1. Devour succulent swordfish
Set one street in from Makarska’s busy seafront, Jež has long been a locals’ favourite, a reliable choice for Dalmatian standards. Then came Jadran Grančić, only 25 but with eight years of experience at the top hotels in Zagreb. Initially suspicious regulars needed time, and a special gastronomic evening, to take to his molecular gastronomy, but now Jež has won over both the traditional customer and the discerning tourist, happy to find swordfish on a Makarska menu and home-made bread to accompany the divine prawn soup. Classy service and décor are both appropriate for the upper price bracket.