A Word about Dalmatian Couisine
As in most of Dalmatia's cities and townships, when you stroll down the Cavtat Riviera and glance over the restaurants' (restoran or konoba) menus, you will find that fish and shellfish prepared with olive oil, garlic, parsley and other herbs top the menu.
What to Taste in Cavtat
For hors d'oeuvre try prsut (Dalmatian smoked ham), mušule or dagnje (mussles) or salata od hobotnice (octopus salad). If you decided to forgo the Chef's special of the day and you are not exclusively a meat-lover, you may want to try an authentic meal such as škampe na buzaru (shrimps cooked in their own sauce) or brodet (robust fish soup). Grilled white or blue fish is always on the menu and a fine choice as well.
Some restaurants offer food prepared in a traditional way. Ispod peke meals are cooked beneath a metal dome buried in glowing embers and, speaking from experience, are delicious.
Lot of folks enjoy a drop of wine with their meals. Recommended fullbodied reds are Dingač and Plavac, while the whites include Pošip, Grk and Konavosko Zlato.
For dessert, if the traditional dubrovačka rosata (a uniquely prepared caramel custard) does not meet your taste buds well, you can always go with Prošek (rich and sweet dessert wine made from sun-dried grapes, ice-cream or crapes.
Looking for Cavtat's best?
Restaurant Leut is one of the most characteristic and best-known Dalmatian restaurants in the region of Dubrovnik. It is situated in the old centre of Cavtat, on the famous Cavtat quay in the vicinity of the sea. It was established in 1971 and is considered to be the family restaurant with the longest gastronomic tradition on the Adriatic.
In its abundant forty-year history, Leut has hosted a large number of Croatian and international politicians, entrepreneurs, actors and celebrities.