to the guests and presented Croatian wine producer Alen Bibić who also welcomed Bourdain at the time - in his winery and offered him exquisite 12-course dinner prepared by his talented wife Vesna. Alen also expressed his gratitude for Bourdain’s visit since the episode from Croatia was watched by 120 million people around the world.

Truly a unique personality, Bourdain once said: "What does freedom mean? I don’t know that either, I guess. For sure, it does mean the freedom to enjoy an afternoon no one thought possible only a little while ago. The freedom at least to joke, to laugh, to be for a while, relatively carefree."

That is exactly what was the aim of this fantastic evening under the stars on the island of Pag. As Hana Čičić has put it: "Tonight was meant to be, and indeed it was - an honest celebration of a man who gathered us all around the table and united us with so many dear and familiar faces, good friends and connoisseurs of the food and the wine. But it wasn’t so much about sophisticated food – it was about the joy of life and all those nice moments that life brings about – that become memories. The food courses were paired with excellent Boškinac wines but the cocktails made by the talented Zvonimir Lovrenčić were also worth remembering.

The food had a signature of both Boris Šuljić and his talented chef with Michelin recommendation, JRE Matija Bregeš. Matija and his team have once again proven that it is equally important to be able to prepare sophisticated fine dining food and cook the traditional food.  Chef Bregeš presented his team while the third course was served and it was quite spectacular when 12 different varieties of the cheese from Pag have been cut. The dinner lasted until the early morning hours of the next day – celebrating life, food, wine and, above all - friendship. Everybody is looking forward to repeating the celebration next year in Bibić winery on the 25th of June 2020. 

All photos by Fabio Šimićev

To read more about lifestyle in Croatia, follow TCN's dedicated page.

It's difficult to claim one Croatian island to be more interesting than another, and it's even more difficult to make such claims about a country with more than 1,000 islands to its name. However, Pag is certainly an extremely unusual island.

If you've ever spent any time there, when compared to other Croatian islands which are typically thick with green Mediterranean vegetation and rich with life, you'll know that this almost entirely naked, Mars like structure in the Adriatic sea is in a league of its own. A paradise for photographers as well as tourists, Pag has a long and rich history as well as an incredibly bizarre landscape.

Organised by the Tourist Board of Pag and the Society of Pag lace makers "Frane Budak", from the 20th to the 23rd of June 2019, the tenth International Lace Festival will take place in the town of Pag. This is a manifestation which showcases part of this interesting Croatian island's rich history.

As Morski writes on the 17th of June, 2019, this year, the lace festival will be held under the auspices of the President of the Republic of Croatia, Kolinda Grabar-Kitarović, sponsored by the Croatian Ministry of Culture, Zadar County, and with the welcome additional sponsorship of Erste Bank. The festival's organisers have prepared a rich, interesting and educational program for all visitors.

During the three days of the festival, there will be exhibitions of Pag lace, lace workshops, a fashioh snow, performances, and an interesting historical exhibition on how people once lived on Pag, among other things. Klapa Ragusa and Klapa Kampanel will also perform their traditional music for all visitors.

At the Pag festival, more specifically the ground floor of the Rector's Palace at Petar Krešimir Square, you can see the exhibitions of the participating countries of the festival and numerous works from Germany, Bulgaria, Montenegro, Hungary, Czech Republic, Switzerland, Slovenia, and of course Croatia.

Follow our dedicated travel page for much more.

A bit of ''cosmetic surgery'' for Pag's main waterfront (riva) as the reconstruction and upgrading of this heavily frequented area gives the town and the island a breath of new life.

As Novac/Jutarnji writes on the 19th of May, 2019, in approximately twenty days, the reconstruction and upgrading of the popular island's main waterfront with a small harbour in the town of Pag, ''Katina'', will finally be completed, and then that part of the coastline in Pag will be ''released'' for general use in its brand new, done up and completely revised edition.

In the reconstruction of Katina harbour, the Zadar Port Authority, with partial support from the Ministry of Maritime Affairs, Transport and Infrastructure headed by Oleg Butković, and Zadar County, invested a massive 5.8 million kuna, and the necessary works were executed by the Zagreb-based company PGP.

The aforementioned works saw the deepening of the bay area in front of Katina, an important coastal wall was properly repaired and two 50 and 80 metre-long pontoons were erected, which resulted in one hundred new berths for boats, according to a report from Zadarski.hr.

At the celebration of the Day of the City of Pag which took place on Friday, the project was presented to the participants of Pag's annual celebration, including to the minister of the competent Ministry, Oleg Butković. Pag riva's new look was presented by Davor Škibola, the director of the Zadar County Port Authority which, as mentioned, was among the investors.

On this occasion, Minister Butković referred to this particular port authority as "the best in Croatia" primarily because of the number of projects it has accomplished or performed in the port areas it manages.

Make sure to stay up to date by following our dedicated lifestyle page for much more.

Click HERE for images of Pag's brand new waterfront by night.

When you get an invitation to visit the Michelin-recommended Boškinac hotel, restaurant and winery on the island of Pag, the only thing you can do is say "Thank you, of course I will visit" and count yourself lucky. That's precisely what I did when I was kindly invited, as a part of a group of Croatian journalists, for the presentation of the newly renovated rooms in the hotel and the introduction of the new menu created by the JRE chef Matija Bregeš (which was to be paired with the new vintages of Boškinac wines).

When we arrived at Pag, another thing we were to be thankful for was the weather. With the volatile spring weather we've been having, we were lucky to be welcomed by a fantastic sunny warm day. In Lun Boris and Mirela Šuljić, Boškinac owners met us and joined us on a ride among the olive trees to the location where one of the oldest olives in Croatia is still thriving. And the olive gardens of Lun (you can read more about them in a previous article on TCN) were where the welcome lunch was also served.

After a few bites of amazing lamb stew and octopus salad-like dish, some wine and a story of the gardens, we were taken to Boškinac to wind down a bit, take a look around the hotel and the property and get ready for the spectacle that was supposed to happen in the evening. I have not previously visited the Boškinac hotel, so I can't tell you exactly how the rooms are different from what they've been before, but what I can tell you is that now, after the renovation, they are among the most comfortable and amazingly cosy hotel rooms I've ever been to.

The architect Ana Penavić did the interior design of the Boškinac hotel, and it brings together the influences of the local surroundings, the fields of the island of Pag, with the modern materials and design trends to create an atmosphere in each room that make you feel like you belong there. All of the furniture is custom-made, and one of the things you'll notice in each room are the beds (this is a normal-sized backpack on the bed; I believe it's somewhere around 3 meters wide and well over 2 meters long).

The hotel is located around 700 meters from the closest beach, so of course it has a swimming pool for their guests to enjoy. And while it was nice and warm during our visit, none of us were brave enough to jump in, although I have to say that just imagining a sweltering summer's day and spending it in this shade, on the lounge chairs and just going to take a dip between some cocktails served here made me smile.

The rest of the surroundings of the hotel has also been designed with care and attention to detail, so there's a kids' playground (featuring small wine barrels inside the "tree-house" and on the seesaw), beautiful outside seating area and an open grill. We mentioned the combination of the traditional and the modern, so let's also not forget the three Tesla chargers located by the hotel, so if you arrive with the electric car, not only will you be able to charge it, but you'll also get the best parking spots!

Our evening started (and ended, but let's not spill all of our secrets!) in the "konoba" (wine cellar), where the amazing wines of the Boškinac winery are created and kept, which has also been renovated - Boris told us that the finishing touches on the shelves were done a few days before our visit. After a welcome drink, several words by our host and some fantastic music by a female klapa "Muštre", it was time for our dinner to start.

And what an experience that was! Seven-course meal, with three creatively served welcomes from the kitchen, each course served with carefully paired Boškinac wine, it indeed was a night to remember. The new chef created the menu at Boškinac, this year’s winner of the prestigious Gault&Millau “Great Chef of Tomorrow” award, Matija Bregeš, who has been allowed to show all of his talents in creating this tasting menu.

The courses were creative, unusual unexpected combinations reflecting the heritage and the wealth of the island of Pag, combining the traditional ingredients you'd expect with surprising spices and unbelievable twists. One of the things Pag is mostly known for is the sheep farming, and one of the reasons for that are the native herbs that grow on Pag, which free-roaming sheep eat and which make their meat taste so delicate, flavourful and amazing. So, lamb, mutton, and the herbs from the fields of Pag were the greatest stars of the menu, but the amazingly fresh seafood (shrimp tasted as if it was taken from the Velebit channel 10 minutes before we got it on our plates!) added a whole other layer of complexity to the menu.

(from left to right: celery ragu with black garlic cream; shrimp with basil emulsion, Gegić gel and shrimp cracker; cuttlefish and mutton "pasta carbonara")

Like I said before, each of the courses was served with a different wine from the Boškinac cellars, and those wines were given the fantastic opportunity to shine along with those excellent dishes. Each of them helped tell the story of the wealth of Pag, be it the local indigenous Gegić white wine served with the shrimp, which you can only have as a varietal wine in Boškinac, or the spectacular reds served toward the end of the meal. Special mention goes out to Ocu 2015, which was served with the cuttlefish and mutton version of pasta carbonara, a blend of Gegić, Debit (another local wine), Chardonnay and Sauvignon, created by spontaneous fermentation (without added yeasts) and macerated for 21 days, producing a stunning wine which is difficult to compare to any other Croatian wine.

Of course, we'd be amiss if we didn't mention the reds, Boškinčić (which is, admittedly, a nightmare for any foreigner to pronounce, and it means "little Boškinac") and Boškinac, two variations of the Bordeaux blend of Cabernet Sauvignon and Merlot, but given their character by the extreme Pag terroir. Boškinčić is a younger, more elegant wine, and should go along lighter meals. Boškinac is an extremely serious red wine, aged in oak barrels for two years and has a full body, so it should be served with darker meats - and it's a work of art that they managed to create a combination of spices and a demi-glace which made Boškinac a perfect partner to very, very young Pag lamb.

(Pouring wine from a 1.5 litre Magnum bottle using one hand was not a problem for our waiter, but 4.5 litre Jeroboam bottle proved to be a bit too much even for him!) 

The dessert gave a chance to the Boškinac Prošek 2012 to shine, and it was a rare opportunity for me to enjoy a dessert after such a fantastic meal. I don't enjoy chocolate, and usually desserts include at least some of it, so having an apple and caramel sphere of joy at the end of this evening was an unexpected blessing.

Boškinac kitchen crew (chef Matija Bregeš first on the left of the photo) after the dinner, taking a well-deserved break:

The morning brought some hangover, but it also brought one of the most sumptuous breakfast spreads ever. I can't even begin to tell you all the things that were offered for breakfast, but let me just give you an idea: cured shark meat, and tuna prosciutto. And almost a dozen various pies, amazing fresh fruit and fruit juices, too bad I don't really do breakfast.

To conclude: if you ever get the chance to visit Boškinac hotel, enjoy the beautiful hotel with the view of Pag fields, huge beds, unbelievable creative cuisine by chef Matija Bregeš, their wines and the hospitality by the owners Boris and Mirela Šuljić, there's no excuse not to go.

(All photos by Iva T.)

In the coming days, the very first website dedicated to the underwater archaeological site which boasts an ancient Roman ship will be presented to the public in Letavica on the island of Pag.

As Morski writes on the 21st of March, 2019, the lecture "From a discovery to a tourist attraction" will be held on March the 29th, 2019 at the Rector's Palace on Pag, starting at 17:00. More about this project was discussed by Vedran Dorušić from the Foka Diving Center with Morski.

''First and foremost, we want to bring this extremely attractive locality closer to the island's inhabitants, as well as to the general public. For this purpose, many steps have been taken, and this presentation is just one of them. The location, the chronology of its discovery and its protection, and all that we know about what can be done to make this [sunken Roman ship] a tourist attraction in a positive way [will be done]. Research at Letavica was aided by the University of Zadar, the Croatian Restoration Institute, the International Center for Underwater Archeology and the Archaeological Museum in Zadar, as well as the Foka Diving Center,'' said Dorušić.

The aforementioned lecture will be held by doc. Dr. Irena Radić Rossi, Igor Savić and Vedran Dorušić. The presentation will include professional historical context, in the sense of both diving and marketing. It will be interesting to divers, lovers of history and cultural heritage as well as to those who work in the field of tourism who can assist in presenting this interesting site and even the island of Pag itself.

The Pag site is located at a depth of 36 to 38 metres and lies about 500 metres from the coast. What is specific in the sense of the actual area of this remarkable discovery is the fact that it lies next to a reef which is home to a beautiful underwater boasting an abundance of fish and other types of marine life, making it a great attraction for divers even without the 1st century BC Roman find. At the site itself, between 400 and 600 amphora of types known as Lamboglia 2 were found, all of which were full of wine.

From all that we know today, it can be concluded that this ancient sunken vessel is a Roman ship from the 1st century BC, making it a truly impressive piece of history. In its day, the Roman ship was about thirty metres long, making it a very large ship for its time. The site was originally discovered on July the 28th, 2018 as part of the regular activities carried out by the aforementioned diving center. Diving at the time of the site's discovery were Igor Savić and Vedran Dorušić, as well as two tourists.

The site will be the first to remain unprotected by a cage, modern technology will be used for its protection instead. Some potential means of protection were tested and presented by Croatian archaeologists and experts from Norway earlier this month. In addition to this, the desire is also to set up live underwater cameras that, besides offering the site constant protection, also hold a promotional purpose for this fascinating site.

Cameras will make it possible to look down under the water at the Roman wreck at any time of day, and this unique example should help the island of Pag get properly placed on a diving map, subsequently helping to further develop the whole island of Pag. It's also interesting to note that this site will be the first underwater archeological site to have its own website.

Make sure to follow our dedicated lifestyle page for much more.

The island of Pag has transformed into a film set, as the documentary film "Four Seasons on Pag", which aims to showcase the authentic gastronomic offer of the island, is underway, reports HRTurizam on January 29, 2019. 

The authors of the project are Fabijan Oštarić and Rene Bakalović, and the idea of the documentary came to life after a short journey to the area and an informal conversation about food. Produced by the Zagreb company Fare, the outlines and figures of this exciting project are only just beginning.

The aim of the project is to present the island of Pag in several episodes that are divided into four seasons while telling the story of the island's history, archaeological sites, tradition, culture, and gastronomy.

“Four Seasons on Pag” is a series of four documentaries, and as Rene Bakalović points out, the series intends to confirm the basic thesis that Pag is, in the gastronomic sense, perhaps the most interesting island in the Mediterranean.

"The great ambition we had when we came into the project was confirmed after filming the first winter episode. It deals with the interlocutors to the recorded material and the support we have encountered on the island. We are observing the gastronomy in the broadest civilizational context, from the relationship with nature, top ingredients, culinary tradition, rituals, up to modern culinary adventures and new tourist ‘rituals’. 

We have set up the most technical and artistic standards to successfully distribute the series to the world after the show in Croatia. Our approach to the topic is more ‘cinematic’ than television, although it is a television series. This refers to the style, dynamics and the desire that the shelf life of our series is longer than usual. As we will naturally record significantly more attractive material than we will use in the final version, small thematic entities will be published on social networks, which we want to rise to the level of an attractive portal about Pag,” said Bakalović, adding that all people and institutions with a connection to Pag are invited to join the accompanying segment of the project.

Interestingly, the entire team decided to start the project themselves and attract the partners and sponsors through the contacts in the film, which seems to be a different strategy, though one that the authors believe will succeed for the financial structure and completing the filming and postproduction of this year.

"We will only reveal some details, like how the first pilot shows winter on the island; from sewing Pag lace and the production of Pag cheese to the production of baškotin in the Benedictine Monastery of Sv. Margarite, the preparation of authentic dishes and performances of the KUD Bartol Kašić, cooking a modern version of lamb tripe in Boškinac, visiting olive groves in Lun that are over a thousand years old, and filming a storm in Žigljen,” said Fabijan Oštarić.

The filmmakers return to Pag in the spring to continue filming the new series. 

To read more about lifestyle in Croatia, follow TCN’s dedicated page. 

An environmental tragedy for the island of Pag as one of the most beautiful, not to mention geologically and paleontologically interesting part of the island landscape, Ledenik, has sadly become part of an unregulated and unwanted landfill for discarded construction material and all kinds of waste. Ledenik is otherwise visited by thousands of tourists during the summer months and is a very popular area, but also a highly significant fossil site.

As Morski writes on the 21st of January, 2019, in addition to this area being of importance when it comes to prehistory, some of the oldest still standing sructures, more specifically examples of drywall construction on the island of Pag are located in Ledenik. Several films have also been filmed there. Unfortunately, this stunning area has fallen victim to people dumping all sorts of waste, as Radio Pag has reported.

Ledenik is extremely interesting in a geological sense. Namely, the island of Pag actually originated from billions of shells and skeletons of various dead and fossilised marine animals and is mostly composed of limestone, and it is precisely at Ledenik where a vast fossil site can be seen.

Geologists say that the basic geological structure of the island of Pag originated about 200 million years ago, while the actual formation of the island of Pag is considered by geologists to have occurred around 30 million years ago, when they believe what is now Ledenik was then initially formed. At that time, the island of Pag was connected with Velebit and didn't have the shape of an island as it has today.

The present shape of the island of Pag was created at the end of Pleistocene era, the last ice age, about 12,000 years ago, which isn't that long ago in the grand scheme of things. Then, transgression occurred and the sea level rose by about a hundred meters. The wetland area (part of the then Pag lake) saw the gap between the now island of Pag and Velebit filled by the sea and the Velebit channel was thus created. This marked the final act in the island's birth as we know and love it today.

The utterly bizarre, almost Mars-like landscape of the island of Pag has been regularly contributed by bura winds which have been shaping sedimentary rocks for centuries. This is particularly noticeable on Ledenik, which is, by far, entirely unique.

All in all, Ledenik should be the City of Pag's pride, but it seems that not everyone cares enough about the local environment to make sure it stays as precious and as unique as it is.

Make sure to stay up to date with our dedicated lifestyle page for more. If it's just Croatia's attitude to the environment and ecology you're interested in, give Total Eco Croatia a follow.

Click here for the original article by Radio Pag

The good news has arrived early this year and this season's production of the famed and award winning Pag cheese will finally come with a protected designation of origin label which gives special importance to controlling the very production of the internationally appreciated Pag cheese.

As Morski writes on the 8th of January, 2019, the protected designation of origin label clearly defines the raw material, the description of the finished product, the geographical area of its ​​production, the proof of the origin of the Pag cheese, the process of the production correlation with the aforementioned geographical production area, and the details and the link between the geographical area of production and the quality and characteristics of the final product. Šime Gligora, director of Sirana Gligora, has welcomed this protection, according to a report from eZadar.

''From our very beginnings, our cheese factory has been producing exclusively from the milk of Pag sheep from the island of Pag, while the production of our other cheeses, cows, goats, sheep and mixed cheeses are made exclusively with milk from Croatia, largely from the area of ​​Northern Dalmatia,'' stated a satisfied Gligora.

Pag cheese is exclusively a sheep's milk product originating from island of Pag, its limited production is defined entirely by the number of sheep, their milk, and the production period for the end product.

The next level of protection is at the European Union level which, in addition to offering a huge level of protection, will greatly contribute to the establishment, recognition and the subsequent sale of Pag cheese in Europe and across the whole world.

Aside from that, it will certainly contribute to additional financial support and encourage the breeding of sheep for husbandry in the area of ​​the island of Pag, which hopefully ultimately means in the retaining of the domestic workforce, as well as influencing number of inhabitants on the island, cattle-breeding and agriculture, and the overall development of the dairy and cheese industries.

Make sure to stay up to date with our dedicated lifestyle page for information on Pag cheese and much, much more.

Click here for the original article by eZadar

Pag, as a popular summer island destination, might not strike you as a place to go in winter at all. Despite that, the Advent on Pag festivities have transformed the island from summer getaway to winter wonderland. 

As Morski writes on the 10th of December, 2018, the very first artificial ice rink ever to be built on the island has been constructed, and to add to the authenticity of Pag and its history, it has been placed in one of the island's former salt warehouses.

''This is the central part of Advent on Pag, a gift for the children and for young people, as well as for those who like to skate. Our advent is certainly among the best in the county, and further beyond that,'' stated Pag's mayor Ante Fabijanić at the opening of the island's brand new ice skating rink.

As mentioned Advent on Pag's ice skating rink has been placed in one of the island's former salt warehouses, according to a report from eZadar. Adveng cottages have also been set up alongside the ice skating rink with a variety of things on offer, including festive food, sweets and desserts, and drinks, with the whole area richly decorated and adorned with the spirit of the festive season. Ice skating will be available to all in the former warehouse as part of the Advent on Pag celebrations until the 13th of January, 2019, every day from 16:00 to 22:00.

Within the scope of this year's Advent on Pag, there will be various programs, including the Santa's grotto, numerous concerts, a puppet theatre for kids, kindergarten and school performances, lectures and workshops, and a special Christmas reception with Pag's citizens which will take place under the organisation of the Town of Pag's administration this year, in cooperation with several Pag-based companies.

Make sure to follow our travel and lifestyle pages for much more on advent celebrations up and down the country, and much more.

Click here for the original article by eZadar

Advent in Pag is said to boast a very rich program this year!

Winter is just around the corner, and that means that numerous cities across the country are turning the page from summer tourism to winter tourism and opening up their respective Advent programs. With Advent in Zagreb, the winner of the best European title for three years running, boasting the best Advent festivities yet, and Advent in Split and Dubrovnik doing the same, what can other, smaller destinations offer this winter season?

Pag has become a hit destination in recent years, with tourists flocking from all around to this other-worldly looking island in the Northern Adriatic sea during the warm summer months. As Croatia's fifth largest island, and the one with the longest coastline of them all, Pag has a lot to offer its visitors during the summer, from history to one of the world's most famous beaches and party destinations, Zrće, in the town of Novalja in the island's northern region.

That being said, Pag is much more than just sea and sun on an island with a bizarre and unusual landscape that looks as if it fell from Mars.

As eZadar/Radio Pag writes on the 14th of November, 2018, Pag is set to put on a proverbial show for Advent in Pag this festive season, and for the first time ever, an ice skating rink will be placed on the island for locals and tourists alike to enjoy. 

Under the organisation of the Tourist Board of Pag and the City of Pag's administration, this year Advent in Pag will boast a very rich festive program for all. In addition to the new ice skating rink which will make its Pag debut this winter, there will be much more content including festive cottages and stands with traditional food.

Pag's old streets will be richly decorated, as will the squares and the waterfront. Pag's mayor, Ante Fabijanić, has stated that this year, Advent in Pag will be even better than previous ones held on the island.

Make sure to keep up to date with our lifestyle page for more.