Dubrovnik has good restaurants, but also its share of bland and overpriced ones. We’ve tried to pick out the ones we feel are most worth visiting, be it for the cooking, the surroundings or value for money. Most restaurants offer rather similar fare: a seafood based menu with a few meats from the grill. When the food is fresh and well prepared, however, simplicity is not a bad thing.
If you need a change, it’s worth heading a little way inland, where you’ll find the cuisine more influenced by the continent, with meat dishes coming to the fore.
At Terra Madre 2012, Slow Food Dubrovnik successfully presented the products by its members from the Dubrovnik-Neretva County at tastings: Pelješac wine (plavac mali Križ by the Pelješac wine maker Denis Bogoević), and Korčula’s olive oil (oil Torkul by the olive maker Fanita Žuvela). Whilst Dubrovnik’s marmalade made of bitter oranges was chosen for this year’s documentary on Terra Madre’s network of producers. Congratulations!