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Cuisine

The stunning summer residences and villas of the Dubrovnik region for centuries had the most skilled masters of cooking in their kitchens who discovered the best the art of cooking could offer, creating feasts for the wealthy and their guests from around the world. The Bay of Mali ston offers the unique pleasure of gathering oysters that are bred here practically in front of every house – they are best served fresh with a slice of lemon.

The Pelješac peninsula is the kingdom of Dingač, Croatia's most prized wine. Besides seafood specialities a special delight are eels from the Neretva River and frogs from that river's valley. The sweets of the Neretva, Korčula and Dubrovnik regions are known far and wide, Arancini (candied orange, grapefruit and lemon peels), the Kontonjata (quince cake), Rožata and others.

The Neretva river valley is every year the site of organised mandarine harvests in which tourists can take part while the Wine Roads of the Pelješac peninsula and Korčula are, because of the quality of the wines produced here, among the most prized in Croatia.

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