Peka under the iron bell — authentic Dalmatian tradition
Peka — meat or seafood slow-cooked under a cast-iron bell buried in glowing embers — is Dalmatia’s slowest, most aromatic cooking method. At Infinity Libre in Ražanac (25 km north of Zadar) we prepare four classic peka dishes daily: veal, lamb, octopus and chicken. Everything starts on the open fire at dawn.
What is peka?
Peka is a centuries-old Dalmatian cooking technique. Meat or octopus, potatoes, young onions, rosemary and olive oil go into a shallow pan, covered with an iron bell (sač), and buried under glowing wood embers. Cooking time is 3–4 hours for veal, up to 24 hours of total preparation for octopus. The result: meat that falls apart under the knife and potatoes that have soaked up every drop of juice.
Our peka — what we use and how
Veal comes from trusted suppliers around Zadar. Lamb is from the island of Pag — known across Croatia for the salty grass the sheep graze on near the sea. Our octopus is caught by a fisherman in the neighbouring harbour. Olive oil, potatoes and rosemary are from Ražanac and the surrounding villages. The fire wood is olive and oak — that distinctive smoky note in our peka cannot be reproduced with gas or electricity.
The process — from dawn to your table
- 01Order your peka in advance (phone or email)
- 02Morning fire-lighting and ember preparation — 5:30 AM
- 03Marinating and assembling the ingredients — meat, potatoes, oil, rosemary
- 04Sealing under the bell and burying with embers — 09:00
- 05Slow cooking — checked every 30 minutes
- 06Served hot at your reserved table
Reservations
Peka takes time, that’s why we ask you to order it in advance. Call +385 23 123 456 or email ivana.bosnjak85@gmail.com. Tell us which peka you’d like (veal, lamb, octopus or chicken) and the number of guests, we handle the rest.
Where to find us
Infinity Libre · Škulići 2, 23248 Ražanac, Croatia · 25 km north of Zadar, 15 km from the island of Pag, 10 km from Posedarje. From Zadar via A1 motorway (Posedarje exit) the drive is about 30 minutes. Free parking in front of the restaurant.
FAQ
- How far in advance should I book peka?
- Let us know in advance. For octopus and larger groups (8+) we recommend 48 hours. July and August weekends fill quickly, book as soon as you have a date.
- Which peka is the most popular?
- Veal under the bell with home-grown potatoes. The classic our guests come back for. Lamb is second — especially with German and Austrian visitors.
- How long does peka take to cook?
- Veal and lamb: 3–4 hours in the bell. Octopus: up to 24 hours including marinade. Chicken: about 2 hours.
- How much does peka cost?
- Price is by weight and number of guests (potatoes and side included). Current prices are listed in our menu; we confirm the exact amount at booking.
- Can I just come for coffee or lunch without peka?
- Absolutely. Our full menu (wood-fired pizza, spit-roasted meats, grilled fish, salads, desserts) is available every day 06:00–24:00 without reservation.