Southern Dalmatia Restaurants
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Southern Dalmatia Restaurant Reviews
Seafood predominates throughout the region. Restaurants in Dubrovnik are the most expensive, and tend to cater to upmarket international tastes, with expensive white fish topping most menus and multilingual waiters pampering diners. The region's top venue for shellfish is the village of Mali Ston on the Pelješac Peninsula, where locally grown ostrige (oysters, at their best from February through May) and dagnje (mussels, at their best from May through September) attract diners from far and wide. Similarly, the island of Mljet is noted for its jastog (lobster), a culinary luxury that is highly appreciated by the sailing crowd. If you are lucky enough to find food prepared ispod peke, be sure to try it. A terra-cotta casserole dish, usually containing either lamb or octopus, is buried in white embers over which the peka (a metal dome) is placed to ensure a long, slow cooking process. Such dishes often need to be ordered one day in advance. Regarding desserts, the region's specialty is rožata, an egg-based pudding similar to French crčme caramel.
Top Reasons to Go
Walk the entire circuit of Dubrovnik's medieval city walls—which date back to the 13th century—for splendid views.
Eat fresh mussels at a waterside restaurant in the Pelješac peninsula's Mali Ston. They're justifiably famous and served year-round. The most famous restaurant in the area is Kapitanova Kuća.
Attend a tasting in an old-fashioned stone konoba at a vineyard on Pelješac Peninsula. Either Bartulović Vina or Matuško Vina is a good choice.
Swim in Mljet's pristine Veliko Jezero surrounded by dense pine forests; you can also take a boat to the Benedictine monastery on an island in Veliko Jezero.
Head out from Dubrovnik in a sea kayak to the scattered Elafiti islands.
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