Dubrovnik Cooking Classes
Dubrovnik’s cooking classes leave the walls for the Konavle valley, where family farms teach the food of the republic’s countryside: green menestra, peka under the bell, fresh pasta with Konavle sauce, and rozata to finish, on a terrace above the vineyards. This page compares the top-rated cooking classes in and around Dubrovnik: farm classes in Konavle, private classes in the old town, and the market-to-table mornings that start on Gundulić square.
What you’ll cook: zelena menestra, the green stew of cabbage and smoked meat; peka lamb or veal under the bell; homemade pasta; rozata custard. With Konavle wine.
Where: family farms in Konavle, twenty to thirty minutes south; a few private classes inside the walls.
Format: half a day, small groups, lunch is what you made. Pick-up from the old town is usual.
Cooking classes in Dubrovnik: Konavle kitchens
Dubrovnik’s old town has almost no kitchens with room for a class, so the city’s cooking classes happen in Konavle, the green valley between the airport and the Montenegrin border, on farms that also make wine, oil and cheese. Classes run half a day: pick-up in town, a walk through the garden and vineyard, cooking with the family, lunch on the terrace, and the drive back. Groups are small, often six to ten.
What you’ll make
Zelena menestra, the winter stew of cabbage, kale and smoked meat that is Konavle’s signature; peka, lamb or veal cooked under an iron bell in embers; fresh pasta or gnocchi; and rozata, the rose-scented custard of Dubrovnik. Summer classes swap the stew for grilled fish or octopus salad.
Market-to-table in the old town
A few classes start at the Gundulić square market to buy cheese, pršut and vegetables, then cook in a private apartment kitchen inside the walls. Shorter, about three hours, and the option if you do not want to leave town.
Private classes
Private classes for couples and families, in Konavle homes or old-town apartments, from around 130 euros per person; group farm classes run 90 to 140 including transport and lunch.
Booking and combining
Book one to two weeks ahead from May to October. Several Konavle classes combine with a winery visit; see Dubrovnik wine tours. To eat rather than cook, see Dubrovnik food tours.
Read next: What to eat in Dubrovnik · Peka explained
How we choose
We list only experiences with a strong rating over a meaningful number of reviews and free cancellation where available, and we favour small-group and family-run hosts. FindEatLocal earns a commission when you book through GetYourGuide or Viator links on this page; it doesn’t change the price you pay. More about how we choose.
FAQ about Dubrovnik Cooking Classes
Frequently asked questions
Why a cooking class near Dubrovnik?
Because the best Dubrovnik food is not in the old town’s restaurants but in Konavle’s kitchens, and the classes take you there.
Where are Dubrovnik cooking classes held?
Mostly on family farms in Konavle, twenty to thirty minutes south of the old town, with pick-up included; a few in old-town apartments.
What is zelena menestra?
Konavle’s green stew of cabbage, kale and smoked meat, cooked slowly in the cooler months; the dish of the region.
How much does a Dubrovnik cooking class cost?
About 90 to 140 euros for a half-day farm class with transport and lunch; private classes from 130.
Are the classes suitable for children?
Yes; farm classes suit families, and pasta and rozata are the children’s parts. Check the minimum age on the listing.
Can I combine a cooking class with a wine tour?
Yes; several Konavle classes include a winery visit, and the valley’s wines are poured with lunch anyway.