The best restaurants in Dubrovnik
This superbly located newbie sits by the entrance of Buža II, and quickly went to number one on TripAdvisor in its very first season. Here you can tuck into a reasonably priced, Med-and-Asian-influenced main here – fragrant meatballs in a chicken-coconut broth, perhaps, or Adriatic prawn pouches on grilled aubergine in a red-curry-and-coconut sauce – before an afternoon's sunbathing or nightcap overlooking the waves. Starters include mussels in beer butter and chili, and Dalmatian tom yum soup.
The seafood-oriented Proto claims a tradition dating back to 1886. and it was here that Edward VIII entertained Wallis Simpson in the 1930s. As well as squid and lobster in simple, superbly balanced sauces, there's fresh shellfish from Ston up the coast. You can spend an enjoyable hour over the fish platter for two, and the extensive wine list covers just about every quality wine that Croatia has to offer. Recently refurbished and relaunched, Proto has been tastefully modernised, but keeps in with the antiquated elegance of the building. Beautiful old maps and antique oak paneling nod sympathetically to its past. The look is sealed with words of scribes: choice verses from local Dalmatian poets adorn the ceiling. Booking essential.
Dubrovnik’s most prestigious culinary spot offers two panoramic terraces of starched white-tablecloth formality. Chef Mario Bunda insists on fresh, locally-sourced ingredients – shellfish feature in dishes from the Elafiti isles such as Lopud brodet with polenta and Šipan fisherman’s carpaccio, or there are lobster medallions from Vis. Diners can also opt between three kinds of menu.
For traditional food, served with finesse, and with a reasonable price tag, Dalmatino takes some beating. It's located in an old house that has been renovated to show the original stonework at its exposed best. The menu is as straightforwardly Dalmatian as the name of the restaurant, featuring plenty of local fish and fowl, although a lot of creativity has gone into the details – grilled fish might be served with a colour-coordinated array of Mediterranean vegetables instead of the usual blitva. A lot of effort goes into the desserts – for some, it's the Dalmatino cheesecake that deserves the superlatives; others swear by the chocolate mousse. The place is run by a South African of Korčulan descent, so it's no surprise that the wine list veers enthusiastically towards the fine whites from that island.
Set within the great walls of Dubrovnik with impressive views over the port, 360º effortlessly blends its historical setting with a progressive, forward-thinking menu. New head-chef Marijo Curić has created a decent set of Mediterranean-spanning dishes, where the emphasis is very much on well sourced, well presented food influenced by local history and Adriatic flavours. The menu changes constantly but 360º is particularly skilled with seafood, modern Mediterranean.dishes and innovations of Croatian classics. This is upscale, sophisticated dining at its best. Without being too stuffy or formal, they pride themselves on providing a casual vibe where creative cuisine takes centre stage. Matched by an extensive wine cellar, great service and a truly superlative location, the recently relaunched 360º remains one of the hottest tables in town.
An offshoot of the Oliva pizzeria just across the alley, Oliva Gourmet aims to inject a touch of 21st-century pizazz into traditional Adriatic dining. The designer interior transforms a traditional stoneclad space into pop-art heaven, with a slate grey floor, white and pink chairs and unabashedly loud purple tablecloths. The menu sticks to what the locals do best, with shellfish starters and fillet-of-fish mains taking up most space in the menu. Look out in particular for traditional Dubrovnik staples that local grannies may still make but which have largely disappeared from restaurant menus: notably chick-pea soup (a light affair best treated as a starter; 30kn) and šporki makaruli (pasta tubes bathed in mixed-meat goulash; 80kn).
Amfora is an excellent choice for both meat and fish lovers, its cuisine drawing its inspiration from the all areas of the Mediterranean while adding some Asian twists. Here you'll find a fusion of styles and influences, from Morocco to Lebanon, and all the way to the Adriatic coast. The menu changes twice a year. Currently it features a house-style traditional beef cheek "pašticada", cooked sous-vide for 48 hours. This technique is also used for some fish dishes. All pastas, gnocchi and breads are prepared in this kitchen. Fresh autochthonous ingredients are provided by the local produce market - the blue-fin tuna is line-caught. Meat is supplied from the small farms located in the continental part of Croatia. Premium specialities are made of black Slavonian pig and simmental beef. The wine list is long, andmainly local, while the olive oil is extra-virgin - note the bottle ofTorkul from Korčula on every table. The modern interior can host up to 40 guests, while the outdoor seating provides a view of an orchard and 32 more seats. Reservations are recommended in high season, especially for groups of six or more.
Occupying a lovely beachside location, guests travel by land and sea to get to Banje – there’s even a private pier to anchor your dingy, boat or yacht. During the day, this is a superb, seafood-orientated restaurant with a decent repertoire of Dalmatian and Mediterrean dishes. Ingredients are supplied from local producers and fish markets, and they take pride in their carefully curated wine-list. By night, Banje transforms into a clubby beachside cocktail bar. The clientele is chic – it's hired for fashion parties – but the place is far from intimidating and prices are reasonable.
Opened by a Japanese couple in 2013 this pretty much ticks all the boxes – fine sushi and sashimi prepared with attention to both detail and authenticity; a good choice of Japanese meat dishes and soups; and moderate prices. Located near the beach in Lapad but slightly set back from the tourist areas in a residential neighbourhood, it’s popular with the locals and also does a brisk take-out trade. Japanese spirits and beers help to stretch out a long and satisfying evening.
Sitting in Orsan from morning until sundown you can observe a lofe of a small yachting club. During breakfast you will see how boat owners prepare for take off, and you can wellcome them back at dinner. The atmosphere is always friendly and relaxed. Here you can meet yachters of all nations, as well as a local mayor in short pants. In the evening, while the moon comes out behind Srđ hill, the atmosphere becomes very romantic. Life at sea, between boat masts, cannot go without fish on a menu, but were this restaurant takes its great pride is its rich wine list, with best wines from the region- from Konavle, over Pelješac, to Korčula. With 130 seats outside, and 25 seats inside, there is a special venue of yachting club reserved for special occasions, with 30 seats and trophies won on yachting championships. If you decide to dine here during summer, we recommend making a reservation ahead