Dalmatian Cuisine

The cuisine of Dubrovnik and Dalmatia is Mediterranean, honest, and seasonal: fresh fish and seafood from the Adriatic, olive oil from Pelješac, herbs from the hinterland, vegetables from the Konavle Valley, and wine from the steep coastal slopes. Not haute cuisine, but perfect simplicity.

Typical Dishes

• Crni rižot (Black Risotto): The national dish of the Dalmatian coast — risotto with squid and its ink. Pitch black, creamy, and full of umami. A must in every restaurant.
• Peka: Meat (lamb, veal) or octopus with potatoes and vegetables, slowly cooked under an iron bell (peka/sač), covered with glowing coals. The result is buttery tender and aromatic. Note: Must be pre-ordered 24 hours in advance in most restaurants — spontaneous ordering is not possible.
• Buzara: Mussels or shrimp in a sauce of white wine, garlic, olive oil, and breadcrumbs — scooped with bread. Simple and magnificent.
• Grilled Fish: In Dalmatia, fish is simply prepared na gradele (on the grill) — whole, with olive oil, garlic, parsley, and lemon. Sea bream (orada), sea bass (brancin), or tuna (tuna). Price usually by weight (€40–70/kg).
• Pršut: Dalmatian air-dried ham — saltier and firmer than Italian prosciutto, dried by the Bura wind. Served with Paški Sir (cheese from the island of Pag) and olives as an appetizer.
• Rožata: Dubrovnik's crème caramel — a sweet pudding with caramel, flavored with rose liqueur (Rožulin) or maraschino. The perfect dessert.

Wine

Croatia is an emerging wine country with over 130 indigenous grape varieties. The most important in the Dubrovnik region:

• Plavac Mali: Croatia's best red wine — strong, dark, and with aging potential. The best come from Pelješac (Dingač, Postup). Related to the Californian Zinfandel.
• Pošip: White wine from the island of Korčula — fresh, mineral, and ideal with fish.
• Malvazija: White wine from Istria and Dalmatia — aromatic and versatile.