April the 15th, 2025 – MarsOvca on the lunar island of Pag exceeded all expectations, with crowds resembling those seen during the height of summer, and not in mid April.
At dusk under the light of the rising moon on Pag’s rugged Jadra beach, something that can hardly be referred to solely as an mere event took place.
This gastronomic ritual, MarsOvca, was dedicated to the Pag sheep, the nurturer and symbol of the island of Pag. As the waves of the crystal clear Adriatic gently lapped against the moonlit landscape resembling the surface of Mars, the aroma of lamb and cottage cheese filled the air, gathering more visitors than anyone expected.
The car park in front of the beach was filled right to the very last spot, as if it were the peak of the sweltering summer season, and not simply one Saturday in April.
It goes without saying that MarsOvca surpassed all expectations. Launched last year as a tribute to the most famous local animal, the Pag sheep, this year it took on a new dimension. That new dimension saw it take on the character of not just another culinary event, but as a cultural and gastronomic manifesto of local identity.
With the support of the Novalja Tourist Board and the enthusiasm of those within the local catering and hospitality scene, this magical evening laid a solid foundation for what could become an unmissable spring event on the island’s calendar of events.
On open fireplaces and on top of traditional dry stone walls, Novalja’s most famous chefs prepared dishes that delighted even the pickiest of palates. The beginning of MarsOvca lured those present in with culinary delights: lamb pâtés, rillettes and spicy appetisers that blended with the unusual ambience. The main courses were an ode to the island’s iconic lamb – from lamb on the spit or under a “peka” oven, to breaded brains in lamb fat, to skewers, sausages and braised meat with greens. All of that was rounded off with korptlica and more.
It was the desserts that were a real surprise – a synergy of cottage cheese, other Pag-made cheese, almonds, dried fruit and honey. The most attention was drawn to the flaming curd-based desserts, and the plates carrying these delicacies boasted the aroma of the island of Pag and spoke of its sweet, softer side.
“We aren’t just celebrating sheep, we’re celebrating an entire way of life,” said one chef who proudly roasted the best pieces of young Pag lamb out on an open fire. The fiery preparation of the food was no coincidence – the flame symbolised the island before tourism – a life woven into the stone, seasoned with sweat and salt.
MarsOvca won’t just stop at this remarkable dinner. The event will continue in Novalja’s local restaurants over the next month, where local dishes made from lamb and Pag dairy products will be offered. This will range from tripe to grilled lamb with all kinds of traditional side dishes. The food served will be the type that doesn’t buckle under the weight of, or adhere to trends, but instead rises above them – because it’s authentic.
MarsOvca is much more than an event – it tells us a story about the importance of returning to oneself, about the island of Pag, its local people, animals and plants. Through MarsOvca, the island of Pag spoke the most honest language it knows – the one that is eaten, smelled and remembered.
If last year was the premiere, then this was the beginning of a tradition.
