ŠIYP: Where is your favorite place to drink coffee or go out at night?
Martina: During the morning hours, Konoba Nostalgia located next to the St. Francis Church near the city park. They offer the best sandwiches in town, and along with the rest of the food, the service is excellent, and all that in a very pleasant and relaxing ambience. In the evening, dinner in the restaurant Pelegrini, near the Cathedral of St. James, is one of the best restaurants in Šibenik, and in Dalmatia especially because local ingredients and traditional dishes are offered in a unique, innovative way. After everything else, some concert on one of the small town squares.

ŠIYP: Where is your favorite place to relax in Šibeniku?
Martina: For some real relaxation, I choose the Island Zlarin only 25 minutes away by boat from Šibenik. If you’re lacking the time to go to Zlarin you can stroll through the St. Anthony Channel and relax in the Mediterranean Garden of St. Lawrence near St. Michael's Fortress.


ŠIYP: What is the best way to discover the city? Which activities do you recommend?
Martina: I'm always up for walking, and greater distances may be shortened by bicycling. If you do not have your own bike, rental places are located at several locations in the city and surrounding area. While strolling through the city's streets, it’s best to let them guide you to discover things that are not found in guidebooks.


ŠIYP: Where is the most ideal place to shop? What do you recommend as a souvenir from Šibenik?
Martina: It's better to spend less time on shopping, and more on enjoyment and entertainment. But, I like jewelry with the Šibenik Button, which can be purchased at several locations in the city and handmade cosmetics made from natural ingredients, which in summer can be purchased at the stand near the St. James Cathedral.


ŠIYP: Which of the local specialties do you recommend as a "must-try" for visitors?
Martina: Here it is really difficult for me to decide. However, I recommend that you try real homemade pršut or Skradinski risotto because of its special method of preparation of at least 10 hours and a rooster ispod peke.