The Croatian gastronomic scene has received a new, exceptionally important recognition that further solidifies its status on the map of world culinary destinations. The prestigious Austrian magazine Falstaff, which is considered one of the most influential media in the world of eno-gastronomy, has published its new, long-awaited culinary guide for Croatia. In collaboration with the Croatian National Tourist Board, this renowned guide, titled Internationalen Restaurantguide Kroatien, has gathered in one place the addresses that define the pinnacle of Croatian cuisine. This year's edition also brings a significant novelty that celebrates authenticity and tradition – for the first time, along with selected restaurants, the guide includes and rates traditional taverns (konobas) in a separate category, thereby giving them the recognition they deserve.

The elite of Croatian gastronomy firmly on the throne

At the very top, just like the previous year, are three restaurants that represent the flagships of Croatian fine dining. With almost perfect scores, the throne is still confidently held by Šibenik's Pelegrini, Lemongarden located in Sutivan on the island of Brač, and Rovinj's Agli Amici. Their consistency at the top of the list is no coincidence, but the result of an uncompromising dedication to quality, innovation, and the creation of a unique gastronomic experience that pushes boundaries.

Restaurant Pelegrini, located in the heart of Šibenik, in the immediate vicinity of the UNESCO Cathedral of St. James, is more than a restaurant – it is an institution. The owner and head chef, Rudolf Štefan, a visionary who honed his skills in some of the world's most prestigious kitchens, including the Basque Arzak, has created a place where Dalmatian tradition is reinterpreted in a modern and sophisticated way. Every plate at Pelegrini tells a story of local ingredients, passion, and technical perfection, making it an essential stop for any serious gourmet.

On the sunny island of Brač, in the picturesque town of Sutivan, lies the restaurant Lemongarden, an oasis of hedonism within the eponymous heritage hotel. Their philosophy is based on Mediterranean flavors, with a deep respect for the Venetian heritage that has shaped the island. Chef Ante Udovičić, a master of the grill and a fanatic for top-quality, locally grown produce, creates dishes that are both rustic and elegant. From freshly caught fish to the famous Brač lamb tripe, Lemongarden offers an authentic experience that celebrates the richness of the Adriatic.

The third member of this elite club is Agli Amici Rovinj, located in the prestigious Grand Park Hotel with a unique view of the old town of Rovinj and the island of St. Catherine. This restaurant brings a touch of world-class excellence to Istria, as an outpost of the celebrated Italian restaurant with two Michelin stars. Under the leadership of chef Emanuele Scarello, Agli Amici offers a gastronomic journey that combines Italian culinary tradition with the best Istrian ingredients, creating unforgettable dishes that are true works of art.

A tribute to tradition: Konobas as guardians of authentic flavors

A particularly significant step forward in this year's Falstaff guide is the introduction of a category for traditional taverns (konobas). This move recognizes the immense value of konobas as places where the primordial soul of Croatian gastronomy is preserved – authenticity, hospitality, and a deep connection with the local environment. The title of the best traditional konoba in Croatia was awarded to Konoba Zijavica from Mošćenička Draga. Located on the coastal promenade itself, with a terrace that almost merges with the sea, Zijavica has become synonymous with superb, yet unpretentious seafood cuisine. The owners, Stiven and Tea Vunić, have elevated traditional dishes to a new level, creatively playing with textures and flavors, where fresh Kvarner scampi and fish from the daily catch remain the main stars. The name of the konoba, inspired by a nearby cave, perfectly reflects their philosophy – discovering the hidden treasures of Kvarner.

A blend of sea and continent: The richness of flavors in Croatian cuisine

Falstaff rightly points out in its guide that Croatian cuisine is a fascinating blend of different culinary worlds. It is a crossroads where Mediterranean and Central European influences meet, creating a unique and diverse gastronomic identity. While the coastal part of the country breathes in the rhythm of the Mediterranean, with its indispensable olive oil, fresh herbs like rosemary and sage, and an abundance of fish and seafood prepared in dishes such as brudet or gregada, continental Croatia offers a different palette of flavors. Here, the influence of Austro-Hungarian and Slavic cuisine prevails, with more robust, earthy dishes. Specialties like the Slavonian čobanac, the spicy kulen, or the Zagorje štrukli testify to a rich tradition and a love for hearty, comforting meals. This dichotomy between blue and green Croatia is precisely its greatest asset, offering visitors an incredibly wide spectrum of gastronomic experiences.

Gastronomy as a key asset of Croatian tourism

The publication of a guide like Falstaff's confirms what has long been recognized in tourism circles: gastronomy is no longer just a secondary part of the offer, but one of the main motives for tourists to visit Croatia. Modern travelers are increasingly seeking authentic experiences, and food and wine have become a key way to get to know the culture and way of life of a destination. Croatia is positioning itself here as a country of exceptional potential. From the wine roads in Istria and Slavonia, through the olive oil routes in Dalmatia, to festivals dedicated to local delicacies, the gastronomic offer enriches the entire tourism product. It contributes to competitiveness, extending the season, and positioning Croatia as a destination that offers much more than sun and sea – it offers an experience that is remembered with all the senses.