Schedule

Hvar Wine Tastings at Two Local Wineries

1:15 pm - 6:00 pm

The maximum capacity is 35 people for this event. Please make sure you RSVP for this event ASAP on our RSVP page! The cost will be 60 euros per person. Please bring the euros in cash with you to the event. We will each pay in person when we get to the wineries. Meeting point: in front of Amfora Hotel at 1:15 PM Bell'lakov Vina – 2:00 PM -Wine tasting of 5 different wines -Cheese platter and seasonal vegetables -€30 per person This tasting should finish around 3:30 PM, after which we will continue to Pavičić Winery. Pavičić Vina – 3:45 PM -Wine tasting of 5 different wines -Cheese platter, olives, and olive oil -€30 per person Departure from the winery: latest by 5:30 PM Transportation -We have a bus taking our group to the wineries and back to Amfora hotel. Our meeting point will be in front of Amfora Hotel at 1:15 PM.

Boat Day around the Pakleni Islands-CANCELLED DUE TO WEATHER!

2:00 pm - 7:00 pm

Bathing suits & towels!

CANCELLED DUE TO WEATHER! Tyler and Lexi would love to do a boat day with our friends and family who are coming in before the wedding! This event has a maximum of 12 people per boat and costs 80 EUR per person. If we reach 24 people, we can reserve two boats. Please make sure you RSVP for this event ASAP! (Snorkeling equipment, skipper, gas and water is included for price of 80 Euros per person for 5 hours.) (The boat will pick us up on the dock in front of Splash.)

The Night Before

6:00 pm - 8:00 pm

There will be a few light bites, beer, and wine for our guests to gather together and enjoy on the night before the wedding! The wedding rehearsal with family and friends involved will be prior to this event.

Tyler & Lexi's Wedding

Fri, Jun 5, 2026, 6:00 pm - Sat, Jun 6, 2026, 12:00 am

Attire: Anything goes! Feel free to wear whatever you're comfortable in, from suits and sundresses to shorts and shirts.

Menu 1 (meat): Cold starter: Dalmatian plate (meats, cheese, figs, nuts, olives, etc) Warm starter: Veal ragout risotto Hvar style, hard sheep cheese shavings Main course: Grilled ribeye, potato au gratin and grilled asparagus. With two selections of sauce being: Demi-glace (meat jus) and Forest mushroom. Dessert: Hvar carob and wild orange cake, chocolate ganache Menu 2 (fish): Cold starter: ceviche of sea bream and shrimps Warm starter: Shrimp and cuttlefish orzotto a la bianco (pearl barley) Main course: Baked sea bream fillet, fresh olive oil marinated fennel, confit of cherry tomatoes, olive oil and garlic emulsion Dessert: Crème caramel surrounded by strawberry and mint salad