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The 5 Best restaurants in Croatia by Michelin

Croatia is a country with amazing variety – nearly 2000 km / 1242 miles of coast, over 1000 islands, lowland plains, alpine peaks, deep caves, and spectacular waterfalls. But it’s not just the Croatian landscape that’s varied. The many traditional foods of Croatia are wide-ranging and diverse.

Much of the diversity in Croatian cuisine stems from historic influences. The mainland regions of Croatia, for example, are quite similar to Turkish and Hungarian foods. The coastal areas, on the other hand, are more influenced by the Mediterranean cuisine of Italy and Greece.

The cuisine is known for its hearty dishes, made with fresh, seasonal ingredients, and a focus on seafood and grilled meats. Some of the most popular dishes in Croatian cuisine include:

  1. Peka: a traditional dish made with meat, potatoes, and vegetables that are slow-cooked under a bell-shaped lid called a “peka”.
  2. Black Risotto: a dish made with cuttlefish ink, rice, and seafood.
  3. Pašticada: a slow-cooked beef dish served with a sweet and sour sauce made from prunes, honey, and red wine.
  4. Paski Sir: a type of sheep’s milk cheese from the island of Pag.
  5. Pag Cheese: a type of sheep’s milk cheese that is salted and dried in the sun, creating a crumbly, salty flavor.
  6. Brudet: a type of fish stew made with a variety of seafood and spices, simmered in a tomato sauce.
  7. Štrukli: a type of savory or sweet pastry filled with cheese, sour cream, or fruits.

Croatian cuisine is best enjoyed in the local taverns and konobas (taverns) throughout the country, where visitors can experience the traditional flavors and hospitality of the region.

TOP 5 RESTAURANTS IN CROATIA BY MICHELIN

Fine dining Restaurant 360 is located in the town of Dubrovnik, a UNESCO heritage site. Exquisite terrace stretching along medieval walls and fortress of St John, opens up with an unique sea view to an old town and its port.

Elegant dining room is a combination of historical stone walls and design pieces of decor with a view to the glassed-in kitchen.

Inspired by flavours and ingredients of Dubrovnik & Mediterranean cuisine and framed in French cooking techniques, our gourmet dishes are ready to be served to discerning culinary guests from all around the world.

Marijo Curić, born and raised in Dubrovnik, began to work in kitchen at age of 17. After earning a diploma at the culinary school, explorations continued by working with great chefs: Claude Bosi, Brett Graham, Philip Howard, Yu Sugimota, Marcus Wereing, Enrico Bartolini.

His concept is based on adapting favourite dishes of Dalmatia and Dubrovnik to a very modern cooking based on old French school. Each dish by Marijo Curić is creative and skillful play of contrasts and textures, with at least one local segment accentuated.

Marijo Curić earned a Michelin star in 2018.

Marijo Curić - CHEF

Located on the edge of a mountain reef above the islands and the sea,
with a spectacular 360 degree panorama! Hotel Draga di Lovrana is an experience to remember…

Taste the Kvarner terroir, the fish and scampi from the Nikolac family’s own fishing boats and discover the colourful history of Opatija Riviera cuisine by enjoying the unique and theme specialties prepared by our chef Luka Goleš.

Treat yourselves to a culinary delight complemented by exquisite Croatian wines, enjoying our terrace with a spectacular panoramic view of the Kvarner islands.

  • The restaurant is a member of the prominent Association Jeunes Restaurateurs (JRE)
  • One MICHELIN Star: High quality cooking, worth a stop!
Draga di Lovrana in Lovran

Originality, innovativeness and creativity are just some of the characteristics of this exquisite restaurant. Monte was the first Croatian restaurant to receive the Michelin star and deservingly. Not only does the chef Danijel Đekić bring the best out of the local ingredients and make food that looks amazing, but he also takes haute cuisine to another level!

Contemporary culinary techniques are used to combine colors, textures and ingredients which then results in delicious meals that are hard to forget. Monte’s concept of fresh high cuisine is inspired by local nature and Istrian rusticity and is a guarantee of great quality experience for all those open to it.

Situated in the heart of Rovinj, within sight of Sant’Eufemia church, Monte is a restaurant with a modern and trendy feel – definitely not to be missed if you find yourself in the town.

  • One MICHELIN Star: High quality cooking, worth a stop!
Restaurant Monte

The first and only restaurant in Zagreb with a Michelin star.

A contemporary restaurant with superb lighting and trendy furniture, where guests can savour unusual colourful dishes. Delicious, modern and creative plates are served here with magnificent service and a meticulously selected offer of Croatian, French and Italian wines.

Bruno Vokal is one of Croatia’s best and most talented young chefs. Although he is only 27 years old, Bruno can already boast of an impressive biography in which he runs the kitchen of the only restaurant in Zagreb with a Michelin star.

He says he always wanted to be a chef. He finds inspiration in everyday life – like going to the market. The base of every dish is pure food. Then he thinks about how to incorporate it into the dish, but also the technique with which it will be processed, and finally, the complexity of that technique. Noel’s culinary team approaches each dish slowly, and the goal is to provide a unique experience on the plate.

  • One MICHELIN Star: High quality cooking, worth a stop!
Bruno Vokal
Bruno Vokal - CHEF

Restaurant Pelegrini is included among the three Croatian restaurants with a Michelin star, which it received in 2018. In addition, it has been named the best restaurant in Croatia for the third year in a row!

Pelegrini is located in the heart of Šibenik, in the 700-year-old Villa Pelegrini-Tambača, next to the Cathedral of St. Jacob. Chef Rudolf Štefan’s culinary philosophy is based on the creative fusion of traditional and modern. The emphasis is on local ingredients and continuous staff education, while it is imperative to innovatively reinterpret traditional flavors.

“Working in hospitality requires a specific lifestyle. I enjoy in gastronomy and fine dining. Hospitality is a great career path that encourages professional growth, allows you to travel and exchange knowledge with international colleagues, implement new techniques, discover new flavors and educate young professionals. This is what makes me fullfilled. I live with my family in my hometown and love what I do. I am a happy man.

Never-ending curiosity is important. You have to have thirst for knowledege because this is a profession that keeps on evolving. Persistence and patience are keys to success. Happy and satisfied guests should be chef’s goal. Today I know good things come to those who wait.

Local flavors rule our kitchen. We have to be aware of our surroundings. This is why we constantly build network of local small producers as our main partners.”

  • One MICHELIN Star: High quality cooking, worth a stop!
Rudolfa Štefana
Rudolf Štefan - CHEF
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