Gastronomy

Gastronomy and cuisine have always been a part of a nation's culture and milieu. Dubrovnik and Southern Dalmatia's cuisine have been famous even during the times of the Ragusan Republic. Dubrovnik was an important cultural and merchant Mediterranean center visited often and by travelers who brought with them various spices and herbs as well as new ways of food preparing.

In the Dubrovnik's archives we find notes on simple cuisine. The Senat was the authority that made all the decisions for the Republic and, in regards to food, its moto was "Moderation in everything." The Ragusan people respected the Senat's decisions. Despite the simplicity of food preparation, those meals were quite rich in taste and became a part of Dubrovnik's tradition and culture preserved to this day.

Neretva delta, also called Croatian California, is famous for its numerous orchards and vegetable fields. The river Neretva is rich with eel, frog, and fish, each specie prepared in famous gastronomical delicasses of the area.

Southern Dalmatian cuisine is regarded as very healthy and rich in choice. Mostly including meals made of vegetables, fruits, fish and seafood, it also includes delicasses prepared with meats and venison. Almost all edibles from the nature have been used in this cuisine (e.g., herbs to make teas and spices, fruits of wild plants to make marmelade, etc.). Olive oil is the most preferred condiment for vegetables, especially the ones that are cooked.

Some meals are arguibly authentic for we find them mentioned in the incunabulas written in Dubrovnik and not elsewhere. As an example, "zelena menestra" was mentioned in 1580. Today Dubrovnik as well as the many towns of the Southern Dalmatia has a rich gastronomical offer. Many of the restaurants will make something special per your request.  Most all natives will gladly share their knowledge and experience relating to food and even suggest some delicasses for you to try.

You may want to enjoy a sip of wine. Some of the most famous wines in the Southern Croatia are Dingač, Postup, Plavac mali, Pošip Čara, Pošip Smokvica, Sv. Ana, Marco Polo, Zlatan otok, Viška Vugava, and dessert wine Prošek.

Here are some of the well known Dubrovnik's traditional delicasses:
Green pasta (Zelena menestra), Eggplant dish, crushed green olives, liquer of nespola (fruit similar to appricot), rose hip marmelade, black risotto, stuffed calamari a la Dubrovnik...
Desserts: