Where to Eat in Croatia: Coast, Islands and Inland

Dubrovnik rewards a bit of planning: book 360 or Nautika for a big occasion, settle into Proto or Kopun for traditional cooking, and keep Barba for a quick lunch. Here is where to eat by area, budget and appetite, plus the Dalmatian dishes worth ordering.

Cheap eating in Dubrovnik is about choosing the right format: a pekara pastry in the morning, produce from the market off the Stradun at lunch, and a single traditional dish in an old-town kitchen rather than a full terrace spread. This guide names the formats, the dishes and the ordering habits that keep the bill down.

Restaurant 360, inside Dubrovnik's old town walls on Sv. Dominka, holds a Michelin star and serves dinner only. This guide covers its two five-course tasting menus, the shorter à la carte route, the elegant dress code and booking ahead, plus Restaurant Dubrovnik, which is Michelin recommended rather than starred.

Babin Kuk's restaurant strip sits on the Lapad peninsula, a short ride from Dubrovnik's Old Town. Here are the three kitchens worth knowing: Restoran Komin for traditional cooking, Bistro Bacchus for brunch and Croatian wine, and Mangos Kitchen & Bar near the beach.

Banje Beach Restaurant is the closest thing Dubrovnik has to a genuine beachfront table, set on the shore below the old town walls. Around it, the city's sea-view eating splits into old-town terraces, smarter seafood rooms and casual New Town spots, each with its own trade-off between view, formality and setting.

Burger Tiger on Vetrenićeva lists grilled beef, breaded chicken and a vegetarian patty on sesame-seed buns. Delivery platforms list burger kitchens by Dubrovnik neighbourhood, from Lapad and Gruž to Pile and Mokošica.

Dinner in Dubrovnik splits into four moods: the city-wall tasting menu for a big night, a rooftop table with a late seating, a casual harbour terrace at the Old Port, and a water's-edge cove a short walk from the walls. Here is how to choose, what to order, and which tables need booking before you fly.

The best lunch in Dubrovnik is usually a short walk outside the Old Town walls: pizza and burek near Pile Gate, a fixed-price marenda in Gruž, or grilled squid in Lapad. Here is where to eat at midday, what to order and what each stop costs.

Dubrovnik's pizza choices split by style: a casual stop with a gluten-free base and vegetarian options, a pizza-and-pasta table, and a Lapad sit-down pizzeria built for groups, with a jumbo XXL pizza and a four-cheese calzone.

Café Stradoon and Pucić Palace for breakfast, Gradska Kavana Arsenal for the harbour, Restaurant Dubrovnik for rooftop fine dining, plus what to order and when to book inside the walls.

Eating well in Dubrovnik on a budget is mostly about knowing the formats: side-street cafés off Stradun, pub marenda plates, pizza, fast-food burgers and pancakes, plus marenda and delivery listings from Gruž and Župa dubrovačka. Here is where to look by area, what to order and how to read the menu terms.

Eating in Dubrovnik with children works best when you mix hand-held snacks with one or two relaxed sit-down meals. Here are the places, the dishes fussy eaters accept, and how to time a rooftop dinner around a 6pm or 9pm sitting.

Lapad is Dubrovnik's hotel peninsula, and its restaurants divide neatly between terraces above the bay, seafront seafood tables and a promenade strip. Here are our picks, grouped by setting, with the dishes worth ordering at each.

Dubrovnik's best view tables fall into three kinds: Old Town rooftops, harbour terraces and the cable car station above the city. This guide sets out what you actually see from each, which ones need booking, and where the view premium is worth paying.

Steak in Dubrovnik is a restaurant occasion rather than konoba fare: a standalone steakhouse by the Ploče Gate and a seaside grill at Royal Dubrovnik. Here is what each one is, the cuts to choose and how to pick between them.

Dubrovnik's Asian eating is built on two old-town sushi addresses: Bota, the Oyster & Sushi Bar near the Cathedral, and Bota Šare on Peline ulica near Vrata od Buže. Here is where they are, what to order, and how Dalmatian-Japanese fusion plates work.

Dubrovnik's genuinely sea-facing tables cluster at three points: the western approach by Nautika and Dubravka 1836, the city beach at Banje, and the quiet bay at Zaton Veliki where Konoba Kasar has served seafood since 1971. Inside the walls the water disappears but the cooking holds up at Proto and Dundo Maroje.

Hvar's best tables split into three zones: the Hvar Town harbour and old-town konobas, the rooftops above the square, and the boat-only fish houses of Vinogradišće Bay on Sveti Klement, with quieter village kitchens near Jelsa and Pitve behind them. Here is where each suits, and the Dalmatian dishes worth ordering.

The cheapest good eating on Hvar comes from a warm midday marenda, a bakery counter or a pizza, not from a square-facing terrace. Here is how the island's prices work, what a set lunch includes, and where a modest seafood bill turns expensive.

Konoba Fig, tucked down a side alley off Hvar Town's main square, lists a beef burger with bacon and local cheese and a vegetarian sweet potato, chickpea and carrot burger, both served with fries. Here is what is in each one, what to order alongside and how to find the door.

Lunch in Hvar town splits two ways: a proper Dalmatian seafood table down on the Riva, or a quieter rooftop up among the tiles. Here are the named places worth planning around, what to order at each, and how to match the table to your midday mood.

Hvar Town holds the island's pizza choice, and most of it sits within a minute of St Stephen's Square. Kogo is the family-run pizza specialist, La Bocca brings Italian-inspired dining to the square itself, and Konoba Fig hides down an alley with fig and farm cheese flatbreads.

Fine dining in Hvar centres on a handful of Hvar Town addresses: Leporini for modern island cooking, Don Quijote on the harbour, and two rooftop rooms at Konoba Luviji and Faria. This guide explains what each setting suits.

Late-night food in Hvar means a proper sit-down dinner rather than a scatter of takeaway counters. Hvar Town stays busy late in summer, Stari Grad winds down earlier, and Passarola on Dr. Mate Miličića is a solid late-table pick with Dalmatian cooking.

Hvar old town packs seafood terraces, a Dalmatian dining room in a 15th-century mansion and modern Croatian cooking into a few stone lanes. Here is what to order at each, how the harbour front compares with the quieter lanes, and where to head for a traditional fish meal outside town.

Six Hvar addresses that suit a couple's dinner, from the riva in Hvar Town to a bay terrace in Stari Grad and a boat-access islet near Palmizana, with the dishes that make each one worth choosing.

Hvar Town has no true rooftop tables to plan around. Its best settings are the cobbled side-street alleys behind the Pjaca and the waterfront promenade, and each suits a different kind of meal. This guide covers Konoba Fig's hidden alley tables and Aria Hvar's seafront setting, and how to pick between the two.

Steak in Hvar comes down to two clear options: a charcoal grill on a Dalmatian piazza in the old town, or a dedicated steakhouse where cuts are sold by weight. Here is what each serves, how the pricing works and which cut to order.

Sushi in Hvar means Rozeta sushi bar in Hvar Old Town, a casual Japanese-fusion room where the Rozeta roll and Azzuro roll are the obvious first order. Here is where it sits on Ul. Sveti Marak, what else to order for a mixed table, and how to book.

Dinner in Hvar runs from old-town alleys off St Stephen's Square to inland village kitchens with room to breathe. Here is where to book, what to order and how the bill adds up.

Five Poreč restaurants worth planning a meal around, from a medieval tower on Decumanus Street to a seafront terrace on Obala Maršala Tita, with the Istrian dishes to order and how to choose between the waterfront and the side streets.

Poreč does pizza with an Istrian accent: thin bases from wood ovens, pršut (Istrian dry-cured ham) instead of prosciutto crudo, and terraces that range from the main square to the waterfront. Here is where to sit down for one, street by street.

The burger to order in Poreč is a smash patty at Burger Bar Almost Famous on Zagrebačka, where jalapeño and truffle versions anchor a short menu. If you would rather eat the sea, Tunaholic turns tuna into street food a few lanes away.

Poreč is compact enough to eat your way round in a day, but the choices split into two clear camps: seafood street food and sit-down cooking. Here is where to find each in the centre, what to order, and which Istrian dishes deserve your attention.

OX Food & Fire is the steakhouse to book in Poreč, with premium cuts, fire-led grilling, burgers and an indoor terrace at Zagrebačka ulica 8. This guide covers what to order, how to ask for your steak and when to reserve.

Sushi in Poreč is a marina-side add-on rather than a scene of its own: one fish bistro serves a sushi selection alongside Adriatic seafood. Here is where to go, what to order and how it stacks up against a konoba fish dinner.

Pula's budget eating clusters around two things: grilled meat sold as fixed plates and the market area, where a pečenjara, a market-hall kitchen and a balcony café sit within a couple of minutes of each other. Order ćevapi or a mixed grill plate, take a grilled fish lunch above the Ribarnica, and keep the old-town terraces for a drink.

Pula rewards eaters who follow the fish: grilled seafood at Restoran Stari Grad, a trio of grilled fish and squid above the market at La Vita, and ćevapi for a cheap lunch at Pečenjara Brod. This guide sorts the picks by area, occasion and budget, with the dish to order at each and the trade-offs that matter in high season.

Pula's waterside eating splits into two camps: seafront terraces in and near the city, and beachside places around Medulin and Premantura. Bonaca in Pula gives you the sea view without leaving town, while Restoran Vižula, Restoran Fra & Kat and Konoba Ulica sit in the coastal villages to the south.

Pula's best burgers split into two camps: quick kebab-and-burger counters near the centre and sit-down pubs doing serious patties. Here is what to order at each, from the dry-aged Mason burger to XXL beef kebabs, plus how portions and delivery charges differ.

Pula's pizza case rests on two very different places: Fabbrica, a converted boiler house on Kandlerova turning out Neapolitan-style pies from a wood-fired oven, and Bistro-Pizzeria Caruso near Gortanova bay, where pizza sits alongside Istrian dishes and a family-friendly terrace.

Fine dining in Pula means seriously fresh Istrian seafood rather than white tablecloths. These are the kitchens worth an evening, what to order in each, and which tables need booking ahead.

The practical eating plan for central Pula runs through the market: seafood and coffee upstairs, grilled meat and cheap beer around the stalls, and a splurge on Istrian truffles in the old town. Here is where to eat and what to order.

The nearest tables to Pula Arena are a short walk west towards Danteov trg and the old-town cluster, with a fish restaurant and a market-side konoba within easy reach. Here is where to eat, what to order and how the price levels compare.

Two clear options for steak in Pula: a beef steakhouse on Porta Stovagnaga, and a konoba by the Šijana roundabout whose Istrian steak is a pork fillet, prosciutto and cheese construction rather than beef. Here is what each one is, what to order and how to choose between them.

Pula has one dedicated sushi bar, Noy on the Giardini, plus an all-you-can-eat option at Le Canard by Tsuki on Šijanska cesta. Here is how each works, what to order and how to book.

Dinner in Pula splits neatly between the old town and the neighbourhoods: a family-run old-town room for seafood, steaks and Istrian truffles, market-side spots for grilled seafood and ćevapi, and a seafood platter by Marina Veruda.

Lunch in Pula is a sit-down affair: central bistros serve pršut, blitva and grilled fish, with pizza and street food for a faster midday stop. Here are the named places, the dishes to order and how to choose between a square-side terrace and a back-street table.

Rijeka rewards eaters who follow the daily catch rather than the menu. This guide picks the fish restaurant on Pulska ulica, the old-town kitchen that the magazine lists as cooking since 1885, a modern bistro worth booking, and the grill, pizza, burek and dessert stops that fill the gaps.

Rijeka's best-value eating runs on marenda lunch menus, pizzerias, bakeries and the central market. Here is what to order, roughly what it costs, and how the budget lunch compares with a by-the-kilo scampi splurge.

Lunch in Rijeka splits neatly in two: a walkable centre of pizza, burgers and burek, and a handful of places further out worth a short bus ride, including a seafood konoba near Kantrida beach. Here is what to order at each.

Rijeka's best pizza runs from Neapolitan pies with long-fermented dough in the city centre to Istrian boškarin toppings outside town. These are the places to know.

Fine dining in Rijeka means one Michelin-starred rooftop restaurant, Nebo, and a short list of bistros and konobas the Michelin Guide has recommended in its Croatia edition. Here is how each table fits a trip, from a tasting-menu dinner above the coast to a daily-catch konoba lunch.

Rijeka is not a city of steakhouses; its meat eating is grill-led and konoba-based. Bodega Grill & Beer is the clearest address for grilled meat, Konoba Blato covers cheaper Dalmatian plates, and the daily port restaurants rewrite their menus each morning. Here is how to read the menu, order, and Split a table between meat and fish.

Taiyo on Verdieva ulica is the address to know for sushi in Rijeka, a short walk from the main city market, the Riva and the Korzo. Order nigiri, sashimi or a mixed roll selection, start with steamed dumplings, and know that delivery across town is an option too.

Pockets Burgers at Titov trg 16 puts Rijeka's smash burgers in one compact menu: beef, chicken, loaded fries and palačinke. Here is what each burger holds, what it costs and how to order before you turn up.

Rovinj packs Adriatic fish and Istrian farm cooking into one small peninsula, and the best meals usually come from matching the room to the occasion: a terrace above the harbour, a konoba a few streets back, or a market lunch. Here is how to choose, what to order and when to book.

Rovinj rewards travellers who eat a street back from the water. These ten places cover snack bars, pizzerias and konobas across the budget and mid-range brackets, with the Istrian dishes that keep a bill down.

Rovinj's burger choice comes down to two very different kitchens: Submarine on Obala Pina Budicina for a beef burger built on local suppliers, and Fish House on De Amicis for tuna and salmon burgers, a fish hot dog and fritto misto.

Rovinj's best dinners Split three ways: old-town terraces with a view of the water, harbour tables on Sv. Križ, and family konobas a short drive out near the camps. This guide picks a place for each kind of evening, says what to order, and explains when a booking is essential.

Al Dente is the pizza address to build a Rovinj evening around, with a sea-facing terrace by the main square open now and an old-town garden branch that is set to reopen in May 2027. Here is what to order there, how the menu is priced, and when a smaller pizzeria off the waterfront suits better.

Rovinj's fine-dining scene is small and Michelin-listed: Cap Aureo, Agli Amici Rovinj, Monte and Tekka by Lone lead, with Riva Lounge and Meneghetti in the wider picture. Here is how to choose between them, what Istrian ingredients shape the menus, and why high-season tables need booking ahead.

Rovinj old town packs fine dining, family-run konobas, a busy bakery counter and specialty coffee into a few cobbled lanes. This guide sorts the sit-down meals from the coffee-and-pastry stops, names the Istrian dishes worth ordering and explains the terrace trade-off.

Rovinj's steak scene runs from town-centre grill houses to countryside konobas with open grills. This guide explains how beef is priced by weight in Croatia, when to book in July and August, and which Istrian red to order with it.

Sushi in Rovinj comes down to one clearly established Japanese kitchen, Tekka by Lone, which serves sushi, sashimi and nigiri. Here is what it cooks, when to book, and how a sushi night fits around Istrian seafood, truffle fuži and konoba cooking.

Lunch in Rovinj splits between courtyard tables in the old town and terraces along the harbour. These named spots cover Michelin cooking, konoba seafood, Istrian pasta and a fast bakery bite, with what to order at each.

Šibenik eats best when you pick the area first: the old-town arcades for atmosphere, the waterfront for fish and seafood, Dolac for a terrace lunch and Podsolarsko when you have a car. Here are the names to know, the dishes to order and which places take bookings.

Lunch in Šibenik runs from langoustines in a side-street konoba to grilled octopus on a small square, a seafront brunch or a quick burger. Here are the places to plan around, with the dish to order at each.

Šibenik's most distinctive pizza bet is KONO, a Neapolitan pizzeria and bar on Put Bioca in the Vidici neighbourhood, where long-fermented dough and a focused pizza-and-sandwich menu suit mixed groups.

A practical pick of cheap eats in Šibenik: pizza by the city park, burgers and ćevapi in Šubićevac, a waterfront buffet on Dolac, bistro lunches and brunch in the old town, plus the morning market for picnic food.

Šibenik's old town packs a full day of eating into a few lanes and squares around Trg Republike Hrvatske. Here is where to sit under the arcades opposite the cathedral, which bistros serve breakfast, who takes bookings and which dishes are worth ordering.

The best eating in Split divides into three zones: the crowded old-town rooms inside Diocletian's Palace, the small konobas of Varoš, and the waterfront and Zenta bay spots. This guide names the kitchens worth your evening, explains what to order from seafood risotto to pašticada, and sets out which tables need booking in high season.

Split rewards travellers who eat at the right times and order the right things: a warm cooked marenda at midday, a counter burek in the morning, a filled sandwich or a slice of pizza between sights. These eight picks keep the bill low without settling for dull food.

Split has no Michelin-starred restaurant, but the Michelin Guide does cover the city and the wider Split-Dalmatia county. Here is what that listing means, which rooms are worth a special-occasion budget, and how to book a serious dinner in summer.

Bačvice eating is about small family kitchens a few minutes inland from the sand, plus pizza on the seafront. Here are the venues worth planning around, the dishes to order at each, and how to weigh a beachfront table against a traditional konoba uphill in Varoš.

Split's sea-facing tables split into three groups: seafront terraces around Trg Republike and the Riva, clifftop seafood at Adriatic Grašo, and quieter waterfront lunches west of the centre at Kavanazona. This guide pairs each place with the dish to order and explains how fish sold by weight affects the bill.

Lunch in Split splits three ways: a slow konoba plate, a quick pizza or bakery burek, or one big fine-dining meal. These ten spots cover all three, with what to order at each.

Split's pizza scene is easy to plan around: Pizzaferaj has an old-town branch and a second address at Mejaši, and Pizzeria Sette Sorelle serves Neapolitan pizza in the centre. Here is where each one sits and what the menu words mean.

Split's burger scene splits into two clear choices: Submarine Burger, a Croatian mini-chain with branches at Poljička 39, Mall of Split and the centre, and Fig inside Diocletian's Palace, where two beef burgers join a lunch and dinner menu from noon.

Split works well for families who plan meals around the moment rather than a ranking: a courtyard lunch at Fig, breakfast by the palace at Picasso, an upscale dinner at Bokeria if your child can sit through it, white-tablecloth Portofino for older children, and a takeaway tiramisu to finish.

Two grill restaurants in Split named with a clear, supported identity: an open-fire Dalmatian kitchen in Šumica and a dry-aged steakhouse with fish steaks. Here is what each does best, how grilled fish is priced by weight, and how to handle booking in high season.

Late-night food in Split comes down to three options: a bakery counter, a terrace in the old town or something delivered. Here is how each works and what to order.

Diocletian's Palace holds two very different kinds of meal: a walk-in konoba table among ancient stone, or a booked private dinner on a rooftop above the city. Konoba Korta covers the first, a tailor-made three-course dinner covers the second. Here is how each works.

Split old town eating runs from cash-only alley konobas with handwritten menus to courtyard tables inside Diocletian's Palace. Here is where to book, what to order, and how the atmosphere changes between the two.

The Riva is Split's front room: a long marble promenade where the city drinks coffee with its back to Diocletian's Palace. The best eating, though, sits a street or two behind it. Here are the kitchens worth crossing the waterfront for, and what to order at each.

Split's best views at the table come in three forms: the Riva seafront, terraces built into Diocletian's Palace walls and the quieter harbour edge in Varoš. Here is where to sit, what to order and when the setting is worth the trade-off.

Five Split tables that work for two: a plant-filled courtyard inside Diocletian's Palace at Fig, the cash-only alleyway konoba Villa Spiza, slow-cooked beef at Konoba Kod Joze, the marina at Konoba Fife and an easy pizza night at Pizzeria Skipper.

Three sushi restaurants in Split do the job properly: Bota Šare for Adriatic fish and oysters in a small room near the Croatian National Theatre, Adriatic Sushi & Oyster Bar for a big terrace a few steps from Peristil, and Biberon near Firule for the deepest roll list in town. Here is what to order at each.

Dinner in Split runs from grilled Adriatic fish in a Varoš konoba to pasta in a palace lane and a bay-side patio in Zenta. These are the ten tables worth planning an evening around, with the dish to order at each and where to reserve ahead in summer.

Zadar packs its best eating into a small peninsula: black risotto by the ferry port, seasonal cooking near Five Wells Square, a bay-view terrace a short walk out, and vegan plates at The Garden. Here is where each one fits, what to order, and how to plan a summer evening.

Cheap eats in Zadar start with the old-town konobas, where pašticada and market-fresh fish cost less than a seafront table. This guide names the budget addresses worth your money, the dish to order at each, and how fish is priced by the kilo.

Zadar's two burger picks are a tiny old-town counter and a long-running family restaurant. Here is where each one is, what to order and which suits your group.

Zadar's pizza case rests on Tri Bunara, a family-run pizzeria in the old town that has been baking on a thin base since 1976. It serves lasagne and desserts alongside pizza, and opens daily from midday to 23:00. Pizza is one meal in a wider Zadar eating plan.

Zadar's old town peninsula holds the city's most reliable tables, from a forty-year-old restaurant on Trg pet bunara to fish by the Land Gate and pasta made in an open kitchen near St Simeon's. Here is where each one sits, what it does best and which occasions it suits.

Zadar's steak options run from an Old Town konoba serving platters for two to grill houses listed across the city. Here is what to order, the cuts to look for and how sharing boards work.

Sushi in Zadar is a short list rather than a scene: Maguro Restaurant & Sushi Bar on Borreli ulica runs a full sushi counter with nigiri, sashimi, uramaki and poke bowls, while NOMU sushi & wine is a sushi and wine restaurant worth knowing. Here is what to order and how the menu is structured.

The cheapest good meal in Zagreb is usually a gablec, the cooked daily lunch that locals eat at counter buffets and neighbourhood pubs. This guide maps five budget addresses by walking direction from Ban Jelačić Square, with the dish to order at each.

Zagreb eats on two tracks: hearty inland Croatian cooking and fresh Adriatic fish. This guide groups the city's restaurants by area and budget, names the dish to order at each, and flags the trade-offs that matter at lunchtime.

Where to eat the best burgers in Zagreb: smash patties in Ilica, a venison burger in Veslačka, truffle chips at Submarine and old favourites on Vlaška. Addresses, house orders and how to choose by appetite.

Twelve places for dinner in Zagreb, sorted by the decision in front of you: central and walkable, traditional Croatian cooking, fish, shared plates or a big table. Each comes with a street address and the dish to order.

Our picks for lunch in Zagreb: a burek from Dolac Market eaten standing up, štrukli at La Štruk, a sit-down konoba lunch at Konoba Didov San and a terrace table at Mali Medo on Tkalčićeva Street, plus coffee at Quahwa to finish.

Franko's Pizza & Bar is the Zagreb pizzeria to beat, placed 79th in the world by 50 Top Pizza, and it anchors a short list of places doing proper thin, flash-cooked Neapolitan-style pies. Here are ten pizzerias, what each does best, and which are central and which need a tram ride.

Zagreb spreads its eating across the centre and the neighbourhoods: soparnik and seafood near the main square, pizza from Knežija to Kalinovica, noodles and dumplings around Ilica, and burgers across the river in Novi Zagreb. Here is where each address sits and what to order.

Zagreb's Michelin-starred restaurant is Noel, in the city centre, awarded the city's first star in 2019. It serves multi-course tasting menus and a three-course à la carte, opens in the evening from Tuesday to Saturday with a Saturday lunch, and is closed on Sunday and Monday.

The old-town eating plan runs from Ban Jelačić Square up to Dolac Market and along Tkalčićeva Street. Start with štrukli, try burek and sir i vrhnje at the market, book a konoba table for traditional cooking, and keep a coffee roaster for the in-between hours.

Seven Zagreb picks for a dinner for two, chosen by setting and mood: a candlelit brick cellar near Dolac Market, a leafy fine-dining room by Tuškanac Forest, a rustic Upper Town konoba and a low-key štrukli stop on Skalinska. Each entry gives the street, the dish to order and the trade-off.

Rooftop drinking in Zagreb is straightforward: the art'otel Zagreb above Petrinjska 7 runs a terrace bar for drinks and city views, while its restaurant YEZI serves pan-Asian plates and dim sum indoors. For a full sit-down meal with a view, decide between the terrace and ground-floor dining before you book.

Two Zagreb restaurants make a proper steak dinner: an American grill house inside Hotel Dubrovnik on Ban Jelačić Square and Marble Steakhouse with its pick-your-breed, cut and ageing format. The M Brothers, whose dry-aged Black Angus is reared on a Kordun farm, sell beef to cook rather than serve it. Here is what each does, which cuts to order and when a steak night beats a konoba.

Zagreb's sushi scene splits into two clear tiers: polished Japanese and Asian dining rooms for a proper dinner, and small bars and takeaways for a quick bite. Here are the named places, what each one does and how to choose between them.

Tkalčićeva gives you two clearly different meals: Torero's evening tasting menu themed on Medvednica mountain, and BioMania's plant-based cooking from a kitchen born on Brač. This guide sets out what each does, where they sit on the street, and which suits lunch, dinner or a vegetarian table.

Dalmatia's best eating is simple: grilled fish, olive oil, pršut and a konoba table. Here is how to choose between old-town terraces and local taverns, read a menu priced by the kilo, and pick the right room in Split and down the coast.

Inland Croatia eats differently from the coast: fewer fish grills, more pork, dairy, paprika and pastry. This guide splits the interior into towns and micro-regions so you know which kitchen you are choosing, which dish to order in each, and how inland konobas pace a meal.

Dalmatian island eating runs on fresh Adriatic fish, local olive oil and slow-braised meat, served in konobas where the daily menu and fish by the kilo set the tone. This guide covers the dishes to order and what to expect on Hvar, Vis, Brač, Korčula, Mljet and the Elafiti islands near Dubrovnik.

The Dubrovnik Riviera is not one restaurant scene but several: old-town terraces, Gruž and Lapad neighbourhood konobas, harbour tables in Cavtat and Mlini, and the oyster country around Ston and Pelješac. This guide covers the dishes to order first, how whole fish priced by the kilo works, and where to trade setting for value.

Kvarner food runs from raw scampi and brodetto on the coast to lamb, šurlice and chestnut desserts inland. Here are the dishes to order by town and island, how a meal is shaped, and which preparations are worth choosing.

Northern Dalmatia's best eating is spread across Zadar, Nin, Pag, Biograd and Murter, so pick your table by where you sleep. This guide names the konobas and restaurants worth planning around, the dishes to order, and how fish by the kilo and the bill actually work.

Istria rewards eaters who move between its hill towns and its coast: truffle pasta and boškarin beef inland, fish stew and grilled catch by the sea. This guide explains the konoba format, names specific kitchens from Buje to Pula, and sets out the dishes, portion sizes and booking habits that shape a meal here.

Baška on Krk is a small Kvarner resort where the eating splits three ways: seafood restaurants, konobas serving island cooking and pizzerias along the Palada promenade. Here is how to choose between them by meal, setting and appetite, with the local dishes worth ordering.

Baška Voda's clearest eating-out bet is Restaurant Bracera on Podluka, a seafront terrace with a menu that runs from salads and pizza to grill plates, mussels and grilled scampi. This guide explains what to order there, how the two-person plata works for groups, and how to read a long Dalmatian menu before you sit down.

Cavtat's best eating is split between harbour-side tavernas with sea views and quieter garden and Konavle kitchens. Here is where to eat, what to order at each, and how to choose between a waterfront table and a calmer one.

Brač eating splits by base: fish kitchens and konobas around Supetar, busy waterfront tavernas in Bol, and a village table at Donji Humac. Here is where to book and what to order.

Brela's eating splits two ways: konobas in the centre close to the beach, and old-part-of-town taverns with the view from above. Here is where to book and what to order, from seafood at Konoba Feral to peka ordered hours ahead and rožata to finish.

Fažana is a small harbour town ten kilometres from Pula, and its tables sit close to the water where the Brijuni boats leave. The clearest pick is the rooftop terrace above Restaurant Korta — currently closed, the restaurant says it will answer requests once it reopens — where fresh Adriatic fish, charcoal grill and wood-fired pizza share one menu.

Grožnjan is a small Istrian hill town, so eating out means a handful of tables rather than a restaurant strip. Here is what to order, from bura-dried Istrian pršut with cheese and olives to cooked hill-country mains, and why booking ahead matters in summer.

Jelsa spreads its tables across a small harbour, a handful of old-town lanes and a ring of villages from Pitve to Zavala. This guide sorts the restaurants by setting, names the family konobas worth the short drive inland and explains what to order, from cooked Dalmatian dishes to grilled fish sold by weight.

Kaštela is a string of seven seafront villages between Split and Trogir, and its restaurants run from konobas with grilled fish and peka to pizzerias in old-town lanes. Here is where to eat in each village and which Dalmatian dishes to order.

Komiža packs fish, lobster and slow-cooked peka into a small harbour town on Vis. Here is where to eat, from seafront konobas to a vineyard table near Stončica, with the dish to order at each.

Eating on Lokrum means choosing between Eden Garden's full kitchen, the Lake Cocktail Bar for a drink, and Lacroma's a-la-carte room. All three run daytime hours, so lunch comes before the last boat back to Dubrovnik.

Lopud keeps its eating options small, so the practical approach is to build the day around one unhurried fish lunch, with a fallback table in reserve. Here is how to order well, fit a meal around the ferry and read the season.

Lovran has two clear eating options: Konoba Marun, a small old-town konoba serving daytime marenda, and Delfino, a restaurant-pizzeria south of Opatija with bread-oven pizza, Kvarner fish and delivery along the riviera. Here is what each does, when to go and which suits your night.

Lumbarda splits its eating into two halves: a small cluster of harbour-side places for seafood and pasta, and inland konobas and agrotourism tables where the cooking is slower and more Dalmatian. Here is how to pick between them and what to order.

Makarska restaurants run on Dalmatian classics: pašticada, peka, baked lamb, black risotto and grilled Adriatic fish. Here is what to order, how fish sold by the kilo changes the bill, and when a konoba set back from the seafront beats an old-town terrace.

Mali Lošinj eating splits between sea-view terraces near St Martin's harbour and Čikat Bay and konobas serving squid stew, black risotto and grilled fish. Here is where to eat, what to order at each table and how the buffets differ from the konobas.

Medulin's eating is split between the harbour, where Malin serves modern Istrian cooking with a view, and the beach, where hotel restaurants keep things simple. Here is what to order, how fish by the kilo works and when to book.

Mlini is a small seaside village on the Dubrovnik riviera where eating out means hotel-run restaurants with sea views, a konoba under the pines and a pizzeria a few steps from the water. Here is what each one does best and how to choose between them.

Mljet's restaurant map is small and shaped by the national park: a bay-side table at Pomena and a monastery-arch terrace on the Islet of Saint Mary. Here is where to eat, what to order and how a park day sets the rhythm of lunch.

Motovun is a tiny walled hill town where the restaurant choice comes down to a handful of addresses, led by Konoba Mondo just outside the gate. Expect truffle pasta, Istrian pršut, Boškarin beef and a short climb from the car park to the table.

Nin's sit-down eating centres on Konoba Bepo, a Dalmatian restaurant in the old town near the Roman bridge. Here is what it serves, how its season runs and how to book, plus how a konoba meal is put together.

Novalja's restaurants mix grilled seafood, meat platters and pizza in a small coastal town on the island of Pag. Here is what to order, where the tables sit, and how to plan a high-season meal.

Novigrad has a Michelin Guide restaurant selection including Damir & Ornella, Marina, San Rocco and Konoba Malo Selo. Here is how to choose where to eat.

Omiš eats in three directions: the old-town lanes, the riviera along the Cetina mouth, and the inland Poljica villages above the canyon. Here are the kitchens worth planning around, the dishes to order, and how to handle fish sold by the kilo.

Orebić restaurants boil down to two moods: a garden terrace on the promenade in the centre, or a Dalmatian grill by the beach at Mokalo Bay. This guide splits the choice by setting, explains what a Dalmatian menu actually means, and links Orebić to the wider Pelješac seafood coast.

Osijek eating out runs on Slavonian portions, seasonal asparagus menus and set-lunch offers rather than old-town theatre. Here are the dining rooms worth planning around, the dishes to order and how the city's Osječki tanjur promotion works.

Primošten is small, so choosing where to eat comes down to two names for seafood, Kamenar and Restoran Panorama, plus the car-free island core and the seafront at Mala Raduća. Here is how the town eats, what to order from a Dalmatian fish menu and why a hilltop table buys you a view rather than a lower bill.

Bol packs a handful of genuinely different kitchens into a small harbour town: family Dalmatian cooking above the port, an old mill by the sea, plant-based bistros, and inland konobas a short drive away. Here is where to eat and what to order.

Two named Cres restaurants set the choice: Restaurant Benedikt on the town waterfront for steaks, game stew and lamb under the bell, or The Lubenice Restaurant in the hilltop village for colourful Mediterranean cooking. Here is how to pick between them, what to order and what the published prices mean for a group.

Korčula rewards eaters who plan around fish, shellfish and slow Dalmatian cooking. This guide names the Michelin-listed restaurants, explains how the old town and the rest of the island differ, and shows how fish priced by the kilo, bread and cover charges shape the bill.

Opatija's restaurants split between polished seafood dining rooms and small taverns where Kvarner scampi, fish and lamb do the talking. Here is how to choose, what to order, and how the Michelin Guide's Opatija listings help you set the budget.

Pag Town packs konobas, pizzerias and bistros into a small grid of streets, with Pag cheese, lamb and Adriatic fish on the menus. Here is how to choose between them, what to order and how the bill works.

Vis rewards travellers who plan meals around a handful of konobas: peka cooked under embers in the vineyards above Plisko polje and Stončica, fish and savur beside the water at Komiža, and a no-menu kitchen at Mala Travna where the owner cooks what he has prepared that day.

Samobor is a small town west of Zagreb with a serious appetite: substantial tavern plates, pizza and a sweet tradition built around cream cakes. Here is where to eat, Split by the kind of meal you want.

Skradin has one named place worth planning around, SKALA, the Sladić family's seasonal wine restaurant on Rokovača, plus a cluster of konobas and cafés around the marina. Eat before the Krka boat or after the waterfalls, and look for Skradinska torta while you are in town.

Stari Grad eats like a working harbour town, not a terrace strip: a small family-run fish restaurant in the old lanes, garden fine dining at Maslina Resort and long lunches along the riva, with fish sold by the kilo and booking that follows the season.

Mali Ston holds the seafood names worth planning a lunch around: Kapetanova kuća for oysters and black risotto, Bota Šare for a waterfront table in a medieval salt warehouse. Here is how the two compare, what to order, and why you book ahead in season.

Supetar's best eating splits between a back-alley konoba near the beach and a beachside gostionica in nearby Milna that slow-cooks peka to order. Here is where each fits, what to order, and how to plan around the ferry timetable.

Trogir eats best when you Split your dinners: wood-fired pizza on the old-town riva, then konoba cooking across the bridge on Čiovo or west in Seget Donji. Here are seven named places, what to order at each, and how the fish-by-the-kilo routine keeps the bill sensible.

Tučepi splits its eating between the seafront promenade and the inland slopes, where olive groves and quiet terraces slow the meal down. Here is how to choose between them, what Dalmatian dishes to order and how whole fish is sold by the kilo.

Umag suits mixed groups: a konoba with rooms on the seafront, a traditional Petrovija konoba a short drive inland and a fish restaurant out at Bašanija. Here is what each one is for, which dishes to order and how to choose between them for a single evening.

Varaždin packs a serious restaurant list into a small baroque centre. Start with Bedem beside the Old Town wall or Zlatne Gorice on the hill at Varaždin Breg, then pick August at the city market, a central table at Verglec or a long-standing name like Šanjek.

Vodice eating centres on the seafront, where Strikoman's Bistro serves fresh seafood, Dalmatian pršut and local ingredients a row back from the water. Here is how to order, how fish by the kilo shapes the bill, and what a card-guaranteed booking means in high season.

Plitvice Lakes has its own cluster of park-run restaurants, buffets, bistros and cafés, plus a handful of independent tables just outside the boundary. This guide separates the two, says what each kind of stop suits during a day between the lakes, and flags the five venues that take cards only.

Biograd na Moru eats around its harbour, and Restaurant Roko is the clearest single address for seafood, grilled meat and pizza in one place. Here is how to choose between the waterfront, the marina and the smaller streets behind, and what to order from the Adriatic.

Crikvenica eating is built around two moods: a long family-run dinner at Restaurant Burin and an easy beach lunch at Stella. This guide covers both, plus what to order, how fish by the kilo works and when to book.

Labin's best eating spreads across three areas: a regional restaurant for a proper evening, a casual spot by the bus station, two pizzerias and a café at the old-town gates. Here is what each is for and what to order.

Vrsar eating splits into two halves: the old town and harbour, where restaurants crowd the lanes and waterfront, and the inland villages of Flengi, Gradina and Kloštar, a short drive away, where taverns cook meat and Istrian pasta under the baking lid.

Šipan's eating is split between two small harbours and one hidden bay: a generational family konoba in Šipanska Luka, a handful of places in Suđurađ, and a seafood destination reached by arrangement. This guide matches each spot to the meal it suits.