Pag is an island of exceptional contrasts, where the almost lunar, stony north passes into the softer, green landscape of the south. Over the centuries, the bora wind, salt and the sun have shaped a unique nature that enchants with its originality and serenity. Among the thousand-year-old olive trees in Lun, with the scent of wild herbs and the sea, the true essence of the island is revealed.
In the heart of Pag lies Kolan, an authentic place and the cradle of the world-famous Pag cheese, where tradition and superior taste are passed down from generation to generation. Above the village rises Sveti Vid (348 m), the highest peak of the island, which invites you to take a scenic hike, especially on quiet mornings or at sunset. At that time, magnificent views open up towards the islands, which lie like pearls in the blue of the Adriatic, and towards the mighty Velebit. It is possible to go to the top directly from the villa, along quiet paths where time loses its meaning.
Days on Pag are dedicated to selected beaches with crystal clear sea, while evenings are dedicated to silence, golden colors of the sky and a feeling of complete relaxation. Pag in Stone Lace is not just a destination – it is a slow luxury retreat and an experience for those looking for more.
Pag is not only an island of exceptional beaches and contrasting landscapes — it is a place where history is felt. In the Old Town of Pag, there are still the remains of the Romanesque church of St. Mary and the monastery, which testify to the importance of this place through the centuries.
In Caska, you can still see traces of the Roman settlement of Cissa, the remains of aqueduct structures and coastal fortifications, some of which are hidden under the crystal clear sea. Roman villas and ceramic artifacts discovered by archaeologists reveal the life of Pag in antiquity.
It bears a protected designation of origin. Its peculiarity stems from the way of life of the animals: the lambs are grazed in the open air and fed exclusively on mother’s milk, while the sheep graze on pastures soaked in salt brought from the sea by the bora wind and aromatic herbs such as sage and rosemary.
The result is meat that is extremely tender, juicy and with a distinct but refined taste. It is prepared in various traditional ways – grilled, baked, in a wood-fired oven or boiled – and in each form it retains its authenticity and respect for the island’s tradition.
It is the result of a process, patience and knowledge that has been passed down through generations. From the moment the milk is curdled, to a long maturation in rooms with constant humidity and no drafts, the cheese is carefully turned, cared for and monitored every day.
As it matures, its character also changes: from young, delicate notes to a full, mature structure that reveals bora, salt, grass and stone on the tongue. Served alone or with prosciutto, olive oil, figs and a glass of good wine, it remains one of the purest expressions of Pag’s landscape.
Pag cheese has been protected by a designation of origin since 2019. In Kolan, the heart of Pag’s cheese industry, you will find the renowned cheese factories Gligora and Mih, in addition to many smaller family farms, where cheese is still part of everyday life.
The rich milk of Pag sheep was never wasted. From the whey left over from cheesemaking, they obtained cottage cheese by slow heating – soft, warm and tender, used as a spread or sweet filling.
The butter was made by patient whipping until a golden layer appeared on the surface, which was used fresh or cooked – as an addition to polenta, rice and simple homemade dishes.
The last remnant, buttermilk, also played a role: curd curd was extracted from it, which was processed into natural soap. On Pag, milk was not just food, but an integral part of everyday life, treated with respect
Zdravstveni dom Kolan
Trg kralja Tomislava 3, 23251 Kolan
Telefon: +385 99 500 38 79
e-mail: doctor.kolan@gmail.com