The best restaurants around Zadar

Konoba Griblja was my favourite – even before the first plate arrived.
An old stone house just a few steps from the water; inside, stone walls hung with old everyday objects and handicrafts.
Outside, the terrace: a warm evening, the sea just around the corner.
It's how you picture Dalmatia, and that's exactly how it is.

Then there was the service.
The staff were incredibly warm, and we ended up talking for ages.
You don't remember evenings like that for a dish, but for the people who bring it to the table.

In the kitchen is Braco Sanjin, the chef and, since 2022, also the owner.
He cooks modern Dalmatian food with whatever the season and the daily catch bring.
The Michelin Guide lists the konoba in its 2026 selection for Croatia.

Gregada is said to be one of the oldest ways of cooking fish in Dalmatia, originally from the island of Hvar.
Traditionally it's made with fish, potatoes, onions, olive oil and white wine – no tomatoes.
At the konoba it comes with fillet from the daily catch and vegetables, for two to share.

But the best thing that evening, and the best thing of the whole holiday, was the semifreddo.
Coffee, almond, orange – three ingredients that simply work together.
If you take just one thing away from this article: order it.

In our glasses was a Grgich Hills Chardonnay from the Napa Valley.
Sounds like a detour for a Dalmatian dinner, but it isn't.
Miljenko “Mike” Grgić was born in Desne, Dalmatia, in 1923.
His 1973 Chardonnay for Chateau Montelena beat the white Burgundies at the famous Paris wine tasting in 1976.
In 1977 he laid the foundations for his own winery in Napa.
A Californian Chardonnay with Dalmatian roots – it hardly gets more fitting than that.

Directions to Konoba Griblja

With Portus, I went back and forth for a long time on whether it should take first place after all.
The restaurant sits right on the water in D-Marin Dalmacija in Sukošan, the largest marina on the Croatian coast.
Yachts in front of you, planes above you.

Zadar Airport is only about seven kilometres away as the crow flies.
On our evening, the planes taking off from Zadar climbed right over our table.
As a pilot, that was the highlight of the night for me: dinner with a view upwards.
A little side note: Zadar is the only airport in Croatia with two runways.

And the food kept up.
It was a dream, and the people there were just as warm as at the konoba.

The Riblja plata is the reason you should come here.
Tuna, salmon, white fish, scampi, prawns and calamari, with chard and potatoes.
One platter for two, and it's brilliant.

Before that, we shared the Šopska salad.
Tomatoes, cucumbers, peppers, onions, topped with grated white cheese.
Nothing fancy, but you have to have it at least once in Croatia.

The waiter brought us the wine himself.
It wasn't even on the menu, and it was the perfect match.
I didn't remember the name – one more reason to come back.

To finish: the chocolate soufflé with vanilla ice cream and pistachio, and two espresso martinis.
It was just an ordinary Thursday.
Every Thursday should be like that.

Directions to Portus

In third place is Fenix – Croatian for phoenix.
It belongs to the Hyatt Regency Zadar, the first Hyatt in Croatia, which opened in May 2025.

The kitchen blends Asia and South America: Japanese techniques, South American influences, lots of open fire.
The chef is Ivan Tartaro, and 2026 is the restaurant's second season.

What makes Fenix special is the atmosphere.
A DJ plays, and the music fits the setting perfectly.
At some point you realise that dinner has turned into a whole evening.

The Tiger Shrimp Tempura: brilliant – a must-order.
My main was the dry-aged ribeye, 300 grams – unbeatable that evening.

Across the table was the Peruvian Roasted Chicken.
With chicken, your first thought is: dry.
This was the best chicken I've ever eaten – even if I'm sticking with the ribeye.

My tip to finish: don't leave straight away.
Take a seat at the bar and round off the evening with an Espresso Martini.

Directions to Fenix

Do you need to book?
In July and August: yes, especially in the evening and if you want to sit outside.
All three restaurants take reservations online or by phone.

How much does dinner cost in Zadar?
Individual mains at all three restaurants are roughly €25 to €50, platters for two around €80.
It isn't cheap, but it's fair for the quality.

When are the restaurants open?
Portus and Fenix are seasonal; according to its own website, Portus won't reopen until the 2027 season.
Have a quick look at the websites before you go – opening hours here change with the season.

How do you get there?
Sukošan is on the coast road south-east of Zadar, about 20 minutes by car.
You can walk to Fenix from the old town.
If you're drinking wine, take a taxi.

What should you eat in Zadar?
A Gregada, a plate of scampi “na buzaru” in white wine, garlic and olive oil, and for dessert a Rožata, the Dalmatian caramel custard.
All three are on the menu at Konoba Griblja, for example.