The Secret of Peka: What Makes It So Special?

The principle of Peka (also known as ispod čunke or "under the bell") is based on absolute minimalism perfected by time. Meat or seafood is placed in a flat, round cast-iron pan together with potatoes, onions, herbs (often fresh rosemary), and a splash of olive oil.

Then, the heavy iron bell is lowered over it and completely covered with hot ash and glowing wood embers.

This creates a closed circulation system: the meat roasts in its own juices while simultaneously steaming. The potatoes completely absorb the intense flavors and fat from the meat. The result is butter-tender meat that practically falls off the bone, and potatoes so flavorful they often steal the show.

According to the current data from Makarska Gastro, prices for mixed Peka dishes start from €16 per person.

Typically, you can choose from the following traditional main ingredients:

1. Lamb (Janjetina): Extremely tender and juicy, the absolute classic of the Dalmatian hinterland. Due to the slow cooking process, the lamb loses any gamey note and becomes wonderfully mild.
2. Veal (Teletina): The traditional and highly popular choice. The meat becomes so tender that you practically don't even need a knife.
3. Octopus (Hobotnica): A dream for seafood lovers. Under the bell, the octopus loses its chewy texture and becomes almost melt-in-your-mouth tender, while the potatoes perfectly absorb the maritime flavor.
4. Mixed Peka: Ideal for larger groups to combine different types of meat on one platter.

Some of the finest and most rustic konobas (traditional Dalmatian taverns) are located just a few minutes' drive from Makarska in the idyllic coastal villages:

1. Konoba Roko (Brela): One of the absolute frontrunners along the entire Riviera for meat dishes cooked under the embers. The ambiance in the old stone house is unmatched.
2. Restoran Dvor (Tučepi): An excellent go-to spot right next to Makarska. Known for generous portions and perfectly seasoned Peka potatoes.
3. Konoba Argola (Podgora): Perched high up in the old village of Podgora (Gornja Podgora). Here you experience completely rustic, authentic Dalmatia. The view during dinner is spectacular, and the portions (mixed lamb and veal) are massive.
4. Konoba Galinac (Brela): Also located at an elevated viewpoint with a breathtaking outlook over the sea and islands. Perfect for an extensive Peka dinner at sunset.

When contacting one of these restaurants to secure your Peka, it is best to have the following details ready:

1. The exact number of people: In almost all restaurants, Peka is only prepared for a minimum of 2 people per meat/fish selection within a single shared bell.
2. Your choice of ingredient: You must decide in advance (e.g., lamb, veal, octopus, or mixed), as the dish is placed into the embers hours before your arrival.
3. The exact time: Provide the hosts with a reliable timeframe so that the meat is perfectly tender right when you sit down at the table.