Like a fine wine, the konoba is set apart from the typical seafood restaurant by the elusive attributes of the aging process. Anything but modern, the konoba is an experience in tradition, rooted in old Dalmatian fishing rituals. Once upon a time fishermen, sailors and even farmers would frequent such eateries, fueling themselves on inexpensive fried sardines and anchovies, relaxing, slowly sipping wine and catching a breath or two before setting back out to seav or the fields. Local songs would be sung a capella. People would brew rakija (brandy made with fermented grasses, herbs and fruit) and store their wine in konoba basements. The institution around which southern Croatian life would revolve has today become the speciality cuisine of Dalmatia, as can only be found in bona fide konoba restaurants. Typically found in konoba is a heady mixture of pršut, panceta and slanina (smoked ham and bacon) goat cheese, wild herbs, fried olives, homemade bread and homey interiors. Dalmatian cuisine is known to be especially healthy (we would like to direct your attention to the enviable tall stature, perfect complexions and healthy countenance of its inhabitants).