Our local specialty is octopus baked under the baking lid - bell, called "peka". It comes with delicious potatoes grown on the island.
Octopus Under Baking Bell – The Taste of Our Island Evenings
On our island, evenings slow down around the fire. While the sky turns orange and the sea becomes calm, we prepare one of the most beloved Dalmatian dishes – octopus under the baking bell, or as we call it, hobotnica ispod peke.
It is not just a meal; it is a ritual of gathering, talking, and waiting while simple ingredients turn into something rich, tender and full of flavour.
What Is “Peka” and Why It Tastes So Good
Peka is a heavy metal or cast‑iron lid shaped like a low bell, placed over a round pan with food and then covered with hot embers.
Inside, octopus, potatoes and vegetables slowly cook in their own juices, olive oil and aromatic herbs, protected from direct flame but surrounded by gentle, even heat.
Because everything cooks “low and slow”, the octopus becomes incredibly soft, and the potatoes absorb all the smokiness and sea aromas from the sauce.
This is why peka is one of the most famous traditional dishes along the Dalmatian coast and islands.
Our Ingredients: Sea, Garden and Fire
For our octopus under baking bell we use:
Fresh Adriatic octopus, often caught locally, cleaned and prepared the same day.
Island potatoes, firm and sweet, perfect for slow roasting.
Seasonal vegetables such as onions, garlic and sometimes carrots or peppers.
Mediterranean herbs – rosemary, bay leaf and parsley – plus good local white wine.
Extra virgin olive oil from the region, which gives the dish its final, deep flavour.
Everything goes into one pan, so all the tastes mix together: a true marriage of sea and land.
How We Prepare the Octopus Peka
The preparation starts long before you sit at the table. First we make a wood fire and let it burn down to glowing embers, which will later rest on top of the baking bell.
While the fire is working, the octopus is cleaned and briefly pre‑cooked until it becomes tender, then cut into large pieces.
In the peka pan we layer sliced potatoes, onions and vegetables, add the octopus, season everything with sea salt, pepper and herbs, and pour generous olive oil and a splash of white wine.
The pan is covered with the metal bell, and hot embers are placed all over the top, creating an oven of stone, iron and fire.
During the next hour to hour and a half, we occasionally lift the bell, turn the octopus and potatoes, and add a bit more wine or oil if needed.
Slowly, the sauce thickens, the edges caramelise and the whole pan starts to smell like roasted garlic, herbs and the sea.
A Real Island Dining Experience
Eating octopus under baking bell is always a shared experience. The pan arrives on the table still steaming, and everyone serves themselves directly from the dish – tender pieces of octopus, golden potatoes and sweet roasted onions, all soaked in rich sauce.
We usually serve it with a simple green salad, local bread to soak up the juices and a glass of Dalmatian white or light red wine.
There is nothing complicated, nothing fancy on the plate – just honest, traditional food prepared with time and attention.
Part of Your Stay With Us
For our guests, this meal often becomes the highlight of the trip. After a day of sea and sun, you sit by the fire, watch the peka slowly cook and feel the smell of wood smoke and Mediterranean herbs around you.
When we finally open the baking bell and bring the pan to the table, you taste a piece of local life that you will not find in crowded restaurants or fast tourist menus.
If you would like octopus under baking bell during your stay, just let us know in advance so we can prepare everything in time.
We will take care of the fire, the ingredients and the cooking – you just relax, enjoy the evening and remember the taste of our island long after you return home.