The bora carries sea salt over the island's aromatic herbs — and you can taste it in everything Pag produces.
The most prized Croatian cheese, made from sheep's milk. Its taste comes from scarce, aromatic island herbs and the salt the bora brings from the sea in winter. Try it young and aged.
The cheese dairy shop on Vela Street lets you taste and buy. In 2017 Pag cheese was named the best sheep's cheese in the world at the Global Cheese Awards in Somerset, England.
Like the cheese, its flavour comes from what the native Pag sheep graze on. For many, the best lamb in Croatia: tender, juicy and highly recommended.
Pag has had Croatia's northernmost salt works since the 16th century. Near the town beach stand the Prosika — nine stone salt warehouses, 38 metres long and 12 wide, a monument to the days when salt was white gold.
A white wine made on Pag since ancient times, named for its yellow colour. Its main grape is the indigenous Gegić.
Twice-baked sweet toast made for centuries by the Benedictine nuns of St. Margaret's. Guests were once welcomed with baškotini and white coffee. Today they carry the "Originally Croatian" and "Croatian Island Product" labels.
Villa Padre sits in the old town, next to the church of St. George — the best base for exploring the island.