Dubrovnik

Frommer's Review

Dubrovnik's allegiance is to the culinary (and cultural) traditions of Croatia. The restaurant, founded in 1965, consists of three dining rooms on either side of a central vestibule filled with busy waiters in Croat costume. The menu lists a lengthy choice of Balkan dishes, including gooseliver pâté; stuffed cabbage; and filet of veal with boiled potatoes, sour cream, and sauerkraut. Among the fish dishes, the most exotic is Fogosch (a whitefish) served with potatoes and garlic. For dessert, try baklava or an assortment of Bulgarian cheeses. The restaurant schedules live piano entertainment nightly from 7:30 to 11pm. On site is an unconventional-looking cafe (the Kono-Bar) that serves drinks and many of the main courses available during the grander restaurant's daily mid-afternoon closing.

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