Dubrovnik and Dalmacija travel guide

Taverna Rustica,
Dubrovnik
Part of the Excelsior Hotel but
breaking the traditional hotelrestaurant
mould, this cosy
retreat beyond the Ploe Gate
has a snug “couples” area,
where diners just call when they
need a waiter. Cuisine-wise, the
emphasis is on stylishly prepared
(and none too rustic) Dalmatian
fish and meat specialities. If the
conversation falters, the stunning
views of the old town should be
a good talking point (see p69).
Atlas Club Nautika,
Dubrovnik
Long the most famous restaurant
in the city, Atlas Club Nautika has
many would-be detractors, but it
usually hits the spot for most
diners. The menu nods towards
the Adriatic, but there are also
meat and vegetarian dishes. Vying
for centre stage, though, are the
wonderful views, with the old
town to one side and Lovrijenac
Fortress to the other (see p69).
Restaurant Fontana, Trogir
Restaurant Fontana, Trogir
Unlike many restaurants on
the Dalmatian coast, the Fontana
– the best restaurant in Trogir –
stays open year round. In winter
it retreats to a cosy interior; in
the warmer months it explodes
out onto the waterfront Riva.
The speciality, unsurprisingly,
is seafood (see p87).
Top 10 Culinary
Highlights
Adriatic Platter
A generic term for a feast
of Adriatic fish and shellfish,
usually grilled (na žaru), and
served with garlic, lemon,
potatoes and mangold (blitva).
Ston Oysters (Otrige)
Head to Mali Ston for
divine oysters straight from
the beds just offshore.
Pag Cheese (Paki Sir)
Pag produces a distinctive
salted sheep’s cheese – the
finest cheese in the country.
Seafood Risotto
(Riot)
You will find this dish featured
on menus up and down the
coast – a good-value meal.
Dalmatian Ham (Pršut)
This air-dried smoked ham,
often served as a starter with
Pag cheese, is arguably better
than the Italian equivalent.
Pag Lamb (Janjetina)
Flavoursome lamb from
the parched isle where the
lambs feed on fresh herbs.
Lobster (Jastog)
Diners can often select
their own lobster from the
tank, usually served simply.
Grilled Squid (Lignje
na aru)
Fresh squid grilled with garlic
and garnished with squeezed
lemon makes a delicious
starter or main course.
Istrian Truffles (Tartufi)
From Croatian Istria, both
white and black varieties are
often a match for French and
Italian truffles.
Scampi (Buzara)
This rich and flavoursome
seafood dish is a Dalmatian
speciality. Scampi are gently
simmered in a sauce of
tomato, onion and herbs.
For more restaurant listings See pp68, 69, 79, 87, 97
Dubrovnik & the Dalmatian Coast
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