Places We’re Sailing To: Vis Island

Dear future sailors, party people and mermaids,

Our next sailing destination is the island of Vis. The island of Vis is the most protruding Croatian island with an area of 90.30 km2 and also the farthest inhabited island off the Croatian mainland. The island of Vis is not so densely populated with its 3460 inhabitants (as of 2011), but it gets happily crowded in the summer. There are two destinations on this islands we’ll be sailing to, Komiža, a small old Mediterranean town on the far side of the island of Vis, and the town of Vis, which is the most populated area on the island.

The island has three mountains stretching across it, and there are karstic fields in-between those mountains. The coasts of the island are sloped and separated. Komiža bay, where we’ll dock, is situated on the west of the island, and on the north of it is Vis harbour.


Vis has a very rich history. The first people who settled in Vis in 3000 B.C were from the Mediterranean hinterland. In 2000 B.C. they were pushed aside by the Illyrians who formed their own government in the fifth and the sixth century B.C. The Croats started settling in Vis in the seventh century.

It is said that the first grape vine in Dalmatia was planted by the ancient Greeks and that it was planted on one of the many fields of Vis. More than two millenniums after, the locals still live from agriculture, fishing and tourism and try to maintain the natural beauty and resourcefulness of the island. Vis has always been an island of fishermen and winegrowers, and Komiža is considered to be a cradle of fishing in the Adriatic.

Vis island awaits us with plenty of things to explore. In the meantime, we’ve prepared an original delicious recipe for a local pie, called the Vis pie (Viška pogača).


DOUGH: 1 kg (2 lb) flour 60 g (2 oz) yeast 2 Tbsp salt 1 Tbsp of mixed mediterranean herbs (rosemary, thyme, basil) 2 Tbsp olive oil and water

FILLING: 500 g (1 lb) chopped onions, 500 g (1 lb) peeled and chopped tomatoes, 250 g (0.5 lb) anchovies cut in pieces, 100 g (3.5 oz) capers 100 g (3.5 oz) de-pitted olives, 100 ml (4 floz; 1/2 cup) olive oil, salt and black pepper to taste


DOUGH:  Dissolve  the  yeast  in  warm  water  and  leave  for  15  minutes.  Mix  together  flour, yeast,  salt,  herbs  and  olive  oil to  make  a  soft  dough  similar to  pizza  dough. Cover and let it be in a warm place for 20 minutes.

FILLING:  Sauté the onions in olive oil until they soften. Add tomatoes and cook over low heat, uncovered, for 10 minutes. Add the anchovies (if you don’t like anchovies, you can substitute them with tuna), capers, olives, salt and pepper.

ASSEMBLE: Divide the dough in half. Put one half of the dough into a pizza pan. Spoon in the filling. Cover with the top crust, using a little water to seal the crusts together. Prick dough with a fork. Brush with olive oil, cover and let be in a warm place for 15 minutes.

Bake for 1 hour in 200 C (392 F) oven.

Bon appetite, and see you soon!

Welcome aboard,

Let’s set sail together!

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