Restaurants, cafes and bakeries in Sveti Ivan Zelina

Veli brig 20, 23250 Pag

+38523612564

Restaurant Belveder is at Hotel Belveder on Veli brig in Pag, with a terrace overlooking Pag Bay. The kitchen combines local dishes with international cooking, putting regional and seasonal ingredients at the centre of its approach. A meal might begin with the daily soup or an appetiser such as prawn tails prepared with rosemary and olive oil. Local Pag cheese is another starting point, alongside the house Belveder platter designed for two people. Main courses cover both meat and fish, followed by a sweet finish. The restaurant's emphasis on ingredients gives a clear thread to this varied menu, with the hotel highlighting the relationship between good cooking and the people who supply its produce. Guests can settle outside for the bay view or use the air-conditioned interior when they prefer shelter from the heat. Vegetarian dishes are available, and the sweet selection includes tiramisu and pastries. The adjoining summer bar adds cocktails to the setting. Free customer parking and wireless internet help make a visit straightforward, while takeaway is available for those who prefer to eat elsewhere. Tables can be reserved by telephone. Belveder also accepts arrangements for private celebrations and wedding receptions, making it an option for visitors planning a gathering as well as an ordinary restaurant meal. Card and contactless payments are accepted. The combination of a bay-facing terrace, a broad menu and facilities for celebrations gives the restaurant several different uses during a stay in Pag.

Be the first to rate this place — a photo helps too

Vangrada 20, 23250 Pag

+385994448000

Konoba Bodulo is a Croatian and Mediterranean restaurant on Vangrada in Pag. Its cooking is presented around regional dishes and local food, with fresh bread and drinks accompanying a sit-down meal. The setting gives visitors a choice between a terrace in warm weather and an air-conditioned room indoors. That combination makes it a useful address for a meal in town whether you want to sit outside or take a break from the heat. Lunch and dinner are both part of the restaurant's offer. Tables can be requested directly by telephone or through an online reservation service, so guests can arrange their visit before setting out. The restaurant also prepares food to take away, allowing visitors staying in a holiday home to eat there instead of remaining at a table. Free parking is offered for customers arriving by car, and free wireless internet is available during a visit. Bodulo also takes part in the town's wider food culture. It appeared among the participating restaurants in the 2025 Pag na meniju programme, which brought island specialities and Dalmatian singing into local dining rooms. The programme connected restaurants, a wine and cheese bar, local producers and the town's hospitality school through a celebration of Pag's food traditions. For someone exploring the island through its restaurants, Bodulo offers a town address with a distinctly regional starting point.

Marka Marulića 14, 23250 Pag

+38523600855

Hotel Plaža's restaurant and bar occupy a seaside setting on Marka Marulića in Pag, with a spacious terrace looking across the Adriatic and the hotel's infinity pool. The family-run property's restaurant brings together several styles of meal in the same coastal setting. Breakfast includes international choices alongside vegetarian, gluten-free and lactose-free options, with plant-based milks available too. The à la carte selection focuses on lighter meat and vegetarian dishes, accompanied by Croatian wines and other drinks. Guests who prefer a buffet can choose from soups, salads, meat and fish, side dishes, pizzas, fruit and homemade cakes. This service is available to visitors as well as guests staying on half-board, without an advance reservation. The range makes the restaurant useful when a group wants different things from the same meal. A coffee on the terrace and a cocktail beside the sea are also part of the offer. The bar's drinks programme includes local and international choices and cocktails created by Roberto Barišić, whose training at the European Bartender School informs his work. Beyond the table, the hotel stands directly by the beach and provides parking and a garage. It also offers rentals of bicycles, scooters, kayaks and paddleboards, giving visitors ways to combine a meal with time outside. For someone staying elsewhere in Pag, the restaurant offers a change of scene centred on sea views, a broad choice of food and a terrace by the water.

Prosika 51A, 23250 Pag

+385955011065

D10’s Pizza Fantasista brings a football theme to a beachside pizzeria on Prosika in Pag. Co-founders Ivan Šetka and Martina Bušić present it as an informal gathering place, with music, matches and tables for people arriving from the beach or meeting friends over a meal. The cooking centers on Neapolitan pizza, with ruota di carro as the house style. Football names run through the menu, turning the pizza selection into a team sheet. Buffon’s Marinara combines tomato, garlic, oregano and olive oil, while Cafu’s Margherita adds mozzarella and basil to the tomato base. Both appear among the menu’s vegetarian choices, alongside Guardiola’s Cacio e Pepe. Other combinations move towards stronger flavors: Roberto Carlos’s Freekick brings together smoked provola, grilled eggplant and ’nduja on a yellow base, and Maldini’s Amatriciana uses yellow tomato, fior di latte, Amatriciana sauce and crisp guanciale. Ronaldo’s Marine Predator pairs tuna with red onion, chili and double mozzarella. The island has a place on the team too. Dalma combines an olive oil base with arugula, Dalmatian prosciutto, cherry tomatoes and Paški sir, giving Pag cheese a role among the Italian ingredients. Mo Salah’s Bresaola offers another cured meat combination, with beef, greens and tomato. Guests can eat at the restaurant or order takeaway. Reservations are accepted, and private groups can arrange tables together for birthdays, team meals and small celebrations. Group dining can follow a set menu or a succession of pizzas for sharing, with the arrangements discussed directly with the team.

Šimuni 39, 23251 Šimuni

+38523697219

Mon–Sun 13:00–23:00

Konoba Didova kuća occupies a family house in Šimuni, where the terrace remains at the centre of the restaurant's identity. The cooking follows recipes handed down from the island, the Croatian coast and Dalmatia. Fish, skuta curd cheese and prošek are singled out as three ingredients that express the kitchen's character. Homemade pasta, mussels, olive oil, almonds, walnuts, fennel and marinated produce also belong to its food vocabulary. Bread made with olive oil and a selection of bottled wines complete that picture. The building's earlier life was closely tied to food: the family stored wine, hung cured ham, kept Pag cheeses and dried fish here. Today, that history gives the meal a personal setting rather than an anonymous dining room. Lace made by the family's grandmother Mara is displayed inside, linking another island tradition to the table. Guests can reserve by telephone, email or an online booking service, and card payment is accepted. Šimuni itself is a fishing village on Pag's southwestern coast, between Pag town and Novalja. Its cove contains an ACI marina, while nearby beaches offer places for swimming and walking. Fishing boats returning to shore remain part of the village's daily character. A visit to Didova kuća can therefore sit naturally within an outing that combines the harbour, the beach and a meal rooted in the island's household cooking.

Sv. Jurja 9, 23244 Starigrad-Paklenica

+385981635826

Mon–Sun 12:00–00:00

Gostionica Dalmacija stands on Sv. Jurja in Starigrad-Paklenica, just a few steps from the sea. The restaurant places itself five meters from the shoreline and fifty meters from the town center, giving a meal here a close connection to the waterfront. Its cooking follows a broad Dalmatian tavern approach, combining seafood with familiar meat dishes, pasta and simple starters. Dalmatian prosciutto and a cold meat selection begin the menu, while tomato soup and fish soup offer warmer alternatives. Pasta includes spaghetti with meat sauce or tomato sauce, and the seafood starters feature squid risotto and mussels prepared in white buzara sauce. The fish selection ranges from sea bass and sea bream to grilled mackerel, tuna and John Dory fillet. Squid can be ordered fried or grilled, and scampi appear alongside a mixed fish dish intended for two people. Guests who prefer meat have a separate selection that includes beefsteak, chops, skewers, ćevapčići, pljeskavica, veal liver and grilled chicken. Breaded schnitzel and mixed meat dishes add further choices, including a Dalmacija platter for two. The restaurant also presents a homemade cake as a traditional finish to the meal. Apartments form another part of the same property, but the tavern has its own food menu and table reservation arrangements. Tables can be requested by telephone, email or WhatsApp. Its combination of a central seaside address and a menu covering both fish and meat makes it a practical option for companions with different preferences.

Paklenička ulica 1, 23244 Starigrad-Paklenica

+385981910973

Restaurant Paklenica – Dinko is a family restaurant in Starigrad-Paklenica whose hospitality tradition began in 1965. Local squid and shrimp are central to its identity, and its position on the approach to Paklenica connects the dining room with the area's climbing community. Climbers and other visitors interested in the mountains have long formed part of its clientele. Dinko himself adds a personal connection to that setting, sharing stories about the place, its seafood and the national park. A climbing collection is another distinctive part of the restaurant's story. The surrounding town brings together two different landscapes: the Adriatic shoreline and the steep country of Velebit. Starigrad is a gathering place for walkers, climbers and visitors exploring the nearby canyons, so a meal here can fit naturally into a day spent between the coast and the mountains. The restaurant's own introduction keeps the emphasis on its family history and seafood rather than an elaborate account of individual dishes. Squid and shrimp are therefore the clearest starting points for guests interested in its established specialties. Larger groups need to reserve ahead, allowing the family to prepare for their arrival. Parking is available near the restaurant, and payment can be made in cash or by credit card. German, Italian and English are among the languages spoken. The family also provides accommodation in a separate building nearby, extending the hospitality business beyond the restaurant itself. Restaurant inquiries have their own telephone number and email contact, separate from inquiries about rooms.

Drage 2, 23247 Vinjerac

+38523275069

Mon Closed; Tue–Sun 16:00–23:00

Konoba Pece brings together a handmade stone setting and a seafood kitchen in Vinjerac, a fishing village on the Velebit Channel. The restaurant grew from its owner's ambition to create a tavern of his own after traveling and exploring different food cultures. Working with his wife, he collected and carved stone and built the restaurant himself. That personal involvement continues in the kitchen, where local fishermen supply catches that shape the cooking. Dalmatian ingredients provide the foundation, while Spanish food encountered during the chef's travels contributes another strand to the menu. Cold starters include Vinjerac prosciutto, Pag cheese, octopus salad, fish pâté and several preparations of carpaccio. Warm dishes move through cuttlefish black risotto, seafood spaghetti and fisherman's stew, alongside shrimp with mustard seed sauce or chickpeas. The main courses give considerable space to shellfish, squid and octopus. Mussels and scampi come in buzara preparations, while octopus can be grilled or stuffed with prosciutto and cheese. Other combinations include squid filled with cheese, cuttlefish with pancetta and cheese, and shrimp grilled with honey. John Dory, red scorpionfish and anglerfish also appear among the fish dishes. A fisherman's platter is offered for two people. Desserts take a different direction, with grilled figs, apricot wrapped in pastry dough and other pastry selections. Guests can choose between the tavern interior and its stone terrace. Reservations can be requested through a form, with confirmation sent by email, or discussed directly by telephone.

Bratulići 17, 52207 Barban

+385952219381

Agroturizam Istra Partner combines a restaurant, guest accommodation and countryside activities at Bratulići, in the rural landscape between Barban, Marčana and Pula. The restaurant is one part of a wider agritourism property, so a visit centers on the relationship between the surrounding land, local ingredients and traditional Istrian cooking. The house describes its food as regional specialties prepared from fresh ingredients sourced locally, using recipes associated with the area's domestic kitchen. Its approach brings traditional food into a present day restaurant setting while keeping the focus on the produce. This is a place to contact before setting out: visits are arranged with the property, and guests can discuss their meal directly by telephone or email. That conversation is also useful for anyone planning to combine food with the other experiences offered here. The property's activities include walking, cycling, horseback riding and quad excursions, as well as gathering mushrooms, asparagus or grapes. These provide several ways to spend time in the countryside around a meal, depending on the season and the arrangements made with the hosts. For visitors staying longer, accommodation is available within the same property, with stone walls and air conditioned rooms. The official regional tourism listing identifies Istra Partner at Bratulići 17, and the municipal tourist board includes it among the area's eating places. For a holiday based near Rakalj, it offers an inland excursion built around Istrian food and the rural setting in which it is prepared.

Puntera 8d, 52207 Barban

+385954144441

Štefanija's Kitchen is the restaurant at Villa Štefanija in Puntera, above Raša Bay. Outside guests are welcome for dinner by advance reservation, making it an option for visitors staying elsewhere in the surrounding villages. The setting looks across the wooded coastline toward the Kvarner islands, with meals served on a terrace overlooking the sea. The restaurant takes its name and culinary direction from the family's grandmother, Štefanija. The house recalls her baking bread while grandfather Toni gathered mushrooms, wild asparagus and herbs or went hunting, bringing the changing seasons into the household kitchen. Chef Igor continues that approach with a short menu that develops around available ingredients. The cooking is Mediterranean and Istrian, emphasizing local produce, inherited recipes and preparations that take their time. Ingredients named by the kitchen include seasonal asparagus, mushrooms and truffles, fish from Kvarner, Istrian prosciutto and cheese, and olive oil from nearby groves. Guests can choose from à la carte dishes and a daily menu, with Istrian wines selected to accompany the food. Malvasia and Teran are among the wines highlighted by the house. The restaurant also arranges small weddings and other special occasions in its intimate setting. Villa Štefanija itself is a small property with seven accommodation units, set in countryside of meadows, fields and woodland around Puntera. For a restaurant visit, contact the team beforehand to arrange the table and discuss the meal; advance notice is part of how the kitchen welcomes diners who are not staying at the villa.

Krculi 5, 52341 Žminj

+38552846638

Konoba Krculi is a country restaurant in the village of Krculi near Žminj, with a history that the family traces to 1969. Its beginnings were tied to selling produce grown in the family's fields to people in coastal towns. Those contacts brought visitors inland to eat and spend time in the village. The original small tavern had a fireplace; the business later developed into a much larger venue while keeping traditional Istrian food and folklore at the centre of its identity. Today it can accommodate up to three hundred people and organises weddings, anniversaries, birthdays and other celebrations. Lunches and dinners for groups are arranged in advance. The menu follows old recipes from central Istria. Prosciutto and sheep's or cow's cheese introduce a selection that includes Istrian minestrone with corn, potatoes and beans. Pasta takes several forms: potato gnocchi with veal or venison sauce, fuži with chicken goulash, and makaruni with prosciutto and mushrooms. Cooked cabbage, beef medallions in mushroom sauce and roast veal, pork or lamb provide other choices. Grilled sausages and beef are also offered. Fritule, the small sweet fried dough pieces, appear among the house specialties. Drinks include wine and traditional brandies, with plain grappa, mistletoe brandy and a honey version mentioned as welcomes. Music and folklore are part of the restaurant's account of its hospitality. Guest parking is available, and the contact details allow visitors to discuss their group's meal and occasion with the restaurant beforehand.

Braće Dežmalj 26, 23242 Posedarje

+38523266844

The restaurant at Hotel Lucija occupies the ground floor of a small family hotel beside the Novigrad Sea in Posedarje. Its setting combines an indoor dining room with a large terrace overlooking the bay. Around seventy people can sit inside, while the terrace accommodates approximately eighty. A small television lounge forms another part of the ground floor. The cooking draws on traditional Dalmatian recipes and ingredients associated with the surrounding coast. Posedarje smoked ham, cheese from the island of Pag, mussels and scampi sit alongside fresh fish and meat dishes. International dishes broaden the selection beyond the regional specialties. This connection to local food fits the village itself: Posedarje has longstanding traditions of fishing, gathering shellfish and producing smoked ham. The hotel also owns a vineyard outside the village and serves its homemade wine and grapes. For visitors interested in the relationship between the landscape and the table, that gives the restaurant another link to its immediate surroundings. The indoor room accommodates organized lunches, business gatherings, smaller weddings and other celebrations. A separate conference hall in the hotel can also be supplied with food and drinks for arranged events. For an individual meal, the terrace places the bay directly in view, with the shoreline forming the backdrop to the dining space. The combination of seafood, regional cured meat and island cheese offers several ways to explore local ingredients within a single meal. The hotel can be contacted directly to discuss restaurant arrangements or a celebration.

Nikice Gundić 2A, 23242 Posedarje

+385992138107

Konoba Čapa is a tavern on Nikice Gundić in Posedarje, a Dalmatian coastal village beside the Novigrad Sea. Its cooking brings together fresh ingredients, seasonal fish and olive oil from its own mill. During summer, fresh fish is displayed for guests to choose, giving seafood a clear place in the restaurant’s identity. The approach connects naturally with a town where fishing, local food and the production of cured ham remain part of everyday tradition. Breakfast choices include ham with eggs, a cheese omelette, butter and marmalade, freshly baked croissants, and a combination of prosciutto, pancetta, egg and cheese. Lunch and dinner are also part of the offer, with wine available alongside the meal. Outdoor seating provides another way to enjoy the tavern, and takeaway is available for those who prefer to eat elsewhere. The surrounding region has a food culture shaped by the sea and the nearby countryside. Mussels, fish, sheep’s cheese, olive oil and locally produced wine feature in its culinary traditions, while Posedarje is particularly associated with Dalmatian prosciutto. That setting gives context to Čapa’s emphasis on familiar local flavors and its own olive oil. Private celebrations can be arranged with service adapted to the occasion. Practical facilities include parking and free Wi-Fi, pets are welcome, and payment options include cash and cards. The combination suits both an ordinary meal and a gathering organized around a special occasion.

Orihi 58, 52207 Barban

+385992294300

Konoba Vorichi stands at the edge of Orihi, a village in the municipality of Barban, with greenery and vineyards around the restaurant. Its name preserves an older name for the village, and the tavern first welcomed guests in 2013. The kitchen combines Istrian traditions with contemporary preparation, drawing on produce from nearby farms and a family tradition of making bread and pasta by hand. Sourdough, focaccia and grissini introduce a menu in which familiar regional ingredients appear in varied combinations. The off-season selection includes local cured meats, a cheese platter with ricotta and cow’s and goat’s cheeses, beef tartare and a cold fish platter. Pasta choices range from fuži with truffles to ravioli with cheese, hazelnut and pancetta. Cheese-filled gnocchi come with saffron, sage and almond, while the risotto combines cod with spicy sausage. Maneštra brings together prosciutto, corn, beans and barley in an Istrian stew. Larger dishes include pork loin with leek and parsnip cream, smoked brisket with root vegetables, steaks and fish fillet. Desserts continue the kitchen’s interest in unexpected pairings: puff pastry with hazelnut and mascarpone creams, a chocolate tart, and rice with truffle ice cream and crumble. The wine selection accompanies views towards Malvasia vines. Vegetarian and vegan dishes are available, and dogs are welcome indoors and outside under their owners’ supervision. Children have a garden and vineyard area to explore. Parking is beside the tavern, and the team also arranges family celebrations and business gatherings. Advance reservations are recommended, particularly for weekends and the tourist season.

Krnički porat 139, 52208 Krnica

+38552556245

PortoRiko stands on the waterfront at Krnički porat, the small fishing harbor below Krnica. Its family history begins in 1968, when the restaurant opened as K ribaru. The name changed in 2016 to honor Riko, the proprietor's father. Fishing remains central to the setting: the quay is where local fishermen bring in fish and Kvarner scampi, and the restaurant looks directly toward the sea. A large parking area is also located on the waterfront. The kitchen concentrates on straightforward seafood dishes, with a menu that allows guests to build a meal around fish, shellfish or pasta. Cold starters include seafood salad, marinated anchovy fillets and salted anchovies with olives in olive oil. Istrian prosciutto, sheep cheese and cheese with black truffles bring flavors from inland Istria to the same table. Fish soup leads into warm dishes such as seafood risotto, spaghetti with scampi and green tagliatelle with prosciutto and shrimp. The fish section lists grilled sea bream, sea bass, dentex and sole, alongside tuna steak and a fish platter. Scampi can be grilled or cooked in a wine sauce, while squid appears grilled, fried or stuffed. Mussels and scallops extend the shellfish selection. Guests choosing meat can order grilled steak, pork cutlets or an Istrian steak with mushrooms. Boiled potatoes with Swiss chard and grilled vegetables are among the accompaniments. Pancakes, panna cotta and ice cream complete the menu. Reservations are handled directly by telephone.

Krnica 11, 52208 Krnica

+385993414133

Konoba da Rocco is a family tavern in Krnica, where stone walls, natural building materials and an interior furnished in an older style frame a kitchen devoted to Istrian recipes. Chef and owner Manuel Vlačić cooks at the central hearth, while Loreta welcomes guests. The family presents the restaurant as a place for unhurried meals together, with cooking inherited from earlier generations. Fish and meat are prepared on a traditional gradele grill in front of diners, using the house's own olive oil. Local suppliers provide ingredients, and the seafood comes from wild fish caught by local fishermen. Handmade pasta is another foundation of the kitchen: fuži, pljukanci, gnocchi and ravioli are prepared on the premises and paired with sauces made from boškarin beef, game or rooster. The menu also reaches into the surrounding countryside through lamb from local family farms. It can be cooked in a pan with herbs, including wild sage, or beneath a traditional baking bell. Dry aged ribeye and Florentine style steaks offer another direction for guests interested in meat. The house's featured dishes include seafood risotto, cuttlefish with polenta and osso buco with Milanese risotto, followed by desserts such as lava cake. Wines come from Istrian cellars, and the tavern also serves istarska supa, a traditional preparation of red wine, olive oil, spices and toasted bread in an earthenware jug. Children have a separate menu with smaller portions. Tables can be reserved directly by telephone.

Prodol 35A, 52208 Prodol

+38552580174

Luna is a restaurant and pizzeria in Prodol, a village in the municipality of Marčana. The house dates its beginnings to 1995 and provides a substantial amount of seating: three indoor rooms accommodate two hundred guests, with another hundred places on the terrace. That layout gives it scope for both ordinary meals and private gatherings. Air conditioning, a heated terrace, a children's corner and parking are among its stated facilities. The menu ranges well beyond pizza. Seafood choices include grilled squid with Swiss chard and potatoes, a fish platter for two, and scampi prepared either on the grill or in buzara sauce. Pasta can be ordered with truffles, seafood, mussels or a Bolognese sauce. Meat dishes include ribeye with potatoes and sautéed mushrooms, roast veal, stuffed pork fillet and chicken prepared in the Viennese style. An eggplant dish combines tomato, mozzarella and Parmesan. The pizza selection moves from familiar combinations to toppings with an Istrian accent. Alongside margherita and mushroom pizzas are versions with prosciutto and olives, truffle spread and Grana Padano, or mozzarella, rocket and cherry tomatoes. A vegetable pizza includes mushrooms, seasonal vegetables and olives. Desserts include strawberry cheesecake, lava cake with ice cream, panna cotta and pancakes with several fillings. Luna welcomes pets and offers takeaway, wireless internet and card payment. Reservations can be requested by telephone or through the restaurant's booking form, with space to discuss the size and needs of a visiting group.

Svetvinčenat 71, 52342 Svetvinčenat

+38552560395

Pizzeria Grimani stands at Svetvinčenat 71, near the town's central square and Morosini-Grimani Castle. Its menu centres on pizza, with both smaller and regular sizes and a broad choice of toppings. The house Grimani starts with tomato, cheese and oregano, then lets guests choose the remaining ingredients. This gives it a different role from the fixed combinations elsewhere on the menu: it is a starting point for building a pizza to suit an individual appetite. Regional ingredients appear in the Domaća, which combines sausage and ombolo with olives, and the Istriana with prosciutto and olives. Napoletana uses salted sardines and capers, while the tuna version pairs tuna with olives. Mushroom pizza, a four cheese option and Vegetariana with mushrooms, artichokes, corn and peppers give several alternatives to the meat toppings. There is also a rocket pizza with cherry tomatoes and Grana Padano, and a cream based Bianca with cheeses and cherry tomatoes. Those looking for a stronger flavor can choose Diavolo with hot peppers, kulen, Tabasco and olives. The menu offers a gluten free pizza base, hemp dough and filled crust as additional choices. For something sweet, it also lists pizza dough with Nutella. The location allows a pizza stop to be combined with a walk around Svetvinčenat's compact centre. Visitors interested in the castle can plan both around the same square, with the pizzeria providing a straightforward meal focused on choosing a size, base and combination of toppings.

Petra Zoranića 2, 23232 Nin

+385951970126

Aenona is a family konoba at Petra Zoranića 2 in Nin, with a stated tradition stretching back more than sixty years. Its cooking is grounded in Dalmatian recipes, and the offer is broad enough for a proper shared lunch or dinner: seafood, meat, risotto and pasta all appear on the restaurant's own menu. Seafood choices include black cuttlefish risotto, seafood spaghetti and green noodles with prawns. The fish section lists sea bream or sea bass, a fish platter for two, tuna steak and squid prepared on the grill. These are useful signposts when choosing the style of meal you want; the kitchen should confirm the fish and portions available on the day. For something especially connected to Nin, the restaurant highlights ninski šokol, a cured pork-neck speciality. It also offers traditional peka and spit-roasted dishes by prior arrangement. Those preparations deserve a conversation when booking: contact the restaurant to agree the dish and your party size, rather than arriving expecting an advance-order speciality to be ready. Aenona lists outdoor seating and takeaway, as well as private family and business gatherings. The published daily schedule runs from noon to late evening, with the same stated kitchen hours, but seasonal arrangements should be checked directly. This makes it possible to plan either a sit-down visit or a meal to collect. The full street address and the restaurant's own map are the best references for finding the entrance.

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 sits just inside the old city walls of Nin, at Hrvatskog sabora 2. The Tartaro family traces the restaurant's history to 1951 and describes the present business as its third generation. It is a useful choice when a table wants Dalmatian dishes alongside familiar grilled meats and pizza, with several ways to put together a meal. The kitchen's introduction puts the Tartaro special, house pasta and house salad at the centre of its offer. It also highlights Steak Tartaro with pepper sauce, tomatoes and homemade bread. Fish is part of the restaurant's identity, while ćevapčići and mixed grilled meat platters provide another route through the menu. Ask which fish and house dishes are available for your visit. Pizza has a distinctive local connection here. The restaurant describes toppings that include shrimp, rocket and šokol, the cured pork speciality associated with Nin. This gives diners a choice between coastal ingredients and something particularly connected to the town. The broader pizza selection includes familiar tomato-and-cheese combinations, useful when different appetites need to be accommodated at the same table. For a visit, use the restaurant's address inside the town walls and contact the team directly about service times and a table. Discuss any particular fish or house speciality when booking, especially if that dish is the reason for your visit. The restaurant's direct telephone and email make it straightforward to plan the meal before arriving in Nin.

Zadarska 1, 23232 Nin

+38598888585

DeSalt is a street-food restaurant and bar on Zadarska 1 in Nin. Established in 2021, the business focuses on its own burger combinations and house-made sauces. Takeaway and outdoor seating give visitors a choice between collecting a meal for their accommodation and staying for a casual lunch or dinner in town. The burger selection has several distinct directions. The Classic Beef Burger pairs Croatian beef with tomato, iceberg lettuce and the house sauce in a brioche bun. The DeSalt Gourmet version adds cabbage salad, caramelised onion and smoked bacon. Crazy Beekeeper uses cheddar and marinated cherry tomatoes, while Wild Dalmatian brings sheep's cheese and a hot chilli sauce into the combination. Chicken and fish have their own place on the menu. A grilled chicken sandwich includes smoked bacon, cheese and the DeSalt sauce, while the crunchy chicken version uses crispy fried chicken, pickles and melted cheese. A tuna-melt sandwich offers another alternative. These combinations are served with fries, making the sandwich section a full-meal option rather than simply a snack. The salad section broadens the choice further, with king prawn, tuna and grilled-chicken versions alongside a vegetable salad with chickpeas, sweetcorn and sheep's cheese. Check ingredients directly with the team if dietary requirements matter. The restaurant publishes telephone and email contacts for enquiries; confirm seasonal service and collection arrangements before travelling specifically for a meal. For an outdoor table, mention your preferred seating when contacting the restaurant.

Kninska 1, 23233 Privlaka

+38523367583

Restaurant Amico is on Kninska 1 in Privlaka and dates its establishment to 1990. Its Italian and Mediterranean description is backed by a menu with a particularly strong seafood selection, alongside pasta, grilled meats and desserts. Outdoor seating, guest parking and takeaway are all listed by the restaurant, making it a flexible option for a coastal lunch or an evening meal. The most distinctive choices connect directly with Privlaka's cooking. The published menu includes marinated cuttlefish in the local style, cuttlefish with chickpeas and fish stew. Other seafood dishes range from grilled octopus and tuna steak to mussels prepared buzara-style. A fish platter for two brings several kinds of seafood together, so it is worth asking the team which fish and shellfish are available before deciding. Pasta and smaller dishes offer another way to build a meal. The menu lists gnudi with scampi, pljukanci with beefsteak, black risotto and four-cheese gnocchi. A bruschetta with šokol, mozzarella and pesto introduces a regional cured meat, while salads provide lighter combinations. Guests who prefer meat can look at the grill selection rather than assuming this is exclusively a fish restaurant. The restaurant accepts table enquiries directly and also advertises private celebrations. For advance plans, confirm current service hours, the day's menu and any dietary requirements with the team. The public menu remains useful for understanding the kitchen's range, but exact prices and daily availability should be checked at the time of your visit.

Vošteni 19, 52448 Sveti Lovreč

+38552616523

Fri–Sun 15:00–22:00; Mon–Thu Closed

Tomažova Konoba is the Vošten family's tavern and agritourism business at Vošteni, near Sveti Lovreč. The family prepares traditional Istrian food and produces cured meats of its own, making the relationship between the dining table and the household's food production central to a visit. The tasting selection brings together prosciutto, dried ombolo, pork neck, pancetta and sausages with four types of cheese. Homemade bread and extra virgin olive oil accompany these, followed by dessert. Aperitifs from Old School Distillery introduce another local product, and wine is included in the tasting arrangement. Beyond the cured meat selection, the tavern describes its kitchen as preparing meat and fish dishes from old Istrian recipes, with an emphasis on slowly prepared homemade meals. The family's meat products are processed by hand without smoking, using sea salt and pepper and avoiding added flavor enhancers. Indoor seating accommodates thirty guests; including the terrace, the total rises to sixty. Tables can be reserved by telephone or email. Groups are welcome, including visitors arriving together on an excursion. The family also presents the possibility of visiting a nearby distillery to see local spirits being made. A natural spring close to the tavern gives walkers another place to explore, while the fortified town of Sveti Lovreč provides a further stop in the area. Together, the tavern, cured meat production and surrounding countryside offer several ways to approach a visit, whether the main interest is a shared tasting or a longer meal.

La Grisa 23, 52211 Bale

+38552824501

Restaurant La Grisa occupies the former Alla Pace tavern in the old part of Bale and belongs to the hotel of the same name. Its cooking connects the Istrian countryside with the coast, using organically grown vegetables and salad leaves from the house garden and olive oils from its own and nearby groves. The menu moves between familiar regional ingredients and more contemporary combinations. Boškarin, the native Istrian cattle breed, appears as carpaccio with black truffle and as ribs accompanied by a Roman style gnocco, carrot and pickled vegetables. Fish starters include octopus salad with fennel and white fish tartare with citrus. For a warm seafood dish, there is brodet made with octopus, cuttlefish and wild fish, served with polenta. Rigatoni with clams, mussels and queen scallops provides another route through the seafood selection. Main courses include sea bass with cauliflower cream and fennel, while cauliflower with goat cheese and parsley offers a vegetable based alternative. Truffle returns at dessert in black truffle ice cream with vanilla cream and a crumble of almonds and hazelnuts. Lemon crostata, crème brûlée with berries and pistachio mousse give other ways to finish. The restaurant offers a wine list, telephone and online reservations, and free Wi-Fi. In warmer weather, tables in the inner courtyard or beside the cistern bring the meal into Bale's stone surroundings. The setting makes the restaurant an option for pairing a visit to the old town with a meal built around ingredients from Istria.

Rovinjska Ulica 10, 52210 Rovinjsko Selo

+385917368559

Konoba Klepa brings Macedonian cooking and a Leskovac style charcoal grill to Rovinjsko Selo. Its address on Rovinjska Ulica puts it west of the supplied Kanfanar home centre, about four kilometres away in a straight line. The village setting offers an alternative direction for a meal when planning an outing from the accommodation. Meat from the charcoal grill forms one part of the menu, with ćevapi, pljeskavica, ribs and steaks. Alongside these are Macedonian dishes including tavče gravče, with beans, and accompaniments such as ajvar, makalo and šopska salad. Several vegetable preparations are explicitly marked vegan or vegetarian, so the choice extends beyond grilled meat. The drinks selection continues the Macedonian connection through Tikveš wines, Skopsko beer and rakija. Pancakes and syrup soaked semolina cake appear among the desserts. Guests can reserve a table by telephone, and the restaurant also hosts birthdays, christenings and private celebrations. Parking is available for guests, with cards and cash accepted. Rovinjsko Selo belongs to the Rovinj area and lies near Žuntići; Romualdo Cave is northeast of the village restaurant. For visitors staying around the supplied home point, this makes Klepa a nearby option to consider when combining a village stop with exploring the surrounding countryside. The combination of grilled dishes, bean dishes, dips and salads allows a table to choose several different elements of the meal rather than follow a single set menu.

Stancija Rossello 36, 52466 Novigrad

+38552825743

Mon–Sat 12:00–21:00; Sun Closed

Konoba Anni is a family tavern at Stancija Rossello, on the approach to old Novigrad. Parts of the original stone walls remain inside, while the rest of the room has been given a more contemporary finish. Outside, kiwi vines form a canopy over the terrace, becoming thicker through summer and carrying fruit above the tables towards the end of August. The kitchen combines traditional Istrian cooking with burgers and a selection of seafood dishes. Its menu changes with the season while retaining house specialities. The pictured selection includes a double burger, a pulled pork burger, fried calamari, seafood paella and a shellfish pan. Octopus salad, bruschetta, chicken salad and the house spaghetti add further possibilities, alongside a tapas selection for a different style of meal. Bread, olives and homemade aioli arrive before the order, setting a simple, sociable beginning to the visit. Croatian white and red wines share the drinks selection with beer and classic cocktails. The setting also has a communal side: important football matches are shown with a projector on the terrace. Families, children and dogs are welcome. Vegetarian and gluten-free options can be discussed with the staff, as can other allergen questions. There is free parking directly opposite, Wi-Fi for guests and a choice of card or cash payment. Reservations are recommended during the busy season. Anni brings together a vine-covered terrace, a family kitchen and enough variety for diners to choose between regional cooking and a burger.

Svetog Antona 38, 52466 Novigrad

+385998121267

Restaurant Marina is the shared project of chef Marina Gaši and sommelier Davor Buršić in Novigrad. Their approach begins with the Adriatic and with the ingredients available from it, allowing the meal to take shape around the catch, the season and the chef's ideas. Fishing, olive growing and winemaking are part of the Istrian background that informs their work. Rather than promising a fixed sequence of dishes in advance, Marina creates a changing tasting experience. Weather conditions and the relationship with fishermen help determine what reaches the kitchen, and the resulting menu leaves room for ingredients that guests may not have tried before. The emphasis is on discovering what a particular day's produce can become through the chef's preparation. There are shorter and longer tasting formats: the midday selection offers four or six courses, while the evening selection has six or eight. Desserts are chosen from the daily selection, giving the meal another element that can change from visit to visit. Davor's role brings wine into the experience, with choices from Istria and nearby wine regions accompanying the food. The restaurant asks guests to reserve, giving the kitchen time to prepare for the people coming to the table. It suits diners who enjoy handing the choice of individual dishes to the chef and following a meal as it unfolds. At this address on Svetog Antona, seafood and wine are the two connected parts of a personal interpretation of Istrian cooking.

Mandrač 12, 52466 Novigrad

+38552730398

Konoba Parangal stands beside Novigrad's mandrač, the small old harbour where boats remain part of the view. This family tavern has been here since 2016, with tables outside beneath old olive trees and shade sails. Its name comes from a traditional fishing line with smaller hooked lines attached along it, a fitting connection to the seafood on the menu. The kitchen prepares fish from the grill, baked in salt or in buzara sauce, with chard and potatoes alongside. Mussels, scallops, scampi and lobster also appear in buzara, the Adriatic preparation based on white wine, garlic and parsley. A house fish platter and mixed fried fish are intended for two people. Meat dishes broaden the choice beyond the catch. Beef steak, Istrian pork loin, skewers, pork ribs, ćevapi and pljeskavica are among the grilled options. Pasta includes fuži with truffles and prosciutto, as well as gnocchi, spaghetti and tagliatelle. Diners choosing dishes without meat or fish can look to four-cheese gnocchi, vegetable spaghetti, breaded mushrooms, grilled vegetables and salads. Istrian wines include bottles from Kozlović, Kabola and Deklić. The harbour setting and the broad menu make the experience that of a traditional konoba, with familiar regional dishes and room to choose between land and sea. Tables can be arranged by phone, which is especially useful during the busy season. Inside, old photographs of Novigrad and windows facing the harbour continue the connection between the dining room and the town outside.

Rivarela ul. 21, 52466 Novigrad

+385989612543

Mon–Sun 11:00–22:30

La Rivarella is a family restaurant on Novigrad's Rivarela waterfront, with a terrace directly beside the sea. Established in 2023, it brings together the work of a chef and his parents. His route home included kitchens at the Dolder Grand in Zürich, Grand Tirolia in Kitzbühel, and Vienna's Plachutta and Figlmüller. That background informs a restaurant centred on personal hospitality, Adriatic ingredients and carefully assembled plates. Fish and homemade pasta are prominent, with several dishes showing how the kitchen combines familiar ingredients with a more elaborate presentation. Pearl of the Adriatic pairs scampi with a crisp cuttlefish ink base, herb oil and foam. Lobster tagliatelle comes with tomato sauce, basil, claws and tail, and is presented as a dish to share. The house surf and turf brings steak and scampi together with mushroom, roasted cherry tomato, mashed potato and a dark jus. There are simpler ways to begin, too. The starters include Istrian prosciutto, a selection of cheeses, beef tartare, vitello tonnato and sea bass carpaccio. The wider menu follows the catch and the season, while the family's cooking also draws on Istrian truffles and olive oil from neighbouring producers. Children's portions are available across the menu, making the restaurant practical for a family table as well as a meal for two. Reservations are taken over WhatsApp. The waterfront terrace is the defining setting: a place to settle into a shared meal with the sea immediately alongside.

Rivarela ulica 17, 52466 Novigrad

+38552726469

Stars Restoran occupies a spot on Rivarela, the waterfront along the southern side of Novigrad's old town. The nearby cinema CMIK and the coastal promenade make it easy to combine a meal with a walk through this compact part of town. It is a family restaurant established in 2009, with a terrace facing the sea. Seafood is the natural starting point here, although the menu also leaves room for guests who prefer something from the land. A meal might begin with octopus salad or anchovies, followed by grilled fish, squid or shellfish cooked in buzara sauce. Pasta and risotto provide another way into the coastal cooking, while vegetarian spaghetti offers an alternative to the fish dishes. The selection changes with the catch and the season, so choosing what appeals on the day is part of the experience. The setting gives the restaurant much of its character. Rather than travelling out into the countryside for a meal, guests can stay beside the water and watch the waterfront around them. The terrace suits visitors who want the view to be part of the occasion, with conversation and a succession of dishes taking centre stage. Tables can be reserved by telephone. For a holiday based in Novigrad, Stars offers a straightforward combination of family hospitality, a substantial seafood choice and an old town location that works naturally with exploring on foot.

Zidine 10, 52466 Novigrad

+38552255555

Mon 18:00–22:00; Tue–Sun 12:00–22:00

Konoba Gatto Nero is tucked into Zidine, a small street close to the sea in Novigrad. Its kitchen combines seafood, meat and homemade pasta, using carefully selected local ingredients, many from organic cultivation. The range makes it possible to approach the meal through several different parts of Istrian cooking, from shellfish to truffles. Seafood preparations draw on Kvarner scampi, squid and octopus, alongside scallops, other local shellfish and John Dory. These ingredients give the coastal side of the menu its character. The meat selection includes beef steak, cheeks and goulash, offering a different direction for guests who prefer a meal from the land. Homemade ravioli, tagliatelle and gnocchi sit between these two strands of the kitchen. Fritaja, the regional egg dish, is prepared with fresh black or white truffles, bringing another recognisable Istrian ingredient to the table. The restaurant also gives attention to vegetarian and vegan diners and to people who need to discuss gluten or other allergens. Guests with particular dietary requirements can raise them with the team when arranging their visit. Outdoor seating adds an alternative to the dining space, and the restaurant welcomes pets. Wi-Fi is available, and payment can be made in cash or with the listed bank cards. Reservations are offered directly by the restaurant. With its combination of seafood, pasta and meat dishes, Gatto Nero gives a mixed group several ways to build a meal around local ingredients without all choosing the same style of food.

Zidine 5, 52466 Novigrad

+38552758134

Damir & Ornella occupies a small address on Zidine in Novigrad, where the kitchen gives Adriatic seafood a particularly spare treatment. Raw fish, olive oil, salt and pepper form the centre of the cooking, with carefully chosen accompaniments adding different textures and flavours. This is a place to explore the fish itself and the effect of a few ingredients around it. The seafood selection includes raw Kvarner shrimp paired with melon, a combination that sets delicate shellfish against fresh fruit. Raw fish also appears with polenta finished with black truffle. Another preparation brings Adriatic squid together with Istrian olive oil from the Belić family, salt, mixed pepper and aged balsamic vinegar. Scallops and smaller white scallops continue the shellfish theme, while soft crabs are accompanied by olive oil, balsamic vinegar and Malvazija wine. Lobster prepared in the Catalan style is paired with fried asparagus. Alongside these seafood dishes, the kitchen makes its own pasta, including tagliatelle, gnocchi and spaghetti, using stone-ground Italian flour. Homemade desserts provide a final course, and the ice cream has an olive oil accompaniment that carries an ingredient from the savoury cooking through to the end of the meal. Wine is another part of the restaurant's approach to seafood. The dining room has space for roughly two dozen people, making this a compact setting for a meal built around the Adriatic. Dogs are welcome, and reservations can be requested directly.

Ulica Zidine 14, 52466 Novigrad

+38552356700

Porporela Restaurant & Sunset Bar belongs to Blu Mare Hotel on Ulica Zidine, beside the waterfront of Novigrad's old town. The restaurant combines sea views with Mediterranean cooking under Daniel Engelhardt, whose approach favours regional ingredients and a light, contemporary treatment. A separate sunset bar adds another setting for drinks and smaller dishes, while the restaurant offers a more composed meal. The autumn menu moves between the Adriatic and the Istrian countryside. Sea bass carpaccio is paired with lime, ginger and radish; grilled octopus comes with baby spinach and olive nut pesto. Traditional fuži pasta appears with Istrian truffle and a Malvasia reduction, while pumpkin risotto is accompanied by prawns and sage. These combinations give familiar local ingredients a distinctive arrangement without losing their regional connection. Main courses include the day's fish, served whole or as a fillet with lemon potatoes and seasonal vegetables. Tuna is matched with squid ink pasta, tomato, fermented garlic and preserved lemon. Meat choices include beef tenderloin with a truffle crust and a lamb dish using several cuts. Vegetarian and vegan dishes are explicitly identified, including slow cooked aubergine with bulgur, chickpeas and a red pepper glaze. Desserts continue the individual approach with fig cheesecake, tonka bean crème brûlée and homemade sorbets. For a private gathering, the Chef's Table offers an intimate dining room decorated with vines and wood. Together, the dining room, bar and coastal setting give visitors several ways to enjoy the same address.

Epulonova 3, 52100 Pula

+38552383802

Restaurant Epulon belongs to Hotel Galija on Epulonova Street in central Pula. The family hotel presents the restaurant as part of its hospitality since 1991, with cooking that draws on traditional Istrian dishes and international recipes. Fresh ingredients from local suppliers guide a seasonal menu, and the kitchen places particular emphasis on homemade food, simplicity and creativity. Rather than describing a fixed set of signature dishes, the house explains its approach through the produce available during each season. This makes it a place to explore the kitchen's current interpretation of regional cooking. A terrace with a movable roof provides 56 seats and can be adapted to summer or winter conditions, giving the restaurant a setting that changes with the weather. The offer also includes a wine list, with food and wine presented together as part of the dining experience. Private meals and events are another part of the restaurant's work. Epulon can be hired exclusively for up to 55 guests, including private parties, corporate dining and wedding receptions. Set menus for these occasions draw on classic Istrian cooking and seasonal ingredients, and the team handles arrangements directly. The surrounding hotel also accommodates business gatherings and seminars, making the restaurant relevant to visitors organizing a meal around a meeting. For travelers staying at Hotel Galija, half-board and full-board dining arrangements are available. The restaurant and hotel share the Epulonova address, while inquiries about a regular visit can be made through the hotel's published contact details.

Castropola 42, 52100 Pula

+38552214333

Pizzeria Jupiter occupies a side street in central Pula leading towards the Historical and Maritime Museum of Istria. The restaurant opened in 1990 and has developed beyond pizza into a broader selection of pasta, grilled dishes, salads and seafood. Its setting includes two spacious terraces, with the house emphasizing a rustic atmosphere and smaller corners within the larger outdoor spaces. Pizza is baked in a bread oven, and the kitchen describes its dough recipe as a longstanding part of the business. The selection ranges from a simple tomato-and-cheese Margherita to pizzas with prosciutto, seafood, vegetables or truffle sauce. The house Jupiter combines mushrooms, prosciutto, artichoke and egg, while Istriana brings together mozzarella, prosciutto, arugula and cherry tomatoes. Beyond pizza, Istrian pljukanci appear with prosciutto and arugula, and other pasta dishes combine seafood, mushrooms or truffles. The grill section includes beef ćevapčići, chicken, pork skewers and steaks, giving mixed groups several directions to choose from. Seafood dishes include squid, tuna steak and sea bass or sea bream. Pancakes come with a range of sweet fillings, including chocolate, nuts and fruit combinations. Ingredients are bought from local producers whenever possible, according to the restaurant. Jupiter takes guests without reservations. Its name comes from a belief that a temple to the Roman god once stood on the site; the restaurant presents this as a supposition, adding a historical thread to its old-town address.