The paper presents an analysis of culinary vocabulary in the municipality of Dobrinj and the description of Dobrinj speech at the phonological level. The aim of this paper is to analyze the recorded words in the field of cuisine and culinary art, which are part of the active, but also passive vocabulary, and the purpose is to contribute to the research of vocabulary in Chakavian speeches. The culinary vocabulary in this paper is viewed in the broadest sense – from the kitchen itself and kitchen items, items related to food, to the specific dishes, fruits, vegetables, drinks, activities related to cooking, eating and partly food collection. The work begins with a historical overview of the Dobrinj area and researched localities (Dobrinj and Županje) and phonological analysis. The central part of the paper consists of a short analysis of culinary vocabulary and an accompanied culinary dictionary of the Dobrinj speech, followed by the transcription of three recipes. The accompanying dictionary begins with an entry in canonical form, its grammatical designations, meaning, then phrases and conjunctions, if any, and their meanings. All entries are exemplified by sentences from spoken usage, arranged alphabetically, and synonyms are listed together. The dictionary contains lexemes obtained exclusively by field research.