Restaurants, cafes and bakeries in Santa Ponsa

Branimirova ul. 14, 23232 Nin

+385993147108

Mad Duck combines pizza, burgers and salads at Branimirova 14 in Nin. Its ordering website invites customers to order ahead and collect, making it a practical choice for a meal to bring back to your accommodation. The full menu is also useful for comparing ingredients before setting out with a group. Pizza is the most extensive part of the offer. Alongside Margherita, mushroom and vegetable combinations, the signature selection includes mortadella with pistachio and a Nin-inspired pizza with šokol, goat's cheese, dried tomatoes and truffle sauce. A shrimp combination adds another coastal option. There is room to choose a familiar topping or make a regional cured meat part of the meal. The burger section takes a similarly varied approach, with beef and cheddar, smoky bacon, an Italian combination and a truffle version. Chicken salads and a tuna-and-feta salad provide alternatives. Compare the listed ingredients when ordering, and ask the kitchen directly about allergies or substitutions rather than assuming that a particular combination can be changed. Nin's official visitor information places Mad Duck on Branimirova, making the street address a useful reference when arranging collection. Use the current restaurant website to select your order and agree a collection time. If you are buying for several people, deciding on pizzas, burgers and salads together before ordering helps keep the pickup straightforward. Contact the restaurant directly if you need help with an order.

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Petra Zoranića 2, 23232 Nin

+385951970126

Aenona is a family konoba at Petra Zoranića 2 in Nin, with a stated tradition stretching back more than sixty years. Its cooking is grounded in Dalmatian recipes, and the offer is broad enough for a proper shared lunch or dinner: seafood, meat, risotto and pasta all appear on the restaurant's own menu. Seafood choices include black cuttlefish risotto, seafood spaghetti and green noodles with prawns. The fish section lists sea bream or sea bass, a fish platter for two, tuna steak and squid prepared on the grill. These are useful signposts when choosing the style of meal you want; the kitchen should confirm the fish and portions available on the day. For something especially connected to Nin, the restaurant highlights ninski šokol, a cured pork-neck speciality. It also offers traditional peka and spit-roasted dishes by prior arrangement. Those preparations deserve a conversation when booking: contact the restaurant to agree the dish and your party size, rather than arriving expecting an advance-order speciality to be ready. Aenona lists outdoor seating and takeaway, as well as private family and business gatherings. The published daily schedule runs from noon to late evening, with the same stated kitchen hours, but seasonal arrangements should be checked directly. This makes it possible to plan either a sit-down visit or a meal to collect. The full street address and the restaurant's own map are the best references for finding the entrance.

Vangrada 20, 23250 Pag

+385994448000

Konoba Bodulo is a Croatian and Mediterranean restaurant on Vangrada in Pag. Its cooking is presented around regional dishes and local food, with fresh bread and drinks accompanying a sit-down meal. The setting gives visitors a choice between a terrace in warm weather and an air-conditioned room indoors. That combination makes it a useful address for a meal in town whether you want to sit outside or take a break from the heat. Lunch and dinner are both part of the restaurant's offer. Tables can be requested directly by telephone or through an online reservation service, so guests can arrange their visit before setting out. The restaurant also prepares food to take away, allowing visitors staying in a holiday home to eat there instead of remaining at a table. Free parking is offered for customers arriving by car, and free wireless internet is available during a visit. Bodulo also takes part in the town's wider food culture. It appeared among the participating restaurants in the 2025 Pag na meniju programme, which brought island specialities and Dalmatian singing into local dining rooms. The programme connected restaurants, a wine and cheese bar, local producers and the town's hospitality school through a celebration of Pag's food traditions. For someone exploring the island through its restaurants, Bodulo offers a town address with a distinctly regional starting point.

Veli brig 20, 23250 Pag

+38523612564

Restaurant Belveder is at Hotel Belveder on Veli brig in Pag, with a terrace overlooking Pag Bay. The kitchen combines local dishes with international cooking, putting regional and seasonal ingredients at the centre of its approach. A meal might begin with the daily soup or an appetiser such as prawn tails prepared with rosemary and olive oil. Local Pag cheese is another starting point, alongside the house Belveder platter designed for two people. Main courses cover both meat and fish, followed by a sweet finish. The restaurant's emphasis on ingredients gives a clear thread to this varied menu, with the hotel highlighting the relationship between good cooking and the people who supply its produce. Guests can settle outside for the bay view or use the air-conditioned interior when they prefer shelter from the heat. Vegetarian dishes are available, and the sweet selection includes tiramisu and pastries. The adjoining summer bar adds cocktails to the setting. Free customer parking and wireless internet help make a visit straightforward, while takeaway is available for those who prefer to eat elsewhere. Tables can be reserved by telephone. Belveder also accepts arrangements for private celebrations and wedding receptions, making it an option for visitors planning a gathering as well as an ordinary restaurant meal. Card and contactless payments are accepted. The combination of a bay-facing terrace, a broad menu and facilities for celebrations gives the restaurant several different uses during a stay in Pag.

Trg Ruševac 4, 23206 Sukošan

+385993801802

Konoba Griblja occupies a traditional stone building on Trg Ruševac in Sukošan, close to the waterfront. The interior draws on Dalmatian household objects and handwork, while a fireplace and a summer terrace give the restaurant different settings through the seasons. The kitchen, associated with chef Braco Sanjin, brings a contemporary approach to regional ingredients and recipes. The menu gives seafood several distinct roles. A meal can begin with marinated Adriatic sardines, scampi pâté or tuna tartare. One especially characteristic dish is cuttlefish trisotto, combining barley, wheat and rice. Homemade tagliatelle with scampi, dried tomato and pistachio offers another route, while the fish section includes grilled squid, tuna steak and shellfish preparations. For a shared main course, ask about gregada, the fish stew offered for two. There are also meat dishes, including lamb chops and beef steak served with a varenik-based sauce, almond purée and grilled courgette. Dessert continues the regional thread with Dalmatian rožata; a dark-chocolate mousse with olive oil and sea salt provides a different finish. These dishes help you choose the style of meal before discussing current availability with the team. Griblja's wine selection reaches across Croatian regions. A separate small room is available for private dining, making advance contact useful for a family gathering or a more intimate group meal. When booking, confirm service times and whether you would prefer the terrace, main dining space or private room.

Ribarska obala 13, 51512 Njivice

+38551846101

Tue–Fri 12:00–21:00; Sat 12:00–22:00; Sun 12:00–21:00

Rivica stands on Ribarska obala in Njivice, with a shaded terrace looking toward the small port. Its history begins in 1934, when Mare and Ivan opened a boarding house in what was then a fishing village. Their hospitality business developed through successive generations, including Ivica and Vera, into the restaurant presented today. The family story remains part of its identity, alongside a kitchen that combines regional tradition with contemporary techniques. The restaurant places Krk and Kvarner at the center of its cooking. It also acknowledges influences from Venetian cuisine and the former monarchy, reflecting the different traditions that have shaped this part of the Adriatic. Local ingredients and fish caught by local fishermen guide the seasonal menus. That approach makes the changing supply of produce and seafood part of the restaurant's character, rather than treating the menu as a fixed list throughout the year. Wine is another substantial element of the experience. The house brings together bottles from local and international cellars and emphasizes matching them with the food. Guests who enjoy understanding the connection between an island and its cooking can therefore approach the meal through both the plate and the glass. The setting suits a visit built around the harbor: sit down on the terrace, explore the current seasonal selection and allow time for the meal itself. Reservations can be requested directly, making it straightforward to plan a restaurant visit as part of a trip north from Malinska.

Rudina 10, 23206 Sukošan

+38523393303

Konoba Kod Guste is a Dalmatian restaurant on Rudina in the centre of Sukošan. Fish, shellfish, risotto and homemade pasta form a substantial part of its menu, with grilled meats alongside them. It is a useful address for exploring several familiar coastal preparations in one meal, whether the table wants seafood throughout or a mixture of fish and meat. The cold starters set out that regional approach clearly: octopus salad, salted sardines and marinated anchovies appear beside Dalmatian prosciutto and Pag cheese. In the pasta section, look for homemade makaruni with scampi or green noodles with monkfish. Risotto choices include scampi, seafood and black risotto, so the first course can be as important as the main dish. The seafood menu ranges from mussels and grilled or fried squid to sea-bass fillet and tuna steak. Scampi are offered grilled or prepared buzara-style. Meat choices include beef steak, T-bone steak, veal and pork chops, and grilled turkey. Swiss chard, boiled potatoes and grilled vegetables appear among the sides, allowing diners to build a meal around the preparation they prefer. For dessert, the menu lists rožata, panna cotta, pancakes and cake. Kod Guste also operates rooms, but restaurant enquiries go directly to the business at Rudina 10. Contact the team to check the day's fish, current service hours and table availability. If you are planning a meal around a particular homemade pasta or seafood dish, mention it when booking so the kitchen can confirm what is available.

Dr. Franje Tuđmana 93, 23206 Sukošan

+38523681587

Restoran Francesco opened in Sukošan in 2012 and combines a sea-view terrace with Mediterranean cooking led by chef Frane Pavić. Fish, homemade pasta and Croatian wines are central to the restaurant's identity. The menu is broad enough for a leisurely seafood meal, a plate of pasta or a family table with different preferences. Starters include sea-bass carpaccio, tuna tartare, octopus salad and cuttlefish arancini. Among the pasta dishes, pljukanci appear with scampi and clams, truffles or porcini. Black risotto and a seasonal vegetable risotto offer alternatives. For a main course, the restaurant lists grilled sea bream, tuna, squid and octopus, alongside shellfish prepared buzara-style and a fish platter for two. Meat dishes include lamb chops, veal chop and Dalmatian pašticada. A separate children's selection lists breaded chicken and spaghetti bolognese. Desserts include homemade panna cotta, cake, chocolate soufflé and pancakes, giving the table several ways to finish without committing to a set menu. The wine list is especially useful for exploring Croatia by the glass or bottle. It includes Dalmatian Pošip and Maraština, Istrian Malvazija, reds from the Benkovac area, and bottles from Slavonia and the Croatian Uplands. Ask the team which suits your chosen dish and preferred style. For a terrace table or a meal built around fresh fish, contact the restaurant in advance and confirm the day's availability.

Dr. Franje Tuđmana 117, 23206 Sukošan

+38523394900

Restaurant Joso overlooks Zlatna Luka bay in Sukošan, beside the Adriatic road. The family business describes more than twenty-five years of restaurant tradition, with a menu built around Dalmatian cooking, grilled fish and meat, and pizza. Its terrace faces the sea, Marina Dalmacija and the Zadar Channel, giving the meal a clear connection to this stretch of coast. Fish is a particular reason to look at the day's choices. The restaurant works with local fishermen and explains that its fresh-fish selection depends on their catch. Ask the team what is available and how it will be prepared before settling on a dish. Guests who prefer meat can choose from the grill, so a shared table does not have to follow an exclusively seafood menu. Pizza is another established part of the offer, baked in a wood-fired bread oven. That makes Joso useful when some diners want a straightforward pizza while others want a fuller Dalmatian meal. The restaurant has both an indoor dining room and a sea-facing terrace, allowing you to discuss the setting you prefer when booking. Joso forms part of the hotel of the same name at Dr. Franje Tuđmana 117. Guest parking is available in front of the building. Its published opening span runs from early morning until late evening; contact the restaurant about the service you want, current fish availability and a table on the terrace.

Dr. Franje Tuđmana 161, 23206 Sukošan

+38523393050

Restoran Veseljak is a longstanding Sukošan address on Dr. Franje Tuđmana 161. The municipality's destination plan dates the business to 1964 and identifies it as a restaurant operating throughout the year. That history makes it a useful place to consider beyond a brief summer visit, while the restaurant's own information focuses on practical choices for lunch, dinner and a stop for something sweet. The restaurant advertises vegetarian options as well as pancakes and other desserts. Contact the team for the current main-course selection if you are planning a meal around a particular dish or dietary requirement. Pancakes provide a clearly identified option for a smaller visit, and the restaurant also offers takeaway for guests who prefer to eat at their accommodation. Outdoor seating gives another way to enjoy a meal, while the indoor space is air-conditioned. Parking and Wi-Fi are listed among the facilities. The restaurant welcomes pets, which may be useful when arranging a meal with a dog; mention this when enquiring so the team can advise on a suitable table. Veseljak publishes Monday-to-Saturday hours from early morning into the evening and lists Sunday as closed. For a visit outside the main holiday season, confirm the day's service directly before travelling. The phone and email connect to the restaurant itself, so you can ask about the kitchen's current offer, takeaway collection and seating in one conversation. Use the full street address when navigating, particularly if arriving from outside Sukošan.

Dobrinj 71, 51514 Dobrinj

+38551848250

Konoba Zora is in the heart of Dobrinj, where the island's inland streets and old stone surroundings provide a different setting from the coastal resorts. The tavern traces its beginnings to an inn opened by Nikola Fugošić in 1947. Two years later, his son Nikola married the cook Zora, and the couple took over the business. Her name became the restaurant's name, and her work helped make the island's šurlice familiar beyond Krk. Handmade pasta remains the clearest introduction to the kitchen. The house recommends šurlice with goulash, alongside Dobrinj makaruni and gnocchi with the same hearty accompaniment. Another preparation pairs šurlice with a scampi sauce, connecting the inland tavern's pasta tradition with the surrounding Adriatic. These dishes make the restaurant particularly relevant to visitors who want to explore the food associated with the island itself. For dessert, the house prepares presnoc, a traditional island sweet made with local sheep's cheese. The kitchen describes following an old recipe as a way of respecting the past. That attention to continuity links the dessert to the family history behind the restaurant. Stone walls and wooden benches contribute to the atmosphere described by the house. A meal here can be combined with a walk through Dobrinj's narrow streets and a visit to the church of Saint Stephen. Table requests go through a reservation form or the restaurant's telephone, so guests can arrange their visit directly before setting out from Malinska.

Na Mulu 35, 23212 Tkon

+38523285016

Mon–Sun 12:00–23:00

Restoran Đardin stands on Na Mulu in Tkon, on the island of Pašman. Its sea facing terrace and indoor dining area offer two different settings for a meal, and an enclosed seating section adds another option within the restaurant. The menu moves between Adriatic ingredients, pasta and familiar international dishes. Cold starters include Dalmatian prosciutto and mixed cheeses, alongside a seafood selection with marinated anchovies, octopus, prawns, tuna tartare and fish pâté. A separate house platter combines cured ham, cheese and beef carpaccio with fig cream, olives and tomatoes. Pasta is particularly varied. Handmade paccheri pair prawns with dried tomatoes and pistachio cream, while other choices include tagliatelle with salmon and gorgonzola or pljukanci with beef. Homemade black cuttlefish gnocchi come with prawns and white wine; another gnocchi dish combines chicken and spinach and is finished in the bread oven. Risottos include black cuttlefish, vegetables, and a prawn version with citrus and herbs. The fish section offers grilled bream, tuna steak, fresh fish fillet and calamari, with Swiss chard and potatoes appearing as accompaniments. Prawns baked with polenta and mussels prepared as buzara continue the coastal theme. Guests can reserve a table directly with the restaurant. Đardin also takes delivery orders by telephone for Tkon, Ugrinić and Kraj, giving people staying in those settlements another way to enjoy its cooking. For a visit from Biograd, its island location is part of the outing rather than a mainland restaurant stop.

Grgura Ninskog 11, 23210 Biograd na Moru

+385919109490

Mon–Sun 11:00–23:00

Restaurant Stari Grad serves Dalmatian food on Grgura Ninskog in Biograd na Moru. Its menu brings together cured meats and island cheese, seafood, grilled meat and dishes cooked beneath the peka bell. Dalmatian prosciutto and Pag cheese provide a regional starting point, while octopus carpaccio, prawn carpaccio and octopus salad offer alternatives from the sea. Warm starters include seafood risotto, black cuttlefish risotto and pasta with prawns or smoked salmon. Fish dishes range from grilled sea bass and gilthead bream to tuna steak, stuffed calamari and mussels prepared as buzara. Platters for two make it possible to share a broader selection. The grill section includes ćevapi, pljeskavica, pork skewers and chicken, alongside a separate selection of steaks. The house beefsteak incorporates prosciutto and cheese, while the Stari Grad platter brings together beef fillet, rump steak, chicken and lamb chop. Peka is a specialty: veal, lamb or octopus are slowly cooked with vegetables and herbs beneath the bell. These dishes require an order at least one day ahead. Children have their own section, including small ćevapčići, fish sticks and breaded chicken. Homemade cakes and pancakes with ice cream round out the food. Outdoor seating gives diners another setting, and the restaurant offers Wi-Fi. The menu is also available for takeaway, so a meal can be collected to eat elsewhere. Private events and wedding receptions can be arranged directly with the restaurant.

Kralja Tvrtka 10, 23210 Biograd na Moru

+38598392357

Mon–Sun 08:00–00:00

Restaurant Carpymore brings together a hotel dining room, a terrace and a pizzeria on Kralja Tvrtka in central Biograd na Moru. The waterfront is only a short distance away, and the restaurant welcomes people who are staying elsewhere as well as hotel guests. Its cooking combines Mediterranean and Croatian dishes with Austrian influences, giving the menu a broader range than the pizzeria name alone might suggest. Pizza comes from a wood oven, while homemade pasta and seasonal ingredients form another part of the kitchen's identity. The terrace offers an outdoor setting close to the sea; an air conditioned interior provides an alternative when the weather makes sitting outside less appealing. Guests can choose a full meal or something simpler, with fresh bread and ice cream among the other offerings. A buffet is also available. Vegetarian and vegan dishes are part of the selection, and the kitchen offers gluten free choices. This makes the restaurant a practical possibility for a group whose members want different kinds of food. Tables can be reserved online, and takeaway orders provide an alternative to eating on the premises. Dogs are welcome, and the restaurant describes its premises as accessible. Wi-Fi is available to diners. The house also accommodates private celebrations and wedding receptions, with arrangements made directly with the team. Its combination of a central location, several styles of cooking and both indoor and outdoor seating gives it an identity that extends beyond serving the hotel's rooms.

Put Primorja 51, 23207 Sveti Filip i Jakov

+38598322008

10:00–22:00

Pikolo is a family restaurant and guesthouse on Put Primorja in Sveti Filip i Jakov. Its story spans half a century of family hospitality, and the kitchen centres on Mediterranean food made with fresh ingredients from local sources. The restaurant belongs to the same property as the family's rooms and apartments, with Iza Banja Beach nearby. Food is prepared in the traditional way, with fish, meat and pizza forming the main strands of the menu. Charcoal grilling and a wood fired bread oven are two of the cooking methods that define the offer. The fish and meat menus sit alongside pizzas baked in that oven, giving the restaurant a range that extends beyond a single speciality. There are daily marende, the substantial meals described as brunches in the restaurant's English introduction, as well as an à la carte selection. Guests can choose from the daily food offer or order individual dishes from the menu. Delivery is also available for people who would prefer to eat at their own address. Alongside ordinary restaurant visits, Pikolo hosts family occasions. Birthdays, baptisms, first communions and confirmations are among the celebrations the family welcomes, with direct contact offered for arranging an event. This combination of everyday cooking, meals chosen from the menu and family gatherings is central to the restaurant's character. For visitors staying nearby, it brings together Mediterranean dishes, charcoal grilled food and oven baked pizza at one family establishment.

Münchener Straße 35, 86415 Mering

+49 8233 92282

Restaurant Delphi brings Greek cooking to Münchener Straße in Mering, with dining rooms, a beer garden and a covered terrace. The outdoor areas offer a choice between sunshine and shelter, while a separate room can accommodate up to forty guests. A children's play area is part of the garden setting, and the restaurant also caters for private celebrations and wedding receptions. The menu starts with familiar Greek appetisers: tzatziki, tarama, spicy sheep's cheese spread, baked aubergines and courgettes, and peppers filled with cheese and garlic. A mixed grilled starter plate combines halloumi with vegetables; a vegan version is available on request with the cheese and stuffed peppers omitted. Main courses include homemade gyros, souvlaki skewers, bifteki filled with tomato and cheese, and mixed grill combinations. Oven dishes range from moussaka with aubergines, potatoes, minced pork and béchamel to lamb shank served with Greek pasta or beans. Seafood choices include calamari, sardines, salmon and mixed fish plates. Vegetarian dishes and specifically described vegan adaptations give guests alternatives beyond the grill, including Greek pasta with tomato sauce and vegetables prepared without cheese or cream. A children's menu offers smaller dishes such as gyros, pasta and fish fingers. Tables can be reserved by telephone, and food can also be ordered for collection. The combination of several seating areas and a menu spanning small plates, grilled dishes and oven cooking makes Delphi suitable for both a straightforward meal and a gathering with a larger party.

Münchener Straße 29, 86415 Mering

+49 8233 7478544

Restaurant Schlosserwirt occupies a longstanding inn on Münchener Straße in Mering, now connected to the family's hotel and boarding house. The building began as an inn in 1901, and the Bader family took it over in 1928. A butcher's shop and a neighbouring cinema later became part of its story; the cinema site was eventually redeveloped into the hotel and linked to the original Schlosserwirt. Today the restaurant combines that history with a modern approach to Bavarian cooking. The kitchen works with a compact menu that changes, using fresh regional and seasonal ingredients and placing particular emphasis on sustainability. Bavarian classics are reinterpreted rather than treated as a fixed list of dishes. A carefully chosen wine selection accompanies the food. Breakfast is also part of the restaurant's identity, and guests can visit without staying overnight in the hotel. Sweet and savoury choices feature in the breakfast buffet, while the restaurant also presents a table brunch under the name Gläschenliebe. Its evening programme includes sociable Stammtisch meals with cordon bleu for sharing and other favourite dishes. Selected events offer a Bavarian buffet with a large salad bar. Private celebrations and catering are arranged individually, either within the house or at an outside venue. The hotel also has seminar facilities, making the restaurant part of a broader setting for business gatherings and family occasions. For visitors, the appeal lies in the combination of an established Mering address, a family history spanning generations and a kitchen that keeps adapting its regional foundations.

Gaußring 20, 86415 Mering

+49 8233 7796341

Taipan Mering is an Asian restaurant on Gaußring, with Chinese, Japanese and Mongolian cooking brought together in one dining room. The Mongolian grill is a central part of the offer: meat and fish are freshly fried or flambéed, giving the meal a focus on food prepared at the grill alongside the wider buffet selection. Guests can explore several culinary traditions during the same visit, choosing dishes from the buffet or ordering from the à la carte menu. The restaurant also serves a lunch selection. Its approach suits diners who enjoy putting together their own combination of Asian specialties, as well as those who prefer to choose an individual dish. Fish and meat are both part of the range, and the kitchen presents its food around traditional recipes from the three cuisines. Families are explicitly welcomed, with special menus for children and a playground for younger guests. The business is run by Wei Liu and is located at Gaußring 20 in Mering. Tables can be reserved directly by telephone, including for an evening together with friends. The restaurant asks diners to make reservations by phone. A separate contact channel is available for general messages and questions. This combination of a buffet, cooking at the Mongolian grill and à la carte ordering gives a group several ways to approach a meal while sharing the same restaurant table.

Luitpoldstraße 10, 86415 Mering

+49 8233 7353433

Da Daniele is a pizzeria and ristorante on Luitpoldstraße in Mering, with a Mediterranean interior and an emphasis on freshly prepared homemade food. The restaurant describes a family atmosphere and pairs its cooking with a selection of wines. Pizza and pasta anchor the menu, but the choice extends to starters, soups, salads, fish, meat and desserts, allowing a table to put together anything from a single main course to a longer Italian meal. Pizzas come in two sizes, with familiar combinations such as margherita, mushroom, ham and cheese, and quattro stagioni with mushrooms, artichokes and olives. The pasta selection is particularly broad. Spaghetti can be ordered with tomato and basil, garlic and chilli, seafood, or a carbonara sauce made here with bacon, egg and cream. Penne include a mushroom and gorgonzola cream version and a spicy tomato preparation. Among the ribbon pastas are tagliatelle with porcini and rocket, salmon with vodka and tomato cream, and the house Daniele combination of prawns, tuna and cherry tomatoes. Gnocchi come with spinach and gorgonzola or with porcini and truffle oil, while wide pappardelle are paired with walnuts and gorgonzola cream. Baked dishes include both a meat lasagne and a vegetable version layered with spinach, mushrooms, tomatoes, béchamel and cheese. Risotto provides another route through the menu, with versions featuring prawns, porcini, mixed seafood or vegetables. This range gives the restaurant a clear Italian focus while offering several different textures and sauces beyond the pizza section.

Marktplatz 8, 86415 Mering

+49 8233 744150

Mon, Wed–Sun 10:00–23:00; Tue Closed

Andechser in Mering stands on the historic market square, where the Baumüller family runs a Bavarian inn with several distinct rooms and a terrace for the warmer months. Christian Baumüller is both landlord and head chef. His cooking draws on traditional recipes while making room for contemporary interpretations and lighter dishes in a bistro style. Fresh ingredients are central to the kitchen, with regional produce preferred wherever possible. His membership in the association of speciality innkeepers in the Wittelsbacher Land reflects that connection to the surrounding agricultural area. Beer comes from the monastery brewery at Andechs, and the house also serves spirits from the monastery hill. The setting offers several ways to spend a meal, from a small gathering in a traditional room to a larger celebration upstairs. The Marktstube seats thirty-five people, the Wirtsstube twenty-five, and the gallery can accommodate up to one hundred. Outside, the beer garden terrace gives guests a place to sit in summer. Family occasions are an established part of the business, including baptisms, first communions, weddings and milestone birthdays. The team helps arrange individual menus, matching wines, printed menu cards and coordinated table decorations. For company anniversaries and other gatherings, food can take the form of a buffet, a sequence of courses or canapés, with both rustic and more elaborate approaches available by arrangement. Regular table reservations are taken by telephone. The result is a local inn whose character comes as much from its rooms and family hospitality as from its Bavarian cooking.

Fra Lina Pedišića 27, 23210 Biograd na Moru

+385959040067

Mon–Sun 16:00–22:00

Restaurant Orkula is the project of Ivanka and Ivo Šimurina on Fra Lina Pedišića in Biograd na Moru. Before opening their own restaurant, the hosts gained more than twenty years of experience in restaurants in Croatia and Germany. Their approach centers on welcoming diners into a place that feels personal, with natural materials and Dalmatian design chosen to keep the setting connected to its surroundings. The shaded terrace is a defining feature. Kiwi plants, flowers and nearby pine trees contribute to a quieter setting away from the busiest part of town. The kitchen combines traditional dishes with international choices, using selected suppliers alongside products made by the house. Beefsteak wrapped in bacon is one of its particular specialties, while other preparations of beef fillet give meat eaters several alternatives. Seafood has an equally clear place: scampi, Adriatic calamari and fish baked in salt are among the dishes the hosts highlight. Grilled fish comes with Swiss chard and boiled potatoes, and the kitchen pays attention even to the wood used for grilling. Pašticada, the Dalmatian beef stew, adds a regional slow cooked option. Larger groups can be accommodated by arrangement, and a special menu can be discussed with the restaurant. Reservations are available online. For diners arriving by car, the restaurant offers free parking, while takeaway is available for those who prefer to eat elsewhere. The result is a restaurant built around its hosts' cooking experience, a planted terrace and familiar Dalmatian ingredients.

Im Pfenn 3, 54689 Irrhausen

+49 6550 1408

Im Pfenn takes its name from the old local word for the boggy, moorish ground the house stands on, a quiet spot outside Irrhausen in the German-Luxembourg nature park, a short way north of Arzfeld. Christine and Michel Munkler built the house with its barn and stable in 1938; the stable became a tavern in 1961, the barn a guest house, and in 1966 the 'Gasthaus Munkler' opened to the public. The second generation added the large dining room in 1978, and since 2001 Christiane and Oswald Urfels have run it, with son Markus Gutweiler as co-manager since 2021, which makes it a family business in its fourth generation with around forty staff. The main restaurant seats up to 80, a room under the roof takes 25, and a large sun terrace with about 40 seats looks out over the countryside. The kitchen's own phrase is Eifel tradition meeting modern regional cooking, built on fresh products from nearby. Two things are named as specialities: the filled cream puffs served in the afternoon, and from November onwards game dishes from the family's own hunting, which they process themselves. Weekday lunch is deliberately kept small. Birthdays, weddings, closed parties and company events are catered with menus, buffets or themed evenings. Outside there is a play and sports field for children, and the paths into the surrounding forests, meadows and streams start at the door, which is why the house welcomes families, groups, hikers, cyclists and motorcyclists alike and carries the 'Wanderbares Deutschland' hiking certificate.

Bitburger Straße 1, 54673 Krautscheid

+49 6554 431

The Islekhöhe stands on the high ground at Krautscheid, on the Bitburg road south of Arzfeld, in the stretch of the Eifel called the Islek where Germany, Luxembourg and Belgium run together. The family that runs it says it has been welcoming guests from near and far for two hundred years, and the house is still a family-run Pension with a regional restaurant attached rather than a hotel with a dining room. The kitchen's promise is put simply on the site: good home cooking, fresh Eifel products and generous portions, with a menu of local specialities and a sample card to download. Meals are served in a modern, comfortable dining room or, in fine weather, on the sunny terrace; in the evening there is a separate Bierstube with Bitburger Pils on tap, the sort of room where a walk is talked over rather than a wine list studied. The house has built its offer around active guests. Motorcyclists have three lockable garages with space for twenty to twenty-five machines and a bikers' weekend package; there is a tennis hall with a tennis weekend, hiking-and-bowling arrangements, and a newly installed charging point for electric vehicles. Guest rooms are kept simple and comfortable, with the clean Eifel air as the main amenity. For someone staying in a holiday home nearby it works as a proper dinner stop on weekday evenings and as a lunch place at the weekend, with the tri-border landscape starting right outside the door.

Ulica Žrtava Ratova 27, 22243 Murter

+38522434918

Mon Closed; Tue–Sun 08:00–23:00

Gostionica Kod Ive is a tavern on Ulica Žrtava Ratova in Murter, serving Mediterranean cooking with a daily offer shaped by seasonal ingredients. The kitchen describes the origin of those ingredients as part of its approach, giving the changing daily selection a place alongside the broader restaurant menu. It is a straightforward choice for visitors who want to ask what the kitchen is preparing that day and build their meal around the current offer. The Mediterranean setting has a strong local context. Across Murter, island cooking draws on fish, shellfish, olive oil and vegetables, with Italian and French influences also present in the culinary tradition. Taverns form an established part of that landscape, connecting meals with the island's food culture. Kod Ive sits within the town itself, at number 27, making its street address useful when planning a visit from accommodation elsewhere on the island. Drivers have a practical advantage here: a free parking area is provided beside the restaurant. Tables can be booked directly with the team, and the restaurant offers both a landline and a mobile contact for reservations and inquiries. Email provides another way to get in touch before visiting. For guests organizing a meal around a day out, those direct contacts make it possible to discuss the daily selection and arrange a table before setting off.

Žabićeva 7, 22243 Murter

+38522434561

Fabro stands beside the sea on Žabićeva in Murter, combining a traditional stone house with tables on a sheltered pier. The interior has around fifteen tables, while the waterfront dining area offers another way to experience the same Croatian cooking. The menu gives seafood considerable space without overlooking meat. Mussels come in white wine, in buzara preparations or in the house style. Lobster is offered simply prepared, with homemade pasta or in buzara, and the fish selection includes sea bass, tuna and red snapper. Cold seafood starters include tuna tartare with sesame and a mixed seafood appetizer. Homemade pasta also appears with herbs, chanterelle mushrooms and scampi, connecting the pasta making tradition with ingredients from both land and sea. For a meal centered on meat, the choices include lamb fillet and several steak preparations. These range from grilled steak to versions with pepper, gorgonzola, or whiskey sauce and olives. The kitchen describes its foundation as Croatian recipes, with handmade dishes and ingredients obtained through established supplier relationships. Wines from regional growers accompany the food, alongside cocktails and other drinks. A small associated shop offers Croatian wines and liqueurs, local olive oils and honey from the Kornati islands. Fabro also caters for weddings, business events and family celebrations. Guests arriving by yacht can request a berth in advance, supplying the boat's name, dimensions and expected arrival time. The pier therefore serves both as a place to sit beside the water and as a practical arrival point for a meal.

Butina 22, 22243 Murter

+385989379181

Konoba Boba brings together the cooking of chef and owner Vjeko Bašić, his family and a garden setting in the heart of Murter. Boba is a family nickname, and the restaurant treats that name as a link to its island home. The surrounding sea, the Kornati islands and the people supplying the kitchen shape its approach to food. Seafood forms the center of a menu that follows the seasons and the different places where ingredients are harvested. Traditional island cooking provides the foundation, while contemporary ideas influence how those ingredients are prepared and presented. This is a restaurant to approach through its current selection rather than a single dish expected to remain permanently on the menu. The garden is an important part of the experience. Rosemary, basil, oregano, mint and marjoram grow alongside vegetables and fruit trees, including fig, olive, citrus and mulberry. A stone courtyard wall encloses the outdoor dining space, which accommodates eighty guests, while the interior has fifty seats. Part of the kitchen is open to view, allowing diners to watch some of the preparation. A wine selection completes the meal, and the setting accommodates both smaller tables and gatherings of friends. The contrast between the enclosed garden and the visible kitchen gives guests two different connections to the food: the plants around the table and the work behind each plate. Reservations are available by phone or through the restaurant's booking link. Parking is identified beside the restaurant and at the local marina.

Šetalište Vladimira Nazora 77, 51260 Crikvenica

+38551761070

Dida is a coastal restaurant in Crikvenica with a garden terrace facing the island of Krk. Inside, an open kitchen, a large fireplace and broad windows connect the dining room with the outdoor space. Chef Damnjan Draganić's cooking brings a contemporary approach to regional ingredients, making this an option for a meal that deserves time in the day's plans. Kvarner scampi appears in several distinctive preparations. The cream soup includes cuttlefish profiteroles and herb oil, while Roman-style gnocchi is paired with scampi and black truffle. Homemade pasta is another central feature: the Dida interpretation of carbonara combines tagliatelle, Drniš prosciutto, rocket and Istrian truffle. Black cavatelli with cuttlefish ragù offers a different seafood pasta course. Main dishes range from sea-bass fillet with broad beans and lemon-almond sauce to tuna with polenta and fennel. Brudet, a fish stew with scampi and polenta, is designed for two. Beef tenderloin and veal provide alternatives, while the fish selection changes with availability. Diners can also choose a five- or eight-course tasting menu and discuss wine pairing with the team. Croatian and international wines accompany the menu, and the restaurant gives particular attention to matching olive oils with the food. Reserve directly and explain any dietary needs when arranging the meal. For visitors staying inland around Donji Zagon, this is a coastal outing to Crikvenica; plan transport accordingly and confirm the current kitchen hours before travelling.

Hauptstraße 10, 54649 Waxweiler

+49 6554 9003994

Wed–Sat 17:30–22:00; Sun 11:00–14:30, 17:15–21:00; Mon–Tue Closed

La Corona is the Italian restaurant on the main street of Waxweiler, the small town in the Prüm valley a few minutes' drive east of Arzfeld. It opened on 15 November 2013 and has since marked its tenth anniversary, which the house mentions with some pride. The dining room is done in a modern style and the owners describe the place as family-friendly, with comfort and a warm welcome as the point rather than any show. The kitchen works with fresh, high-quality ingredients. A meal can start with an aperitif or a cocktail, Martini, gin and tonic or a Negroni, and the wine list is Italian, drawn from several regions. There are homemade soups and fresh salads, pizza bread straight from the oven, and pizzas with a crisp base and generous toppings. Pasta comes with sauces made in-house, and for those who want meat there are schnitzel and Cordon Bleu. Tables can be reserved through the website, which is worth doing for a group on a weekend evening. Music evenings are held from time to time. Beyond the restaurant the family runs a pizza food truck that brings the same oven-baked pizza to private parties and events in the region, with quotes on request. For a holiday-home guest it is the straightforward option for an evening out that does not involve a long drive: Italian food in the middle of the town, with a Sunday lunch service as well as evenings later in the week.

Bahnhofstraße 8, 54649 Waxweiler

+49 6554 389

The Hotel am Schwimmbad is a traditional guesthouse with a restaurant, a Pilsstube and a sun terrace, on the road that drops from the centre of Waxweiler down to the outdoor pool by the river Prüm. Run by Jeroen van der Zalm, it is open all year and takes its role as the village inn seriously: the restaurant serves Eifel regional specialities in a plain, welcoming setting and is set up for family celebrations, while the beer lounge opens late in the morning. The terrace is the reason to come on a fine day, with a wide view across the Prüm valley and down onto the swimming pool. Upstairs are seven guest rooms with television, shower and toilet, enough for a group of up to eighteen, and the rooms face the valley rather than the street. The list of guests the house names says a lot about who feels at home here: families, motorcyclists, who get a covered shelter for their bikes, walkers and cyclists on the Prümtal cycle path, who can lock their bicycles away, pilgrims on the Way of St James, who can have their pilgrim passport stamped, anglers, who can buy a permit for the Prüm, technicians and business travellers, and winter sports visitors. Dogs are accepted by request. There is generous parking, including space for large vehicles. The setting is the Deutsch-Luxemburgischer Naturpark, close to the point where Germany, Belgium and Luxembourg meet, and the pool next door makes it an easy afternoon for families with children before an early dinner.

Trg Rudina 4, 22243 Murter

+38522661287

Mon–Sun 11:00–00:00

Konoba Jadran stands on Trg Rudina in central Murter, in an old stone house built in the Dalmatian tradition. Its terrace looks toward the main square, the harbor and the sea, placing the restaurant within the everyday life of the waterfront. The family tradition dates to 1919, while the kitchen combines recipes associated with Murter island with a contemporary approach. Fish and seafood are central to the offer. Tuna, octopus and shellfish appear alongside other fish specialties, with grilled dishes providing another strand of the cooking. There are meat dishes too, as well as pasta preparations and Dalmatian desserts. The range allows a table to explore several parts of the island's cooking rather than follow a single specialty. Both prepared dishes and dishes made to order form part of the service. Seating is divided between the terrace and the enclosed part of the tavern, with a combined capacity of one hundred guests. That arrangement also supports occasions beyond a regular restaurant meal: the team organizes family celebrations and business receptions. Guests staying at Camp Rehut can arrange a table through the camp reception. Practical facilities include parking, takeaway service and free wireless internet. Dogs are welcome, and card payments are accepted, including Visa and Mastercard. For visitors exploring central Murter, Jadran brings together an established stone house, a view across the waterfront and a broad introduction to the island's food traditions.

Hrokešina 5, 22243 Murter

+38522435230

Restaurant Tic Tac occupies an address on Hrokešina in Murter, with a story that began when Slobodan Pleslić opened a cafe in 1971. The son of a lighthouse keeper, he trained in hospitality in Zagreb and Opatija and worked aboard ships before returning to the island. The cafe later developed into a restaurant, and its cooking remains rooted in Dalmatian ingredients. Seafood takes the lead, especially cold starters that combine raw fish with local accompaniments. Tuna is paired with mint, while amberjack or swordfish appears with capers. Octopus is served raw with cheese matured in lambskin. Marinated anchovies and sardines sit within the same approach: a small number of ingredients chosen to bring out the character of the fish. The cooked dishes have their own identity. Monkfish brodetto is a house specialty, and Adriatic squid can be baked with potatoes or prepared as a stew. Another distinctive preparation combines polenta darkened with cuttlefish ink with prawns and squid. Meat eaters can choose steak accompanied by the restaurant's own balsamic sauce and vegetables. The setting also connects the restaurant with the water through its dock and dine offer. Alongside ordinary restaurant visits, Tic Tac accommodates small weddings, celebrations, business dinners and team gatherings on its pier and in the restaurant. Its combination of a long history, seafood preparations and space for occasions gives it a particular place in Murter's dining scene.

Hauptstraße 41, 54649 Lambertsberg

+49 6554 366

The Fünfmädelhaus in Lambertsberg has been in the same family for more than 150 years and is now run by the fifth generation, a Gasthaus with a Pension attached, standing high above the Prüm valley with forests and meadows all around. It is a big house for a village: 24 guest rooms with 52 beds, a restaurant with its own bar, a summer beer garden, two bowling lanes and a function hall that can seat up to about 140 people, which is why weddings, birthdays, family reunions, Christmas parties and club outings end up here. Motorcyclists get free covered parking and pets are welcome by arrangement, and the house lists walkers and cyclists exploring the Südeifel among its regular guests, with plenty for children in the area. The kitchen describes its line as regional classics and seasonal dishes prepared with care, and the menu shows what that means in practice: a cream of sweetcorn soup with black tiger prawns, smoked salmon tartare with avocado and burrata foam, a well-hung Angus rump steak with Café de Paris butter, and the 'Original Eifler Strohschwein', straw-reared pork from the region served Wiener Art or as Cordon Bleu with peas and carrots and potato gratin. There is homemade tagliatelle with burratine and tomato sauce for vegetarians, guinea fowl breast with truffled mushroom pasta, and sea bass in a spiced Asian broth. Desserts change daily, and the ice creams include homemade sorbets. Four-course festive menus and buffets are arranged for parties on request.

Heilhauser Mühle 1, 54649 Manderscheid

+49 6554 900842

The Heilhauser Mühle is a converted historic mill on the L12 between Lünebach and Waxweiler, down in the Prüm valley where the road runs between trees and water. The family has run it as a Landgasthof for more than thirty years and is now in its third generation; a small campground sits on the same grounds. Inside there are several distinct rooms: the snug Mühlenstube, a sunny winter garden, a fireplace room and a rustic barn whose glass floor looks straight down onto the old, illuminated mill wheel. Outside, a beer garden and a terrace face the mill pond, and the house recommends them as the stop after a walk. The cooking is regional country fare, running from schnitzel to rump steak, with game specialities, fish, vegetarian options and children's dishes, plus seasonal recommendations that change with what is available. Examples the house names are the 'Eifelliebe' salad with curry dressing, chicken and fresh fruit, the 'Mühlenknacker', a stuffed pancake filled with minced meat and cheese, and at weekends fresh salmon in wine sauce with rice and salad from the buffet. The mill lies directly on the Prümtal hiking trail, the Prümtal cycle path and the Panoramaweg 100, so hikers and cyclists arrive on foot or by bike and families come for a long Sunday lunch. Family celebrations, walking groups and company outings can book a set menu or a rustic buffet, and groups can be received outside the regular hours by arrangement. The house closes for a winter break each year and reopens in spring.

Mel 1B, 51250 Novi Vinodolski

+38551569180

Admiral is the restaurant at Marina Novi, with a covered terrace looking towards Krk on one side and Novi Vinodolski's old town on the other. The kitchen draws on the Croatian coast while offering enough variety for guests arriving from a day on the water or meeting for dinner in town. Indoor tables provide an alternative when the terrace is less appealing. Seafood choices include black cuttlefish risotto, scampi risotto, prawns with pljukanci pasta and grilled squid with chard. A whole grilled sea bass is offered for two, while wild fish depends on availability. Tuna steak comes with ratatouille vegetables, and crispy octopus is paired with mashed potato and spicy mayonnaise. These are useful starting points for a meal built around the sea. The menu extends to beef tartare, steaks, burgers and several pizzas. Vegetarian choices include four-cheese gnocchi, while a vegan bowl combines seasonal vegetables, couscous, smoked tofu and a tahini-orange dressing. For dessert, consider pancakes, the daily cake or a sweet selection for two. Guests who need gluten-free pasta or bread should ask the team before ordering. The wine selection includes Pavlomir, a producer closely connected with the nearby Vinodol vineyards. Admiral also accommodates celebrations and organised groups, with seating both inside and under cover outside. Contact the marina restaurant directly to reserve a table and discuss any group meal. Confirm kitchen times if planning an early arrival or a late dinner.

Vinska cesta 2, 51250 Novi Vinodolski

+38551248888

Tue–Sun 11:00–22:00; Mon Closed

Konoba Studec on Vinska cesta offers a different side of Novi Vinodolski's cooking from the waterfront seafood restaurants. The menu gives space to Vinodol specialities, grilled meat and dishes cooked under the peka, alongside fish and pasta. It is a useful destination for a meal that introduces the flavours of the nearby hinterland. Start with local-style soup or one of the cold platters, then consider the Bribir makaruni, traditional pasta also offered with truffle sauce. Vinodol minestrone comes with sausage or dried meat, while venison stew provides another hearty option. The grill includes beef, turkey and pork, with distinctive combinations such as pork tenderloin filled with pancetta, cheese and dried figs. Some of Studec's most substantial dishes need planning. Octopus under the peka, spit-roasted lamb and pork, and meat baked with potatoes are listed for advance orders; the meat peka choices carry a minimum of four people. For a spontaneous visit, the regular menu also includes grilled sea bass, bream, squid and a fish platter for two. Vegetarian diners can choose a plate of vegetables with egg and fried cheese, while children have smaller meat dishes or cheese gnocchi. A heated terrace, parking and a children's corner make the restaurant convenient for a family outing. Dogs are welcome, and reservations can be made online or by telephone. When booking a peka meal, agree the dish, number of diners and preparation time directly with the restaurant.

Ulica Ladislava Maričića 1, 51250 Novi Vinodolski

+38551777929

Antika in Novi Vinodolski brings Croatian, Italian and Mediterranean cooking together in a restaurant with both outdoor seating and an air-conditioned interior. The broad choice of meal times makes it useful for visitors whose day does not fit neatly around an early lunch or a fixed dinner reservation. Breakfast, brunch, lunch and dinner are all part of its offer. Fish and cheese are among the foods highlighted by the kitchen, while pancakes and other desserts provide a sweet finish or a shorter stop between meals. Ask about the day's preparations when you arrive, especially if you want a particular fish dish. The restaurant also offers vegetarian and vegan choices, giving mixed groups a reason to consider it when not everyone wants the same style of meal. For guests with dietary requirements, Antika advertises gluten-free and lactose-free options. Discuss the specific requirement with the team before ordering so they can explain suitable dishes and preparation. Step-free access, a welcome for pets and takeaway are further practical details. Card payment and online table reservations are available. The restaurant is listed by the municipality among Novi Vinodolski's dining addresses. Find it on Ulica Ladislava Maričića, at number 1, and use +385 51 777 929 for a direct enquiry. This is also a useful contact for a family occasion or a larger table, when agreeing the timing and food in advance makes the visit easier.