Croatie

Que manger : Dubrovnik

Dubrovnik’s cuisine centers on fresh Adriatic seafood and simple, traditional meat stews. Restaurants range from modest taverns to upscale eateries, especially in the Old Town.

Plats locaux à goûter

Dubrovnik Rozata

A caramel‑flavored custard dessert, served in cafés throughout the Old Town.

Pašticada

Slow‑cooked beef in a sweet‑sour sauce, typical for dinner in family restaurants.

Zelena Menestra

Hearty cabbage soup with bits of pork, common in winter menus.

Grilled Sardines

Fresh sardines grilled whole, sold at seaside stalls and taverns.

Black Risotto

Risotto coloured with cuttlefish ink, a staple of coastal menus.

Peka

Meat (often lamb) and vegetables cooked under a metal dome, found in traditional konoba.

Kraš Chocolate

Milk chocolate bars made locally, available in souvenir shops and markets.

Rakija

Homemade plum or grape brandy, served as an aperitif in bars and taverns.

Où manger

1
Old Town Main Street (Stradun)
Numerous taverns serve seafood and meat dishes along the pedestrian promenade.
2
Lapad Promenade
A mix of casual eateries offering grilled fish, pizza and local snacks near the beach.
3
Gundulićeva Poljana Market
Daily market stalls with fresh produce, cheese, olives and Kraš chocolate.

Conseils pour manger au restaurant

Lunch is usually served from 12:00 to 15:00; many restaurants close after 16:00 in off‑season.
Leave a 5‑10% tip if service is not included; cash is preferred.
Reserve a table for dinner in the Old Town during July‑August, especially for popular konoba.