Pelegrini and Alfred Keller’s vision for Croatia - ingredients that showcase a culinary passion for the country

"More than a simple restaurant, this Michelin-starred Šibenik hub marries deep respect for Dalmatian tradition with research-driven creativity, working closely with small Croatian producers and even hosting the Chefs' Stage congress to nurture young talent. I found a menu that shifts with the seasons and pays tribute to Venetian, Turkish, French and Austro-Hungarian influences, with standout plates like pasta with duck based on the banquet dish Tingul—using every part of the bird for a rich, finger-licking sauce—alongside pašticada, seafood salads, and anchovies and mussels cooked “home style” but elevated by top-quality ingredients and technique. Sustainability feels instinctive here: the kitchen builds dishes around what farmers, foragers and fishermen bring—think wild asparagus gathered in early spring and mussels from the Šibenik channel—and relies on artisans such as OPG Reljanović for Dalmatian lardo and cured meats, OPG Ston for dairy, and longtime fish supplier Ante Skelin. The wine program shines too, with “Pelegrini & Friends” events that celebrate Croatian terroir and relationships with wineries like Bibich and Grabovac, and it’s no surprise guests return several times a year." - La Guida Michelin