Boskinac

"Surrounded by vines and olive trees, the beautiful country house that is home to this restaurant (as well as an elegant boutique hotel) occupies a peaceful location that offers a real holiday feel. The cuisine makes use of typical ingredients from the region of Pag, such as fish, lamb, vegetables, olive oil and wild herbs, all prepared with a modern and creative touch. There are two tasting menus, one which focuses on the island and the other which is inspired by chef Matija Bregeš’s own experience, while the wine list features excellent labels produced by the Boškinac winery. In summer, tables are laid out on staged terraces surrounded by greenery in an idyllic setting akin to a romantic botanical paradise." - Michelin Inspector

9 Best Places to Visit in Croatia, According to Locals

"A family-run, beautifully renovated stone hotel set inland among olive groves and vineyards, notable for its award-winning winery and a Michelin-starred restaurant that highlights local terroir." - Anja Mutic Anja Mutic Anja Mutic has been traveling the world professionally as a writer and editor since 2000. She has penned hundreds of articles; authored more than 20 guidebooks; spoke about travel at events worldwide, and appeared as an on-screen travel expert. Travel + Leisure Editorial Guidelines

Lika and Škripavac, the cheese that is an intangible asset of Croatia

"As one of the restaurants that use Škripavac in their dishes, this one-star MICHELIN destination leans into the region’s bounty. "Its cuisine makes use of typical ingredients from the region such as fish, lamb, cheese, vegetables, olive oil and wild herbs, all prepared with a modern and creative touch." - Sarah Scaparone

Croatia continues to shine with its growing number of MICHELIN Stars

"Tucked in an exclusive Novalja retreat on Pag island, this elegant stone‑built hideaway pairs a soulful wine heritage with a MICHELIN‑Starred dining room defined by Pag lamb, sweet scampi and wildly aromatic herbs, served with warmth and polish; sustainability is a guiding principle as menus shift with the market and ingredients are sourced micro‑locally from Pag (with zero‑waste nose‑to‑tail treatments of lamb), while the kitchen champions island producers—skuta curd from Vidas dairy, lamb from Žakan butcher, scampi from fisherman Gordan Peranić in Stara Novalja, wild fish from Palčić in Proboj, and organic vegetables from Drita Dunatov and Dikla near Zadar—and the family’s wine cellar remains the heart of the house, bottling around 50,000 bottles annually alongside a 250‑label selection of Croatian wines." - Annalisa Leopolda Cavaleri

A gourmet vacation in Croatia with the MICHELIN Guide: a warm welcome and superb restaurants

"On staged terraces immersed in greenery, the MICHELIN‑starred restaurant delivers creative cuisine firmly rooted in Pag, guided by a micro‑local, micro‑seasonal, sustainable and responsible philosophy that changes with market availability and uses every bit of each ingredient while supporting small producers and foraging wild herbs. Ingredients that take center stage include the famous local lamb, fresh, sweet scampi and highly scented wild herbs, with lamb—its flavor shaped by sea‑breeze‑salted grasses—prepared in many different ways for over 20 years; service is professional, friendly and smartly attired." - Annalisa Leopolda Cavaleri