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.
We met Tomislav Veseljak on Zagreb Wine Gourmet Weekend 2013 and he told us how he managed to establish a network of Korčula farmers who will produce vegetables and even exotic aromatic herbs for Filippi. Lemongrass, cilantro and Thai basil from Lumbarda fields, why not?
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.
Fantastic atmosphere in an old olive grove, authentic ingredients, traditional recipes with a modern approach. One of the rare places on Brač that offers interesting not-so-typical, but still obviously local dishes. Original, tasty, honest.
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.
Brilliantly simple Dalmatian tavern as it should be! Many locals eat here throughout the year.
Pet bunara manages to combine organic ingredients, traditional local dishes and simple but superb cooking in a friendly next-door restaurant.
Gina Civitico, the cook, explains us the winning formula of Vodnjanka: “We serve only traditional dishes, in a sense very modest and accessible to everyone but always prepared with great care.”
Cozy and casual interior (but don’t sit too close to the oven!) and nice terrace, surrounded by walls full of cordwood
Best restaurant in Croatia as voted by 300 independent voters in a contest organized by Jutarnji list, in a project called Dobri restorani.
Their portions are sooo big! And if we’re talking about chunks of meat, frog legs, eel, snails, and all the other hearty food they offer, eating it all might become a problem. Dalmatinska Zagora in the middle of Zagreb.
This family run restaurant on the island of Pag is settled on a hill, in the middle of a dense pine tree forest, on the margin of a vineyard and an olive-grove.
This is a decent fish and seafood restaurant, one of the few in Pula with moderate prices and open throughout the year.
Korčula is one of Zagreb’s seafood restaurants with the longest tradition and it owes its popularity to the excellent central location, reliability and the fact that you pretty much know what you can get.
A must visit place with a huge wooden table where they prepare your food literally in front of you! Excellent atmosphere and culinary expertize!
Gastronomadi guys were never no ordinary bunch of people. After 3 years of being an open type restaurant they decided it’s time to really make it work a different way: a Club for passionate gastronomes, such as themselves.
Family Visintin runs this modestly looking farm-to-table konoba even out of the summer season which is always a good sign. While we soak homemade bread enriched with pumpkin in their delicious extravirgin olive oil, his wife Giuliana comes and takes the order.