Eat the
island.
On Pag, gastronomy is not decoration. It is a direct reading of stone, salt, herbs, sheep, sea and vineyard.
Ingredients with geography.
The strongest food story is not a list of restaurants. It is the relationship between a difficult island landscape and ingredients that have become signatures.
Pag lamb
A defining island product, shaped by sheep grazing through aromatic, salt-exposed terrain.
Pag cheese
One of the island’s best-known edible identities and a natural bridge between local tradition and premium gastronomy.
Sea & fish
The bay keeps the maritime layer immediate, from simple local meals to contemporary interpretation.
Herbs & olive oil
Sage, savoury and other Mediterranean aromatics make the dry landscape part of the plate.
Wine
Boškinac’s official story ties vineyard, mineral soils and local Gegić directly to the identity of Pag.
Boškinac as a destination anchor.
One MICHELIN Star in the 2026 guide gives the wider Novalja–Stara Novalja area a credible international culinary reference. The value for Stara Novalja is not only prestige: it strengthens the reason to stay, to spend and to travel in cooler months.
