Split is only an hour from the 16th Century Venetian style grace and glamour of Hvar: which is the place to be if you're into star gazing of the silver screen variety. Hvar Town especially has the reputation for being the Croatian Cannes, and the rest of the island is less built up and more covered in a heady blend of lavender, heather and rosemary, and there's hiking and biking trails to be explored in the ridge of hills that define the island's spine.
The coastline dips from rocky cliffs to secluded sandy coves but the best beaches are on the Pakeleni Islands about 20 minutes from Hvar Town by water taxi, or a bit longer if you travel out to them by sea kayak. From Hvar, Brač is only a 45 minute ferry trip.
One of the main reasons to visit Brač is for the beaches, especially Zlatni Rat which isn't just one of the Dalmatian's Coast most photographed beaches, it's also Croatia's top windsurfing beach, and one with the kind of clear water off its pebbly shore that's loved by scuba divers, sea kayakers, parasailors, water skiers and jet skiers. Lots visitors just come over for the day, but if you stay the night you get to enjoy it after the day-tripping crowds have gone home and you'll get it almost to yourself.
Brač isn't as lush as some of the other Dalmatian islands, but the rocky coastline is just as pretty to sail or walk around. Brač is big enough to have its own airport, but is also easily accessed by boat or ferry, which is probably why its also the kind of place with multi-lingual menus and a range of comfortable accommodation options. If you want to visit Zlatni Rat stay in Bol.
The next island to visit on this itinerary is Vis, which until 1989 was a military base. After the last sub pulled out the island was quickly colonised by the boat set looking for fresh territory to explore. As well as the boating set the foodie set have also come to love Vis: around 20% of its land is laid out with vineyards and there's very healthy olive and fish markets as well. Foodies hang out in the local 'konobes', which are taverns, and chow down on fresh sardines, mackerel and anchovies, done in a variety of local styles, paired with one of the local organic wines: (the white is called Vugava and the red Mali Plavac), or Rogacica, which is the local liqueur made from the island's wild and prevalent carob.
After you're fully sated spend some time going over the ancient Roman and Greek ruins.
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