Sinj is a town where eating well matters. The Dalmatian hinterland kitchen is heavier than the coast — more meat, more game, more soft cheese — and the local Franciscan tradition has kept old dishes alive. Look for lamb roasted under the bell-shaped peka, arambaši (small cabbage rolls stuffed with finely minced beef, smoked bacon and rice), Sinj kotlovina (a long-cooked meat stew), freshwater crayfish from the Cetina, and frogs' legs, still a local delicacy.