Don’t leave Split without having tried Soparnik, a Dalmatian speciality of dough filled with spinach and other vegetables, and covered in olive oil and garlic. If that sounds a little like Greek or Turkish food, you’ll also be surprised by the Italian influences on Croatian cookery - risotto with scampi and calamari is a firm favourite, made with zingy ingredients and delicious seafood, fresh from the Adriatic. Split is justifiably famous for its fresh fish, and good seafood restaurants abound - and make sure you try a bottle of world-renowned Dalmatian wine with your meal. In the evening, head down to Bačvice, the main city-centre beach, which is the main strip for bars and clubs, and packed throughout the week. Do as the locals do, and enjoy some drinks in the sun, soaking in the atmosphere by the blue waters of the Adriatic Sea.