Outdoor Dining Area – restaurants in Dubrovačko-neretvanska županija
A simply breathtaking view of the sea from the terrace of the elegant cliff top hotel. Chef Mate Matić transforms high quality seafood into wonderfully composed plates, all with lovely aromatic surprises.
Nestled within the city's fortress walls, the restaurant's view is probably one of the most beautiful in the country. The wine list offers some 500 wines, while Marijo Curić conjures up delicacies such as scallop tartare with kohlrabi mousse, yuzu gel and tarragon oil.
Idyllically located in the old town, you can't miss this upscale restaurant. The successful start is a creative cocktail that matches the extraordinary menu. The best way to be surprised and enchanted is with a menu accompanied by wine.
The seats on the terrace with rooftop view of the city are in high demand. Everything is artfully arranged - including the cocktails, which are served by an attentive staff. Among the desserts, the pavlova is particularly lovely. Very good Croatian wines.
Close to the airport, but still overlooking a picturesque bay. The presentation of the dishes is appealing, the cuisine is without frills, the basis are fresh vegetables, fish and meat. The tortelli with lavender and almonds is delicious.
Marko Gajski knows all the island herbs, local fruits, vegetables and wines. But his refined and effectively staged fine-dining cuisine also incorporates ingredients such as Wagyu beef. A table on the terrace overlooking the sea adds the perfect finishing touch.
Peruvian fine dining is celebrated on a vine-lined terrace overlooking the sea. Roberto Chavez works with local, fresh ingredients that he infuses with Peruvian flavours. The signature dish is the lomo saltado: fillet of beef, risotto and lomo sauce.
Chef Robert Račić gets things off to a great start with beautifully prepared bruschetta or their fine fish platter. All can be enjoyed on the wonderful terrace overlooking the sea. Everything has pleasant zing, even the stuffed melanzani.
This family farm-to-table restaurant is nicely nestled in its surroundings. Here you can enjoy homemade fresh ingredients and dishes: bread, goat cheese, olive oil, as well as the pasta and ragouts. The vegetables are also grown at the farm. As a must try: the grilled plates and the creative desserts.
Run by the same family since 1974, this charming konoba sits above the heads of pedestrians on the atmospheric terrace near the bell tower. The food is hearty, with stews, grilled tuna and homemade pasta.
Sympathetic konoba at the marina. The simple dishes of the fishermen experience a renaissance here and captivate with intense flavours. An experience for oyster fans - they are served raw, grilled or in a tempura batter with a black truffle cream.
An old school family business and the sound of the sea comes free of charge. The restaurant is known for its various fish dishes, but the focus is on starters and pasta, says Gordan. If they are good, the guest is happy.
Modern and straightforwardly furnished, the centre of attraction is the spacious terrace. The good-humoured staff serve colourful plates like tuna steak with baked courgette flowers, the starter with melanzani cream on homemade bread is particularly successful.
On a hill amidst untouched nature, everyday life stays outside in the neat stone cottage of brothers Ivan and Jakša. They spoil with traditional dishes such as homemade pasta and juicy roasts. Very pleasing are their own cocktail creations.
A small family restaurant with a beautiful inner courtyard. The philosophy in a few words: rustic recipes, fresh ingredients, modern interpretation. One of the bestsellers is the tuna steak with a sesame crust, seasoned with olive oil from the island of Korčula.
A feel-good place - with rough stone walls and beautiful lighting. New to the restaurant: a breakfast menu with an emphasis on regional ingredients. The kitchen also has a new take on reinterpreting the classics. The steaks are cooked to perfection, and the mango pannacotta is a dream.
Young chef Pasko Kapetanić, who studied under top chef Jeffrey Vela, surprises with his inventive interpretation of Mediterranean cuisine in this bistro-style restaurant, for example - the octopus mini burgers on olive focaccia. Traditional and classic dishes are also featured.
The cuisine is based on fresh, regional produce, organic vegetables come mainly from their own garden and harmonise wonderfully with meat or fish from the grill. This is accompanied by the autochthonous red wine of the island. The polished restaurant is also easy to reach by yacht.
Located directly on the water, the konoba with beautiful brick vaults on two floors inspires. Oyster lovers get their money's worth. But the kitchen can do even more: grilled with chard, various fish dishes, risotto and even sushi are on the menu.
If you like oysters, a visit to this restaurant with its 45-year tradition is a must. Oysters are served raw with a little lemon, grilled or in a tempura batter. Shrimp soup is intense in taste, and the famous Ston Cake should also be tried.