Sibenik is beautiful city and an excellent starting point for exploring the national parks of; Krka,
Kornati and Telascica Bay. There are charter boats in the marinas of Marina Mandalina, located near the centre of town, and Marina Solaris.
What You Need – Experience, Qualifications, Visa Requirements, etc. – The skipper of the boat is required to have an ICC certificate or equivalent.
Charter Season – The best season for a yacht charter in Croatia is early summer with good winds in May and June mainly from the S/SE. Mornings tend to be calm with the wind increasing later in the afternoon to around 15 – 20 knots. The months of July and August in Croatia see calmer conditions which is OK for those who don’t mind motoring on their yacht charter.
Weather – The climate of Croatia’s coast is typical of the Mediterranean Yacht Charter Greece and provides for pleasant holidays throughout the year. Summer temperatures average between 26 to 30°C and the sea temperature in summer is about 25ºC.
Time Difference – GMT +1
How to Get There – The nearest airport is Split (SPU). Scheduled services fly from major European cities. There are additional charter flights in the summer.
Currency – The local currency is the Kuna. The Euro is accepted almost everywhere in Croatia
Language – Croatian, with both German and English spoken widely
Food & Drink – Croatian cooking is typically Mediterranean with fish, shellfish, fresh vegetables and olive oil taking centre stage. Varieties of fish include dogs tooth, gilthead, grouper, mackerel, sardines and sea bass. You will find cuttlefish, octopus and squid, lobsters, mussels, oysters and shrimps. These are presented grilled or in stews and risottos. The local smoked ham is very good. Lamb is also highly regarded, especially baked on an open fire. There are some interesting local dishes, some found on individual islands, to be sought out or avoided. Take Vitalec as an example – lambs offal wrapped in lamb gut and spike-roasted, not everbodys idea of culinary heaven. Pag and Dubrovnik produce high quality sheep’s cheese. Pag’s is known as Paski-Sir, a hard, distinctively flavoured cheese. The unique flavour comes from the method of rubbing the cheese with olive oil and ash before leaving it to mature; in addition, the sheep eat a diet that includes many wild herbs such as sage. Dalmatian desserts are good too. The most usual ingredients include almonds, eggs, honey, local fruit, dried figs and raisins. Try Orehnjaca, a sweet bread with walnuts or poppy seeds. Palacinke are pancakes usually served with jam or chocolate. Dalmatian wines have been regarded highly since ancient times. Famous wines include Babic from Primosten, Dingac and Postup from the Peljesac Peninsula and Plancic from the island of Hvar. There are also good local brandies and liqueurs.