Vis is a two-hour ferry ride from the large coastal town called Split, which is a three-hour drive from Dubrovnik. We were recommended to try a family-run restaurant that exceeded our expectations. A lovely older couple prepared the peka for us, and I could tell that it was made with love and care. We sat outside with a view of their garden. The whole area was filled with the delicious scent of roasted octopus and vegetables. They even gave us a huge bag of smokve (figs) from their garden as a parting gift. To me, this experience demonstrated the Croatian hospitality and kindness that you find everywhere you go!
Usually peka is made with either meat or octopus. For the meat version, veal, lamb, pork or chicken are typically used. Both include roasted potatoes and vegetables like carrots, onions and peppers. To start, these ingredients are placed into the peka, or cooking dish. The food is seasoned with salt, pepper, olive oil and herbs such as rosemary. The bell-shaped lid is then placed over the dish. The whole dish is placed in an outdoor fireplace and covered with hot coals. The heat from the coals cook the food slowly for several hours. The food is uncovered and mixed occasionally to ensure even cooking. And there you have it -- enjoy your meal! Or as we say in Croatian, dobar tek!
Absolutely. Peka is more than just a dish -- it's a tradition. The meal is shared at the table, symbolizing family and community, and encourages conversation. The history of peka dates back to the Bronze Age -- that’s around 3,000 years ago!
