Less is more - the well-known saying best describes the local gastronomy, which adds premium olive oil and a pinch of sea salt from the award-winning Ston salt pans to the original flavours of Mediterranean cuisine, simply prepared fish and seafood dishes. Organically grown fruits and vegetables on the fertile soil of Konavle and the Neretva river valley are an inspiration to the chefs of top restaurants from Michelin guides, as well as the gastronomic offer in traditional taverns and konobas. Regardless of whether you are a gourmet who combines the refined flavours of haute cuisine with top local wines or an adventurer looking for a tasty quick meal, in Dubrovnik you will find a wide range of local and international specialties. The perfect dessert at the end of the meal will certainly be the most famous local dessert - Dubrovnik rozata, which got its name from the rose liqueur (rosulin), which gives it a special fragrant aroma.
Wine in the Dubrovnik region is a special story. Always appreciated, with a production tradition dating back to the time of the Republic of Dubrovnik, it is an indispensable companion to a good lunch or dinner. Red wine, Plavac mali from Pelješac, is one of the most famous Croatian wines, but be sure to try white wine as well - Pošip from the island of Korčula and Malvazija from Konavle
