The Best of »Falstaff Internationaler Restaurantguide 2024« in Dubrovačko-neretvanska županija
Marijo Curić's gastronomic skills definitely do justice to the restaurant's fantastic location in the city fortress wall. In his home town, he combines dishes from Dubrovnik and Dalmatia with French craftsmanship and modern ideas. Excellent wine selection.
The upscale restaurant enchants with special lighting, colour accents and top-class wines that are perfectly matched to the extraordinary combinations. Signature dishes include lobster au gratin with clams and lemon or lamb with asparagus and onion marmalade.
Head chef Marko Gajski creates modern Mediterranean cuisine with a focus on local produce - wild island plants, olive oil and excellent fish. Exotic flavours are always in evidence. The view of the sea and the islands from the terrace is breathtaking.
From the terrace you have an incredible view over the rooftops, in the evening with the sunset. The dishes are a composition of colours, shapes and textures. Example: grilled asparagus with lemon beurre-blanc meets lobster. Large selection of whisk(e)ys and gins.
The restaurant is charmingly located in a quiet corner of the old town and offers exclusive service. The cuisine focuses on pure taste based on the best ingredients, resulting in Dalmatian dishes with a creative touch, with fish taking centre stage. Very good wine selection.
In summer, guests love the flower-filled terrace with the sea glistening in the background. Head chef Lucas Lovera and pastry chef Franz Terazzas take care of the indulgence program - with lobster soup and wild boar cheeks or wagyu with mushrooms.
A special feature are the beautiful terraces with a view of the sea and two fortresses. Head chef Mario Bunda spoils the palate with lobster, prawns and other delicacies from local waters. Vegetarian and meat dishes are also exceptionally good.
In summer, the vine-covered terrace and the chilled lounge area are an absolute attraction. The cuisine has a Peruvian touch and delivers a high standard of tender beef fillet, grilled octopus with a spicy chilli cream and fluffy chocolate mousse.
The first-class service makes a stay at the villa a pleasure, as does the view of the old town and the sea. Head chef Robert Račić skilfully interweaves traditional Croatian and Mediterranean delicacies. Tuna tartare harmonises with watermelon and vodka.
Atmospheric, family-run Konoba with a stone terrace and overgrown pergola. The homemade pasta is a dream, served buzara-style or filled with ricotta and sage. Fish skewers wrapped in bacon or braised dishes on creamy polenta are also delicious.
A light and airy Mediterranean feeling, in summer you can sit outside the city walls with a view of the islands. The best local produce is transformed by chef Dragan Kordić into multi-course dishes that are rich in colour and flavour. The wine selection is also excellent.
The restaurant is housed in an upscale hotel, with great attention to detail and decor visible everywhere. Dining is available on three levels: on the terrace, in the elegant salon and on the roof terrace. Well-stocked wine cellar with house wines and specialties.
A typical old town house with rough stone walls and wooden beams - that's how coziness works. Chef Tomislav Matić conjures up herb-crusted lamb crowns, ceviche of tiger prawns or white wine risotto from local produce with an authentic taste - all with a modern twist.
In the heart of the old town, a young kitchen team brings the essence of Croatian culture to the table in the best bistro style - with pasta, Mediterranean dishes and plenty of vegetarian options. Head chef Pasko Kapetanić manages the balancing act between modernity and tradition, and the desserts are top notch.
Top family-run restaurant in the old town. The elevated terrace is unbeatable, inside fish and meat sizzle on the open grill. The fish balls and homemade pasta with fish ragout are a dream. Beef simmers to perfection in dessert wine and plums.
The restaurant is housed in the garden of an elegant Renaissance villa and guests can expect fine dining. The creative combinations, which impress with their attention to detail, include chops with duck liver on fennel cream or pasta with scampi, coconut and lime.
This charming restaurant is housed in a medieval room that was used to store salt. The autochthonous Dalmatian cuisine is prepared according to old recipes, fresh oysters are a must, accompanied by homemade bread. Pasta and risotto are also delicious.
A prime location with a romantically lit terrace, the wine list is also impressive. The menu is based on local traditions, which are interpreted in a sophisticated way. Golden yellow pasta harmonises with prawns, while raw zucchinis with lemon and olive oil create an explosion of flavour.
This pretty restaurant with a lovely roof terrace in the heart of the old town looks back on a long history. The menu offers beautifully presented specialties such as octopus au gratin or grilled goose liver. The tasting menu is the best choice.
The stone cottage in the hidden bay nestles gently against the water. The food is cooked and served here with a passion for the sea, which sets the pace. Ante Toni and Maja produce their own vegetables and olive oil, and the fish is also caught on site. Tip: oysters in tempura.