BRANDY

Travarica brandy is an aperitif drink. It can be clear, olive-green or brown, depending on which herbs or their parts are used to make it. The taste is refreshing, it smells like plants. Every sip brings inspiration.

The herb is good for the stomach and regulates digestion, helps with stress.
Treat yourself to a sip of this powerful drink that has healed wounds on the body as well as the soul since ancient times.

We offer vine, plum, pear, myrtle, carob, herbal brandies.

LIQUORS

The indigenous medicinal plants of the island of Pag have been defying the harsh karst conditions for centuries in a quiet but sovereign way.

While its flowers amaze with the beauty of colors and shapes, the fruits provide a unique experience for the palate and countless benefits for the body.

The most famous liqueurs on our coast are made from sage, myrtle, carob, cherry, blackberry, fig, etc.

We offer a large selection of liqueurs.

HONEY

Meadow flower honey is obtained from different types of flowers, depending on the time and place of grazing. Thanks to this rich and diverse composition, meadow honey has a truly wide range of applications.

Due to its special composition, it is recommended for boosting immunity and recovery after illness, as well as for seasonal allergies and allergic asthma. For allergic asthma, it is recommended to take flower honey from your surroundings because it contains pollen from all kinds of flowers, which cause potential allergies.

Take one tablespoon of honey a day, throughout the year, to recover the body and fight allergies.On the island of Pag, you can find sage, meadow and flower honey.

PAG CHEESE

The most prized Croatian cheese is cheese from Pag. Pag sheep are among the smallest Mediterranean sheep, which therefore produce little milk, from the meager pastures full of medicinal herbs. The fierce Velebit wind bora blows salt from the foaming sea and deposits it on these pastures, which can turn white with salt as if they were swept with snow.

The milk of these sheep is naturally salty without any added salt. In recent years, Pag cheese has won the most awards at prestigious Mediterranean exhibitions. It is so prized that it is usually sold after only a few months of aging.On rare occasions when it has aged for more than a year, it is among the absolute best sheep cheeses in the world. The quality of Pag sheep milk is such that its curd is also a first-class specialty.

The liquid that remains after removing the curdled young cheese, whey, is heated and boiled, and a clot resembling young cheese rises to the surface. Cottage cheese on Pag is called puina, and it goes wonderfully with homemade polenta or pasta.

An outstanding delicacy are pancakes made from homemade eggs with a filling of puina mixed with Pag honey.

PASKA LAMB

Lamb is one of the best Croatian delicacies, and many consider Pag lamb to be the best of the best. Pag sheep roam freely and are never confined during their lives.

They are a special, local breed of sheep that are smaller than normal due to physical activity and a healthy diet. They are raised in a
natural and traditional way, just as they should be. The tradition has existed for centuries. It is estimated that around 30,000 sheep live the best possible life on the beautiful island of Pag.

The free-ranging sheep graze on the island's salty wild flowers and medicinal herbs such as rosemary and sage, and so they meander through the rugged terrain. The salt brought in from the sea by the bora wind, combined with the wild herbs that the sheep are fed, give Pag lamb and the cheese made from their milk that incomparable taste that world gastronomes consider a top specialty. In addition, the lambs are fed exclusively on their mothers milk before gradually switching to young grass shootsin the spring. They are not given any nutritional supplements.

OLIVE OIL

One oil mill on the island of Pag is located in Lun. At the top of a gentle bay is Tovarnele, on the edge of the oldest olive grove in Croatia, two friends and enthusiasts process olives from the entire island. The specificity of Lun is its olives. Wild olives (Olea Oleaster) are grafted onto Oblic, they have an unusual shape and are exceptionally old.

Their age is the subject of a project in which local and foreign experts will try to determine how old the Lun olives really are, since it is assumed that some are more than two thousand years old. Part of the olive grove was protected and declared a botanical reserve in 1963. Our century-old olives are almost exclusively picked by hand, transported in plastic crates and processed every evening immediately after arrival from the olive grove. All of the above directly affects the smell, taste and color of our oil. The oil is thickly, greenish-yellow in color,
with an extremely intense smell of healthy, fresh olive fruit. It has a slightly bitter and spicy taste with a pleasant aroma. The taste remains in the mouth for a long time, it is specific, impressive and memorable. It goes well with all Mediterranean dishes; fish, pasta, vegetables or salads, and a special experience is a quality cheese sprinkled with a few drops of our oil. For many years in a row, the oil from the Lun oil mill has been winning medals and awards at gatherings of Croatian olive growers. And finally, we recommend that you think about yourself! In the modern, hectic rhythm of life, daily consumption of high-quality olive oil prolongs life, makes it better and reduces the risk of developing
cardiovascular and heart diseases.

SALT

The island of Pag has always had special conditions for the production of sea salt. The microclimate of the region, a large number of sunny days, constantly blowing winds, bare rock and very modest vegetation create a distinctive landscape. Solana Pag is the largest producer of sea salt in Croatia, and bases its production on the thousand-year-old tradition of sea salt production on the island of Pag.

Salt is, along with lace, the second white gold of the town of Pag with a thousand-year-old organized production. The Pag salt pans are among the oldest on the eastern Adriatic coast, the first mention of which is recorded in chronicles in the 10th century.

The traditional method of producing salt by natural evaporation was abandoned with the construction of a salt factory. Today, „Solana Pag“ together with its salt pans and clay evaporation pools covers an area of about 2 million m2 and together with nine warehouses and the factory, is the largest production facility in Croatia.