What To Eat in Dubrovnik & Round on Your Subsequent Croatia Journey

We’re fairly positive you’ve carried out your analysis about one of the best 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 plenty of regional variations in its delicacies. At first, you would possibly assume 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 encompassing space have a terrific meals scene and regional dishes which are 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 if you happen to don’t normally eat plenty of fish as a result of you may’t get it contemporary sufficient, that is your likelihood to indulge.

Oysters

Visiting Dubrovnik and never making an attempt an oyster is really a sin. The oysters right here aren’t simply any oysters. These are oysters from Ston Bay, and naturally, one of the best place to attempt them is the Ston space.

You will discover oysters in most eating places in Dubrovnik, however the ones from native eating places in Ston come to the desk immediately from the ocean – they’re as contemporary as you may 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 a fair greater sin than not having them in any respect.

Neretvanski Brodet or Neretva Brodet

Brodet is a fish stew that could be very common in your entire Dalmatia area and in neighboring Montenegro, too. Nonetheless, 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 individuals swear it’s scrumptious.

Should you attempt to take your thoughts off of what you’re really consuming for a second, you’ll take pleasure in it rather a lot. Apart from the various sorts of seafood or amphibians, the opposite foremost elements 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 sort of contemporary fish stew however not as spicy as Brodet. It’s similar to a dish known as Gregada, however Popara contains tomato sauce.

It may be created from one or varied sorts of fish however they must be contemporary. Sea bass, dentex, or monkfish are all good decisions. The principle elements are olive oil, parsley, garlic, white wine, and potatoes reduce into slices.

Buzara

Buzara is one in every of Dalmatia’s most liked specialties, with origins going again to the Venetian instances. This common dish received its identify from the pot it was cooked in. Although the pot will not be used anymore, the identify stays.

Buzara is widespread throughout Dalmatia, however if you happen to gained’t be visiting some other coastal locations or islands, Dubrovnik is the proper place for it. Buzara could be carried out 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 crimson Buzara, add some tomatoes and perhaps a splash of crimson wine. Whichever coloration you select, it must be cooked slowly so the shellfish can launch their seawater, giving an extra salty taste.

One of the best a part of Buzara – apart from the seafood – is the sauce. You’ll need plenty 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 identical time. Carpaccio and tartare, in both meat or fish variants, are crowd-pleasing appetizers.

Peka

Though it is a dish you’ll find wherever in Croatia, why not style it in Dubrovnik? Peka is cooked below an iron bell coated with coal. There are two common variations within the space, lamb and veal, or octopus. They’re each superb. Usually discovered at countryside eating places, Peka is a dish that normally must be preordered.

Your JayWay journey planner will ensure that so as to add a Peka dinner with locals to your Dubrovnik itinerary, an expertise that’s constantly rated as one of the best meal of our company’ journeys.

Carpaccio & Tartare

France would possibly declare the steak tartare, however while 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 widespread. However tuna isn’t the one possibility. You’ll discover different fish and seafood ready this fashion, significantly sea bass and octopus.

In among the greatest eating places that concentrate on meat, beef carpaccio and tartare might be on provide, too.

Meat Dishes

Once you’re in Dubrovnik, with the waters of the Adriatic Sea lapping on the Outdated Metropolis partitions, you would possibly assume you have to be concentrating solely on the contemporary seafood. But, there are numerous native specialties primarily based 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 Listing of Intangible Heritage. In some elements of Dubrovnik, it’s nonetheless a convention to serve this dish for Christmas lunch.

Yearly, there may be 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 essential to have good cabbage and top-quality meat. Normally, Menestra is made with dried lamb, dried pork, bacon, pork head, or dry selfmade sausages.

To carry the dish collectively, you first boil the meat of your alternative in water. Then use that water to prepare dinner your cabbage, potatoes, and slightly lard. Add a glass of crimson 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 instances 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 line with that recipe, with orange and honey, serving it with barley, because it was again then.

In fact, there are some fashionable interpretations and these embrace potatoes or gnocchi, Kopun spreads, salads, soups, and comparable. This dish can be identified 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 instances, you’ll discover plenty of pasta and rice dishes all through Croatia. So, if you happen to’re questioning what to eat in Dubrovnik, pasta or rice can by no means be a foul concept.

Žrnovski Makaruni

This specialty comes from the island of Korcula, particularly from the little city of Zrnovo. Makaruni is a kind of selfmade pasta with a selected 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, ladies cooked no matter their males introduced again from the ocean. If the menfolk caught no fish, they must make do with what that they had at dwelling. As there was all the time flour within the kitchen, Makaruni turned common.

At first, it was a necessity, however regularly, this turned 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 individuals relied on the ocean for his or her dinner. When the fish weren’t biting, ladies would work miracles with what that they had 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 it is 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 without doubt one of the nation’s staple dishes. Though there are numerous 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 coloration and self-explanatory identify.

Different high quality elements current on this dish embrace olive oil, garlic, parsley, fish inventory, wine, cognac, vinegar, salt, pepper, and Mediterranean herbs, corresponding to rosemary and thyme.

Dessert

Should you’re questioning what to eat in Dubrovnik for dessert, the beautiful coastal metropolis and its surrounding areas gained’t disappoint.

Kontonjata 

Kontonjata is a standard native candy created 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 at the present time, it’s an important day reward in sure areas of Croatia.

Kontonjata pairs effectively with rakija, a fruit brandy that could be very common within the Balkans. To make Kontonjata, first, the powerful 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 consistently 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 – apart from slightly little bit of time and elbow grease. After it’s carried out cooking, it’s poured into molds to make totally different shapes, relying on the event. 

Mantala

Some individuals name this a cake, others name it a candy snack. Nonetheless you like to categorize Mantala, one factor is for certain – this unusual and bought deal with is a must-try if you are in Dubrovnik. Mantala initially comes from the Konavle space, within the southeastern a part of Dubrovnik.

It’s created from grape should (crimson 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 if you would like. The combination is poured right into a picket mildew, lined on the within with a humid fabric.

Traditionally, Mantala was ready within the autumn – extra particularly across the grape harvest when you may get should – and reserved for Christmas.  

Arancini

You might need tried Arancini in Sicily, so put together to be stunned. These should 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 may be all the time a plate with combined nuts, dried figs, and Arancini – sugared orange peel. Arancini may also be created from lemons. In each instances, it is advisable 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 were reduce into small slices, and look ahead to them to soak within the syrup.

When carried out, you can even sprinkle with some sugar for a stupendous 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 absolutely heard of among 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 principle elements are quite simple and acquainted – milk, eggs, and sugar. Nonetheless, the unique Dubrovnik Rozata has a particular ingredient, Rozulin, which is a rose liquor.

It’s a quite simple and common dessert. Its particular ingredient is the explanation why Rozata was nominated for inclusion on the UNESCO Listing of Intangible Heritage.

Stonska Torta (Ston Cake)

By now you’ve examine varied sorts of conventional pasta and in addition several types of muffins, however did you ever assume 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 you’ll find it in practically each restaurant in Ston, in addition to Dubrovnik if you happen to’re fortunate. Belief us, it’s a must-try dessert.  

Cukarin

Cukarin is a kind of cookie from the island of Korcula. As there is no such thing as a mildew for shaping the cookies, every is really distinctive.

A Cukarin is sort of a big cookie, with two lengthy items coming collectively within the middle – like two snakes holding a coronary heart. Cukarin is believed up to now again to the Venetian instances when it was thought that snakes introduced good luck.

Like many Croatian desserts, Cukarin is made with love and easy elements. 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 elements like ammonium bicarbonate and rose liquor. This crescent-shaped cookie is crammed 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 persist with the unique recipe. They are saying the normal approach 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 is perhaps our most original itemizing but – preserve studying to seek out out why.

Lumblija is a candy bread that comes from the tiny city of Blato. Should you occur to move 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 sort 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 dwelling. Upon his departure, he did essentially the most French factor and baked his love a particular bread.

As he was leaving, he requested her to not neglect him, N’oubliez Pas in French. Croatians aren’t identified 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, once we bear in mind those that we miss who’re now not with us.

Attempt The Finest Meals in Dubrovnik With JayWay

Now that you understand what to eat in Dubrovnik, you have to be desperate to pattern all of the gastronomic goodness that awaits in Dubrovnik and round. Our skilled journey planners can craft for you the proper culinary journey by way of Croatia or a scenic journey throughout Southern Dalmatia.

You probably have a candy tooth, an itinerary that options Korcula and different islands is your greatest shot at making an attempt mouthwatering native desserts, alongside scrumptious meals. It doesn’t matter what you determine, we’re solely an e-mail or telephone name away.