Restaurante, kafees en bakkerye in Kaštel Novi

Obala kralja Tomislava 19b, 21216 Kaštel Novi

+38521231301

Monday–Thursday 10:00–23:00; Friday–Sunday 10:00–24:00.

Konoba Intrada brings seafood, pizza and traditional Dalmatian cooking together on Obala kralja Tomislava in Kaštel Novi. Its name refers to the produce of the surrounding fields, and the kitchen connects Adriatic fish with local wine, olive oil and vegetables from Kaštela family farms. The waterfront setting makes it a natural place to combine a meal with time along the coast. The menu offers several ways into that regional cooking. Begin with octopus salad, Dalmatian prosciutto or local cheese, then choose black risotto, seafood spaghetti or the house pasta with salmon and prawns. Grilled sea bass and sea bream sit alongside squid and shellfish. For two diners who want to share, the Intrada fish platter brings together several fish and seafood preparations on one order. Pizza is also a substantial part of the choice, with small, large and jumbo formats. Toppings range from the straightforward tomato, cheese and oregano combination to anchovies, mixed vegetables and the house salmon-and-prawn version. This breadth is useful when one person wants fish and another prefers pizza or a familiar pasta dish. For a more deliberate group meal, ask in advance about peka: the menu lists veal, lamb, octopus and stuffed squid cooked beneath the covered baking bell, in portions for four. Reservations can be arranged directly by phone. Published opening hours extend later from Friday to Sunday, making it worth confirming your preferred dining time when booking.

Wees die eerste om hierdie plek te gradeer — ’n foto help ook

Šetalište Miljenka i Dobrile 34, 21215 Kaštel Lukšić

+38521270400

À la carte dinner daily 18:00–23:00, April–October. Bar and desserts 07:00–23:00; breakfast and bar food year-round.

Štacija Restaurant is part of Hotel Štacija on the seafront promenade in Kaštel Lukšić. Its terrace places the meal close to the water, while the kitchen builds on Mediterranean ingredients such as olive oil, tomatoes and fish supplied by local fishermen. The restaurant is useful for an evening out along the Kaštela coast, with a seasonal à la carte service and a separate year-round bar offer. The dinner menu moves from sea bass carpaccio and prawn tartare to pasta with smoked mussels, cuttlefish ragù and prawn risotto. A traditional seafood stew comes with squid-ink pasta, while sea bass fillet and Adriatic tuna provide other fish choices. Zucchini carpaccio, pesto pasta with semi-dried tomatoes and a bulgur-and-vegetable bowl give the menu a vegetable-focused side. Meat dishes include dry-aged ribeye, beef Wellington and pork cheeks prepared in the style of pašticada with homemade gnocchi. If you would like a shared peka meal, contact the restaurant ahead: veal and octopus versions require advance ordering and a minimum of four portions. Whole fish from the grill also needs to be pre-ordered. The wine selection offers a way to explore nearby producers, including Kaštela Maraština, Pošip and Crljenak. Plan around the restaurant's distinct service times: à la carte dinner runs from April through October, while breakfast, desserts and sweet or savoury bar food remain available through the year. The booking form and telephone contact allow you to confirm the menu and terrace arrangements before visiting.

Don Frane Bege 2, 21214 Kaštel Kambelovac

+38521220208

Baletna Škola sits among pine trees a few metres from the sea in Kaštel Kambelovac. The name remembers a distinctive part of the site's history: prima ballerina Ana Roje founded an international ballet school here in 1953. Today the restaurant pairs that coastal setting with a broad menu rooted in Dalmatian and Mediterranean cooking. Seafood choices include grilled fish, squid, prawns and mussels prepared in buzara sauce. Two diners can share a grilled seafood platter with fish, scampi, squid and chard, or choose the fried platter of prawns, squid and small fish. These are helpful options when you want a shared meal with several textures instead of choosing a single fish dish. The grill menu is equally substantial, covering lamb, chicken, steaks, ćevapi and stuffed pljeskavica. There are named meat platters for two, alongside dishes such as chicken in gorgonzola sauce with gnocchi. Pizza provides another route through the menu: simple tomato and cheese, vegetable toppings, prawns and more generous combinations are available, including jumbo sizes. Families have a separate children's selection with smaller ćevapi portions, chicken schnitzel and familiar pasta dishes. For something more traditional, ask what is being prepared for the day's marenda; the menu lists cooked lunch dishes such as beans, stews and pašticada. Peka appears among the special preparations, so discuss availability when reserving. Desserts include rožata, pancakes and cakes, giving a mixed group plenty of choice from the first course to the last.

Matije Gubca 14, 21220 Trogir

+385977055560

Casa Don Dino brings a contemporary Dalmatian kitchen to Matije Gubca in central Trogir. Seafood, seasonal produce, olive oil and regional herbs are the main threads of its cooking. The restaurant publishes separate brunch, lunch and à la carte menus, so it is worth choosing the service that suits the kind of meal you have in mind. The evening menu starts with recognisable local flavours: soparnik, the chard-filled Dalmatian pie, homemade focaccia and salted or marinated anchovies. Raw and cold dishes take a more elaborate direction, including tuna tartare with avocado and toasted almonds, white-fish ceviche with citrus, and oysters with lemon and pickled onion. These provide several alternatives for a light opening course. Among the signature dishes, Don Dino risotto combines sea urchin, Adriatic prawns, Pag cheese and pistachio. Octopus peka is offered for two with young potatoes and zucchini, while sea bass baked in a salt crust is another shared preparation. Guests who prefer meat can choose beef skewers, lamb or chicken with romesco; vegetarian dishes include roasted cauliflower with hummus and eggplant parmigiana. The variety makes this a useful choice when a group wants a planned dinner with different preferences around the same table. Reservations are available through the restaurant's website, with a direct telephone and email contact for discussing a particular dish or occasion. Ask about the day's availability and the appropriate menu when booking, especially if a shared fish or peka dish is central to your visit.

Gradska 23, 21220 Trogir

+38521796413

Daily 07:00–24:00 as published; confirm meal service when booking.

Calebotta is in 'n huis in Trogir se ou stad waarvan die verhaal terugstrek tot 1920, toe Frane Calebotta dit gebou en 'n bioskoop geopen het. Die restaurant van sy nasate behou daardie familienaam terwyl dit drie verskillende eetomgewings bied: 'n binneruim wat op die wynbar uitkyk, 'n tuin omring deur ou argitektuur en 'n voorste area wat met die lewe van die dorp verbind is. Dalmatiese bestanddele vorm die kos, met tuisgemaakte pasta, vis en geroosterde vleis wat die kern van die spyskaart vorm. 'n Seekos-voorgeregbord kombineer tuna-tartaar, seekat-karpaccio, gemarineerde seebaars en garnale. Vir 'n kleiner begin is daar gebraaide bokkaas met prosciutto, heuning en rosmaryn, of murgpampoen-karpaccio met bokkaas en dennepitte. Hoofgeregte gee elke eter 'n duidelike rigting. Kies lams-pašticada met tuisgemaakte gnocchi, tuna met aromatiese polenta, of witvis in suurlemoensous. Mossels in buzara-sous en geroosterde inkvis bring bekende kusgeure, terwyl fuži met sampioene en gedroogde tamaties 'n vleisvrye pasta-opsie bied. 'n Visbord vir twee is nog 'n keuse vir 'n gedeelde tafel. Calebotta publiseer ook 'n ontbytspyskaart, van geposjeerde eiers met spek tot jogurt, granola en bessiesous. Kinders kry pasta Bolognese of geroosterde hoender met skyfies, en die nageregseleksie sluit kaaskoek en crumble in. Die adres is Gradska 23; bespreek direk as jy 'n voorkeur-eetarea het, en bevestig watter maaltyddiens op jou beplande aankomstyd loop.

Obala kneza Domagoja 35, 22203 Rogoznica

+38522559411

Daily 11:00–23:00 as published by the restaurant; confirm seasonal service.

Restaurant Antonijo has been a family business in Rogoznica since 1985. It occupies an old stone house on the waterfront, among the boats, at Obala kneza Domagoja 35. The setting and menu both keep the sea close: Croatian Mediterranean cooking, fish and seafood are central to the restaurant's own description. The kitchen works with fish supplied by local fishermen and also offers seafood and locally raised meat. That makes the day's available fish an important part of choosing a meal. Ask the team about the catch, preparation and portion before deciding, especially when sharing fish between several people. Guests who prefer meat can discuss the alternatives without assuming everyone at the table must order seafood. Regional wines are part of Antonijo's offer, with the restaurant inviting guests to pair them with its specialities. The restaurant has both indoor and outdoor seating, allowing a choice between the stone-house interior and the waterfront setting. Highchairs are available, and Wi-Fi and card payment are listed among its practical facilities. For a planned visit, contact Antonijo by telephone, email or WhatsApp. Reservation requests need a reply from the restaurant before the table is confirmed. Mention the number of diners, preferred seating and any dietary requirements when enquiring. The published hours run from late morning until evening; confirm seasonal opening and the kitchen's current choices when arranging your meal. The full waterfront address is useful for finding the correct entrance.

Hrvatske mornarice 1, 22203 Rogoznica

+385998493935

Daily 12:00–24:00 as published by the restaurant; confirm seasonal service.

Restaurant Mario is beside the sea in Rogoznica's old town, with views across the bay. It has served Dalmatian specialities since 2010 and describes a kitchen that combines inherited regional recipes with contemporary preparation. Its address on Hrvatske mornarice makes it a waterfront choice for visitors who want to sit down to a meal built around the area's cooking. The restaurant highlights local products such as prosciutto, cheese in olive oil, sardines and anchovies. These give a clear starting point for a meal before moving on to fish or meat. Fresh bread and wines served by the glass are also part of Mario's own introduction, so guests can choose a smaller combination of dishes without having to commit to a whole bottle. Several named specialities move beyond a straightforward grilled-fish menu. Barley with prawns and lentils with cuttlefish bring pulses and grains into the seafood selection. Fish and squid stews offer another style of preparation, while beef stew with dumplings gives meat eaters a regional alternative. Ask which of these house dishes are available when you plan to visit. Mario accepts table enquiries through its website, telephone and email. A request becomes a reservation once the restaurant replies with confirmation; same-day enquiries can be made directly by phone or email. Its published service runs from noon to midnight, but confirm kitchen and seasonal arrangements when booking. Mention your party size and any particular speciality you would like to try.

Obala kneza Domagoja 120, 22203 Rogoznica

+385914249344

Restaurant Rogoznica overlooks the town's bay from Obala kneza Domagoja 120. Established in 2022, it describes its cooking through Dalmatian and Mediterranean family recipes, with fish, seafood, pasta and steaks all represented. It is a useful option when a group wants a coastal setting and a menu that reaches beyond one speciality. The restaurant highlights several seafood preparations on its own website. Black cuttlefish risotto, Adriatic prawns and mussels buzara-style sit alongside a fish platter with sea bass and sea bream. Monkfish gregada is presented as a house speciality, while octopus salad with shrimp pâté and scallops in wine sauce provide other ways to begin or build a meal. Meat has an equally visible place in the offer. Tomahawk beef steak is another highlighted house dish, and the menu includes grilled meats and stuffed pork. Sharing platters bring several preparations together, which can be useful when the table wants to compare flavours. For something sweet, the restaurant presents pancakes with ice cream and warm cherries as one of its desserts. The wine selection includes Croatian varieties such as Pošip, Malvazija and Graševina. Ask the team what is available to match the fish or meat you choose. Table enquiries can be made directly by telephone or through the restaurant's booking form; wait for confirmation when using the form. Before setting out, confirm the day's kitchen hours and any dish that is central to your planned meal.

Miline 44, 22203 Rogoznica

+385994280444

Restoran Atrium is on Miline 44 in Rogoznica. Its kitchen combines Mediterranean ingredients with contemporary combinations, offering seafood, meat and vegetarian choices. The restaurant also puts wine advice at the centre of the experience, inviting guests to discuss a pairing with the team rather than treating the bottle as an afterthought. The starters show the range of that approach. A Dalmatian plate brings prosciutto, cheese and olives together, while seafood choices include octopus salad, fish carpaccio and shrimp tartare. Tuna tataki and tuna tartare introduce sesame, soy and wasabi alongside the fish. For a warm beginning, the menu lists creamy shrimp soup and bouillabaisse based on the day's fish and shellfish. Pasta and risotto provide several directions for the main part of a meal. One pasta combines clams, prawns and courgette; another pairs beef tenderloin with truffle. The risotto selection includes black cuttlefish risotto and a spicy prawn version with tomato, cognac and cayenne. Ask the kitchen about current availability and the level of heat if you are considering the latter. The menu includes a separate children's selection, with tomato pasta, chicken and a small beef steak. Desserts range from crème brûlée and panna cotta to pancakes and cheesecake. Atrium lists air conditioning, pet access and card payment among its facilities. For a table, contact the restaurant directly and mention any dietary requirements, children or a dog when making the enquiry.

Mosorska cesta 13, 21310 Omiš

+38521863444

Daily 14:00–22:30; kitchen until22:00. Tourism board lists season25April–7October; confirm dates directly.

Restaurant Knez is the restaurant of Hotel Villa Dvor on Mosorska cesta in Omiš. Its elevated terrace looks across the Cetina canyon, the old town and the sea towards Brač. Chef and hotel owner Petar Ćurlin gives the cooking a connection to the nearby Poljica area, using traditional recipes and produce grown for the kitchen. The menu begins with Dalmatian prosciutto, local cheeses, anchovies and beef carpaccio. Seafood appears in the house risotto of shellfish, prawns and fish, as well as black cuttlefish risotto. More distinctive pasta choices include wild-herb pesto with hazelnuts and black ravioli filled with prawns and fresh cheese in a prosciutto-and-truffle sauce. For the main course, sea bass with olive tapenade sits alongside fish baked with vegetables and tomato sauce. Ask about the day's catch if you prefer a simpler grilled preparation. Meat choices include aged Black Angus steak, lamb and game with gnocchi, while a soy steak with potato-and-garlic cream provides a vegetarian alternative. Desserts include the day's homemade cake and pancakes with ice cream and warm cherries. The Ćurlin family's own wine is offered alongside other Dalmatian bottles, making the restaurant's regional ties part of the drinks selection too. Book directly if the terrace view is a priority. Service starts in the afternoon, and the tourism board lists a season ending in early October; checking your date is particularly useful for stays outside the main summer months.

Trg kralja Tomislava 6, 21310 Omiš

+38521755260

Daily12:00–23:00.

Gusarska Konoba, the Pirate Tavern inside Hotel Plaža Omiš, carries the town's maritime theme into its dining room. Wood, portholes and lighting create the impression of a ship's interior at Trg kralja Tomislava, close to the centre of Omiš. The kitchen serves a broad Mediterranean and Croatian menu, with enough variety for a couple or a group to choose independently. Begin with Pag cheese, Dalmatian prosciutto or an octopus salad, or choose one of the soups. Black cuttlefish risotto, seafood spaghetti and pasta with salmon provide substantial alternatives to a conventional main course. Fish dishes include sea bass and sea bream with Dalmatian-style chard, grilled squid and fish fillet in wine sauce. The pirate idea also appears in the food: a mixed-meat sword for two and the Gusarica platter are sharing options for diners who prefer the grill. The latter combines stuffed rump steak, pork with bacon and turkey, with potatoes and vegetable rice. More familiar choices include schnitzel, steaks and a range of pizzas, from Margarita to ham and mushrooms or seafood. This combination makes the tavern useful when you want a central restaurant with an indoor setting and an extensive menu. Pancakes with different fillings and ice-cream desserts give the meal a relaxed finish. The hotel publishes service from noon until late evening; contact its Omiš team to reserve a table and confirm any particular dish before visiting.

Trg svetog Mihovila 1, 21310 Omiš

+385993389644

Seasonal; the Omiš tourism board lists 1 May–30 October. Confirm daily hours directly.

Cocopazzo occupies Saint Michael's Square in the old part of Omiš, with a terrace beside the church. Italian and Dalmatian influences meet in a menu that covers handmade pasta, seafood, wood-fired pizza and desserts. It is a convenient choice for a meal during an old-town visit, particularly when different people at the table want quite different things. The pasta and risotto choices go beyond familiar holiday staples. Fuži is paired with pistachio cream and stracciatella, while one risotto combines beetroot, blue cheese and walnuts. Seafood diners can choose tuna with celery sauce, sea bass with broccoli and spinach sauce, or octopus with baked polenta. A chef's fish platter for two combines several kinds of fish and shellfish. Pizza is made from hand-stretched dough and cooked in a wood-burning oven. Choices include a simple Margarita, vegetables, four cheeses and mortadella with pistachio pesto. The menu also identifies vegan beetroot gnocchi with avocado and lemon, alongside a vegetable pasta option. Children have smaller carbonara or chicken nuggets with chips. Homemade cakes and pastries form a separate reason to leave room at the end; Cocopazzo works with I Gemelli Patisserie and also serves Croatian wines and cocktails. For a celebration or a larger table, call ahead and explain the occasion. The restaurant operates seasonally, with the local tourism board listing May through October, so confirm opening times before planning a visit near the beginning or end of the season.

Franje Josipa 1, 21317 Podašpilje

+385993146220

Daily11:00–21:00 on current contact page; confirm seasonal service.

Kaštil Slanica sits beside the Cetina River in a former salt-trading fort, a setting that connects the meal to the history of the Omiš hinterland. The Rogošić family opened the restaurant in 1998, drawing on family recipes and the ingredients of the coast, river and inland countryside. Its wine selection focuses on Dalmatian grape varieties. Soparnik is a particularly relevant place to begin: the thin Poljica pie contains chard and onion and is finished with olive oil and garlic. Homemade bread baked beneath hot coals accompanies several starters, including the house bruschetta and fish pâté. Grandma Višnja's pašticada, served with homemade gnocchi, continues the family-recipe theme. The river section of the menu offers trout, eel and frog legs, while the seafood dishes include black risotto, prawns with monkfish and fish baked with vegetables. There are also straightforward choices for younger diners, such as tomato pasta and breaded chicken. For a shared peka meal, choose among veal, lamb, octopus or chicken and order at least three hours ahead; the minimum is four portions. You can arrive by road, with free guest parking, or discuss a river arrival with the team. This makes Kaštil Slanica a useful destination for an outing into the canyon as well as a restaurant visit. Reserve directly and mention any advance-order dish when arranging the table. Rožata or cheesecake with caramelised figs can bring the meal to a distinctly Dalmatian finish.

Riva žrtava Dvainke 16, 22202 Primošten

+38598517348

Daily 08:00–00:00 during the season, as published by the restaurant; confirm seasonal dates.

Konoba Dionis is a family-run restaurant on the Primošten waterfront, at Riva žrtava Dvainke 16. Dalmatian dishes and pizza share the menu, with terrace tables looking towards the boats. It is an option for a meal during a visit to Primošten, with enough variety for a family or group whose members want different things. The house specialities include pašticada with potato gnocchi and fish gregada. The former pairs beef with sauce, while the latter brings fish together with potatoes, garlic, olive oil and white wine. These dishes provide a regional starting point before considering the wider selection available on the day. Pizza has its own particular preparation here: the dough rests for forty-eight hours and is stretched by hand. Margherita and Capricciosa appear alongside Pizza Dionis, which combines tomato, cheese, pršut, sour cream and olives. For children, the restaurant offers smaller portions of selected dishes and simple choices such as breaded chicken pieces with fries or spaghetti bolognese. Ask which dishes can be adapted to a smaller portion. The wine selection includes Babić from the Primošten area, Debit from the Šibenik region and Graševina from Slavonia. Pets are welcome. The restaurant publishes seasonal hours, so confirm opening when visiting outside the main holiday period. Telephone and WhatsApp enquiries go directly to the family team; a table is confirmed after they reply. Mention the date, number of guests and any particular dish you hope to try.

Franje Josipa 2, 21317 Podašpilje

+385911888808

Radmanove Mlinice is a restaurant and excursion estate in the Cetina canyon, around six kilometres from Omiš. Former watermills, tall trees and the river give it a different setting from the coastal restaurants in town. The grounds retain reminders of the old mill estate, including stone mill equipment and a sundial, and can be reached by road or by boat. The cooking makes room for both the river and Dalmatian traditions. Grilled trout with chard and potatoes, frog legs with prosciutto and pašticada with homemade gnocchi are among the house specialities. Soparnik and bread baked beneath a covered bell offer another introduction to local food, while black cuttlefish risotto and grilled sea fish bring the coast into the menu. There is also a substantial grill selection, from ćevapi and chicken to stuffed steaks and mixed platters for two. Tomato pasta and vegetable risotto provide simpler alternatives, and pancakes or the cake of the day round out the meal. Some larger preparations need planning: the restaurant asks for advance notice for dishes such as spit-roasted lamb and eel stew, so discuss these when reserving. Indoor tables and an outdoor terrace make the restaurant suitable for different weather, while a children's playground and sports areas give families something to do around the meal. Combine lunch with time in the canyon, or ask the team about a group visit. Telephone confirmation is useful for both the day's menu and current opening hours, which can vary across the season.

Biskupa Fosca 11, 22000 Šibenik

+38522661269

Konoba Nostalgija is a family restaurant at Biskupa Fosca 11 in Šibenik. Established in 2011, it connects its identity with the work of the farmer and fisherman. The format is a meal of at least two courses per person, making it a place to give some time to rather than planning around a single quick plate. The compact menu is divided into cold dishes, warm dishes and dessert. Cold choices include cheese, liver with pickled onion, smoked mussels with cucumber, salted anchovies with tomato and a dried-tomato pâté. These combinations put a small number of ingredients at the centre of each dish and offer several different ways to begin. Warm dishes continue the same direct approach. The menu lists prawns with courgette, sea bass with pumpkin, veal with tomato sauce and bacon with polenta. Gnocchi with crumbs and ćevap with sweet potato provide further choices. For dessert, Bajadera and figs prepared with alcohol are listed. Ask the team which dishes are available for your visit and how best to arrange the courses around your appetite. Nostalgija's family background and Mediterranean focus are also described in Šibenik's official visitor guide. For planning, use the restaurant's Biskupa Fosca address and contact it directly about service times and a table. Mention dietary requirements before choosing: the restaurant directs guests to staff for ingredient and allergen information. Its course-based format is particularly useful to understand when arranging dinner for a group.

Obala dr. Franje Tuđmana 3, 22000 Šibenik

+38522219254

Daily 11:00–01:00 as published by the restaurant; confirm kitchen and seasonal service.

Konoba Tomaseo is on Obala dr. Franje Tuđmana, with a terrace overlooking the water in Šibenik. The restaurant presents its cooking as Croatian and Mediterranean, with fish, meat and pasta across the menu. Outdoor tables and an air-conditioned interior give diners a choice of setting for lunch or dinner, depending on the weather and the pace of the day. Seafood appears from the start of the meal. The menu published by the restaurant includes octopus salad, shrimp pâté, marinated anchovies, tuna tartare and sea-bass carpaccio. Warm dishes include black cuttlefish risotto and Adriatic shrimp risotto. Homemade pasta also features, with spinach-and-curd ravioli and fuži paired with black truffle among the listed combinations. For a main course, the fish section offers grilled fish, squid, tuna steak and scampi. Monkfish with homemade fuži provides another preparation beyond the grill. The meat selection includes beef stew with gnocchi, grilled lamb, veal and several steak dishes, so a group can choose quite different meals without splitting between restaurants. Ask the kitchen which fish and pasta preparations are available on the day. Tomaseo takes reservations by telephone and email and also offers food to take away. Wi-Fi is listed among its facilities. Its published hours extend from late morning into the night, but it is sensible to confirm kitchen service when planning a late meal. When enquiring, mention whether you want a terrace table, indoor seating or a takeaway collection.

Ulica kralja Tomislava 15A, 22000 Šibenik

+385992929877

Daily 11:00–24:00; à la carte kitchen 11:00–23:00, as published by the restaurant.

Restoran Šjor is in Šibenik's old town at Ulica kralja Tomislava 15A. Its name uses the Dalmatian word for a gentleman, and the restaurant describes its approach as Mediterranean cooking with a modern touch. The menu offers several ways to explore that idea, from a shared seafood starter to a regional risotto or a substantial meat dish. The cold fish platter brings together smoked tuna, marinated prawns, octopus salad, salted anchovies and smoked mussels. A Dalmatian platter takes a different route through prosciutto and regional cheeses. Warm choices include black cuttlefish risotto and Skradin risotto, the traditional slow-cooked veal preparation, as well as mussels buzara-style. Sea bream, sea-bass fillet, tuna steak and grilled squid appear among the main dishes. Pasta choices include beef and truffle pljukanci, seafood tagliatelle and ricotta-and-spinach ravioli. There are also steak, chicken roulade, pork ribs and a vegetable burger. The range makes Šjor useful when a table wants both coastal dishes and alternatives to fish. The restaurant publishes its menu in Croatian, English, German and Italian, with an allergen key to help guests compare dishes. Tell the team about dietary requirements before ordering. Table enquiries can be made by telephone or WhatsApp; the published à la carte service ends before the restaurant itself closes. When booking a late dinner, confirm the kitchen time so you can settle in and choose comfortably.

Obala palih omladinaca 6, 22000 Šibenik

+385916160595

Buta Restaurant & Bar belongs to Armerun Heritage Hotel on Šibenik's waterfront, beneath the Bilinić Arch. Its offer changes through the day: breakfast and brunch give way to sushi, Mediterranean mezze and evening drinks. The hotel welcomes outside visitors for breakfast too, so a stay elsewhere does not prevent you from making this a morning stop. Breakfast is prepared à la carte, with eggs, granola, pastries and vegetarian choices among the options described by the restaurant. Its own presentation highlights eggs Benedict, white polenta and a baked crêpe with white caramel. Brunch runs into the late morning, allowing a more leisurely meal before continuing through the old town. The evening menu takes a sharing approach. Vegetable mezze include aubergine with ricotta and pesto, roasted peppers with cheese, and muhammara made with peppers and walnuts. Seafood choices include tuna tartare, white-fish ceviche and octopus with potato-and-pepper purée. The sushi selection covers nigiri, sashimi and rolls, with combination platters for those who want several styles at one table. Croatian cheeses and cured meats add another way to build a meal, while cocktails and wine accompany the evening offer. The dining setting includes a terrace with sea views. Contact Buta for the service you want and confirm the day's times, as brunch and dinner follow separate schedules. If you are bringing a group, agreeing on the time and preferred style of meal will help the team arrange a suitable table.

Obala palih omladinaca 5b, 22000 Šibenik

+385916023421

Bronzin is a waterfront restaurant on Šibenik's riva, where open-fire cooking sits alongside Adriatic seafood and contemporary Mediterranean dishes. Opened in 2019, it takes its name from the traditional cooking pot suspended above a fire. The restaurant's own account connects that idea with the Dalmatian hinterland and the habit of gathering around food, giving its broad menu a recognisable regional centre. The current menu moves from small plates to substantial mains. Starters include scampi carpaccio with pistachio, tuna carpaccio with orange, burrata and vegetable mezze. Black cuttlefish risotto, veal risotto and linguine with clams provide several first-course options. Seafood choices include local mussels, baked sardines and sea bass cooked in paper with courgette and carrot. Fire and slower preparation come into focus in the meat selection. Lamb chops, smoked tenderloin, Black Slavonian pork and ćevapi are listed alongside burgers. Peka dishes require advance ordering: the menu includes veal, lamb, octopus and monkfish cooked under the traditional bell. Discuss the dish, timing and party size when booking rather than leaving a special preparation to the last moment. The terrace looks towards the Šibenik Channel, and the restaurant also caters for private gatherings. Bronzin advertises year-round operation, making it worth considering outside the busiest holiday weeks. Contact the team for current service times and peka availability. Its waterfront address provides a straightforward starting point for combining a meal with a visit to the old town.

Dr. Franje Tuđmana 161, 23206 Sukošan

+38523393050

Monday–Saturday 07:00–22:00; Sunday closed, as published by the restaurant.

Restoran Veseljak is 'n jarelange adres in Sukošan op Dr. Franje Tuđmana 161. Die munisipaliteit se bestemmingsplan dateer die onderneming terug na 1964 en identifiseer dit as 'n restaurant wat die hele jaar deur bedryf word. Daardie geskiedenis maak dit 'n nuttige plek om te oorweeg verder as 'n kort somerbesoek, terwyl die restaurant se eie inligting fokus op praktiese keuses vir middagete, aandete en 'n stop vir iets soets. Die restaurant adverteer vegetariese opsies sowel as pannekoeke en ander nageregte. Kontak die span vir die huidige keuse van hoofgeregte as jy 'n maaltyd rondom 'n spesifieke gereg of dieetvereiste beplan. Pannekoeke bied 'n duidelik geïdentifiseerde opsie vir 'n kleiner besoek, en die restaurant bied ook wegneemetes vir gaste wat verkies om by hul verblyf te eet. Buite-sitplek bied nog 'n manier om 'n maaltyd te geniet, terwyl die binneruimte lugverkoel is. Parkering en Wi-Fi word onder die fasiliteite gelys. Die restaurant verwelkom troeteldiere, wat nuttig kan wees wanneer jy 'n maaltyd met 'n hond reël; noem dit wanneer jy navraag doen sodat die span oor 'n geskikte tafel kan adviseer. Veseljak publiseer Maandag tot Saterdag se ure van vroegoggend tot in die aand en lys Sondag as gesluit. Vir 'n besoek buite die hoofvakansieseisoen, bevestig die dag se diens direk voordat jy reis. Die telefoon en e-pos verbind met die restaurant self, so jy kan in een gesprek navraag doen oor die kombuis se huidige aanbod, wegneem-afhaal en sitplek. Gebruik die volle straatadres wanneer jy navigeer, veral as jy van buite Sukošan aankom.

Trg Ruševac 4, 23206 Sukošan

+385993801802

Konoba Griblja is in 'n tradisionele klipgebou op Trg Ruševac in Sukošan, naby die waterkant geleë. Die interieur maak gebruik van Dalmatiese huishoudelike voorwerpe en handwerk, terwyl 'n kaggel en 'n somerterras die restaurant deur die seisoene verskillende atmosfere gee. Die kombuis, wat met sjef Braco Sanjin geassosieer word, bring 'n kontemporêre benadering tot streekbestanddele en resepte. Die spyskaart gee seekos verskeie duidelike rolle. 'n Maaltyd kan begin met gemarineerde Adriatiese sardientjies, scampi-paté of tuna-tartaar. Een besonder kenmerkende gereg is inkvis-trisotto, wat gort, koring en rys kombineer. Tuisgemaakte tagliatelle met scampi, gedroogde tamatie en pistachio bied nog 'n opsie, terwyl die visafdeling gegrilde inkvis, tuna-steak en skulpvisgeregte insluit. Vir 'n gedeelde hoofgereg, vra na gregada, die visbredie wat vir twee aangebied word. Daar is ook vleisgeregte, insluitend lamskotlette en beesvleissteak bedien met 'n varenik-gebaseerde sous, amandelpuree en gegrilde courgette. Nagereg sluit by die streekservaring aan met Dalmatiese rožata; 'n donkersjokolademousse met olyfolie en seesout bied 'n ander afsluiting. Hierdie geregte help jou om die styl van die maaltyd te kies voordat jy die huidige beskikbaarheid met die span bespreek. Griblja se wynkeuse strek oor verskillende Kroatiese streke. 'n Aparte klein kamer is beskikbaar vir privaat eet, wat vooraf kontak nuttig maak vir 'n familiebyeenkoms of 'n meer intieme groepmaaltyd. Wanneer jy bespreek, bevestig die bedieningstye en of jy die terras, hoofeetruimte of privaat kamer verkies.

Rudina 10, 23206 Sukošan

+38523393303

Konoba Kod Guste is 'n Dalmatiese restaurant op Rudina in die sentrum van Sukošan. Vis, skulpvis, risotto en tuisgemaakte pasta vorm 'n wesenlike deel van sy spyskaart, met geroosterde vleis daarnaas. Die koue voorgeregte stel daardie streeksbenadering duidelik uiteen: seekatslaai, gesoute sardyne en gemarineerde ansjovis verskyn langs Dalmatiese prosciutto en Pag-kaas. In die pastagedeelte, soek na tuisgemaakte makaruni met scampi of groen noedels met monnikvis. Risotto-keuses sluit in scampi, seekos en swart risotto, so die eerste gang kan net so belangrik soos die hoofgereg wees. Die seekosspyskaart wissel van mossels en geroosterde of gebraaide inkvis tot seebaarsfilet en tuna steak. Scampi word gerooster of op buzara-manier voorberei. Vleiskeuses sluit in beessteak, T-bone steak, kalfsvleis en varktjops, en geroosterde kalkoen. Snijbiet, gekookte aartappels en geroosterde groente verskyn onder die bykosse, wat eters toelaat om 'n maaltyd rondom die bereiding wat hulle verkies, saam te stel. Vir nagereg lys die spyskaart rožata, panna cotta, pannekoek en koek. Kod Guste bedryf ook kamers, maar restourantnavrae gaan direk na die besigheid by Rudina 10. Kontak die span om die dag se vis, huidige diensure en tafelbeskikbaarheid na te gaan. As jy 'n maaltyd beplan rondom 'n spesifieke tuisgemaakte pasta- of seekosgereg, noem dit wanneer jy bespreek sodat die kombuis kan bevestig wat beskikbaar is.

Dr. Franje Tuđmana 117, 23206 Sukošan

+38523394900

Daily 07:00–23:00 as published by the restaurant; confirm seasonal service.

Restaurant Joso het 'n uitsig oor Zlatna Luka-baai in Sukošan, langs die Adriatiese pad. Die familieonderneming beskryf meer as vyf en twintig jaar se restauranttradisie, met 'n spyskaart wat rondom Dalmatiese kookkuns, geroosterde vis en vleis, en pizza gebou is. Die terras kyk uit oor die see, Marina Dalmacija en die Zadar-kanaal, wat die maaltyd 'n duidelike verbintenis met hierdie kusstrook gee. Vis is 'n besondere rede om na die dag se keuses te kyk. Die restaurant werk saam met plaaslike vissermanne en verduidelik dat sy varsvis-keuse van hul vangs afhang. Vra die span wat beskikbaar is en hoe dit voorberei sal word voordat jy op 'n gereg besluit. Gaste wat vleis verkies, kan van die grill kies, so 'n gedeelde tafel hoef nie 'n uitsluitlik seekosspyskaart te volg nie. Pizza is nog 'n gevestigde deel van die aanbod en word in 'n houtgestookte broodoond gebak. Dit maak Joso nuttig wanneer sommige eters 'n eenvoudige pizza wil hê, terwyl ander 'n vollediger Dalmatiese maaltyd wil hê. Die restaurant het beide 'n binnenshuise eetkamer en 'n terras wat na die see wys, sodat jy die ligging wat jy verkies, kan bespreek wanneer jy 'n bespreking maak. Joso maak deel uit van die hotel met dieselfde naam by Dr. Franje Tuđmana 117. Gasteparkering is beskikbaar voor die gebou. Sy gepubliseerde openingstye strek van vroegoggend tot laat aand; kontak die restaurant oor die diens wat jy wil hê, huidige visbeskikbaarheid en 'n tafel op die terras.

Dr. Franje Tuđmana 93, 23206 Sukošan

+38523681587

Daily 08:00–23:00 as published by the restaurant; confirm seasonal service.

Restoran Francesco het in 2012 in Sukošan geopen en kombineer 'n terras met see-uitsig met Mediterreense kookkuns onder leiding van sjef Frane Pavić. Vis, tuisgemaakte pasta en Kroatiese wyne is sentraal tot die restaurant se identiteit. Die spyskaart is breed genoeg vir 'n rustige seekosmaaltyd, 'n bord pasta of 'n familietafel met verskillende voorkeure. Voorgeregte sluit in seebas-carpaccio, tuna-tartaar, seekat-slaai en inkvis-arancini. Onder die pastageregte verskyn pljukanci met scampi en clams, truffels of porcini. Swart risotto en 'n seisoenale groenterisotto bied alternatiewe. Vir 'n hoofgereg lys die restaurant gegrilde seebrasem, tuna, inkvis en seekat, saam met skulpvis berei op buzara-styl en 'n visbord vir twee. Vleisgeregte sluit in lamsribbetjies, kalfskotlette en Dalmatiese pašticada. 'n Aparte kinderseleksie lys gebrodeerde hoender en spaghetti bolognese. Nageregte sluit in tuisgemaakte panna cotta, koek, sjokoladesoufflé en pannekoeke, wat die tafel verskeie maniere gee om af te sluit sonder om aan 'n vaste spyskaart gebonde te wees. Die wynlys is veral nuttig om Kroasië per glas of bottel te verken. Dit sluit in Dalmatiese Pošip en Maraština, Istriese Malvazija, rooies uit die Benkovac-omgewing, en bottels uit Slawonië en die Kroatiese Hooglande. Vra die span wat by jou gekose gereg en voorkeurstyl pas. Vir 'n terrastafel of 'n maaltyd rondom vars vis, kontak die restaurant vooraf en bevestig die dag se beskikbaarheid.

Petra Zoranića 2, 23232 Nin

+385951970126

Daily 12:00–23:00, as published by the restaurant; check seasonal service before visiting.

Aenona is 'n familie-konoba by Petra Zoranića 2 in Nin, met 'n tradisie wat na bewering meer as sestig jaar terug strek. Sy kookkuns is gegrond op Dalmatiese resepte, en die aanbod is breed genoeg vir 'n behoorlike gedeelde middagete of aandete: seekos, vleis, risotto en pasta verskyn almal op die restaurant se eie spyskaart. Seekoskeuses sluit in swart seekat-risotto, seekosspaghetti en groen noedels met garnale. Die visafdeling lys seebrasem of seebaars, 'n visbord vir twee, tonynsteak en inkvis wat op die rooster voorberei word. Hierdie is nuttige rigtingwysers wanneer jy die styl van maaltyd kies wat jy wil hê; die kombuis moet die vis en porsies bevestig wat op die dag beskikbaar is. Vir iets wat besonder met Nin verband hou, beklemtoon die restaurant ninski šokol, 'n gepekelde varknek-spesialiteit. Dit bied ook tradisionele peka en spitgebraaide geregte op vooraf reëling. Daardie voorbereidings verdien 'n gesprek wanneer jy bespreek: kontak die restaurant om die gereg en die grootte van jou geselskap te ooreenkom, eerder as om op te daag en te verwag dat 'n spesialiteit wat vooraf bestel is, gereed sal wees. Aenona vermeld buitelug-sitplekke en wegneemetes, sowel as private familie- en sakebyeenkomste. Die gepubliseerde daaglikse skedule loop van middag tot laat in die aand, met dieselfde vermelde kombuisure, maar seisoenale reëlings moet direk nagegaan word. Dit maak dit moontlik om óf 'n besoek te beplan waar jy sit en eet, óf 'n ete om af te haal. Die volledige straatadres en die restaurant se eie kaart is die beste verwysings om die ingang te vind.

Zadarska 1, 23232 Nin

+38598888585

Daily 12:00–23:00 as published on the restaurant website; confirm seasonal service.

DeSalt is 'n straatkosrestaurant en kroeg by Zadarska 1 in Nin. Gestig in 2021, fokus die onderneming op sy eie burgerkombinasies en huisgemaakte souse. Wegneemetes en buitesitplekke gee besoekers die keuse tussen om 'n ete vir hul verblyf te gaan haal en om vir 'n ontspanne middagete of aandete in die dorp te bly. Die burgerkeuse het verskeie duidelike rigtings. Die Classic Beef Burger kombineer Kroatiese beesvleis met tamatie, ysbergslai en die huissous in 'n brioche-broodjie. Die DeSalt Gourmet-weergawe voeg koolslaai, gekarameliseerde ui en gerookte spek by. Crazy Beekeeper gebruik cheddar en gemarineerde kersietamaties, terwyl Wild Dalmatian skaapkaas en 'n warm chiliesous in die kombinasie bring. Hoender en vis het hul eie plek op die spyskaart. 'n Geroosterde hoenderbroodjie sluit gerookte spek, kaas en die DeSalt-sous in, terwyl die crunchy-hoender-weergawe krokante gebraaide hoender, piekels en gesmelte kaas gebruik. 'n Tuna-melt-broodjie bied nog 'n alternatief. Hierdie kombinasies word met skyfies bedien, wat die broodjie-afdeling 'n volledige ete-opsie maak eerder as net 'n peuselhappie. Die slaaiafdeling verbreed die keuse verder, met koningsgarnale-, tuna- en geroosterde-hoender-weergawes saam met 'n groenteslaai met kekerertjies, soetmielies en skaapkaas. Kontroleer bestanddele direk by die span as dieetvereistes belangrik is. Die restaurant publiseer telefoon- en e-poskontakte vir navrae; bevestig seisoenale diens en afhaalreëlings voordat jy spesifiek vir 'n ete reis. Vir 'n buitentafel, noem jou voorkeur-sitplek wanneer jy die restaurant kontak.

Branimirova ul. 14, 23232 Nin

+385993147108

Mad Duck combines pizza, burgers and salads at Branimirova 14 in Nin. Its ordering website invites customers to order ahead and collect, making it a practical choice for a meal to bring back to your accommodation. The full menu is also useful for comparing ingredients before setting out with a group. Pizza is the most extensive part of the offer. Alongside Margherita, mushroom and vegetable combinations, the signature selection includes mortadella with pistachio and a Nin-inspired pizza with šokol, goat's cheese, dried tomatoes and truffle sauce. A shrimp combination adds another coastal option. There is room to choose a familiar topping or make a regional cured meat part of the meal. The burger section takes a similarly varied approach, with beef and cheddar, smoky bacon, an Italian combination and a truffle version. Chicken salads and a tuna-and-feta salad provide alternatives. Compare the listed ingredients when ordering, and ask the kitchen directly about allergies or substitutions rather than assuming that a particular combination can be changed. Nin's official visitor information places Mad Duck on Branimirova, making the street address a useful reference when arranging collection. Use the current restaurant website to select your order and agree a collection time. If you are buying for several people, deciding on pizzas, burgers and salads together before ordering helps keep the pickup straightforward. Contact the restaurant directly if you need help with an order.

Hrvatskog sabora 2, 23232 Nin

+38523264412

Restaurant Sokol is net binne die ou stadsmure van Nin, by Hrvatskog sabora 2. Die Tartaro-familie spoor die restaurant se geskiedenis terug na 1951 en beskryf die huidige onderneming as die derde generasie. Dit is 'n nuttige keuse wanneer 'n tafel Dalmatiese geregte saam met bekende geroosterde vleis en pizza wil hê, met verskeie maniere om 'n maaltyd saam te stel. Die kombuis se inleiding plaas die Tartaro-spesial, huispasta en huisslaai in die middel van sy aanbod. Dit beklemtoon ook Steak Tartaro met pepersous, tamaties en tuisgemaakte brood. Vis is deel van die restaurant se identiteit, terwyl ćevapčići en gemengde geroosterde vleisborde nog 'n roete deur die spyskaart bied. Vra watter vis en huisgeregte vir jou besoek beskikbaar is. Pizza het 'n kenmerkende plaaslike verbintenis hier. Die restaurant beskryf toppings wat garnale, roket en šokol insluit, die gepekelde varkvleisspesialiteit wat met Nin geassosieer word. Dit gee eters 'n keuse tussen kusbestanddele en iets wat besonder met die dorp verbind word. Die breër pizzakeuse sluit bekende tamatie-en-kaas-kombinasies in, nuttig wanneer verskillende eetlustes aan dieselfde tafel geakkommodeer moet word. Vir 'n besoek, gebruik die restaurant se adres binne die stadsmure en kontak die span direk oor bedieningstye en 'n tafel. Bespreek enige spesifieke vis of huisspesialiteit tydens bespreking, veral as daardie gereg die rede vir jou besoek is. Die restaurant se direkte telefoon en e-pos maak dit eenvoudig om die maaltyd te beplan voordat jy in Nin aankom.

Kninska 1, 23233 Privlaka

+38523367583

Daily 12:00–23:00 as published by the restaurant; check seasonal service.

Restaurant Amico is op Kninska 1 in Privlaka en dateer sy ontstaan terug na 1990. Sy Italiaanse en Mediterreense beskrywing word gerugsteun deur 'n spyskaart met 'n besonder sterk seekoskeuse, tesame met pasta, gebraaide vleis en nageregte. Buite sitplek, gasteparkering en wegneemetes word almal deur die restaurant gelys, wat dit 'n buigsame opsie maak vir 'n kusmiddagete of 'n aandete. Die mees kenmerkende keuses sluit direk aan by Privlaka se kookkuns. Die gepubliseerde spyskaart sluit gemarineerde inkvis in die plaaslike styl in, inkvis met kekerertjies en visbredie. Ander seekosgeregte wissel van gebraaide seekat en tuna-steak tot mossels wat in buzara-styl voorberei is. 'n Visbord vir twee bring verskeie soorte seekos bymekaar, so dit is die moeite werd om die span te vra watter vis en skulpvis beskikbaar is voordat jy besluit. Pasta en kleiner geregte bied nog 'n manier om 'n maaltyd op te bou. Die spyskaart lys gnudi met scampi, pljukanci met biefstuk, swart risotto en vierkaas-gnocchi. 'n Bruschetta met šokol, mozzarella en pesto stel 'n streeksgepekelde vleis bekend, terwyl slaaie ligter kombinasies bied. Gaste wat vleis verkies, kan na die grill-keuse kyk eerder as om te aanvaar dit is uitsluitlik 'n visrestaurant. Die restaurant aanvaar tafelnavrae direk en adverteer ook private vieringe. Vir voorafbeplanning, bevestig die huidige diensure, die dag se spyskaart en enige dieetvereistes met die span. Die openbare spyskaart bly nuttig om die kombuis se verskeidenheid te verstaan, maar presiese pryse en daaglikse beskikbaarheid moet nagegaan word tydens jou besoek.

Ulica biskupa Draga 3, 51280 Rab

+38551725887

Daily 10:00–00:00.

Konoba Riva verwelkom al sedert 1998 eters in Rab se ou stad. Tradisionele kuskook, 'n terras en die omliggende klipstrate gee dit 'n duidelike eilandgevoel. Die restaurant se redelik uitgebreide spyskaart maak dit 'n nuttige opsie wanneer 'n groep seekos, gegrilde vleis en 'n paar eenvoudige vegetariese keuses aan dieselfde tafel wil hê. Vir visliefhebbers kombineer die Riva-skottel vis, inkvis en garnale vir twee mense. Individuele geregte wissel van seebas- of seebrasemfilette met snijbiet tot gegrilde tuna, mossels op buzara-styl en inkvisrisotto. Seekosspaghetti is nog 'n opsie, terwyl seekat wat met tamaties en speserye voorberei is, 'n ander tekstuur en sous bied. Voorgeregte sluit seekatcarpaccio, gesoute vis, Dalmatiese ham en Pag-skapekaas in. Die spyskaart het ook 'n aparte vegetariese afdeling met groenterisotto, tamatiepasta en gebraaide courgettes. Kinders het kleiner hoender-, pasta- en gegrilde vleisgeregte. Diegene wat vleis kies, kan kyk na gegrilde sosaties, steak of 'n gemengde skottel. Rab-koek, okkerneutpannekoeke en roomys is van die nageregte, so daar is verskeie maniere om af te sluit sonder dat almal aan tafel dieselfde ding bestel. Besprekings word per telefoon gedoen, wat ook die weg is om die restaurant se kosaflewering na die marina te bespreek. Daardie diens kan geskik wees vir gaste wat die aand aan boord van 'n boot deurbring; bevestig die afleweringspunt en tydsberekening wanneer u bestel. Eters wat persoonlik kom, moet Ulica biskupa Draga 3 gebruik. Kaartbetaling word aanvaar, en die gepubliseerde daaglikse ure strek van laatoggend tot middernag.

Obala kralja Petra Krešimira IV 6, 51280 Rab

+38551724183

Seasonal; the Rab tourism board lists 1 April–31 October. Confirm daily hours directly.

Šanpjer kombineer ’n familievisswinkel en ’n seekoskroeg op Rab se waterkant-promenade. Die restaurant het in 1997 gaste begin verwelkom, en die verband tussen die visbalie en die kombuis bly sentraal in sy identiteit. Houttafels en banke staan buite onder ’n afdak en palmbome, wat die maaltyd langs die bedrywigheid van die ou dorpskern se hawe plaas. Vis en skulpvis rig die spyskaart. Geroosterde seebaars of seebrasem, gebraaide of geroosterde inkvis, scampi en mossels bied verskeie maniere om ’n seekos-middagete saam te stel. Die huis se Šanpjer-skottel is ontwerp vir twee en bring vis, inkvis, scampi en skulpvis saam met snijbiet en aartappels. Dit is ’n nuttige bestelling wanneer twee eters ’n breër keuse wil deel. Daar is ook seekos-pastas, vissoep en risotto’s, insluitend ’n swart risotto. Kleiner voorgeregte soos gemarineerde ansjovis bied nog ’n manier om die ete voor die hoofgereg in te lei. Vir die einde sluit die spyskaart Rab-koek, roomys en pannekoeke met soet vulsels in. Vra watter vis en skulpvis op die dag beskikbaar is voordat jy op ’n spesifieke gereg besluit. Die plaaslike toerismeraad lys ’n seisoen van April tot Oktober, so kontroleer dit direk voordat jy aan die begin of einde van daardie tydperk besoek. Dit beskryf die plek ook as geskik vir kinders en hondvriendelik. ’n telefoniese bespreking is verstandig vir ’n tafel by die water, veral as jy die maaltyd rondom ’n uitstappie in die ou dorp beplan.

Srednja ulica 9, 51280 Rab

+38551771145

12:00–15:00 and 17:30–00:00; confirm seasonal opening directly.

Labirint brings a family restaurant into one of Rab's old-town corners. The Pičuljan family took over the former inn in 1979 and introduced the Labirint name in 1981. Both the dead-end lane and the layout of the terrace explain the name, giving this address a character quite different from an open waterfront dining room. The kitchen keeps a strong connection to island cooking. Fish from local fishermen sits alongside octopus, anchovies, salted fish, shellfish and crustaceans. A particularly local dish to ask about is rapski gusti ujušak, Rab's thick fish soup. Olive oil, vegetables and herbs accompany the seafood, while the drinks selection includes house wines and bottled wines. Meat has its own place here, including the King Tomislav platter and beef tartare prepared at the table. The two dining spaces also offer different settings: the terrace has stone walls and a well, while the interior recalls an older island tavern with its fireplace and peka. Choose according to the weather and the kind of evening you have in mind. Find Labirint at Srednja ulica 9, within the old town, so a meal can fit around time spent exploring on foot. Telephone +385 51 771 145 to arrange a table or ask what is available that day. Service is split between lunch and dinner, with an afternoon break, making the timing worth checking before a spontaneous visit.

Palit 71, 51280 Palit

+38551774855

Open all year; daily 07:00–00:00. Confirm kitchen service when booking.

Velum in Palit offers a broad introduction to Rab's cooking, with island recipes alongside Mediterranean fish, pasta and meat dishes. Its name means sail in Latin, an appropriate starting point for a restaurant whose menu draws so much from the surrounding sea. Unlike many island addresses, Velum welcomes guests throughout the year. Seafood choices include grilled fish, shellfish prepared buzara-style and black cuttlefish risotto. Pasta takes several forms, from fuži with scampi and truffle to spaghetti with clams. For a more distinctly local order, ask about štokalj, dried octopus tentacles served with eggs. The kitchen also lists traditional dishes that require an advance arrangement, including octopus under the peka and rapska grota, beef filled with prosciutto and cheese in a dark sauce. There is enough choice for a table that does not share one appetite. Vegetarian options include mushroom and courgette pasta, four-cheese gnocchi and a vegetable plate with fried cheese. Meat dishes and smaller children's meals provide alternatives to seafood. Desserts include warm chocolate cake and cheesecake, giving the meal a different finishing note from the savoury island specialities. An outdoor seating area, parking and takeaway make Velum practical for different kinds of holiday day. Reserve directly if you want a particular traditional dish, since the dishes prepared by arrangement need more planning than a spontaneous lunch. When arriving early or late, check kitchen hours as well as the restaurant's published opening times.

Supetarska Draga 321, 51280 Supetarska Draga

+385951965861

Daily 08:00–23:30; confirm restaurant kitchen hours directly.

More is aan die see geleë in Gonar, aan die westekant van Rab tussen die Kampor- en Supetarska Draga-baaie. Die Tariba-familie se restaurant het uit 'n hegte verbintenis met visvang ontstaan en het 'n geskiedenis van meer as veertig jaar. Die terras kyk uit oor die water en nabygeleë eilande, wat die omgewing 'n belangrike deel van 'n rustige seekosmaaltyd maak. Die spyskaart bied vir skulpvis en skaaldiere die ruimte om in verskeie vorme voorberei te word. Scampi kan gerooster word, op buzara-styl voorberei word, met olyfolie en suurlemoen bedien word, of in 'n witwynsous gekook word. Ander disse wat deur die restaurant uitgelig word, sluit in gegratineerde sint-jakobsschelpe, inkvispasta met tuinboontjies, en garnale met mieliepolenta en truffel. Vra na die dag se vis en die beskikbare voorbereidings wanneer jy bestel. 'n Akwarium binne die restaurant weerspieël die klem op mariene bestanddele. Kroatiese en internasionale wyne vergesel die kos, terwyl die aparte strandkroeg onder 'n meer ontspanne atmosfeer vir drankies en eenvoudiger maaltye bied. Vir 'n aandete met seekos, spesifiseer die restaurant wanneer jy 'n tafel bespreek, veral as jy die boonste terras eerder as die kroeg verkies. More is prakties vir besoekers wat per pad of per boot aankom. Die familie voorsien parkering, en sy steiger het aanlegplekke vir vaartuie tot twintig meter. Kontak die span voordat jy oor die see aankom om 'n geskikte aanlegplek en die reëlings vir jou besoek te bevestig. Per pad, gebruik die adres Supetarska Draga 321 en die ligging Gonar wanneer jy die reis beplan.

Setaliste Pet Danica 36, 85340 Herceg Novi

+38231339842

Mo 07:00-01:00; Tu 07:00-01:00; We 07:00-01:00; Th 07:00-01:00; Fr 07:00-01:00; Sa 07:00-01:00; Su 07:00-01:00

Do-Do Café is geleë op die Šetalište Pet Danica in Herceg Novi. Daardie adres is die hele punt van die plek, so dit is die moeite werd om te verduidelik: die Šetalište Pet Danica is die promenade langs die see, 'n geplaveide wandelpad wat oor etlike kilometers langs die water by die monding van die Baai van Kotor strek, met die see aan die een kant en die dorp wat teen die heuwel uitklim aan die ander kant. Byna alles in Herceg Novi wat na die water kyk, kyk daarna van hier af. Die ure beskryf 'n kafee eerder as 'n restaurant, en 'n lang dag: sewe in die oggend tot eenuur die volgende nag, elke dag van die week sonder uitsondering. Agtien uur is die werkpatroon van 'n kafee op die promenade aan hierdie kus — die eerste koffie voor werk, die middag in die skadu, en die aandwandeling wat die helfte van die dorp doen wanneer die hitte wyk. Ons het geen webwerf daaroor nie, so daar is niks hier geskryf oor wat dit aanbied nie. Die telefoon is die manier om te vra. Herceg Novi lê by die ingang na die Boka Kotorska, omtrent 'n halfuur per motor vanaf Morinj langs die E65 en 'n bietjie minder vanaf die Kroatiese grens. Dit is die sonnigste dorp aan die Montenegrynse kus en die een met die meeste trappe: die ou stadswyk klim steil op vanaf die water, so die promenade is waar mense werklik stap, en 'n kafee daarop is op die roete eerder as daarbuite. Jy sal Do-Do Café by Šetalište Pet Danica 36, 85340 Herceg Novi vind.