Time Out says
The classic dish at the equally classic Konoba Rab is janjetina pod pekom, lamb slow-braised in its own juices thanks to the traditional cooking method of placing piping hot ashes over a dome-shaped lid and leaving the contents to simmer. In the case of lamb, you’re already dealing with a particularly fine variety for which Kvarner is well known. Other specialities at this bare-brick and dark-wood tavern in the centre of Rab town are dried octopus, steak with mushrooms, monkfish and squid. For dessert, don’t miss out on the Rab cake, a sugar-coated pastry of almonds and Maraschino liqueur and a mainstay of every local grandmother’s culinary repertoire.