• Bevanda (Opatija): This highly regarded seafood restaurant dates from 1971, though the building was totally restructured in 2013, with floor-to-ceiling windows affording romantic sea views. A six-course degustation menu includes delights such as tuna carpaccio with avocado and raw quail egg, and black ravioli in a prawn reduction with white truffle shavings.  
  • Boškinac (Novalja, Pag Island): Boškinac has a knack for turning fresh produce and local ingredients like Pag lamb and Pag cheese into dishes that surprise the palate. Whether it’s a Saturday lunch on the sunny terrace or a gala dinner in the elegant dining room, Boškinac’s creations are always sublime. It’s worth the detour to get here.  
  • Konoba Lambik (Milna, near Hvar Town): In a magical garden with flickering candles, olive trees, lavender bushes, and a big stone barbecue area, this tavern is a very special place where you can experience the way local people used to eat and live on the islands. The owner-cook prepares authentic regional dishes using his own homegrown vegetables, locally caught fresh fish, and home-cured meats. He also serves his own wine.  
  • Konoba Mate (Pupnat, near Korčula Town): Up in a village in the hills, this farmhouse eatery serves truly outstanding local dishes, made from homegrown produce. Expect ravioli filled with goat’s cheese, or a wild asparagus and smoked ham omelette. Be sure to try the local wine, a crisp white Pošip, served by the carafe.  
  • Mala Hiž(Mačkovec): Mala Hiža is one of the finest restaurants in the country. The building dates from 1887 and once stood outside Zagreb—it was deconstructed, moved, and reassembled in this gorgeous garden close to Čakovic. The menu is full of creative interpretations of regional Croatian cuisine, and the chef will prepare any old-time recipe if you call ahead with a request.  
  • Pelegrini (Šibenik): On stone steps leading off the square, overlooked by Šibenik Cathedral, this restaurant could well be the place you experience your best meal in Croatia. The owner-chef runs a tight ship, with highly professional young waiters and a crack sommelier. Expect exquisite seafood presented with creative flair and occasionally flavored with pungent truffles among other unexpected delights.  
  • Zigante (Livade): Behold truffle king Giancarlo Zigante’s gourmet palace. Almost everything on the extensive menu here utilizes the truffle, the precious fungus with which Zigante made his fortune. The restaurant is not a gimmick: Everything on the menu is expertly prepared and informed by creativity.  

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.