Traditional Dubrovnik dishes are heavy on the seafood, but also include roasted meats, cheeses, and prsut (prosciutto). The prsut is legendary and should not be missed, as is the sheep's cheese. The fresh seafood is prepared a variety of ways, fried and charcoal grilled are excellent. Try the fried sardines. The grilled fish is usually accompanied by an incredible garlic sauce. Rozata is a favorite custard-like dessert.

The wines are superb and the beers are fairly decent too. Among the best wines are those from the Plavac grape. Dingac (a red wine) is superb. Ozujsko and Karlovacko beers are best. Aperitifs and after dinner-liqueurs abound. Travarica is a grape brandy with medieval herbs, a potent concoction that is nonetheless easy on the palate, with a smooth, spicy bouquet. Loza is a local form of grappa that comes from the inland, it is usually consumed cold in the morning with figs. The ubiquitous Balkan Slivovic, is a plum brandy, and quite strong.

If you truly want to experience the Mediterranean, then indulge your senses at the à la carte restaurant in the Hotel Neptun (Kardinala Stepinca 31) which offers a picturesque view while you relax to the sounds of the sea. The choices of fine Mediterranean dishes and the rich selection of Dalmatian and international wines will add flavour to your palate.

There is something to do for everyone in Dubrovnik from sightseeing, relaxing along the sea and, of course, to participating in the much anticipated Summer Festival. When in Dubrovnik, make a point to visit the national park on the island of Mljet as well as Marco Polo's birthplace on the island of Korčula.