Cesarica is one of the more reliably good restaurants in the old town, in a small stone-vaulted room a few lanes north of the Cathedral. The menu is short and seafood-led: a daily fish stew (brodet), grilled langoustines, octopus peka (slow-cooked under an iron lid, order an hour ahead), and a serious wine list of Montenegrin and Croatian bottles.
The room seats perhaps thirty; book ahead for dinner. Mains €18–30; the peka is a sharing dish at around €60 for two. Closed Tuesdays in winter.