Dubrovnik’s cuisine is characterized by fresh, locally sourced ingredients, simple yet flavorful preparations, and a deep respect for tradition. The region’s culinary practices are heavily influenced by its coastal location, with seafood playing a starring role in many dishes. However, the cuisine also showcases the bounty of the inland areas, featuring fresh vegetables, aromatic herbs, and hearty meats. 

• Black Risotto (Crni Rižot) – Black risotto is a signature dish of the Dalmatian coast, and Dubrovnik offers some of the finest versions. Made with cuttlefish or squid, the risotto gets its distinctive color from the ink of the squid, resulting in a rich, savory flavor. Often garnished with parsley and a squeeze of lemon, this dish is a true seafood lover’s delight. 
• Peka – A traditional dish that embodies the heart of Croatian cooking, Peka is a slow-cooked meal typically prepared with meat (such as lamb or veal), vegetables, and herbs. The ingredients are placed under a bell-shaped lid, known as a “peka,” and cooked over an open flame. The result is a tender, flavorful dish that’s perfect for sharing. 
• Octopus Salad – Light and refreshing, octopus salad is a popular starter in Dubrovnik. The octopus is usually boiled to perfection and then combined with chopped onions, tomatoes, and parsley. Dressed with olive oil, vinegar, and a hint of lemon, this salad is a perfect introduction to the region’s seafood offerings. 
• Dubrovnik Rozata – For dessert, indulge in Dubrovnik Rozata, a traditional custard pudding reminiscent of flan. Made with eggs, milk, and caramel, and often flavored with rose liqueur, this dessert is a sweet testament to Dubrovnik’s culinary history.