GRILLED GOAT CHEESE WITH BLACK OLIVE TAPENADE ON A BED OF WILD ROCKET (ARUGULA)

Spice grilled goat cheese with "Likarović" olive oil, sea salt and pepper and place on a bed of wild rocket (arugula). Top with black olive tapenade (finely chopped ripe black olives) with capers and mustard.

SMOKED OCTOPUS WITH SCRAMBLED EGGS

Briefly boil the octopus, strain well and smoke in a hearth. Sautee chopped onions in a pan, add diced octopus and fry well. Add chopped garlic and parsley leaves and mix well. Pour a beaten egg over it. Serve with oregano, olives and tomatoes.

ORANGES IN A CARAMEL SAUCE WITH WHIPPED CREAM

Soak oranges in caramel sauce. Slice and pour caramel sauce over them, top with whipped cream and a cherry.

CRAB AND SCORPIONFISH BRODETTO (seafood broth)

Place onions, olive oil, tomato paste, salt and pepper into an earthenware dish and mix well. Add red wine vinegar and mix again. Add pieces of scorpionfish, crab and some water. It is a tradition in Jelsa to cook this dish on a tripod on a hearth, which gives it that smoked flavor. When nearly done, season with herbs.

OCTOPUS PATTY

Mince an octopus, onions, garlic and parsley leaves. Add olive oil, salt, pepper, an egg and Mediterranean herbs. Mix well, add corn flour, breadcrumbs and flour. Form patties and grill them. Serve with potato salad.