Gastronomy of Dubrovnik

Tracing the Culinary Roots of Dubrovnik

2/28/20232 min read

Dubrovnik and its surrounding countryside is a land of stunning scenery, rich history, and delicious gastronomy. The region's culinary scene is a blend of traditional Mediterranean with and traces and influences of Croatian, Italian, Ottoman, French and Central European food traditions which have evolved over centuries as Dubrovnik link with rest of the world expanded. The local cuisine is a perfect reflection of the area's diverse history, with unique flavors and unforgettable dishes.

The culinary origins of Dubrovnik can be traced back to ancient Greece and the Roman Empire. These early cultures brought with them the foundations of Mediterranean cuisine, such as the use of olive oil, herbs, and fresh vegetables. The Venetians, who ruled the area for centuries, added their own culinary influence, bringing new spices and seafood dishes. The Ottoman Empire also played a significant role in the region's gastronomy, introducing new ingredients such as lamb, beef, and various spices. Finally, the Austro-Hungarian Empire brought with it a new culinary influence, introducing new flavors and dishes, such as schnitzel and strudel. Dubrovnik's cuisine is a perfect blend of all these influences, creating a unique culinary experience that is a testament to the region's rich history.

From the fresh seafood, meats, and vegetables to the rich olive oil and traditional spices, each dish tells a story of the region's past and present. One of the most popular dishes in the area is the local specialty, "Ston oysters". These oysters are grown in the bay of Ston, a small town on the Pelješac Peninsula, and are considered some of the best oysters in the world. They are served raw, accompanied by a glass of local white wine, such as Pošip or Malvasia.Another must-try dish is "pašticada", a beef stew that is slow-cooked in red wine, vinegar, and a variety of spices. This dish has links in the Italian cuisine and is typically served with homemade njoki - a traditional pasta made with flour and water. Dubrovnik is also famous for its olive oil, which is produced in the fertile valleys surrounding the town of Ston. The local olive oil has a rich and fruity taste, and it's often used as a base for traditional dishes such as "buzara", a seafood stew made with tomatoes, garlic, and white wine.

Finally, no trip to Dubrovnik Neretva County would be complete without trying the local wine. The region is famous for its red wines made from Plavac Mali grape, which is a relative of the famous Californian Zinfandel grape. The most popular wines are Dingač and Postup, which are produced in the steep vineyards on the Pelješac Peninsula.

Dubrovnik's cuisine is a beautiful example of the fusion of different cultures, and its Mediterranean origins are evident in every dish. Its rich history, combined with its unique flavors and exceptional wines, make it a must-visit destination for foodies and wine lovers alike. Come and explore the culinary treasures of Dubrovnik in it's finest restaurants and experience the taste of the Mediterranean.