Hvar eats well across the island. Hvar Town is the polished, expensive option — slick waterfront restaurants and chef-driven menus, with prices to match the yachts in the harbour. For something earthier, the villages inland and around the eastern bays run konobas (rustic taverns) where the menu is whatever was caught or grown that morning: octopus peka (cooked under an iron lid covered in embers), grilled fish, gregada (Dalmatian fish stew), homemade bread, and local wine in carafes.
Look for the Hvar varietals on wine lists — bogdanuša white and plavac mali red, both grown on the steep terraces of the south coast around Sveta Nedjelja.