The biggest reason why you should stop at this restaurant is chef Ivica Evačić - Ivek. Guests love to hear about his philosophy of sustainable development, autochthony, pristine and fresh ingredients, which is why all the foodies know and love this place. Sea splashes in front of the restaurant, and they swear by the principle of zero kilometres, which guarantees a fresh and selective choice – they only serve what the fishermen have caught during the night. The restaurant is also building a good name for itself with the help of other ingredient providers, from meat, dried meat products all the way to vegetables and cheeses. They even have their own olive grove and make cold-pressed olive oil. The cuisine sticks to the confirmed traditional classic, from marinated sardines to fish stews and mussels with buzara sauce, however the chef masterfully adds modern elements to raise his plates. Oysters or fish braised with Malvasia is already one of the dishes that excite guests, just like the oven-baked octopus with potatoes or refined pasta with spiny lobster and scampi. Chef is also amazing onshore: the steaks are nicely marinated and perfectly done and the kids will also enjoy a lovely fried steak on the peaceful summer terrace. The service is loving and friendly and your wallet won’t hurt either – we paid 29 euros for three courses, but they also offer longer tasting menus. The offer is accompanied by a carefully prepared wine list where everybody can find something to their taste. Truly recommended!