Travel Guide to Dubrovnik, Croatia
"A longtime traditional restaurant at Ploče Gate singled out by Joško Leoni—“I am certainly a person who sticks to tradition, and I would single out [this restaurant],” he says—for offering the classic regional peka. The peka is made from lamb, veal, or octopus prepared with vegetables and potatoes, placed “under a metal lid or bell then covered with hot coals and fire and baked for two to three hours,” a slow, smoky method that is central to the dish’s flavor." - Lydia Mansel Lydia Mansel Lydia Mansel is a writer with more than eight years of experience editing and writing for both brands and online publications—with a particular focus on travel, fashion, and lifestyle. She’s also the founder of the travel site justpacked.com. Travel + Leisure Editorial Guidelines
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