Baška eats fish. The bay's fishing boats still go out most days and the catch — sardines, bream, gilt-head, the odd lobster — ends up on the menus along the seafront. The local speciality is šurlice, hand-rolled pasta tubes specific to Krk, usually served with goulash or with a seafood ragu. Look for them in the konobas of the old town rather than the more tourist-facing restaurants on the boulevard.
Krk wines are well worth tasting: Žlahtina, the island's flagship white, is dry and saline and made for the seafood. Most konobas pour it by the carafe.