Thanks to its fertile soil, 150 days of sunshine every year, and abundance of fish in the sea, Rab's cuisine is rich in tastes and scents of dishes prepared with organically grown fruit and vegetables, fresh fish, and aromatic herbs. The island's numerous restaurants and konoba taverns offer specialities such as brodet fish stew, black risotto, grilled fish, and octopus ispod peke (under a baking lid), but also meat dishes such as lamb or tingul (chicken goulash). Rab Cake, which is prepared according to an eight-hundred-year-old recipe, is the island's best known culinary treat and an obligatory local souvenir. The most common wines on Rab are brajdica, plavac mali, plavina, and pošip.