Šporki makaruli
Cooked pasta (makaruli) combined with lard and cinnamon (kanjela) is served with the beef or baby beef meat and tomatoes, parsley, garlic and the obligatory red wine. The ribanac cheese is recommended as the final ingredient to fulfil the experience.
Fritule
This traditional dish made of flour, sugar and water by adding lemons or apples, a choice left up to the cook, and finally covered in vanilla sugar is a dessert which will equally delight both children and adults.
Arancini
A traditional delicacy which can be used as a gift for all those who love pastry. This savoury dessert is made in almost every household in Dubrovnik by first cooking the orange peel in sweetened water and then drying them, decorating and serving as candy.
Dubrovnik rožata
The cream is made of eggs with caramel topping usually served with sweet liqueur or fruit. The old people of Dubrovnik say that the most indigenous rožata dessert is the one made of genuine Dubrovnik rose liqueur.
Bruštulane mjendule
One of the most delicious small traditional snacks are none other than almonds dipped in sugar or, originally, bruštulane mjendule. Their sweet crunchy crust and the almond are the perfect experience. Mjendule, just like arancini, are served as candy.
Kotonjata
A typical dessert made during the Christmas holidays; sweet quince jelly served with bay leaf. Chilled in nice little pots with carved bottom to make them as appealing as possible.