Gradele

Originating from the Croatian coast, gradele is a traditional way of grilling fresh fish over an open fire. Although fish is the most common option, meat and snails can also be prepared in the same way. The word gradele refers to a simple metal grate, but it's also a Dalmatian ideology and lifestyle during summer. The fish can be small or big, heads included, and what's important is to perfectly grill the fish while keeping it juicy at the same time. During the preparation, the fish is usually brushed with a rosemary branch that's been dipped in olive oil. Once prepared, the fish is traditionally served with a combination of olive oil, parsley, and garlic, while typical side dishes include boiled potatoes or blanched swiss chard. For the best experience, end the meal with a glass of local wine.