The Pelješac peninsula is famous above all for its shellfish; the village of Mali Ston is particularly well known for the kamenice (European flat oysters) and dagnji (mussels) farmed in its adjacent bay. Mali Ston’s oysters are best eaten in the clutch of excellent restaurants on the harbour; there’s something special about gulping down these molluscs only yards from where they are harvested.
The Pelješac is also one of Croatia’s most prolific wine-producing regions, celebrated for the earthy dry reds derived from the indigenous Plavac mali grape. The best of Pelješac’s reds come from the steep, south-facing slopes above the villages of Postup (6km east of Orebić) and Dingač (16km east). Bright sun and arid ground produce small, flavoursome grapes, while the salty sea air provides an extra component. The steepness of the vineyards means that the grape harvest here is a demanding physical process. Wines bearing the Postup and Dingač labels are highly rated by connoisseurs, while Pelješac’s inland vineyards also produce plenty in the way of robust affordable reds.