3 Traditional Foods
You Have To Try in Dubrovnik

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish. Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.Expand

Rozata is a type of custard pudding made with a few basic ingredients — eggs, milk, and sugar, which are flavored with a local rose liqueur known as Rozalin. The creamy mixture is baked in caramel covered ramekins, and the process results in a custard that is generously covered with a sweet caramel topping. The dessert originates from the town of Dubrovnik where it has been prepared since the Middle Ages, but the simplicity of ingredients and the method of preparation is what helped in keeping this dessert unchanged for centuries. Due to the refreshing combination of lemon zest, rose liqueur, and caramel, rozata is a dessert that is best enjoyed on hot summer days.Expand

Janjetina ispod peke is a traditional lamb specialty that calls for preparing the meat under a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables such as onions, tomatoes, carrots, and zucchinis, and the whole thing is then commonly drizzled with olive oil. White wine or beer may occasionally be added to the concoction to speed up the cooking process, while the dish is often flavored with aromatic herbs and spices such as rosemary, bay leaves, mint, paprika, and black pepper. Traditionally, the baking tray or pot containing the food is topped with the peka lid, placed in a fireplace, and the lid is then covered with hot embers on top. After hours of cooking slowly under the lid, the meat comes out tender, succulent, and falling-off-the-bone. This specialty is typically accompanied by a fresh seasonal salad, kruh ispod peke (bread baked under the lid), and a glass of white wine or beer on the side. Janjetina ispod peke is a typical dish of the Dalmatia and Istria regions, where it can be savored in local restaurants or prepared at home.Expand