The best place in Pula center to get a healthy bite when you’re in a hurry with a tasty choice of vegetarian/vegan dishes. What makes me happy is how they show traditional Croatian savory pies like zlevanka and various pitas can be well accepted in a fast food joint.
Excellent value-for-money homemade cooking combining Dalmatian and continental lunchtime classics tucked away in winding little alleys of Trešnjevka neighborhood.
Jadera is tucked away in an ordinary building in a residential part of Zagreb, far from the downtown hustle. Nobody comes here accidentally. It’s a small business, owned and managed by a Dalmatian family, so the cooking is simple, probably as they would have done it at home…
The Three Wise Men have the potential to become a great getaway spot for everyone eager to taste traditional Baranja food with a twist…
Ranjak is situated in a spacious olive grove in the middle of nowhere, on the road connecting Supetar and Nerežišća. Completely surrounded by peaceful nature, you certainly don’t have a feeling you’re in a restaurant. But good and sometimes even quite creative local food is here to remind you what you came for.
The menu is based on freshwater fish specialties, game meat and classic pork, chicken and beef dishes. Their signature dish is seasoned loin of venison. But we came for catfish stew with homemade noodles…
On a quiet summer evening, while we were enchanted by the mysterious medieval atmosphere of Bale town walls, the sounds of cutlery attracted our attention and made us turn in a narrow passage. There we have found a small yard, …
Kod Špilje, also simply known as Grgos (the owner’s name), is located at the end of a winding road above Samobor, surrounded by woods and – a cave. But the food is no caveman’s grub.
The eccentric owner nicknamed Bager wouldn’t just stop at a beautiful garden on an idyllic location, so good food is also a big reason for visiting Mali raj. Typical Dalmatian seafood dishes come with a touch of Istria…
Kostadin Stefanović Kosta, master of the famous Leskovac-style grill, roamed around the Balkans for a long time and perfected his skills working in various grill restaurants. Now he settled in Zagreb, opened his own joint and instantly became a legend among Zagreb’s numerous barbecue lovers.
Zagreb’s first and only cheese bar has an elaborate and budget-friendly selection of various Croatian cheeses and excellent wines by the glass…
Kulinarijat opened its door rather discreetly in spring 2013, in a quiet street right above Zagreb’s busy central market, with the aim to offer something quite different amidst (mostly) hit-and-run eateries for tourists.
Two big local food companies – Pisinium from Pazin and PIK from Rijeka – joined forces and opened a bistro at a busy location in downtown Rijeka. Hiring legendary chef Andrej Barbieri to run the kitchen showed that something good is cooking…
In the center of Osijek, among boring pizzerias, kebabs and sandwich bars, a small diner based on seasonal food from local family farm opened its door.
We loved Dino Galvagno’s first bistro restaurant Prasac, which was a revolution for Zagreb’s dining scene, and his latest, long-awaited project Peta četvrtina was promising to be something more ambitious, experimental and exciting…
Young and cheerful Marina Gaši uses a collection of flavors most Croatians know very well, originating either from old tradition or socialist times, and humorously mashes them up in a new dish that instantly becomes a crowd-pleaser.
It doesn’t appear very inviting from the outside, but once we entered the “auntie’s cozy living room” interior of this family-run restaurant, our suspicions disappeared. Vesna Miletić may not be a Michelin-star material, but her cooking is honest, knowledgeable and, most important, true to ingredients, always local, fresh and in season.
Wonderful “shabby rustic chic” interior on a less than ordinary location, friendly and professional staff, high kitchen standards but nothing fancy or pretentious. Code word is meat.
You come to San Benedetto to eat the freshest seafood sourced from local fishermen cooked in a very simple, traditional manner. When we had booked, the owner had been worried that some recent stormy weather might have meant he wouldn’t have any mussels.
Stare Grede means ‘old beams’ you see and this traditional tavern only 1 km from the center, is just that; old beams, rustic wooden benches, stone walls, and old photos on the wall. A true local lunch hangout where blue-collars go during break to get the best meat on the market.
The culinary genre of Vagabundo clearly represents the Mediterranean with classics such as tomato soup, Caesar salad, and homemade gnocchi dotting the menu however, most dishes have added flair and most importantly, Chef Vinko’s execution is simply spot on. Something new and competitive on Split’s ‘upscale’ dining scene.
Celebrity TV chef Ana Ugarković finally opened her place, far from spotlights and glamour. It’s a small secluded downtown bistro with a list of no more than 20 simple but creative dishes using first class fresh ingredients.
Old school seafood. And old school interior. And the waiters. But the food, especially fish prepared in traditional Dalmatian way, is well prepared. Just don’t eat there if you’re in a hurry.
This restaurant in the heart of Baranja has something different to offer. If you think the pike-perch is just for Orly-style cooking, you are so wrong.
A city dweller’s paradise, this no-frills downtown joint whisks together a daily menu after a morning shopping trip through Split’s marketplace, Pazar.
On the tiny island of Prvić, just across Šibenik, there’s a really cool small hotel called Maestral, in which you can find some unexpectedly nice food.
Old style tavern Marenda 2 is the rightful heir of the old Marenda which used to feed the working folk of Šibenik 40 years ago. Now it’s back, with a vengeance!
When you decide to drive to another city just for dinner, and coincidently bump into another three people you know who did the same, it must be because this restaurant is worth a visit. Why? Because chef Rudi’s innovative menu redefines Dalmatian cuisine, and simultaneously stays true to tradition.
Now famous from his appearance on Croatian MasterChef, Tom Gretić and his stellar cuisine have flourished for three years in this prestigious restaurant, where his own standards are seamlessly paired with those of the exclusive hotel Monte Mulini in which Wine Vault is located.
Owner Sergio Jugovac – one of Istria’s top sommeliers and an avid beekeeper – reveals the true reason for Čok’s popularity without a shred of false modesty when he says, “They come here mostly because of me and my character!”
Another little tucked away tavern in the old part of Zadar, with a nice spacious terrace. Its name means “I like it here”, and relaxing in the shade, close enough but far away from the crowds, we couldn’t agree more.
Located in the old historic part of Zadar, little tavern called Na Po Ure serves snacks and quick lunch to the working people and hungry travellers who prefer to sit down and eat something using cutlery.
We can’t decide if we like the food or the atmosphere at Domanoeta better. And all that comes at a really fair price. There’s a good chance you’ll leave the place singing and hugging newly found friends.
This seafood restaurant with a long family tradition has been owned by the Pelizzaro family for as long as anyone can remember. Its comfortable terrace, situated on a small square away from the bustle of tourism on the main streets, is an ideal place to relax and soak up the atmosphere of Rovinj as it once was.
The refined atmosphere of Morgan is a few notches above that of a classic Istrian konoba, but the restraint shown in the kitchen by chef and owner Ana Morgan lets the simple elegance of regional dishes shine as they would in an unassuming local tavern.
The place to try the best Adriatic lobsters. Amazing atmosphere and incredible setting.
The village of Livade is the capital of the famous Istrian white truffle, so it’s entirely natural that the area’s largest purveyor, Giancarlo Zigante, would open a fine dining establishment dedicated to the precious subterranean fungi.
The Matić family wrote the book on hospitality in Pula, and even as a third generation gradually takes over this restaurant in the shadow of the Lungomare’s seaside pines, Milan remains a golden standard of Istrian seafood cuisine.
The establishment’s matriarch Jadranka Banda prepares simple yet original fare from local ingredients, primarily highlighting the area’s fresh fish. Among the must-have’s on the menu are lightly stuffed sardines on a bright, simple salad of fennel, arugula and cherry tomatoes.
As warm breeze rustles through the tall grasses and reeds standing guard over the river banks, and as you inhale you think to yourself, “Perhaps I want to taste this river.”
Zrno Soli, translated into ”a grain of salt,” serves up Dalmatian seafood dishes with a contemporary twist. Located in the prestigious ACI Marina, the restaurant complements its environment with nautical interiors.
This elegant cafe and restaurant is named after the legendary mayor of Split, Antonio Bajamonti. Dine on the mezzanine gallery and observe the bustling cafe life below as you flavour Chef Boris Asanović’s contemporary Dalmatian cuisine with international accents.
Locals and tourists alike swarm to this hideaway to flavour traditional Dalmatian fare on the intimate terrace in the summer or indoors under fish netted ceilings during wintertime.
Some wise guy once said: “To travel is better than to arrive”. Located on the first floor of Split Ferry Terminal, this trendy and hip restaurant will put you into a travel mood even without leaving the city.
In the hills above touristy Opatija, chef Vinko Frlan and his family opened a modest but high-quality restaurant and guest house his grandparents’ estate, something like a Kvarner hacienda in the middle of nowhere.
Konoba Mate in Pupnat is an essence of what “konoba” is and what it should be. A meeting point of friends, based on well prepared, honest local food, garnished with great music and merriment.
Something quite different from the usual konobas, Masèra offers the style of Rovinj’s top 5 restaurants but at an affordable price. The menu is tasteful, with a modest selection of dishes suited to preparation from fresh ingredients. Presentation here is wonderful.
The best thing you’ll try here is homemade pasta, like pljukanci or fuži, or even better ravioli stuffed with fresh cheese and spinach in fennel and pancetta sauce.
Decorated in cavemen style, Kremenko is the place where the Flintstones meet traditional Dalmatian cuisine. Good and simple food, mostly grilled, and unique atmosphere.