The old town market runs along the seafront promenade just outside the Sea Gate, a long row of trestle tables and stalls selling produce from the inland villages. Most stalls are open from sunrise to early afternoon; on Saturdays it is at its biggest and busiest.
Look for dried figs strung on raffia, hand-rolled mountain prosciutto, kajmak (a kind of clotted cream cheese), sheep's milk cheeses, wild honey, mushroom paste, and bottles of unfiltered olive oil. Prices are clearly marked and the stallholders are mostly farmers' wives from villages around the bay — bargaining is not standard but a friendly conversation about provenance often comes with a free taste.