The choice of fish and seafood in Dubrovnik is as fine as anywhere in the Adriatic, with the waters around Mljet and the Elaphite Islands particularly rich in squid, lobster and shells. Oysters from nearby Ston also feature heavily on local restaurant menus. Among the dishes associated with Dubrovnik in particular are Šporki makaruli (“dirty macaroni”), tubular pasta served with a goulash sauce; and rozata, a vanilla-flavoured custard dessert similar to crème caramel.

The vineyards of the Konavle produce respectable red wines of the Merlot, Cabernet Sauvignon and Plavac varieties, as well as Kadarun, an autochthonous light and fruity rosé.

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