Offer Indigenous Gastronomy in Restaurants

Cilj ovog završnog rada je istražiti i predstaviti ponudu autohtonih jela u dubrovačkim restoranima, kao i proniknuti u samu povijest domaće kuhinje, te uvidjeti razloge postojanja ili nepostojanja takvog oblika očuvanja tradicije. Dubrovnik je na prostorno maloj površini tijekom svoje duge povijesti, postao grad bogate kulture i velikog gospodarskog značaja. Tokom povijesti, zahvaljujući razvijenoj trgovini s drugim zemljama, kao i pomorskom prometu, u Grad su pristizale brojne namirnice, biljke i mirodije koje su se udomaćile u Dubrovačkoj kuhinji. S vremenom, domaća je kuhinja postala spoj raznih kulturoloških i povijesnih izvora, uvijek prihvaćajući nova jela, koja su bila prilagođena sezoni, vremenu i ekonomskim prilikama. U svojoj osnovi ta su jela jednostavna, međutim, za nas vrlo značajna jer nam služe kao svojevrstan vodič kroz kulturološku povijest ovog kraja. U autohtonom kulinarstvu možemo iščitati dio identiteta ljudi, vjerske i etničke vrijednosti. Gastronomski turizam, kao poseban oblik turizma, bilježi značajnu stopu rasta. Osnovni razlog tome je kvaliteta i raznovrsnost današnjeg prehrambenog tržišta, posebnost svakog kulturološkog dijela pojedine države, kao i promijenjene potrebe današnjih turista, koji sve više teže potpunom doživljaju destinacije. U modernim vremenima sklonima zaboravu tradicijskih vrijednosti, važno je ne zaboraviti lokalne specifičnosti i dio identiteta svakog stanovnika. Daljnjim razvojem ovakvog oblika turizma, obogatila bi se sama turistička ponuda Dubrovačko-neretvanske županije, smanjio problem sezonalnosti, pravilno disperzirala turistička kretanja, te potpomognuo razvitak održivog turizma. Kako same predispozicije nisu garancija postizanja cilja, bitno je za naglasiti kako nužna suradnja vertikalne i horizontalne razine, te potpora svih oblika upravljanja, predstavljaju jednako važne preduvjete bez kojih samo bogatstvo ovog podneblja ne može dovesti do očuvanja tradicije, te daljnjeg turističkog napretka.The point of this paper is to investigate and prezent the offer of the authentic meals in Dubrovnik's restaurants, as well as fathom into the history of local cuisine itself and to come up with the resons of existence or nonexistence of such form of preserving the tradition. Dubrovnik is on a spatially small area, during its long history , became a culturally rich city with a big economic importance. During the history, thanks to the depeloped trade with other countries, as well as maritime traffic, numerous foodstuffs, plants and spices were arriving in the city, which have became domesticated in local cuisine. Over time, local cuisine became a fusion of various cultural and historical sources, always accepting new dishes, which were adapted to the season, weather and economic circumstances. In their essence, these dishes are simple, however very significant for us because they serve as a kind of guide through the cultural history of this region. We can read a part of people's identity, religious and ethnic values in autochthonous cooking. Gastronomic tourism, as a special type of tourism, marks a remarkable growing rate. The main reason for this is the quality and diversity of today's food market, the uniqueness of each cultural part of an individual country, as well as the changed needs of today's tourists, who increasingly strive for a completele experience of the destination. In modern times prone to forgetting traditional values, it's important not to forget local specificities and part of the identity of each resident. Further development of this form of tourism would enrich the touristic offer of the Dubrovnik-Neretva County, reduce the problem of seasonality, properly disperse tourist movements, and support the development of sustainable tourism. Since the predispositions alone are not a guarantee of achieving the goal, it is important to emphasize that the necessary cooperation at the vertical and horizontal level and the support of all forms of management, represent equally important preconditions without which the richness of this climate alone cannot lead to the preservation of tradition and further tourism progress