Kopun is local dialect for capon, the fleshy rooster that was once a mainstay of European dinners and feasts. And, not surprisingly, it’s Croatian-raised capon that provides much of the inspiration behind the menu at this new-in-2012 restaurant, with speciality dishes such as roast capon in mushroom sauce, and capon with oranges and honey – the latter dish lovingly described in sixteenth-century Dubrovnik playwright Marin Držić’s comedy ‘Dundo Maroje’. Pièce de résistance, however, is the capon stuffed with a rich filling of herbs, meat and vegetables, a dish sufficient for a party of three or four – although you really ought to order it a day in advance to make sure they’ve got the necessaries. Kopun’s menu also features some exquisite fish and seafood, alongside traditional Dubrovnik favorites such as šporki makaruli (locally-made pasta with goulash sauce), all washed down with the help of an intelligently compiled list of Istrian and Dalmatian wines. The interior is a breath of fresh air too, eschewing Dalmatian folksiness in favour of bright-white minimalism with artworks on the walls. Outdoor seating shelters under a triple-branched pittosporum tree, with the façade of the Jesuit Church in the background.