Two new Michelin-starred restaurants in Croatia

(05 July 2025) - The Michelin Guide has published its 2025 restaurant ratings for Croatia, and this new edition of the guide shows the increasing dynamism of Croatia's gastronomic scene, driven by talented and dedicated chefs. Travelling around the country, our inspectors made exciting discoveries, especially in the capital, where many restaurants offer fusion and international cuisine - a sign of cosmopolitanism. In the tourist regions, foodies can discover the local terroir through bistros showcasing top regional produce: freshly caught fish, meat from the inland valleys, strong spices and award-winning extra virgin olive oil. The chefs honour the best of the Mediterranean cooking tradition with precision and ingenuity.

This region is rich in talent - chefs with a distinctive, refined style - working in close collaboration with the best regional producers. In spring and summer, the richness of the land comes to the fore and the chefs bring it to the fore with ever-increasing skill. "Croatia today is a vibrant and inspiring culinary scene where chefs embrace their gastronomic identity with creativity and high standards," says Gwendal Poullennec, International Director of the Michelin Guide.

Agli Amici Rovinj confirms two Michelin stars

This restaurant always impresses with a consistently high standard, which has been honoured with the well-deserved 2 stars for the past two years. Emanuele Scarello (Agli Amici, Udine **) and the resident chef Simone de Lucca confirm the quality of the offer and the continuity in service excellence. Technique, presentation, products - all are characteristic elements of a very fine cuisine that aims to emphasise Istrian products in particular. Service, wine accompaniment, design - every element of the offer is a testament to professionalism and experience, with a dream location in the centre of the bay.

Two new one-star restaurants shine in Croatia

Krug - Split: Just a few steps away from the waterfront in Split, the entire experience at Krug is centred around the kitchen, which is located in the centre of the room and surrounded by an L-shaped counter that allows guests to interact directly with the chefs. Each dish is presented personally by the chefs, who tell the story and inspiration - emphasising the identity of the place. The cuisine is contemporary, with a strong focus on the product and deeply connected to the region, creatively interpreted. Almost all ingredients are sourced from the sea or the surrounding hinterland, and they work closely with local producers when it comes to vegetables. Wherever possible, everything is homemade: from bread and butter to fermented products. Fish and meat are matured in special refrigerators in the dining room. The sommelier, whose expertise is reflected in an extensive and carefully curated wine list that perfectly accompanies every dish, deserves special mention.

Cap Aureo - Rovinj: Chef Jeffrey Vella's cuisine is characterised by an expressive personality, careful appreciation of the region and the use of selected raw materials from within a 50 km radius. The common thread naturally combines the flavours of the Croatian coast with the intense aromas of the hinterland. The menu, which the chef describes as a true "journey", takes guests through seasonal highlights in different lengths and gives everyone the freedom to create their own culinary experience. Especially recommended: Monkfish with mushroom sauce and the butter-tender lamb with delicious thick bean cream. The wine list is sophisticated and well organised: on one side traditional, predominantly Croatian labels, on the other the "Vintage Cellar", a selection of great international vintage wines for true connoisseurs. The service is elegant but informal and makes for a relaxed arrival. The view of the old town crowns the gastronomic experience at the highest level.

Two new Bib Gourmands enrich the selection

Konoba Pescaria - Mošćenička Draga: Overlooking the small harbour of one of the most romantic villages in Kvarner Bay, this restaurant offers a magnificent view from its small terrace: Boats, beach and sea create a relaxing and atmospheric picture. The cuisine is naturally specialised in seafood, uncomplicated and tasty. What could be better than starting with carpaccio from the catch of the day and then continuing with "scampi alla busara" - a preparation that is said to have originated here? The prices are usually fair, with only the highest quality shellfish standing out in terms of price.

K.užina - Split: Situated in a quiet street near Split's main square, this restaurant offers a fantastic location: central, yet quiet. Rather inconspicuous from the outside, the interior is characterised by elegant details and the inner courtyard has a large, quiet terrace. The menu is varied and offers something for every taste. The small, open-plan kitchen is run by a talented chef whose dishes are freshly and carefully prepared and combine regional and modern influences. The presentation is appealing, the portions generous and the price-performance ratio attractive. The service is always friendly and attentive, making guests feel welcome and well looked after.

Special awards

With its special awards, the guide aims to recognise the exceptional diversity of professions and skills in the catering industry and highlight the most inspiring professionals.

• MICHELIN Young Chef Award: Gabriela Filca, new chef @ Nebo by Deni Srock, 1 Michelin star, born in 2001, showed a very technical cuisine with a gentle touch as well as a smooth transition to the modern cuisine of Nebo, where Croatian products are emphasised with modern preparations.
• MICHELIN Service Award: Vera Korak, owner and service manager at Korak, 1 Michelin star in Jastrebarsko, is an ambassador of the family business and a perfect connoisseur of the region; with great care and hospitality, she ensures that guests always feel at home.
• MICHELIN Sommelier Award: Dinko Lozica, at LD Restaurant, 1 Michelin star in Korcula, was recognised for his ability to select local and international wines with care and dedication and to celebrate their wines even more intensely through close, friendly relationships with the producers.