Understand

Dubrovnik, also known as Ragusa, flourished during the Middle Ages as a maritime trading city-state. It stood as a worthy rival to Venice and achieved remarkable growth in the 15th and 16th centuries. Not only was Dubrovnik prosperous, but it also played a significant role in the development of Croatian language, literature, and arts. The city gave birth to many celebrated poets, playwrights, painters, and scholars. Today, Dubrovnik remains a jewel in Croatia's tourist destination crown. With its stunning architecture and picturesque setting, it is considered one of the most beautiful towns in the Mediterranean. Throughout history, Dubrovnik has faced numerous threats to its territory, including the mighty Ottoman Empire and Venice. However, it managed to survive as an independent republic, supported by its trading prowess. Dubrovnik has long been favored by celebrities, with George Bernard Shaw himself declaring it as a paradise on Earth. The city has attracted royalty, presidents, and diplomats, including Pope John Paul II, who was made an honorary citizen. In 2010, 13 out of the top 23 luxury hotels in Croatia were located in Dubrovnik. Besides its enchanting architecture, Dubrovnik offers a range of other attractions, such as the Elaphiti Islands, the charming town of Cavtat, the scenic Konavle valley, Mljet Island, Korula Island, Ston, Peljesac Peninsula, and neighboring towns of Kotor and Perast in Montenegro or Mostar in Bosnia and Herzegovina, making it an ideal destination for captivating day trips.

Map & Climate

Popular Foods

DISH 1: ŠtrukliŠtrukli is a traditional Croatian pastry, predominantly found in the region of Istria. It consists of thin layers of pastry filled with a mixture of cheese, spinach, or meat, then rolled up and either fried or baked. Usually served as a savory dish, it can be enjoyed during both lunch and dinner. The cheese-filled variant is particularly popular.

DISH 2: BrujetBrujet is a traditional Dalmatian fish stew made with various Mediterranean fish, shellfish, tomatoes, potatoes, garlic, and white wine. The fish is often cooked whole or in large pieces and infuses its flavors into the stew while simmering gently. The stew is typically seasoned with herbs such as rosemary, thyme, and parsley, and served with a side of crusty bread to mop up the flavorful broth.

DISH 3: PekaPeka is a slow-cooked lamb dish originating from the region of Bosnia and Herzegovina, which is now a popular dish throughout Croatia. The lamb is marinated in a blend of garlic, salt, and pepper before being placed atop a bed of potatoes, bell peppers, and onions. The entire meal is covered with a large, heated stone or metal lid, trapping steam within and allowing the flavors to intensify. This hearty meal is traditionally cooked over an open flame, imparting a smoky flavor to the meat.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing