4 Meat Dishes Worth Seeking Out in Dubrovnik
Dubrovnik leans heavily seafood, but these four dishes — from dry-aged steak to slow-roasted peka — are worth knowing about if you want a break from fish.
Not a "best of" list — just four specific dishes, each built around a different meat tradition, that we think are worth seeking out on their own merits: dry-aged steak, slow-roasted peka, braised ox cheek, and a Dalmatian-style steak alongside Neapolitan pizza.
Ezza Steak & Cocktail Bar
★ 4.83“Premium dry-aged steaks”
The dish: dry-aged steak. Co-owned by footballer Edin Džeko, this is the closest thing Dubrovnik has to a dedicated steakhouse.
Local
★ 4.82“Peka — traditional slow-roasted meat and vegetables”
The dish: peka — meat and vegetables slow-roasted under an iron lid for hours. The first restaurant to bring this 5,000-year-old method inside the Old Town walls. Order ahead.
Pantarul
★ 4.71“Slow-braised ox cheek”
The dish: slow-braised ox cheek. A short walk from the port in Gruž — the dish most reviewers mention first.
Dubravka 1836 Restaurant & Cafe
★ 4.61“Neapolitan Burrata pizza with prosciutto”
The dish: Dalmatian-style steak (though the Neapolitan pizza gets equal billing). Worth the trip to Pile Gate for the fortress views alone.