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." - Michelin Inspector

Four iconic stops on the Dalmatian coast

"With fine sea views in the heart of Šibenik’s old town, this restaurant occupies the Renaissance‑style building that gives it its name, right beside the Cathedral of St James. Chef Rudolf Štefan crafts dishes from carefully chosen local ingredients, focusing on Dalmatian traditions reinterpreted with a modern twist—think pasta with duck made from slow‑cooked duck breast, served with chilli sauce, confit duck breast and slices of celery." - Sarah Scaparone

Croatia continues to shine with its growing number of MICHELIN Stars

"Rooted in Šibenik’s layered culinary history yet resolutely forward-looking, this kitchen focuses on the sea—mussels, oysters, sea snails, sea urchins and fish—while functioning as a research hub that collaborates with small Croatian producers and trains young talent through the Chefs’ Stage project; chef Rudolf Štefan frames hospitality as a way of life and channels curiosity, tenacity and patience into a seasonal, modern interpretation of Dalmatian classics, from a house-special pasta with duck that honors the Tingul tradition by using every part of the bird (with roast breast, liver gravy and a sauce made with a 60‑day cheese from OPG Ston) to pašticada, seafood salads, and anchovies and mussels done “home style,” all underpinned by a sustainability ethos of local sourcing and minimal waste, and amplified by a Croatian‑focused wine program highlighted in “Pelegrini & Friends” events with long‑time partners like Bibich and Grabovac that keeps guests returning throughout the year." - Annalisa Leopolda Cavaleri

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

"Voted Croatia’s best restaurant several years in a row, Pelegrini is reason enough to visit Šibenik. The talented owner and chef Rudi Štefan continues to raise the bar at this gorgeous spot, which is housed in an ancient palace. In nice weather, book a table on the small terrace with sea views. Once seated, decide how many courses you want—there’s a minimum of three at lunch and five at dinner—then sit back and let the culinary adventure begin. Attentive waiters will bring out beautifully plated dishes celebrating regional flavors with a global spin. Think amberjack tataki, monkfish tripe, beef-cheek pasta, and tongue cubes with breaded sage, all paired with top-notch local wines."