Over more than 15 trips to Dubrovnik since the early aughts (including my 2009 wedding), I’ve grown to know the city intimately. I love discovering new places that honor Croatian culinary traditions, consuming culture through food—and drink.
Our first stop: Fratellos
There’s no better tour guide to show me the way through Dubrovnik’s evolving culinary scene than my longtime friend and Dubrovnik native, Ivan Vuković (we are not related). In a 72-hour whirlwind trip, our first stop was Fratellos Restaurant & Bar, located just outside the old town, with sprawling terraces and sweeping views of the Adriatic Sea.
Originally opened as a prosecco bar by three brothers in 2021, the restaurant is a 2025 addition. We indulged in traditional dishes with a twist: ravioli pašticada—a Dalmatian delicacy with a special slow-cooked beef sauce—and authentic buzara, a Croatian technique of preparing seafood simmered in a sauce of olive oil, garlic, white wine and fresh parsley. We also sampled their refreshing new cocktails, including Le Nostre Donne and Fratellos Paloma.
Making gin in Gruž
Speaking of spirits: When Ivan told me gin is now being produced in Dubrovnik, I had to check it out. Habitat Distillery—the pandemic brainchild of founder and CEO Vlaho Carević and his four partners—produces Dubrovnik’s first small-batch artisanal gin, made with local botanicals.
After a visit to their Gin Lab—an education center in Dubrovnik’s Gruž neighborhood where you can make your own gin using Croatian juniper, coriander and iris root—I developed a greater appreciation for the spirit.
Dinner on a rooftop
A number of local venues serve cocktails with Habitat gin, including Hotel Stari Grad’s rooftop restaurant, Above 5. With just 12 tables, Above 5 Rooftop Restaurant offers guests an intimate slow-food dining experience with panoramic views of Dubrovnik’s old town—perfect for a special dinner or celebration.
The restaurant’s farm-to-plate philosophy includes eggs from their own chicken farm, homemade olive oil and fruits and vegetables from their garden on the nearby Pelješac peninsula. Inspired and innovative fusion dishes include tandoori poached lobster with Madras curry and tortelloni, basil courgette risotto with Carabineros prawns and ceviche with tiger milk, orange, pomegranate, chili, avocado and wasabi. Their multicourse menu is sure to pique your palate.
The last meal: Konoba Pupo
Our last stop was Konoba Pupo, a recently revamped taverna named after the family’s patriarch, nicknamed “Pupo.” We started with soparnik, a traditional Croatian savory pie filled with Swiss chard (a.k.a. “Croatian pizza”) and shared local favorites, including homemade šporki makaruli (“dirty macaroni”) with a hearty meat ragù—paired with indigenous wines like Rukatac, a white variety.
While I’m always sad when it’s time to depart, I left Dubrovnik satiated with good food and lasting memories.
A version of this story first appeared in the January 12, 2026, print issue of Woman’s World magazine.
