Eating Through Dubrovnik in 24 Hours 🇭🇷 | Tasty Corners Episode

Eating Through Dubrovnik in 24 Hours 🇭🇷 | Tasty Corners Episode

Hi, I’m Darko. I’m a traveler,
a chef, restaurant owner. I love everything about food and drinks. I have a fan over there. Cooking is my passion. Eating is my superpower. Ready to rumble. I was born and raised in Dubrovnik,
within these ancient city walls. I know all the local flavors
and all the hidden gems. Trust me,
there is no better guide to lead you through
Dubrovnik’s best delicacies. This isn’t going to be your typical
foodie tour. Look how happy I am,
I cannot control it. So brace yourself, things are going to get
deliciously out of hand. Welcome to
Tasty Corners: Dubrovnik Food and drink are
the soul of Dubrovnik. And this place, with having more stairs
than any other place in Croatia, just invites you to eat something
to earn the next bite. But don’t worry,
the next bite is just behind the corner. We are in the only street food
oyster bar in Dubrovnik. Take my coat off,
and get into it. Hi, hello welcome.
-How are you? So what do we have here? So, we’ve got some fresh oysters
that are coming directly from our farm. My partner and I
opened this oyster bar because there was
no oyster bar in Dubrovnik. What makes these oysters
the best in the world? You can eat them directly from the sea. Other oysters in the world,
they need to be filtered for a couple of days, in clear water tanks. The easiest way to explain
the taste of these oysters is- a sip of the sea. You want to try
some oysters, then? I would love to! I will shuck some for you. So he’s preparing for the surgery. (laughs) He’s going to open it. I’m so excited
for some oysters. See how
they release the sea. Mother shucker. Here are the fresh oysters. So I recommend,
just a few drops of lemon, and maybe some sparkling wine. I’m going to jump. Look how happy I am,
I cannot control it. This is the best food in the world. Especially when you have a little bit
of sparkling wine with it. The only proper way
to eat the oyster, is slurping it like this. (slurps) Heaven. It brings tears to my eyes. I’m so happy. What a perfect way
to start a busy day. Oysters are my favorite. We have a busy day ahead of us. Let’s go. Make sure not to leave Dubrovnik, without trying
one of these tasty bites. This is amazing. All right. I feel like a
little kid in the playground. Extra virgin olive, from Brač island. One of the best ones
in the world. All right. The best thing
about stores like this- It’s bitter orange,
but it’s dipped in sugar, so it’s kind of
a bitter, sweet taste that I adore. This is bruštulani mjenduli.
(sugared almonds) Try to repeat that- bruštulani mjenduli. These are almonds,
that have also been cooked in sugar. So you get a nice crunch,
and you have the almond inside. This is as local as it gets. Let’s leave,
I’m hungry now. Let’s go. So you can get anything in Dubrovnik, you can get fresh oysters to Asian spices,
to the traditional peka. Pizza!
The Italians come here to this pizza. It’s the best quality food, usually because of the ingredients, because we have one of
the cleanest seas in the world. The Adriatic Sea. Just behind us there’s- Srđ Mountain. And then behind,
we have amazing farms, olives- oranges, apples,
whatever crosses your mind. You name it,
we have it. (Director): What do you eat at home? (Director): What do you cook for yourself? Baloney sandwiches. (laughs) It’s raining outside. It’s time for
some home cooking. Marija. Oh, hi Darko,
how are you? This is
the queen of Peka. Today, you’re going to
show me some of your tricks. Some of your tips. Today we will make peka,
which is the most famous dish. Like a slow cooked vegetables,
meat, baked outside on an open fire. I mean, this looks so delicious
that I need to put my hands on it. Is it ok to help you a little bit?
-Please, yes sure. What do you need me to do? We have here, veal. Oh my God, this is fresh.
-Yes. Am I doing it right? That’s the shoulder,
just put it in the there. Thank you, now we will also
put in some sea salt. These are big chunks
of salt, right? We will put some
rosemary in there. Freshly picked. Bay leaves. We just grow them
everywhere around. You can just pick them up
in the parks. At the bus station,
for example. (laughs) Then we will put some
carrots also inside. So the potatoes go on last?
-Yes. To cover the meat, right? Yes.
-Cover the whole thing. So it is going to keep the juices in it. And then, the potatoes are going
to get all the flavors from the meat- Yes. and the herbs. Oil. Okay, to get
the crispiness, right? And some pork fat on the top. And now we put that
under the iron bell, with lots of fire. Oh my God,
it’s so hot, huh? Now I put on the bell- these rings,
for the fire. So it’s going to keep,
the burning coil, right? It’s a lot of physical work. This is a true artist over here. So Zlatko,
how do you know if it’s done? You cannot see. Only experience. My first ten peka, was not good. (laughs) One hundred times preparing peka,
it’s no problem. Okay, I am
opening the peka. Peka is finished. Wow. I wish you could smell this. Let’s try. I want to be prepared here. Ah.
-Yes, I hope it will be tasty. It’s not polite to talk
with a mouth full of food, and I cannot stop eating,
so that tells you everything. I mean,
it’s really amazing. A truly traditional Croatian
dining experience. This is the right place to be. You sit here and
you feel like you join Marija’s and Zlatko’s family. Like you immediately
belong here. It’s a truly unique experience. Crew, would you like to join us? Yeah! Come on, yeah. Let’s eat. Now that Marija and Zlatko fed us, and made our bellies happy. We are going to
try something special, maybe even more
popular than food. Cheers, guys.
-Cheers, cheers. Having peka was
such an amazing experience. Like joining the table,
becoming a part of the family. What a treat. So behind these green doors is something truly magical. Ana. Welcome, welcome. Wow, Ana,
this is truly amazing. I love this,
I love the greenery, right? Are we gonna drink
some green wine? Unfortunately no, but the
vineyards are green at the moment. So what are we doing now? We’re going to try some wine. We are tasting three different wines. White, a rosé and red. So how many wines
do you have on the list? 90 plus. 90 plus wines that you can try
in this place here. This is- nowhere else. I dont’ know if you
can try it in one day, but, you know, you should
come back at least once more. Is that a challenge?
-Well, we’ll see. Is that a challenge? The whole of Croatia grows around
120 indigenous grape varieties, that you cannot try anywhere else. Everything is done by hand. Everything is done by the families. Still, we have a very good hot
Mediterranean climate, plus the soil,
is filled with sand, limestone, different rocks,
that adds to the minerality. So we’re going to start
with the white. It’s an indigenous grape variety,
Pošip, from the island of Korčula. And it’s from a young winemaker,
but very old vineyards. And it’s made only in 600 bottles. It feels like when you bite
into a Granny Smith apple. Really fresh, citrusy and-
-And citrus as well. very mineral-y,
it’s like, biting the island. Yeah, exactly. Okay, so the next two are both
from the same grape, Plavac Mali, but this is a rosé
made from Plavac Mali. This from old vineyards,
from laminated limestone. So quite mineral-y. Oh, it’s like
it’s almost unexpected. It’s very mineral-y
and extremely light, for Plavac Mali grape. This is like a small grape,
very like, a thick skin. And, you get, heavy super red wines out of it. And then to make something
this elegant, it’s amazing. Okay, so for Plavac Mali, Peninsula Pelješac
is the most important area. But the youngest wine
growing region in Croatia is called, Komarna, just next to Peninsula Pelješac. And the last wine comes from there. All organic vineyards. Because they were all planted
after the war. A lot of alcohol, a lot of tannin,
but very well put together. Right in the nose, you can feel a punch. It’s very strong wine. The wine that you can chew. After you get
the first hint of the tannins, then all of a sudden,
it just opens up and you feel these raisins, you feel these wild fruits, punch in the face. This is really amazing. This is one of a kind. If you’re visiting Dubrovnik,
you need to put a little bit of effort into this, go look for the green doors
and just knock and see if Ana answers- you’re in the right place. Thank you for coming. I’ll be back again soon.
-Please. Sooner than you think. Oh, don’t forget.
It’s the green door. So what’s Dubrovnik,
without hitting the water and seeing it from another perspective. Let’s jump on the speedboat
and see what we can see. You guys look at this. And look at these walls. Every time I get on the water,
I feel hunger, I feel thirsty, you know,
for life and for food and drink. I have something
prepared here, and we can- we can try something. It’s Dubrovnik liqueur,
it’s something really special. Okay, so this is the
liqueur from bitter orange. The Captain’s grandma is making it,
so it’s domestic. Now we’re talking. So guys,
this is as local as it gets. The bitter orange liqueur
made by the Captain’s grandma. Živjeli (cheers)
-Živjeli! Cheers. Oh, my gosh,
the recipe actually goes like this. You put the bitter oranges,
you put the sugar, and then you put
grappa into it. And then you keep it
for 40 days in the sun, and basically you
end up with this. So it’s-
not bitter at all. This is the reason you need to
come to Dubrovnik, and go on a boat tour. This one here-
bitter orange liqueur. This is one small present
from Captain’s grandma to you, for the crew.
-Ah, thank you so much. Thanks Captain’s grandma. It looks like it filled with
rocket fuel, but it’s not. Sun is going down. I’m getting pretty hungry,
so I’m taking you somewhere special. So many food options
in Dubrovnik. Make sure not to stay
on the main street. Go on the side streets,
explore. Lose yourself to find yourself. That looks yummy.
-Thank you! This is one of my favorite restaurants. And I’ll show you why. Perfect. Look who’s here. This is the owner. You know, this is
one of my favorite restaurants. I love it because
it’s traditional ingredients, the best ingredients. Darko, I think we are
living in heaven, definitely. I agree.
-So we have everything. There’s no place like this. Guys, there’s no place like this. So what are we having? For you, the seabass, which was caught this morning
from our fishermen of Luka. We are doing it, like,
in a salt crust. And marinating the salt, then I’m putting it in the oven. Enough talking,
let’s eat. Wow. So now he’s cutting the salt crust, and getting all the
good seabass underneath. All right, so we got the crust out. Now we’re getting to the good parts. The good parts.
-The good parts. The best parts.
-The best parts. You see the color?
-Wow. It’s like snow. So you can feel the freshness. Woah. I just start laughing
immediately, it makes me happy. It makes me warm
and happy and- speechless, basically. The taste is-
indescribable. You know, you need to
come here and try this. The salt crust preserves
all the flavors of the fish inside. Put a bit of lemon inside. So you get all this acidity
from the citrus, just, circulating,
inside the salt crust. It’s one in a kind dish. And its perfect. I think you should stop filming
and get into it, because if-
I’m going to eat it for you. It doesn’t get better than this. I hope you enjoyed this journey. Make sure to follow
and subscribe to More Corners, and hopefully see you again
in Dubrovnik soon.

Join local chef and restaurant owner Darko as he eats and drinks his way through Dubrovnik, Croatia in just 24 hours! 🍽️

This Tasty Corners episode takes you on an unforgettable food journey:
✅ Slurping the freshest Adriatic oysters 🦪 at the city’s only street food oyster bar
✅ Tasting rare Croatian wines 🍷 in a hidden winery behind green doors
✅ Cooking + devouring peka — a slow-cooked local feast 🍲 with a village family
✅ Speedboating across the Adriatic 🌊 while sipping bitter orange liqueur
✅ Ending with a mouthwatering, salt-crusted seabass 🐟 by the water’s edge
Expect laughs, stories, family moments, and seriously good eats. If you love authentic foodie travel, this episode is your perfect escape.

#Dubrovnik #FoodieTravel #TastyCorners #MoreCorners #Croatia

Chapters:
0:00 Intro — Meet Darko, your local guide
1:01 Fresh oysters at Dubrovnik’s only street food oyster bar
2:41 Exploring local treats: olive oil, sugared almonds, bitter orange
4:15 Cooking peka with Marija & Zlatko
7:02 Hidden winery: tasting Croatia’s indigenous wines
10:26 Speedboat adventure + bitter orange liqueur on the water
12:13 Seaside dinner: salt-crusted seabass at a local gem
14:31 Final thoughts + subscribe for more!

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