Srđ Portolan explains that he has traveled Cote d’Azure and was impressed by the way they run their tourism immaculately. Cannes has beach in the first row, the second row is reserved for the road, the third row are boutiques,the forth row are hotels and then the last fifth row is a residential area. What Srđ Portolan likes about Dalmatia is its cacophony. In comparison to French Riviera, Dubrovnik Riviera has islands and Srđ Portolan adds that this is a hidden gem of Croatian tourism. Dalmatian cuisine is simple, ample in fish, oysters, olive oil, wine and good selection of cheeses. Srđ Portolan elaborates that cheeses from the island of Pag for instance are on the par with Italian, French and English hard cheeses. Srđ tells us that English word Parma ham for all types of ham cured in this way has lost its meaning when you try Dalmatian proschuto naturally dried by boreas wind. And gastronomy plays important part in the development of tourism adds Srđ. Srđ expands the first thing that impresses you apart from the cultural heritage is food. True Dalmatian trattorias have kept their simplicity and authenticity rarely seen in the world of globalization and this is why true Dalmatian gastronomy stands out and has resisted Italian influence. Srđ concludes that he sincerely hopes that it would stay this way.