Lunch included an appetizer composed of sheep intestines stuffed with corn meal and poached. This was followed by fried fish, a wonderful potato salad and a green salad dressed with olive oil. We also enjoyed home made wines and rakia.
The fish, in particular, were delicious. They had been caught earlier in the day. They were fried in olive oil in a long-handled skillet in the restaurant fireplace.
Our conversations covered cooking and eating local foods and the importance of creating opportunities for visitors to experience local culture through foods and food traditions. It was a memorable experience, and Susan and I hope to cultivate many opportunities to identify and honor local foods and food traditions. And I hope to embark on a squid fishing expedition on Boka Bay in the near future.