Dubrovnik Food & Wine Tours
Dubrovnik’s food is the south of Dalmatia distilled: oysters from Mali Ston that the Romans ate, Plavac Mali from the Pelješac slopes an hour up the coast, black risotto and rozata inside the walls, and the Konavle valley to the south where the cooking classes happen on family farms. This is our Dubrovnik hub. Below are the top-rated food and wine experiences, then our pages for food tours, wine tours to Pelješac and Konavle, and cooking classes.
Top-rated food and wine experiences in Dubrovnik
Three ways in: a food tour inside the walls; a wine tour to Pelješac for Dingač and Ston oysters; a cooking class in Konavle.
What to eat: Ston oysters, black risotto, grilled fish, Konavle green menestra, rozata, and Dingač or Postup to drink.
Timing: the old town is crowded from June to September; May and October are the months, and the wine tours run all year.
Food and wine in Dubrovnik: the walls and beyond
Dubrovnik was the Republic of Ragusa for five hundred years, a merchant state that ate well and imported the rest, and its kitchen still runs on what the republic controlled: the oyster beds of Mali Ston, the salt pans of Ston, the Pelješac vineyards and the farms of Konavle. Inside the walls the food is Dalmatian, black risotto, grilled fish, rozata custard, and expensive; the best experiences leave the old town for the coast and the valley.
Food tours inside the walls
Two to three hours through the old town with tastings of oysters, pršut and cheese, black risotto, rozata and Pelješac wine, timed for early morning or evening when the cruise crowds are gone. See Dubrovnik food tours.
Wine tours: Pelješac and Konavle
Pelješac, an hour north, is where Plavac Mali makes Dingač and Postup on slopes that fall into the sea; Mali Ston, at its base, is where the oysters are. Konavle, twenty minutes south, is a valley of family wineries and farms. See Dubrovnik wine tours and Pelješac.
Cooking classes
Dubrovnik’s cooking classes happen mostly in Konavle, at family farms where you cook peka, green menestra and rozata and eat them on the terrace. See Dubrovnik cooking classes.
Day trips
Korčula, across a fifteen-minute ferry from Pelješac, adds Pošip and Grk wines to a Pelješac day; Mostar and Kotor are long days with food stops. See Korčula wine tours.
When to come
May and October for the old town at a bearable temperature and crowd; September for harvest on Pelješac; the Ston oyster festival falls in mid-March. July and August are hot, full and expensive.
Read next: What to eat in Dubrovnik · Split to Dubrovnik: a Dalmatian food route · Croatia food & wine road trip: Istria to Dalmatia
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 Food & Wine Tours
Frequently asked questions
Why Dubrovnik for food and wine?
Because within an hour of the walls are Croatia’s best oysters, its most famous red wine and its oldest salt pans, and the tours that reach them leave from the old town every morning.
What food is Dubrovnik known for?
Ston oysters, black risotto, grilled fish, Konavle green menestra, rozata, and Pelješac wines Dingač and Postup.
Can I do a wine tour from Dubrovnik?
Yes; Pelješac is an hour away and tours with oysters at Mali Ston run daily, and Konavle is twenty minutes south.
Is Dubrovnik expensive for food?
Inside the walls in summer, yes; the tours to Pelješac and Konavle are better value than most old-town dinners.
When is the best time to visit Dubrovnik for food?
May and October; September for the grape harvest; March for the Ston oyster festival.
Food tour or wine tour?
The food tour for an evening in the old town; the Pelješac wine tour for the best day out from Dubrovnik.