The short version: Dubrovnik eats like the Adriatic it faces — black cuttlefish risotto, fresh fish and shellfish, Ston oysters from the bay up the coast, slow-cooked peka, and pašticada, the region’s great braised beef. Drink Pelješac reds (Plavac Mali) and finish with rožata, the local crème caramel. Here is what to order.
At a glance
| Dish | What it is |
|---|---|
| Crni rižot | Black risotto, coloured and flavoured with cuttlefish ink |
| Ston oysters | Wild oysters from Mali Ston Bay, up the Pelješac coast |
| Peka | Meat or octopus slow-cooked under an iron bell with embers |
| Pašticada | Dalmatian braised beef in a sweet-sour wine sauce, with gnocchi |
| Rožata | Dubrovnik’s rose-liqueur crème caramel |
From the sea
This is a coast, so start with the water. Crni rižot (black risotto) is the signature — cuttlefish or squid with its ink, glossy and briny. Look for grilled fresh fish sold by the kilo, buzara (mussels or shrimp in a garlic, wine and breadcrumb broth), and octopus, either grilled or in a cool octopus salad. The great delicacy is just up the coast: oysters from Mali Ston Bay on the Pelješac peninsula, eaten raw with a squeeze of lemon, some of the best in the Mediterranean.
From the land, and the sweet finish
Inland Dalmatian cooking is slow and generous. Peka is the ritual dish — veal, lamb or octopus with potatoes, cooked for hours under a domed iron lid buried in embers (order it a day ahead). Pašticada is the celebration dish: beef marinated and braised in red wine, vinegar, prunes and spices until it falls apart, served with njoki (gnocchi). Cured Dalmatian pršut (prosciutto) and sheep’s cheese from the islands start many meals. Finish with rožata, Dubrovnik’s silky crème caramel scented with rose liqueur.
What to drink, and how to eat it
Drink local: Pelješac reds from Plavac Mali (the muscular Dingač and Postup), crisp Pošip whites from nearby Korčula, and a shot of travarica (herb grappa) to finish. Eat in the Old Town side streets and, better, in Gruž by the market and harbour where locals go. The easiest way in is a Dubrovnik food tour, a cooking class for the peka and pašticada, or a Pelješac wine and oyster day trip.
Frequently asked questions
What food is Dubrovnik known for?
Black cuttlefish risotto, fresh Adriatic fish and shellfish, Ston oysters, slow-cooked peka, pašticada braised beef, and rožata for dessert — paired with Pelješac red wine.
What is peka?
Meat or octopus with vegetables slow-cooked for hours under a domed iron bell (the peka) covered in hot embers. It usually needs ordering a few hours or a day ahead.
Where should I eat in Dubrovnik?
In the Old Town’s quieter side lanes, and especially around the Gruž market and harbour where locals eat; a food tour or a Pelješac day trip is the quickest way to the real thing.
Taste Dubrovnik
Book a Dubrovnik food tour, a cooking class or a Pelješac wine & oyster trip, or browse everything on the Dubrovnik hub.
