Dalmatia eats from the sea and the rock, and a private jet menu built here should say so. Pag cheese, a hard sheep's milk cheese with a salted, almost nutty edge, travels well as a cold board with figs and a drizzle of Dalmatian olive oil. Dalmatian prosciutto, cured in the bora wind and sliced thin, belongs on the same board.
Fresh Adriatic fish is the centre of the table in Zadar: sea bass, sea bream, scampi from the Kvarner bays, black cuttlefish risotto. Cooked and packed for a galley with one oven, they finish as an inflight menu item that needs a short oven pass or none at all, sauce apart.
Local specialities extend to sweets: Zadar's maraschino cherry liqueur, a century-old Dalmatian tradition, flavours a simple cake or a cream-based dessert. Rozata, the Dalmatian crème caramel, packs well in individual cups for the drawer. Private jet food from Zadar County is simple and seasonal; we write the card around what the market has that week.
Whatever the brief, Zadar is Dalmatian territory, and the table reflects the place: olive oil from the islands, figs when they are ripe, herbs from the dry hills behind the coast.
