We’re fairly certain you’ve achieved your analysis about the most effective issues to see in Dubrovnik however how about what to eat in Dubrovnik? On this information, we’re taking you on a culinary journey throughout the distinct tastes of Dubrovnik.
A Fast Overview of Dubrovnik’s Native Delicacies
Though Croatia is a comparatively small nation, there are loads of regional variations in its delicacies. At first, you may suppose you’ve stumbled upon a weird parallel universe of Italian meals.
Inland and within the northern Istrian peninsula although, Croatian delicacies is outlined by its Slavic roots, Hungarian neighbors, and the legacy of Ottoman occupation. Dubrovnik and the encircling space have a fantastic meals scene and regional dishes which might be fairly their very own.
Right here’s what to eat in Dubrovnik whereas visiting Southern Dalmatia.
What To Eat in Dubrovnik & Round
Fish & Seafood Dishes
The bounty of the Adriatic Sea is to be discovered on restaurant menus in Dubrovnik and for those who don’t normally eat loads of fish as a result of you may’t get it contemporary sufficient, that is your probability to indulge.
Oysters
Visiting Dubrovnik and never attempting an oyster is really a sin. The oysters right here aren’t simply any oysters. These are oysters from Ston Bay, and naturally, the most effective place to attempt them is the Ston space.
You’ll find oysters in most eating places in Dubrovnik, however the ones from native eating places in Ston come to the desk instantly from the ocean – they’re as contemporary as you will get.
One of the simplest ways to have them is uncooked on ice with a little bit of lemon juice. If you’re not a fan of uncooked meals, some locations can grill or fry them for you. However please, no dips or sauces like ketchup or mayo. That might be an excellent greater sin than not having them in any respect.
Neretvanski Brodet or Neretva Brodet
Brodet is a fish stew that could be very well-liked in your entire Dalmatia area and in neighboring Montenegro, too. Nevertheless, Brodet from the Neretva Valley is barely totally different as it’s made with frogs and eels. That’s proper – frogs. Frog Brodet is extra of an old-school Croatian delicacy, however folks swear it’s scrumptious.
When you attempt to take your thoughts off of what you’re really consuming for a second, you’ll take pleasure in it loads. In addition to the various kinds of seafood or amphibians, the opposite fundamental substances are loads of onions, tomatoes, and chili peppers, so it’s normally fairly spicy. Brodet is historically served with polenta to absorb the leftover broth.
Popara
Popara is one other kind of contemporary fish stew however not as spicy as Brodet. It’s similar to a dish known as Gregada, however Popara consists of tomato sauce.
It may be constructed from one or varied kinds of fish however they need to be contemporary. Sea bass, dentex, or monkfish are all good selections. The primary substances are olive oil, parsley, garlic, white wine, and potatoes lower into slices.
Buzara
Buzara is one in all Dalmatia’s most liked specialties, with origins going again to the Venetian occasions. This well-liked dish received its identify from the pot it was cooked in. Though the pot isn’t used anymore, the identify stays.
Buzara is frequent throughout Dalmatia, however for those who gained’t be visiting some other coastal locations or islands, Dubrovnik is the right place for it. Buzara might be achieved in two methods, with shrimp or mussels.
It’s fairly a easy dish, made with contemporary shellfish of your alternative, plus olive oil, garlic, some salt and pepper, and a little bit of native wine and parsley.
For white Buzara, don’t change something from the unique recipe. For pink Buzara, add some tomatoes and possibly a splash of pink wine. Whichever colour you select, it must be cooked slowly so the shellfish can launch their seawater, giving a further salty taste.
One of the best a part of Buzara – moreover the seafood – is the sauce. You’ll need loads of bread on the aspect to dip into that yummy sauce.
Dishes That Can Be Both Meat or Fish-Primarily based
Peka is a standard dish that may characteristic both meat or seafood – however by no means on the similar time. Carpaccio and tartare, in both meat or fish variants, are crowd-pleasing appetizers.
Peka
Though this can be a dish yow will discover wherever in Croatia, why not style it in Dubrovnik? Peka is cooked underneath an iron bell coated with coal. There are two well-liked variations within the space, lamb and veal, or octopus. They’re each excellent. Typically discovered at countryside eating places, Peka is a dish that normally must be preordered.
Your JayWay journey planner will make certain so as to add a Peka dinner with locals to your Dubrovnik itinerary, an expertise that’s constantly rated as the most effective meal of our company’ journeys.
Carpaccio & Tartare
France may declare the steak tartare, however if you’re on the Dalmatian coast, you’d be remiss for passing up the chance for a tuna tartare, ready uncooked from fresh-caught bluefin tuna from the Adriatic Sea.
The Queen of the Adriatic, Venice, invented the carpaccio: thinly sliced uncooked beef with a mayonnaise dressing. Within the Pearl of the Adriatic, Dubrovnik, a tuna carpaccio is way extra frequent. However tuna isn’t the one possibility. You’ll discover different fish and seafood ready this manner, significantly sea bass and octopus.
In a number of the greatest eating places that target meat, beef carpaccio and tartare can be on provide, too.
Meat Dishes
If you’re in Dubrovnik, with the waters of the Adriatic Sea lapping on the Outdated Metropolis partitions, you may suppose try to be concentrating solely on the contemporary seafood. But, there are lots of native specialties based mostly on meat, conventional dishes with fascinating tales to inform.
Zelena Menestra (Inexperienced Menestra)
Zelena Menestra is historically a winter dish, however you can even take pleasure in it in different seasons. This dish dates again to the fifteenth century and has been proposed for inclusion on the UNESCO Checklist of Intangible Heritage. In some elements of Dubrovnik, it’s nonetheless a convention to serve this dish for Christmas lunch.
Yearly, there’s an occasion in Konavle, close to Dubrovnik, known as The Scents of Christmas. Throughout this occasion, locals manage varied happenings, together with a Menestra competitors.
For this inexperienced stew, it’s vital to have good cabbage and top-quality meat. Often, Menestra is made with dried lamb, dried pork, bacon, pork head, or dry do-it-yourself sausages.
To carry the dish collectively, you first boil the meat of your alternative in water. Then use that water to cook dinner your cabbage, potatoes, and just a little lard. Add a glass of pink wine and that’s it.
Kopun
Kopun is the Croatian phrase for a castrated rooster. The identify comes from the Italian phrase Cappone, and it’s often called capon in English. Castrated roosters render softer meat with higher style and extra fats, as a result of lack of hormones.
This was a dish eaten within the occasions of the Dubrovnik Republic when peasants ate fish and the the Aristocracy indulged within the luxurious of meat. Kopun was ready on festive events. All through historical past, you’ll discover mentions of capon being served within the royal courts of France, Italy, and naturally, Croatia.
The dish itself was talked about within the comedy Dundo Maroje by well-known Dubrovnik playwright Marin Drzic within the sixteenth century. Restaurant Kopun in Dubrovnik’s Outdated Metropolis prepares their namesake dish in keeping with that recipe, with orange and honey, serving it with barley, because it was again then.
After all, there are some trendy interpretations and these embody potatoes or gnocchi, Kopun spreads, salads, soups, and comparable. This dish can be recognized within the Zagorje area of northern Croatia, near the border with Slovenia.
Pasta & Rice Dishes
Pasta and risotto aren’t simply an Italian factor. With the intermingling of various recipes and concepts because the Roman occasions, you’ll discover loads of pasta and rice dishes all through Croatia. So, for those who’re questioning what to eat in Dubrovnik, pasta or rice can by no means be a nasty concept.
Žrnovski Makaruni
This specialty comes from the island of Korcula, particularly from the little city of Zrnovo. Makaruni is a sort of do-it-yourself pasta with a particular form. It’s ready by kneading dough and shaping it into pasta on a picket stick, so it has a gap within the center.
This contemporary pasta is historically served with a meat sauce, which is made with beef, onions, and a few secret spices.
A few years in the past, girls cooked no matter their males introduced again from the ocean. If the menfolk caught no fish, they must make do with what they’d at house. As there was all the time flour within the kitchen, Makaruni grew to become well-liked.
To start with, it was a necessity, however step by step, this grew to become a dish made for particular events. Yearly, there’s a Makarunada in Zrnovo – normally a charity occasion – the place they put together round 300 kilos of pasta.
Mljetski Makaruni
This pasta additionally comes from an island, this time Mljet Island. Just like Zrnovski Makaruni, this dish got here from a necessity again when folks relied on the ocean for his or her dinner. When the fish weren’t biting, girls would work miracles with what they’d mendacity across the kitchen.
These days, what was as soon as peasant meals is taken into account a delicacy. The form of this pasta is similar as Zrnovski noodles, however this can be a vegetarian variation. It’s merely dressed with a little bit of olive oil, garlic, thyme, and grated goat cheese.
Black Risotto
Croatian Risotto is among the nation’s staple dishes. Though there are lots of variations, everybody’s favourite appears to be the well-known Black Risotto.
Combining good high quality rice and small cuttlefish from the Adriatic Sea, Black Risotto is a hearty dish you may attempt at most eating places in Dubrovnik. The ink from the cuttlefish is what offers this dish its distinct colour and self-explanatory identify.
Different high quality substances current on this dish embody olive oil, garlic, parsley, fish inventory, wine, cognac, vinegar, salt, pepper, and Mediterranean herbs, similar to rosemary and thyme.
Dessert
When you’re questioning what to eat in Dubrovnik for dessert, the attractive coastal metropolis and its surrounding areas gained’t disappoint.
Kontonjata
Kontonjata is a standard native candy constructed from quince. Native housewives have been all the time proud to show their Kontonjata on the desk, historically served on a mattress of bay leaves with walnuts on prime. Nonetheless to today, it’s a special day reward in sure areas of Croatia.
Kontonjata pairs effectively with rakija, a fruit brandy that could be very well-liked within the Balkans. To make Kontonjata, first, the robust and bitter quince must be cooked till softened and candy. Then, it’s blended with sugar, and cooked for about two and a half hours whereas being continuously stirred.
Quince fruit naturally incorporates excessive quantities of pectin and starches. This implies nothing else is required to show this right into a scrumptious jelly-like sweet – moreover just a little little bit of time and elbow grease. After it’s achieved cooking, it’s poured into molds to make totally different shapes, relying on the event.
Mantala
Some folks name this a cake, others name it a candy snack. Nevertheless you favor to categorize Mantala, one factor is for certain – this unusual and bought deal with is a must-try when you are in Dubrovnik. Mantala initially comes from the Konavle space, within the southeastern a part of Dubrovnik.
It’s constructed from grape should (pink wine), flour, cloves, nutmeg, and cinnamon. To arrange this distinctive deal with, you first boil the should with orange or lemon zest, add flour, and stir. However, don’t fear, it doesn’t want as a lot stirring as Kontonjata.
When the dough thickens a bit, you add the spices and a few coarsely chopped almonds in order for you. The combination is poured right into a picket mould, lined on the within with a moist fabric.
Traditionally, Mantala was ready within the autumn – extra particularly across the grape harvest when you will get should – and reserved for Christmas.
Arancini
You might need tried Arancini in Sicily, so put together to be stunned. These are usually not Sicilian rice balls. In Croatia, Arancini is a candy deal with made normally from orange peel – therefore the identify – that pairs effectively with rakija or liquors.
In some eating places (largely taverns or these within the countryside) and Croatian properties, there’s all the time a plate with blended nuts, dried figs, and Arancini – sugared orange peel. Arancini will also be constructed from lemons. In each instances, it’s essential have thick-peeled fruit that’s not handled with pesticides.
The peel normally stays within the water for ten to twenty days to melt a bit. Afterward, you boil water with sugar till you get syrup, add your citrus peels which have been lower into small slices, and await them to soak within the syrup.
When achieved, you can even sprinkle with some sugar for a wonderful presentation and a bit of additional sweetness.
Rozata
Creme brulee, flan, creme caramel, panna cotta, or Rozata? Perhaps you’ve by no means heard of Rozata, however you’ve certainly heard of a number of the others. As you might need guessed, Rozata is the Croatian cousin of the aforementioned creamy desserts, however in fact with a slight twist.
The primary substances are quite simple and acquainted – milk, eggs, and sugar. Nevertheless, the unique Dubrovnik Rozata has a particular ingredient, Rozulin, which is a rose liquor.
It’s a quite simple and well-liked dessert. Its particular ingredient is the explanation why Rozata was nominated for inclusion on the UNESCO Checklist of Intangible Heritage.
Stonska Torta (Ston Cake)
By now you’ve examine varied sorts of conventional pasta and likewise several types of truffles, however did you ever suppose there can be a dish that mixes the 2? If the reply is No, we’ve received a shock for you.
Stonska Torta is an uncommon cake from the city of Ston, made with macaroni. This very unique cake has an extended custom as a dessert for particular events, like Christmas, Easter, and weddings. Now yow will discover it in practically each restaurant in Ston, in addition to Dubrovnik for those who’re fortunate. Belief us, it’s a must-try dessert.
Cukarin
Cukarin is a sort of cookie from the island of Korcula. As there is no such thing as a mould for shaping the cookies, every is really distinctive.
A Cukarin is kind of a big cookie, with two lengthy items coming collectively within the middle – like two snakes holding a coronary heart. Cukarin is believed thus far again to the Venetian occasions when it was thought that snakes introduced good luck.
Like many Croatian desserts, Cukarin is made with love and easy substances. Combine collectively sugar, eggs, flour, and a little bit of lemon and orange, knead and form into your snakes, bake, and you’ve got Cukarin cookies. One of the simplest ways to eat them is by dunking them into candy dessert wine.
Klašun
That is one other candy delicacy from Korcula that’s over 100 years outdated. Klasun is an attention-grabbing cookie stuffed with flavors, combining uncommon native substances like ammonium bicarbonate and rose liquor. This crescent-shaped cookie is stuffed with almonds, orange zest, fig, and orange marmalade.
These days, baking powder is used as a substitute of ammonia, however there are nonetheless some locals who follow the unique recipe. They are saying the standard manner smells terrible when baked however it doesn’t have an effect on the wonderful taste.
Lumblija
The inhabitants of Korcula should actually have a candy tooth as a result of this conventional dessert additionally has its roots on this island in Southern Dalmatia. This could be our most unusual itemizing but – maintain studying to seek out out why.
Lumblija is a candy bread that comes from the tiny city of Blato. When you occur to cross by this city throughout your Croatia trip, it’s a should. This scrumptious deal with is filled with flavors and spices. It packs in almonds, walnuts, orange, lemon, grape should, raisins, cinnamon, and cloves.
The story behind this cake’s identify is kind of attention-grabbing. Throughout Napoleon’s time, a younger French soldier fell in love with an area woman on the island. However, at a sure level, he needed to bid au revoir to Croatia and return house. Upon his departure, he did probably the most French factor and baked his love a particular bread.
As he was leaving, he requested her to not overlook him, N’oubliez Pas in French. Croatians aren’t recognized for his or her eager ear for the French language, and the poor woman understood that he mentioned Lumblija and that is how the bread received the identify.
Due to this tragic love story, Lumblija is historically made round All Saints Day/Day of the Lifeless, after we bear in mind those that we miss who’re not with us.
Attempt The Greatest Meals in Dubrovnik With JayWay
Now that you realize what to eat in Dubrovnik, you should be wanting to pattern all of the gastronomic goodness that awaits in Dubrovnik and round. Our skilled journey planners can craft for you the right culinary journey by way of Croatia or a scenic journey throughout Southern Dalmatia.
When you’ve got a candy tooth, an itinerary that options Korcula and different islands is your greatest shot at attempting mouthwatering native desserts, alongside scrumptious meals. It doesn’t matter what you determine, we’re solely an e mail or telephone name away.
Ivana got here to JayWay with loads of expertise in tourism, alongside a level in Tourism and Advertising and marketing. Though she labored with a number of large British tour operators over time, Ivana discovered that working with large group excursions wasn’t for her, since she most well-liked to get to know the folks she was working for, and commit time to them, so JayWay was an ideal match. Ivana naturally likes to journey, and is a giant foodie, however she particularly likes to learn an excellent ebook, and luxuriate in glorious Croatian wine.