After an afternoon discovering more Dubrovnik treasures, such as tiny Lokrum island with its monastery and botanic gardens, look forward to an evening of Croatian culinary delights.
A multi-course meal might traditionally begin with soup – usually a hearty vegetable broth or a lighter fish consommé. Next, don’t miss the chance to try cuttlefish risotto or spaghetti, which might also include seafood such as squid. The inky black colour isn’t just striking to look at, but gives the dishes a creamy texture. Prora restaurant at Hotel Excelsior Dubrovnik, with its tables set under stone archways beside the sea, is perfect for romantic meals on warm summer evenings.
Dinner with drinks: Dubrovnik restaurants don’t need to look far beyond the city to fill up their wine lists. Choose white wine from Korcula island, or Plavac mali red – delicious with cuttlefish risotto.
If you’re visiting during the colder months, you’ve got the perfect excuse to try peka – a traditional cooking method where lamb or fish and potatoes are cooked under an iron lid stood on glowing embers. You’ll need to plan ahead though, as restaurants usually need a few hours’ notice to prepare dishes this way. One of the best spots to try lamb under the bell’ is Konoba Konavle in Konavle, a short drive from Dubrovnik. A word of warning – peka is usually quite a feast, best enjoyed with a group of friends.