What to eat in Dubrovnik
Black risotto and mussels 'na buzaru' bring the sea to the plate, pašticada brings the mainland, and the same burek costs less away from the Stradun.
- Black risotto
- Cuttlefish risotto
- Mussels 'na buzaru'
- Cooked in garlic, olive oil and wine
- Pašticada
- Braised beef with gnocchi
Dubrovnik's kitchen is Dalmatian. The sea supplies the risotto and the shellfish, the hinterland supplies the pašticada, and rozata closes the meal. A main course in a mid-range restaurant runs €20–30; street food such as burek runs €2.60–6 (burek), and it is cheaper away from the Old Town than on the Stradun itself.
Black risotto and mussels — the sea on a plate
Black risotto is cuttlefish risotto, coloured by its own ink. The taste is closer to prawns and the sea than anything the colour suggests. Mussels 'na buzaru' are cooked briefly, in garlic, olive oil, wine and a little tomato, and served in the same pot they were cooked in, with bread for dipping. Both dishes share the same approach: few ingredients, always fresh from the sea.
Pašticada — a dish from the mainland, for a feast
Pašticada is beef marinated, then braised for hours in wine with prunes and spices, traditionally served with home-made gnocchi. This dish comes from Konavle, inland, while the risotto and the mussels come from the sea. It sits on the menu as a feast dish and rarely appears as the special of the day.
Rozata — the end of the meal
Rozata is Dubrovnik's version of crème caramel, with a note of rose liqueur in the mix. That is what sets it apart from a plain flan. Served cold, as the last item on the menu.
Restaurant or street food
A main course in a mid-range restaurant in the Old Town runs €20–30. For something quicker and cheaper, a burek from a kiosk or bakery runs €2.60–6 (burek). That range says something on its own: the same burek is cheaper at a bakery away from the Old Town than at a stall on the Stradun, where both the rent and the crowds are bigger.
Where to eat
- The Stradun and its side lanes. The densest restaurant supply and the highest price, good for a first dinner in town.
- Lapad and Gruž. Restaurants for the neighbourhood, usually cheaper than the Old Town.
- Kiosks and bakeries. A burek and a quick bite between two sights, with no sitting down.
Before you go
Short answers to what people ask most before setting out.
What to try first in Dubrovnik?
Black risotto or mussels 'na buzaru'. Both dishes bring the sea and appear on almost every menu in the Old Town.
Is pašticada an everyday dish?
No, it is a feast dish from Konavle, braised for hours and rarely on a restaurant's daily special.
Where is burek cheaper?
Away from the Old Town, at bakeries off the main tourist streets. On the Stradun itself the same burek costs more.
Ready for Dubrovnik?
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