Restaurants, cafes and bakeries in Sveti Ivan Zelina

Sisplac 15, 52100 Pula

+38552386074

Mon–Sat 12:00–22:00; Sun Closed

Farabuto cooks on Sisplac in Pula, with an approach built around small producers and whatever ingredients are ready that day. Vegetables, meat and cheese come from small family farms, while its seafood is drawn from the Adriatic around Pula and towards Kvarner. Fish, scampi, shellfish, octopus and squid shape this side of the kitchen. The selection follows the seasons and can change from one day to the next, with the day's catch prepared when it arrives rather than treated as a fixed promise on a permanent menu. Pasta is made in the kitchen: homemade noodles and cheese-filled ravioli are paired with seasonal sauces. A meal can begin with warm house bread and Istrian olive oil, with Belci, Salvela, Chiavalon and Šlajner among the producers the restaurant names. Meat dishes described by the house include pan-cooked young goat, beef cheeks with horseradish and aged ribeye from the grill. These are examples of its cooking rather than a guarantee that every dish will be available on every visit. Alongside the Croatian dishes, the restaurant also offers vegetarian choices. There is outdoor seating for a meal in warm weather and an air-conditioned interior. Guests can arrange a table directly by phone, and the restaurant also advertises takeaway. Free Wi-Fi is available. For visitors interested in seasonal Istrian cooking, the combination of handmade pasta, local oils and a changing seafood selection gives a clear sense of the kitchen's priorities.

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Stoja 4, 52100 Pula

+38552300200

Milan combines a restaurant, hotel and enoteca at Stoja 4 in Pula. The Matić family describes the business as a project carried forward by three generations, with Istrian ingredients at the centre of its cooking. Its culinary approach connects Mediterranean and continental influences while allowing the main ingredient to remain recognizable. Preparations range from simple dishes to more elaborate plates, with an emphasis on aromas and flavors rather than excessive intervention. One particularly personal ingredient is the family's own olive oil, made from olives grown just a few kilometers from Milan. The restaurant uses it to enrich its food and connect the table with the nearby landscape. Inside, contemporary design is combined with Art Deco elements. The family presents the dining room as a setting for both business meals and private occasions, with attentive but unobtrusive hospitality. The enoteca offers another part of the experience: a space conceived for conversation, privacy and time spent with the restaurant's food. The hotel and restaurant share the same address and contact number, making direct contact straightforward when planning a meal or an overnight visit. Pula's tourism office lists Milan as an evening dining venue and distinguishes its winter arrangements from the rest of the year. That makes checking the current service before visiting sensible. Together, the family continuity, local olive oil and carefully considered dining spaces give Milan a distinct identity within Pula's restaurant scene.

Dr. Franje Tuđmana 93, 23206 Sukošan

+38523681587

Restoran Francesco opened in Sukošan in 2012 and combines a sea-view terrace with Mediterranean cooking led by chef Frane Pavić. Fish, homemade pasta and Croatian wines are central to the restaurant's identity. The menu is broad enough for a leisurely seafood meal, a plate of pasta or a family table with different preferences. Starters include sea-bass carpaccio, tuna tartare, octopus salad and cuttlefish arancini. Among the pasta dishes, pljukanci appear with scampi and clams, truffles or porcini. Black risotto and a seasonal vegetable risotto offer alternatives. For a main course, the restaurant lists grilled sea bream, tuna, squid and octopus, alongside shellfish prepared buzara-style and a fish platter for two. Meat dishes include lamb chops, veal chop and Dalmatian pašticada. A separate children's selection lists breaded chicken and spaghetti bolognese. Desserts include homemade panna cotta, cake, chocolate soufflé and pancakes, giving the table several ways to finish without committing to a set menu. The wine list is especially useful for exploring Croatia by the glass or bottle. It includes Dalmatian Pošip and Maraština, Istrian Malvazija, reds from the Benkovac area, and bottles from Slavonia and the Croatian Uplands. Ask the team which suits your chosen dish and preferred style. For a terrace table or a meal built around fresh fish, contact the restaurant in advance and confirm the day's availability.

Stoja 23, 52100 Pula

+38598254421

Mon–Sun 13:00–23:00

Oštaria Gina is a small restaurant on Stoja with nine tables and views towards the sea and pine woods. Wine is central to the way the kitchen works. The team chooses bottles for the day and creates dishes to accompany them, taking account of the weather as well as the ingredients its trusted suppliers can provide. Local fishermen bring fish from the night's catch, and agricultural producers contribute fresh produce. This creates a changing daily menu rather than an offer that can be assumed to remain identical from visit to visit. Traditional Istrian food sits alongside an interest in natural wines and older approaches to winemaking. The hosts describe tasting the selected wines and the food prepared for that particular day as the heart of a meal here. When circumstances allow, they also explain how individual dishes are made and share something of their kitchen knowledge. The family history reaches back to farming and food production in the nineteenth century. Gina continued that tradition by opening Buffet Gina in 1969, after earlier work in hospitality. The family's account recalls a jukebox supplied with records by sailors and travelers, simple snacks of prosciutto, cheese and salted sardines in colder weather, and an outdoor charcoal grill in warmer months. Those details belong to its history, while today's restaurant places the relationship between wine and the day's food at the forefront. With so few tables, arranging a visit directly with the restaurant is especially useful. Reservations can be discussed by phone or email.

Dr. Franje Tuđmana 117, 23206 Sukošan

+38523394900

Restaurant Joso overlooks Zlatna Luka bay in Sukošan, beside the Adriatic road. The family business describes more than twenty-five years of restaurant tradition, with a menu built around Dalmatian cooking, grilled fish and meat, and pizza. Its terrace faces the sea, Marina Dalmacija and the Zadar Channel, giving the meal a clear connection to this stretch of coast. Fish is a particular reason to look at the day's choices. The restaurant works with local fishermen and explains that its fresh-fish selection depends on their catch. Ask the team what is available and how it will be prepared before settling on a dish. Guests who prefer meat can choose from the grill, so a shared table does not have to follow an exclusively seafood menu. Pizza is another established part of the offer, baked in a wood-fired bread oven. That makes Joso useful when some diners want a straightforward pizza while others want a fuller Dalmatian meal. The restaurant has both an indoor dining room and a sea-facing terrace, allowing you to discuss the setting you prefer when booking. Joso forms part of the hotel of the same name at Dr. Franje Tuđmana 117. Guest parking is available in front of the building. Its published opening span runs from early morning until late evening; contact the restaurant about the service you want, current fish availability and a table on the terrace.

Rudina 10, 23206 Sukošan

+38523393303

Konoba Kod Guste is a Dalmatian restaurant on Rudina in the centre of Sukošan. Fish, shellfish, risotto and homemade pasta form a substantial part of its menu, with grilled meats alongside them. It is a useful address for exploring several familiar coastal preparations in one meal, whether the table wants seafood throughout or a mixture of fish and meat. The cold starters set out that regional approach clearly: octopus salad, salted sardines and marinated anchovies appear beside Dalmatian prosciutto and Pag cheese. In the pasta section, look for homemade makaruni with scampi or green noodles with monkfish. Risotto choices include scampi, seafood and black risotto, so the first course can be as important as the main dish. The seafood menu ranges from mussels and grilled or fried squid to sea-bass fillet and tuna steak. Scampi are offered grilled or prepared buzara-style. Meat choices include beef steak, T-bone steak, veal and pork chops, and grilled turkey. Swiss chard, boiled potatoes and grilled vegetables appear among the sides, allowing diners to build a meal around the preparation they prefer. For dessert, the menu lists rožata, panna cotta, pancakes and cake. Kod Guste also operates rooms, but restaurant enquiries go directly to the business at Rudina 10. Contact the team to check the day's fish, current service hours and table availability. If you are planning a meal around a particular homemade pasta or seafood dish, mention it when booking so the kitchen can confirm what is available.

Dr. Franje Tuđmana 161, 23206 Sukošan

+38523393050

Restoran Veseljak is a longstanding Sukošan address on Dr. Franje Tuđmana 161. The municipality's destination plan dates the business to 1964 and identifies it as a restaurant operating throughout the year. That history makes it a useful place to consider beyond a brief summer visit, while the restaurant's own information focuses on practical choices for lunch, dinner and a stop for something sweet. The restaurant advertises vegetarian options as well as pancakes and other desserts. Contact the team for the current main-course selection if you are planning a meal around a particular dish or dietary requirement. Pancakes provide a clearly identified option for a smaller visit, and the restaurant also offers takeaway for guests who prefer to eat at their accommodation. Outdoor seating gives another way to enjoy a meal, while the indoor space is air-conditioned. Parking and Wi-Fi are listed among the facilities. The restaurant welcomes pets, which may be useful when arranging a meal with a dog; mention this when enquiring so the team can advise on a suitable table. Veseljak publishes Monday-to-Saturday hours from early morning into the evening and lists Sunday as closed. For a visit outside the main holiday season, confirm the day's service directly before travelling. The phone and email connect to the restaurant itself, so you can ask about the kitchen's current offer, takeaway collection and seating in one conversation. Use the full street address when navigating, particularly if arriving from outside Sukošan.

Trg Ruševac 4, 23206 Sukošan

+385993801802

Konoba Griblja occupies a traditional stone building on Trg Ruševac in Sukošan, close to the waterfront. The interior draws on Dalmatian household objects and handwork, while a fireplace and a summer terrace give the restaurant different settings through the seasons. The kitchen, associated with chef Braco Sanjin, brings a contemporary approach to regional ingredients and recipes. The menu gives seafood several distinct roles. A meal can begin with marinated Adriatic sardines, scampi pâté or tuna tartare. One especially characteristic dish is cuttlefish trisotto, combining barley, wheat and rice. Homemade tagliatelle with scampi, dried tomato and pistachio offers another route, while the fish section includes grilled squid, tuna steak and shellfish preparations. For a shared main course, ask about gregada, the fish stew offered for two. There are also meat dishes, including lamb chops and beef steak served with a varenik-based sauce, almond purée and grilled courgette. Dessert continues the regional thread with Dalmatian rožata; a dark-chocolate mousse with olive oil and sea salt provides a different finish. These dishes help you choose the style of meal before discussing current availability with the team. Griblja's wine selection reaches across Croatian regions. A separate small room is available for private dining, making advance contact useful for a family gathering or a more intimate group meal. When booking, confirm service times and whether you would prefer the terrace, main dining space or private room.

Put Primorja 51, 23207 Sveti Filip i Jakov

+38598322008

10:00–22:00

Pikolo is a family restaurant and guesthouse on Put Primorja in Sveti Filip i Jakov. Its story spans half a century of family hospitality, and the kitchen centres on Mediterranean food made with fresh ingredients from local sources. The restaurant belongs to the same property as the family's rooms and apartments, with Iza Banja Beach nearby. Food is prepared in the traditional way, with fish, meat and pizza forming the main strands of the menu. Charcoal grilling and a wood fired bread oven are two of the cooking methods that define the offer. The fish and meat menus sit alongside pizzas baked in that oven, giving the restaurant a range that extends beyond a single speciality. There are daily marende, the substantial meals described as brunches in the restaurant's English introduction, as well as an à la carte selection. Guests can choose from the daily food offer or order individual dishes from the menu. Delivery is also available for people who would prefer to eat at their own address. Alongside ordinary restaurant visits, Pikolo hosts family occasions. Birthdays, baptisms, first communions and confirmations are among the celebrations the family welcomes, with direct contact offered for arranging an event. This combination of everyday cooking, meals chosen from the menu and family gatherings is central to the restaurant's character. For visitors staying nearby, it brings together Mediterranean dishes, charcoal grilled food and oven baked pizza at one family establishment.

Fra Lina Pedišića 27, 23210 Biograd na Moru

+385959040067

Mon–Sun 16:00–22:00

Restaurant Orkula is the project of Ivanka and Ivo Šimurina on Fra Lina Pedišića in Biograd na Moru. Before opening their own restaurant, the hosts gained more than twenty years of experience in restaurants in Croatia and Germany. Their approach centers on welcoming diners into a place that feels personal, with natural materials and Dalmatian design chosen to keep the setting connected to its surroundings. The shaded terrace is a defining feature. Kiwi plants, flowers and nearby pine trees contribute to a quieter setting away from the busiest part of town. The kitchen combines traditional dishes with international choices, using selected suppliers alongside products made by the house. Beefsteak wrapped in bacon is one of its particular specialties, while other preparations of beef fillet give meat eaters several alternatives. Seafood has an equally clear place: scampi, Adriatic calamari and fish baked in salt are among the dishes the hosts highlight. Grilled fish comes with Swiss chard and boiled potatoes, and the kitchen pays attention even to the wood used for grilling. Pašticada, the Dalmatian beef stew, adds a regional slow cooked option. Larger groups can be accommodated by arrangement, and a special menu can be discussed with the restaurant. Reservations are available online. For diners arriving by car, the restaurant offers free parking, while takeaway is available for those who prefer to eat elsewhere. The result is a restaurant built around its hosts' cooking experience, a planted terrace and familiar Dalmatian ingredients.

Grgura Ninskog 11, 23210 Biograd na Moru

+385919109490

Mon–Sun 11:00–23:00

Restaurant Stari Grad serves Dalmatian food on Grgura Ninskog in Biograd na Moru. Its menu brings together cured meats and island cheese, seafood, grilled meat and dishes cooked beneath the peka bell. Dalmatian prosciutto and Pag cheese provide a regional starting point, while octopus carpaccio, prawn carpaccio and octopus salad offer alternatives from the sea. Warm starters include seafood risotto, black cuttlefish risotto and pasta with prawns or smoked salmon. Fish dishes range from grilled sea bass and gilthead bream to tuna steak, stuffed calamari and mussels prepared as buzara. Platters for two make it possible to share a broader selection. The grill section includes ćevapi, pljeskavica, pork skewers and chicken, alongside a separate selection of steaks. The house beefsteak incorporates prosciutto and cheese, while the Stari Grad platter brings together beef fillet, rump steak, chicken and lamb chop. Peka is a specialty: veal, lamb or octopus are slowly cooked with vegetables and herbs beneath the bell. These dishes require an order at least one day ahead. Children have their own section, including small ćevapčići, fish sticks and breaded chicken. Homemade cakes and pancakes with ice cream round out the food. Outdoor seating gives diners another setting, and the restaurant offers Wi-Fi. The menu is also available for takeaway, so a meal can be collected to eat elsewhere. Private events and wedding receptions can be arranged directly with the restaurant.

Kralja Tvrtka 10, 23210 Biograd na Moru

+38598392357

Mon–Sun 08:00–00:00

Restaurant Carpymore brings together a hotel dining room, a terrace and a pizzeria on Kralja Tvrtka in central Biograd na Moru. The waterfront is only a short distance away, and the restaurant welcomes people who are staying elsewhere as well as hotel guests. Its cooking combines Mediterranean and Croatian dishes with Austrian influences, giving the menu a broader range than the pizzeria name alone might suggest. Pizza comes from a wood oven, while homemade pasta and seasonal ingredients form another part of the kitchen's identity. The terrace offers an outdoor setting close to the sea; an air conditioned interior provides an alternative when the weather makes sitting outside less appealing. Guests can choose a full meal or something simpler, with fresh bread and ice cream among the other offerings. A buffet is also available. Vegetarian and vegan dishes are part of the selection, and the kitchen offers gluten free choices. This makes the restaurant a practical possibility for a group whose members want different kinds of food. Tables can be reserved online, and takeaway orders provide an alternative to eating on the premises. Dogs are welcome, and the restaurant describes its premises as accessible. Wi-Fi is available to diners. The house also accommodates private celebrations and wedding receptions, with arrangements made directly with the team. Its combination of a central location, several styles of cooking and both indoor and outdoor seating gives it an identity that extends beyond serving the hotel's rooms.

Na Mulu 35, 23212 Tkon

+38523285016

Mon–Sun 12:00–23:00

Restoran Đardin stands on Na Mulu in Tkon, on the island of Pašman. Its sea facing terrace and indoor dining area offer two different settings for a meal, and an enclosed seating section adds another option within the restaurant. The menu moves between Adriatic ingredients, pasta and familiar international dishes. Cold starters include Dalmatian prosciutto and mixed cheeses, alongside a seafood selection with marinated anchovies, octopus, prawns, tuna tartare and fish pâté. A separate house platter combines cured ham, cheese and beef carpaccio with fig cream, olives and tomatoes. Pasta is particularly varied. Handmade paccheri pair prawns with dried tomatoes and pistachio cream, while other choices include tagliatelle with salmon and gorgonzola or pljukanci with beef. Homemade black cuttlefish gnocchi come with prawns and white wine; another gnocchi dish combines chicken and spinach and is finished in the bread oven. Risottos include black cuttlefish, vegetables, and a prawn version with citrus and herbs. The fish section offers grilled bream, tuna steak, fresh fish fillet and calamari, with Swiss chard and potatoes appearing as accompaniments. Prawns baked with polenta and mussels prepared as buzara continue the coastal theme. Guests can reserve a table directly with the restaurant. Đardin also takes delivery orders by telephone for Tkon, Ugrinić and Kraj, giving people staying in those settlements another way to enjoy its cooking. For a visit from Biograd, its island location is part of the outing rather than a mainland restaurant stop.

Katschberg-Bundesstraße 98, 5582 St. Michael im Lungau

+4364778181

Landgasthof Hubertusstubn is the Planitzer family’s country inn on Katschberg-Bundesstraße in St. Michael im Lungau. Its restaurant concentrates on traditional Lungau cooking, with regional home style dishes, local specialties and lighter choices sharing an extensive menu. Fresh preparation is central to the kitchen’s approach, and cooking remains a family responsibility: Linde Planitzer is the cook, supporting her daughter Petra alongside Hans Planitzer. The family presents the inn as the work of three generations, with Petra’s partner Hans and daughters Laura and Nina also part of the household. There are three separate dining rooms, giving the restaurant the character of a traditional inn with several smaller places to gather. A sun terrace provides an outdoor alternative for eating in suitable weather. The property also has a children’s playground, making it relevant for families choosing somewhere to stop for a meal. Accommodation forms another part of the business, with rooms, holiday flats and apartments alongside the restaurant. The hosts offer personal suggestions for excursions and sporting activities in the Lungau, connecting the house with the surrounding holiday region. Its position near the B99 approach is described in the inn’s own directions, which guide arrivals from St. Michael, Mauterndorf and the Mur valley. For a visit focused on food, the main attractions are the family kitchen, the choice between three indoor rooms and the terrace, and a menu that keeps local cooking alongside lighter dishes.

Meixnergasse 30, 5582 St. Michael im Lungau

+4364778110

Die METZGERstub’n is the Sampl family’s restaurant in the Stammhaus on Meixnergasse, combining a village inn with a kitchen rooted in the Salzburg Lungau. Elke and Sepp run the business in its second generation, while their son Sepp prepares the food. The menu brings Austrian specialties together with international dishes: the house names Lungauer Schöpsernes, Wiener Schnitzel and a veggie burger as examples of its range. Regional sourcing is a practical part of the cooking. Veal comes from the Daslerhof in Mauterndorf, and local farmers and hunters supply meat and other ingredients according to availability. Mushrooms, Lungau potatoes, butter, cheese, yogurt and milk appear among the products the family seeks nearby. Herbs from the restaurant’s own garden finish the dishes. Seasonal specialty weeks give particular ingredients their turn on the menu. The social side is equally characteristic: the inn describes neighbors meeting at the regulars’ table, playing cards or following football together over coffee or beer. Visitors can also sit on the terrace. Vegetarian dishes are listed, vegan meals can be prepared on request, and the kitchen asks guests to discuss allergies directly. Breakfast is available to people who are not staying overnight. Most dishes can be ordered to take away, although meals with substantial sauces are less suitable. The restaurant accepts table reservations and celebrations, welcomes dogs, provides step-free access and accepts Mastercard, Visa and debit cards.

Marktstraße 66, 5582 St. Michael im Lungau

+4364778206

Staigerwirt is the Gruber family’s inn on Marktstraße in St. Michael im Lungau, with chicken specialties at the center of its identity. The family sources its chickens exclusively from Styrian production through supplier Lugitsch. Alongside these specialties, the kitchen prepares home style dishes, changing lunch menus, Lungau favorites and international food. Regional ingredients and the family’s interest in hunting also shape the selection, with game dishes appearing as part of the culinary offer. The different places to sit give a visit several possible moods. There is a traditional dining room, a winter garden and an outdoor guest garden for enjoying the regional cooking in the open air. The small Ositzl bar takes its name from a hunter’s raised seat and offers a setting for a beer and conversation. Austrian wines accompany the food, providing another connection between the kitchen and producers closer to home. Special food weeks add variety beyond the regular selection. The family highlights Oktoberfest celebrations, goose and sheep specialties, and game weeks among these occasions. Staigerwirt also receives groups gathering for company functions, family meals, baptisms and first communion celebrations. It belongs to the same family business as the Waidblick accommodation, so the restaurant and guest rooms share one address rather than representing separate dining branches. For travelers based nearby, its combination of a recognizable chicken specialty, regional cooking and several dining spaces makes it a useful place to plan a meal together. Tables can be reserved directly with the inn.

Poststraße 13, 5582 St. Michael im Lungau

+43647771550

Wastlwirt brings several kinds of dining together inside a historic inn on Poststraße in St. Michael im Lungau. Its five Lungauer Stub’n are individual parlors, including the Bauernstubn, Bürgerstubn and Kuchlstubn, with names and settings that connect the restaurant to local domestic and village life. Regional classics form the core of the à la carte Landhauskuchl, while breakfast welcomes visitors staying elsewhere as well as hotel guests. The house asks outside diners to reserve a table. A separate vaulted cellar provides the setting for a five course candlelit dinner arranged in advance, and wine is another thread running through the different rooms. Rudi Baier hosts wine experiences in the cellar. For a more informal visit, the hotel restaurant connects with a sun terrace, lobby and bar, and the garden offers another place to eat or enjoy a glass of wine outdoors. The building’s story reaches back to 1499. Its present name comes from Sebastian Georg Moser, an innkeeper who adopted the dialect nickname Wastl in 1830. The Baier family took over in 1966, and Sebastian Baier assumed leadership in 2017. That long history gives the dining rooms their context, but the offer also includes straightforward reasons to visit: breakfast with company, regional cooking served at the table, or a special dinner beneath the cellar vaults. Dogs are excluded from the Lungauer Stub’n.

Suhača bb, 80101 Livno

+38763556444

The restaurant of Motel Vujeva stands beside the road from Livno towards Glamoč in Suhača, about five minutes by car from the town centre. The Vujeva family runs the whole site, which combines ten guest rooms, a cafe bar, a mini market and a petrol station, and the family says it has been in hospitality for more than twenty years. The kitchen cooks home style food. On weekdays it serves marenda, the hearty late morning meal that is a custom in this part of the country, until one o'clock, and the restaurant then stays open into the afternoon for guests and booked tables. It is open every day except Sunday. Much of the work here is celebrations. The main room takes larger groups for baptisms, first communions, confirmations, memorial gatherings and company receptions, with the menu, room and service arranged with the family beforehand. Inside the restaurant there is a separate tavern room for up to twenty people, used for birthdays, anniversaries and family lunches. Outside, a terrace hosts wedding parties who meet there to eat, listen to live music and spend time together before moving on, and wedding guests can stay in the motel rooms. The house asks guests to mention allergies or special diets when booking and adapts the menu. For regular tables, a call a day or two ahead is enough; for weekends and holidays it recommends booking well in advance. Parking next to the building is free, motorcycles can stand in a locked garage, Wi-Fi is free, and every service on the site, the restaurant included, can be paid by card. The family calls it the first logical overnight stop for motorcyclists riding the Dinaric routes from Split.

Oberlaaer Straße 220, 1100 Vienna

+4316892110

Mon–Sun 11:00–23:00

Restaurant in Vienna serving pizza.

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Butina 22, 22243 Murter

+385989379181

Konoba Boba brings together the cooking of chef and owner Vjeko Bašić, his family and a garden setting in the heart of Murter. Boba is a family nickname, and the restaurant treats that name as a link to its island home. The surrounding sea, the Kornati islands and the people supplying the kitchen shape its approach to food. Seafood forms the center of a menu that follows the seasons and the different places where ingredients are harvested. Traditional island cooking provides the foundation, while contemporary ideas influence how those ingredients are prepared and presented. This is a restaurant to approach through its current selection rather than a single dish expected to remain permanently on the menu. The garden is an important part of the experience. Rosemary, basil, oregano, mint and marjoram grow alongside vegetables and fruit trees, including fig, olive, citrus and mulberry. A stone courtyard wall encloses the outdoor dining space, which accommodates eighty guests, while the interior has fifty seats. Part of the kitchen is open to view, allowing diners to watch some of the preparation. A wine selection completes the meal, and the setting accommodates both smaller tables and gatherings of friends. The contrast between the enclosed garden and the visible kitchen gives guests two different connections to the food: the plants around the table and the work behind each plate. Reservations are available by phone or through the restaurant's booking link. Parking is identified beside the restaurant and at the local marina.

Endresstraße 27, 1230 Vienna

+4318655359

Mon–Sun 11:00–22:00

Restaurant in Vienna serving Indian and pizza and burgers. Offers outdoor seating.

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Žabićeva 7, 22243 Murter

+38522434561

Fabro stands beside the sea on Žabićeva in Murter, combining a traditional stone house with tables on a sheltered pier. The interior has around fifteen tables, while the waterfront dining area offers another way to experience the same Croatian cooking. The menu gives seafood considerable space without overlooking meat. Mussels come in white wine, in buzara preparations or in the house style. Lobster is offered simply prepared, with homemade pasta or in buzara, and the fish selection includes sea bass, tuna and red snapper. Cold seafood starters include tuna tartare with sesame and a mixed seafood appetizer. Homemade pasta also appears with herbs, chanterelle mushrooms and scampi, connecting the pasta making tradition with ingredients from both land and sea. For a meal centered on meat, the choices include lamb fillet and several steak preparations. These range from grilled steak to versions with pepper, gorgonzola, or whiskey sauce and olives. The kitchen describes its foundation as Croatian recipes, with handmade dishes and ingredients obtained through established supplier relationships. Wines from regional growers accompany the food, alongside cocktails and other drinks. A small associated shop offers Croatian wines and liqueurs, local olive oils and honey from the Kornati islands. Fabro also caters for weddings, business events and family celebrations. Guests arriving by yacht can request a berth in advance, supplying the boat's name, dimensions and expected arrival time. The pier therefore serves both as a place to sit beside the water and as a practical arrival point for a meal.

Gatterederstraße 19/4, 1230 Vienna

+436766944445

Snack bar in Vienna serving Thai. Offers takeout.

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Draschestraße 81, 1230 Vienna

+4316155626

Mon–Sun 10:00–23:00

Restaurant in Vienna serving home cooking. Offers outdoor seating.

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Endresstraße 83, 1230 Vienna

+4318874080

Restaurant in Vienna serving Italian.

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Anton-Baumgartner-Straße 44/Top7, 1230 Vienna

+436603149644

Mon–Sun 09:00–22:00

Restaurant in Vienna serving pizza. Offers outdoor seating.

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Gastgebgasse 6, 1230 Vienna

+436601938693

Cafe in Vienna serving cafe. Offers outdoor seating.

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Ulica Žrtava Ratova 27, 22243 Murter

+38522434918

Mon Closed; Tue–Sun 08:00–23:00

Gostionica Kod Ive is a tavern on Ulica Žrtava Ratova in Murter, serving Mediterranean cooking with a daily offer shaped by seasonal ingredients. The kitchen describes the origin of those ingredients as part of its approach, giving the changing daily selection a place alongside the broader restaurant menu. It is a straightforward choice for visitors who want to ask what the kitchen is preparing that day and build their meal around the current offer. The Mediterranean setting has a strong local context. Across Murter, island cooking draws on fish, shellfish, olive oil and vegetables, with Italian and French influences also present in the culinary tradition. Taverns form an established part of that landscape, connecting meals with the island's food culture. Kod Ive sits within the town itself, at number 27, making its street address useful when planning a visit from accommodation elsewhere on the island. Drivers have a practical advantage here: a free parking area is provided beside the restaurant. Tables can be booked directly with the team, and the restaurant offers both a landline and a mobile contact for reservations and inquiries. Email provides another way to get in touch before visiting. For guests organizing a meal around a day out, those direct contacts make it possible to discuss the daily selection and arrange a table before setting off.

Veliki Guber 1, 80101 Livno

+38763330814

Mon–Sun 09:00–22:00

Konoba Ivina Arka is a country tavern in Veliki Guber, on the western edge of the Livno field, about three kilometres from the town centre. It opens every day of the week from the morning until late evening, which makes it one of the easier places to plan around when arriving or leaving. The kitchen is rooted in the grill. The house platter brings together ćevapi, a pljeskavica, a chop, a chicken skewer, sausage and liver, and the grill section also lists veal and pork cutlets, mixed veal skewers, chicken wrapped in pancetta, a stuffed pljeskavica and one cooked in kajmak, the rich local clotted cream. Beyond the grill there are breaded and sauced cutlets, including a Livno style schnitzel, medallions, pork tenderloin stuffed with ham and cheese, and chicken in gorgonzola sauce. Traditional dishes include bean stew with sausage, fried dough balls with kajmak and veal cooked under the sač, the iron bell covered with embers, which is made to order. For fish there is grilled trout and grilled squid. A section of pizzas includes the house pizza with kulen, the spicy Slavonian sausage, and a vegetarian pizza with seasonal vegetables, alongside pasta, risotto, green noodles with seafood or gorgonzola, and a run of omelettes for the morning. The tavern also hosts events of its own; it has organised a Livno sausage contest, the Livanjska kobasijada, where anyone could bring sausages to be judged by a panel and the evening ends with dinner, a tasting of sausage and cheese and live tamburica music. Tables can be requested through the booking form on the website or by phone.

Fell 120, 5582 St. Michael im Lungau

+4364778402

Landgut Blasiwirt stands in Fell, outside the center of St. Michael im Lungau, where the Mayr family combines a country inn with farming. Hannes, Karin and Lisl host a small property whose food draws heavily on its own production and suppliers from the surrounding region. Its Salzburg organic breakfast is explicitly available to day visitors who register in advance. The buffet brings together homemade bread and pastries, butter from a local organic farmer, dairy products from the Minimolk in Tamsweg and cheeses from Lungau producers. Homemade jams, apple juice from the property’s own trees, elderflower juice and herb quark spread add details that distinguish the breakfast from a standard hotel spread. Smoked pork, beef and game sit alongside other regional meats, while yogurt, muesli and eggs offer further choices. The kitchen also describes an evening menu of salad buffet, soup, a main course and dessert, with a vegetarian main available. Other specialties include regional organic lamb, veal and Angus beef, fresh trout, game and fondue. Guests with allergies or particular dietary requirements are asked to explain them in advance. The family’s connection with the property began in 1901; the present inn was built in 1973, and Hannes Mayr took over in 2004. Farming remains part of the operation, linking the dining offer to the wider estate. For visitors staying elsewhere, the bookable organic breakfast is the clearest way to experience that connection between the family, local producers and the table.

Gabrijela Jurkića 13, 80101 Livno

+38763378163

Carnis sits on Gabrijela Jurkića in the centre of Livno, a few minutes on foot from the main street. It is the project of chef Tomislav Trboglav, who left Livno at twenty-five, cooked in Croatia and Germany, worked in steakhouse and fine dining kitchens in Zagreb, and then came home to open a place of his own together with his team. The house describes it as a story about returning home and about giving the town something bolder and more modern. The menu is built around meat, burgers and a smoker. Burgers come on brioche buns with beef, pulled pork or chicken, from a classic cheeseburger to a version with truffle mayonnaise and smash burgers pressed thin on the griddle, all served with fries. The corner the kitchen calls Smookey is given over to low and slow cooking: pork ribs, short ribs, lamb shanks and veal ribs spend hours over wood smoke at low temperature, an approach inspired by American barbecue but cooked with local produce. The chef names Livno cheese among the ingredients he is proud of, and it turns up on the fries. There are sandwiches on house focaccia, among them a Philly cheese steak and slow cooked beef with goat cheese sauce, plus salads on bulgur with salmon, prawns, chicken or a vegetarian mix with hummus croquettes and mushrooms. On weekday mornings there is breakfast with avocado toast, eggs Benedict, salmon toast and omelettes. The wine list leans on Croatian and Herzegovinian producers and the beer list includes the local Livno beer. Tables can be reserved by phone, and the same number takes delivery orders. The chef also cooks at private events through a chef experience service.

HVO br. 8, 80101 Livno

+38763720181

Restaurant Novitas is on the first floor of Hotel Novitas, a family owned hotel in Livno that opened on 3 June 2017 and stands a few minutes on foot from the main square. The restaurant is open to everyone, not only to people staying in the hotel. Caffe Baristo occupies the ground floor below it and a conference hall sits on the floor above. The room is bright and spacious, with a view over Livno and the surrounding country, and it serves breakfast, lunch and dinner every day. The house describes its cooking as domestic and international: local specialities given a modern finish and prepared from fresh, seasonal produce, with a wine list and a choice of local drinks to go with them. Cakes and desserts come from the hotel's own pastry kitchen and close out the meal. The kitchen adjusts dishes to dietary needs on request. The restaurant seats up to two hundred people, and the whole room can be booked for weddings, family celebrations and other occasions. For larger groups it offers a buffet or an à la carte menu by arrangement, and for business lunches and private parties a closed service with its own coordinated staff. The hotel itself has a private car park, an underground garage, a destination charging point for electric cars and free Wi-Fi throughout, and its reception is staffed around the clock. The same family also runs Odmorište Oltre, a pizzeria on the edge of town. To reserve a table, mark a special occasion or plan a private event, the hotel asks guests to get in touch in advance by phone or email so that the menu and the seating can be prepared.

Trg Rudina 4, 22243 Murter

+38522661287

Mon–Sun 11:00–00:00

Konoba Jadran stands on Trg Rudina in central Murter, in an old stone house built in the Dalmatian tradition. Its terrace looks toward the main square, the harbor and the sea, placing the restaurant within the everyday life of the waterfront. The family tradition dates to 1919, while the kitchen combines recipes associated with Murter island with a contemporary approach. Fish and seafood are central to the offer. Tuna, octopus and shellfish appear alongside other fish specialties, with grilled dishes providing another strand of the cooking. There are meat dishes too, as well as pasta preparations and Dalmatian desserts. The range allows a table to explore several parts of the island's cooking rather than follow a single specialty. Both prepared dishes and dishes made to order form part of the service. Seating is divided between the terrace and the enclosed part of the tavern, with a combined capacity of one hundred guests. That arrangement also supports occasions beyond a regular restaurant meal: the team organizes family celebrations and business receptions. Guests staying at Camp Rehut can arrange a table through the camp reception. Practical facilities include parking, takeaway service and free wireless internet. Dogs are welcome, and card payments are accepted, including Visa and Mastercard. For visitors exploring central Murter, Jadran brings together an established stone house, a view across the waterfront and a broad introduction to the island's food traditions.

Hrokešina 5, 22243 Murter

+38522435230

Restaurant Tic Tac occupies an address on Hrokešina in Murter, with a story that began when Slobodan Pleslić opened a cafe in 1971. The son of a lighthouse keeper, he trained in hospitality in Zagreb and Opatija and worked aboard ships before returning to the island. The cafe later developed into a restaurant, and its cooking remains rooted in Dalmatian ingredients. Seafood takes the lead, especially cold starters that combine raw fish with local accompaniments. Tuna is paired with mint, while amberjack or swordfish appears with capers. Octopus is served raw with cheese matured in lambskin. Marinated anchovies and sardines sit within the same approach: a small number of ingredients chosen to bring out the character of the fish. The cooked dishes have their own identity. Monkfish brodetto is a house specialty, and Adriatic squid can be baked with potatoes or prepared as a stew. Another distinctive preparation combines polenta darkened with cuttlefish ink with prawns and squid. Meat eaters can choose steak accompanied by the restaurant's own balsamic sauce and vegetables. The setting also connects the restaurant with the water through its dock and dine offer. Alongside ordinary restaurant visits, Tic Tac accommodates small weddings, celebrations, business dinners and team gatherings on its pier and in the restaurant. Its combination of a long history, seafood preparations and space for occasions gives it a particular place in Murter's dining scene.

Laaer Wald 218A, 1100 Vienna

+4312080820

Mon–Sun 11:00–22:00

Restaurant in Vienna serving home cooking. Offers outdoor seating.

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Rohrhausstraße, 1130 Vienna

+436763926140

Restaurant in Vienna serving home cooking. Offers outdoor seating, vegetarian dishes.

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