Pelegrini

Situated in the heart of the old town, this restaurant occupies the Villa Pelegrini-Tambača, a building with Renaissance origins next to St James cathedral. Chef Rudolf Štefan, who always makes sure that he comes to say hello to guests at the end of their meal, takes time to search out local produce: he produces a dozen wines in partnership with the best wine producers in the region, produces his own olive oil and, for the most part, uses fish and meat from Šibenik and its surrounding region. His six-course tasting menu showcases a modern version of traditional Dalmatian cuisine, with interesting, creative touches and beautiful presentation. One of the house specialities is the pasta with duck, which features slow-cooked slices of duck breast accompanied by a creamy pecorino sauce, confit duck breast and slices of celery that add a fresh and acidic flavour – a traditional dish that has been skilfully reinterpreted. The interesting wine list has more than 500 different labels.

• A Renaissance palazzo setting, right next to the Cathedral of St James, with seasonal outdoor seating on the external staircase.
• A kitchen built around constant local sourcing, plus house projects like olive oil and collaborations with winemakers.
• Two tasting menus that modernise Dalmatian classics without dropping their regional identity.

• Lobster, served as a house signature with mushroom carpaccio, ricotta, sea grapes and pickled cornichons.
• Mushrooms, used both as carpaccio and as a savoury, earthy base for seafood.
• Local Adriatic fish and meats, sourced from Sibenik and nearby producers as the default pantry.
• Olive oil, produced in house as part of the restaurant’s product ecosystem.
• Sea grapes and pickled elements, used to bring salinity and acidity to rich seafood.

In the old town beside St James’ Cathedral, the dining room sits inside a Renaissance palazzo. Chef Rudolf Stefan’s menus reinterpret Dalmatian cooking through local land and sea produce from Sibenik and its surroundings. Two tasting menus, shorter and longer, are the core format, and in warm months tables spill onto the exterior staircase with cathedral views.