Under the Peka: The Secret Behind Dalmatia's Most Beloved Dish

Some dishes cannot be rushed. Dishes that demand patience, experience and respect for tradition. On the Dalmatian table, that dish is called the peka.

The peka is an ancient roasting method using a special cast-iron lid – the "peka" or "sač" – that is heated with embers and covered with more embers on top. Food cooks slowly, in its own juices, without adding water or fat. The result is a flavour that is simultaneously deep, tender and intense.

What Is Cooked Under the Peka?

• Lamb – a classic that needs no explanation. Meat that melts on the tongue.
• Veal – more delicate, with vegetables and aromatic herbs.
• Octopus – a Pelješac delicacy. Slow peka gives it a texture and flavour that quick cooking cannot achieve.
• Fish – especially sea bass or bream, with potatoes and Mediterranean spices.

Peka at Konoba Feral

At Konoba Feral we prepare peka the traditional way – as our grandparents prepared it. It must be ordered a day in advance, as preparation takes one to two hours. But that wait is part of the experience.

When guests order peka, we tell them: "Come hungry. And don't hurry." Because that meal isn't just lunch – it is a ritual.

"Peka is patience turned into flavour."

Reserve Your Peka

Konoba Feral · Brijesta 18, 20246 Janjina, Pelješac
Open daily 12:00 – 21:00 · Tel: +385 98 924 6025
Peka must be ordered 24 hours in advance.