Fantastic setting aside, the true strength of this restaurant reveals itself in the food. 80% of what is served is home-produced on the farm that surrounds the house, and most of the remaining 20% is sourced from other Konavle farms, making Konoba Koraceva Kuce a locavore’s dream. On a recent visit we dined on freshly harvested spring asparagus bruschetta and homemade prosciutto and cheese to start. We followed with 2 pasta dishes: a “dirty macaroni” (a Dubrovnik specialty that resembles an Italian Ragu or Bolognese, but with tender, shredded meat) and a tagliatelle with chicken, fresh cream, butter, and sage. Also on the menu are various grilled meat, fish, and game dishes, including lamb and veal “under the iron bell”, which must be ordered a day in advance as it is slow cooked for 3 to 4 hours. And with no dish costing more than 100 Kuna, prices are low enough to make the drive to Konavle well worth it. My only hope is that the secret does not get out or we will have to be prepared to wait for a table.
Konoba Koraceva Kuca is located just off of the main road in Gruda, in the region of Konavle. They are open daily from 12:00 to 23:00. For reservations call +385 20 791 557 or +385 98 428 225. You can also visit them on facebook at: Konoba Koraceva Kuce