how much roughly would a taxi be to this restaurant in konalve round trip, from the tourist office in cavtat.
Is it worth going to this restaurant for this meal - will it be quite expensive;
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actually i think i got that restaurant wrong - its the one beside the waterfall/stream
has anyone been here - it looks quite expensive. I think it is called dolve konalve or something like that.
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The one I have been to in the area that does lamb under a iron bell is the Konavoski Komin in Velji Do and it is up in the hills above Cavtat. Lovely views across to the coast. Not sure how much a taxi would be as I have always driven myself or been with someone else who was driving. I can not imagine it being more than EUR20. Telephone number is +385 (0)20 479 607 if you want to call and make a reservation. I don%26#39;t think they have a website.
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thansk so much
its not for a while yet, and the base is cavtat so the taxi should not be too much
sounds great tho;
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Guess the restaurant you talk about is Konavoski dvori:
esculap-teo.hr/…
Its 20km from Cavtat on Ljuta stream; taxi should be around 120 kuna one way (calculation based on the fact that I paid the ride from airport to Dubrovnik old town 200 kuna)
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Zagrebresident - No, there is Konavoska konoba near Cavtat and it is actually regarded as a place with fantastic food and service. Apparently, it is a restored railway station and the food is just fantastic.
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Morlaque thanks, my mistake, didnt know about that one.
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morlaque
thanks thats the one
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This method of cooking is also known as peka. Veg and spuds are put into a bowl with lamb (or octopus)on top plus water/oil, covered with a large dome (that%26#39;s where the bell comes from), and put on the BBQ. Hot ashes are piled over the dome and you leave it for a couple of hours (maybe open once and turn the meat). The heat under the bowl stews the veg and spuds and the heat from the bell on top acts as a grill, so you get smokey roast meat on top of lovely stew. Its delicious! I%26#39;m making one on Saturday in Bol, but I%26#39;ve never got more than a B+ from my croatian friends so obviously have a lot to learn!
In the restaurants, it is often priced by the kilo and because it takes a couple of hours to do, you may want to call them the day before to make sure they will have one for you. I think you should expect to pay about £20 a kilo but whether that is the price for the cooked product, or the raw lamb I%26#39;m afraid I don%26#39;t know.
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sounds great
it would be something to do that would be very special I think, maybe on a birthday or an annivsary.
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The Antipodeon version of this is the 7 hour lamb and its tenants are akin to the tagine methodology.
I just salt/pepper, plenty garlic and rosemarie up a 4kg lamb leg braize it off on the BBQ then place in a French or Dutch oven then drink half a bottle of good red then pour the rest in . put the oven at 90 C and go out and get on strong liquor and come back in the evening with any friends you can find.
If anyone wants the recipe written out properly just send a request or send email address in the message link.
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