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Restaurants Konavle Konavoska brda Located within the hills of Konavle, this recently opened restaurant is the perfect spot for a delicious traditional meal in a quaint village. Offering meat ispod peke and fish dishes with baked potatoes and hearty warm homemade soup, the trip is definitely worth it. The outdoor tables are arranged in a circle with a hay roof covering, which creates a rustic feel to the old-fashioned cozy stone atmosphere. QStravča, Cavtat, tel. (+385-20) 79 00 03/(+385-) 099 674 57 92, konavoska.brda@gmail.com. Open 12:00 - 23:00. (50 - 90kn). ALBXW Konavoski dvori Tables are scattered in thick woods watered by the Ljuta (“angry”) brook, whose force drives the millwheel and feeds the trout ponds. Fantastic meat dishes (and trout) served by wait staff in traditional Konavle costume. You may be accompanied by several busloads of tourists. QLjuta bb, Konavle, tel. (+385-20) 79 10 39/(+385-) 099 251 71 58, sales@esculap-teo.hr, www.esculap-teo.hr. Open 12:00 - 24:00. (80 - 110kn). ALGBXW Konavoski komin Set in the lush rural region of Konavle, the stone terrace has a fantastic view. Everything is home grown and full of flavour: try juicy meats cooked under an iron bell heaped with embers or charcoal grilled fish, a garden salad and home made apple strudel.QVelji dol, Jasenice, Cavtat, tel. (+385-20) 47 96 07, smilja.siljug@hotmail.com. Open 12:00 - 24:00. (45 - 100kn). ALGBXW Lastovo Triton A frequent stop on yachting trips: there’s a mooring right outside the house, and father / chef / fisherman Tonči has a very special way with island-grown capers. Fish carpaccio, marinated anchovy fillets, octopus salad, home made Mediterranean herb rakija - it’s all the stuff of dreams!QZaklopatica 15, Lastovo, tel. (+385-20) 80 11 61/(+385-) 098 177 80 65, <strong>info</strong>@triton.hr, www.triton. hr. Open 08:00 - 24:00. (50 - 100kn). iNGBXW Mlini Konoba Marinero If you happen to be enjoying the fine beaches of Župa Dubrovačka, be sure to pop into Konoba Marinero in Mlini, where you’ll find colourful tables set in lush gardens overlooking the sea. Great seafood and local specialities are carefully prepared by the lady owner - a supremely relaxing treat.QŠetalište Marka Marojice 16, Mlini, tel. (+385- 20) 48 72 57/(+385-) 098 69 96 13, vivado@du.t-com. hr, www.vivado.hr. Open 11:00 - 23:00. (70 - 180kn). ALGBW Ston Bota Šare Not as famous as Kapetanova kuća next door, but the shady terrace and old-fashioned stone interior present stiff competition to the rather more modern neighbours. If you’re squeamish about raw oysters, this is a good place to sample numerous dishes containing cooked little critters. Excellent.QMali Ston bb, Ston, tel. (+385-20) 75 44 82/(+385-) 091 175 44 79, botamaliston@gmail.com, www.bota-sare.hr. Open 09:00 - 23:00. (50 - 200kn). PALGBXW Vila Koruna The restaurant is known for its pristine oysters, local olives, cheese, hams and sensual wines. On offer are also rooms and suites that have been refurbished with state of the art features. The surroundings are lush and neatly secluded. Friendly staff looks after every detail.QMali Ston, tel. (+385-20) 75 49 99/(+385-) 098 34 42 33, vila-koruna@ du.t-com.hr, www.vila-koruna.hr. Open 07:00 - 23:00. (60 - 150kn). PJALGBXW Konaovski Dvori Archives 40 Dubrovnik In Your Pocket Zaton Orsan Gverović This fine family villa has its own beach and moorings, and has enjoyed a cult reputation for good food since opening in 1966. Best known for its eponymous risotto (an carnival of seafood) and salad made from motar, a grass that grows at the edge of the sea.QŠtikovica 42, Zaton Mali, tel. (+385-20) 89 12 67, restoran@gverovic-orsan.hr, www. gverovic-orsan.hr. Open 12:00 - 23:00. (110 - 200kn). A6LGBXW <strong>dubrovnik</strong>.inyourpocket.com
Local Flavour Local dishes Despite Dubrovnik having centuries-old trading connections across the globe, the cuisine of this region is very much based on the gifts of nature in this part of the world. Classic Dubrovnik cuisine is seasoned with parsley, garlic, olive oil and lemon, and perhaps a touch of rosemary or bay leaf if the chef is on the adventurous side. A true Mediterranean experience, you might say. This tendency to eschew more exotic ingredients can be a double-edged sword. On the one hand, the city’s menus can seem somewhat repetitive. On the other hand, what you eat is fresh, natural and, in the better restaurants, local. The simplicity of the preparation lets the flavours of high quality ingredients do the work. It’s hard to beat a good piece of meat or fish grilled over charcoal with a salad freshly picked from a hinterland garden. In defence of simple cooking, experiments with “imaginative” cuisine can be like playing Russian roulette. In anything but the most skilled hands and pedantic husbandry the result can be disappointing. For example, in Provence, as Financial Times food columnist Rowley Leigh complained bitterly in summer 2012, it’s hard find an authentic bouillabaisse or ratatouille these days. Peasant food gains elevated status and loses its guts. Croatian food is still unfashionably plentiful and full of flavour, and all the better for it. So, what can you eat in Dubrovnik if you’d like to escape the grilled fish – grilled meat – pasta trinity? The best answer is the same as anywhere: the same as the local people eat at home. Let’s start with the basics. Šporke makarule is the local version of everyone’s favourite: spaghetti bolognaise. However, with hand-made pasta, small chunks of beef (not mince) and fresh tomatoes, it becomes something special. You’ll see big vats of the stuff served on the street at Carnival time in February. But even on the hottest day, add a crisp green salad and you’ve the perfect lunch. A more special dish served throughout Dalmatia is pašticada. There are many variations, but generally a lean piece of beef is studded with carrot, garlic and smoked bacon and marinated in wine, oil, vinegar with perhaps a little orange and lemon. It’s cooked in a rich sauce, sometimes with prunes, and served with soft gnocci. A winter warmer that truly displays the spirit of the region is konavoska zelena menestra. A selection of cured meats (pork, mutton, sausage) is cooked up with winter greens and potato. When finished, the meat is served on a plate and the smokily scented veg dished up with a little of the soupy liquid and lashings of olive oil. This dish dates from the 16th century; for added historical effect substitute barley for potato. Fast forward to springtime when broad beans are ready for picking: try them cooked with smoked mutton, garlic, parsley and bacon fat. To get a little more exotic, consider an excursion northwards to the Pelješac peninsula, where you can treat yourself to Ostrea edulis, otherwise known as the finest oysters in the world, prepared in a million different ways. While you’re there, look out also for butarga (dried flathead mullet roe); there are a couple of families here who still prepare this rare delicacy. Further north still, the Neretva river estuary is home to all kinds of aquatic life and a magnet for culinary adventurers. Fancy a plateful of snails cooked over an open fire? Eel cooked in a rich brudet sauce? Frog risotto, perhaps? It’s the perfect end to a watery day’s safari. To accompany your traditional-style meal you’ll want a facebook.com/DubrovnikInYourPocket Summer 2015 41
Page 1: Maps Events Restaurants Cafés Nigh
Page 6 and 7: Foreword Dear traveller, you’ve j
Page 8 and 9: Arrival & Getting Around Via Bosnia
Page 10 and 11: Arrival & Getting Around Paraiso Me
Page 12 and 13: City Basics When things go wrong Cr
Page 14 and 15: Dubrovnik Summer Houses life of the
Page 16 and 17: Culture & Events Dubrovnik Summer F
Page 18 and 19: Culture & Events Classical MUSIC CO
Page 20 and 21: Culture & Events Nina Kraviz, Sigma
Page 22 and 23: Archeological Treasury A lot of art
Page 24 and 25: Dubrovnik Pulse BARBA Restaurant Ar
Page 26 and 27: Restaurants Aquarius hotel&restaura
Page 28 and 29: Restaurants air of serenity even wh
Page 30: Restaurants Vapor The Bellevue Hote
Page 35 and 36: Restaurants Japanese Shizuku Japane
Page 37: Restaurants Cavtat Bugenvila A roma
Page 41 and 42: Local Flavour Adriatic Photo Servic
Page 43 and 44: 02.10 Friday - 04.10 Sunday Festiva
Page 45: Belfast Celtic Bar ‘The Belfast
Page 49 and 50: Coffee, Cakes & Nightlife Pubs Arch
Page 51 and 52: shaped fort built by the French in
Page 54 and 55: Sightseeing St Nicholas’ Church (
Page 56 and 57: Sightseeing Photo by Ivana Stanesic
Page 58 and 59: Sightseeing Dubrovnik Tourist Board
Page 60 and 61: Maps & Index Retail office/Exchange
Page 62 and 63: Maps & Index Liechtensteinov put H,
Page 65 and 66: Retail office/Exchange ATM
Page 67 and 68: North of dubrovnik The Dubrovnik/Ne
Page 69 and 70: MANOJLOVAČKI SLAP SKRADINSKI BUK M
Page 71 and 72: a watermill and a massive plane tre
Page 73 and 74: Islands The Elaphite archipelago co
Page 75 and 76: Goveđari Settlement began here in
Page 77 and 78: Events 04.06 Thursday - 08.10 Thurs
Page 79 and 80: Dubrovnik is far from being just a
Page 81 and 82: Bland souvenir shops are gradually
Page 84 and 85: Shopping Kraš The confectionary co
Page 86 and 87: Shopping Dubrovnik Tourist Board Ar
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Hotels Lero QI-3, Iva Vojnovića 14
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