CEVAPCİCİ: A type of kebab made in the Balkan countries. It is considered a national dish in Bosnia-Herzegovina and Serbia. It is served with chopped onion, hot sauce, ajvar, village cheese and red pepper. Beef is used in the Bosnian-Herzegovinian and North Macedonian version; pork is used in the Croatian, Bulgarian and Romanian version. Spicy ground meat patties are usually served with loaf bread or lepinja (pita).

PEKA: It is a fragrant dish in which the main product is sometimes lamb meat, sometimes squid, blended with many vegetables, especially potatoes, garlic, spices, olive oil and white wine, and then cooked under high ember heat with the lid closed for several hours.

BLITVA: A typical grilled fish dish. Healthy and delicious, blitva is made with Swiss chard, sliced ​​garlic and fried potatoes, unlike other grilled fish dishes.

KONTONJATA: Kontonjata is a traditional dessert made from quince fruit. It is served with walnuts and bay leaves on top after cooking the quince with sugar until it softens. It is recommended to go to Portun restaurant for kontonjata, a dessert frequently consumed with raki in Dubrovnik.

FRITULE: Small fried dough balls, often garnished with powdered sugar.

ROZATA : One of the most popular desserts in Dubrovnik and even Croatia, rožata is a must-try with its appearance similar to crème brûlée. Although it looks similar to crème brûlée, rožata has a unique taste with the rose liqueur in it and can be found in every restaurant in Dubrovnik. However, for those who want to try the most delicious rožata dessert, the Gverovic Orsan restaurant in Shtikovica is recommended.