My last dinner this year in Primosten deserved something memorable. After days of walking, eating, and returning to my favorite places, I chose Restaurant Mediteran in the old town. The walk from my accommodations is part of the pleasure, 3.5 kilometers along the sea, pines overhead, the Adriatic glittering beside me.
Mediteran is tucked into the heart of old town. Its terrace is an enclosed courtyard framed by old stone walls, with a roof that can open to the sky. It feels both historic and intimate, more like a hidden room of the old town than a typical restaurant terrace. Inside, the dining room is elegant and warmly lit, and the service is polished, waiters moving with quiet confidence, attentive but never intrusive.
This restaurant has quietly earned a place in the Gault & Millau guide, a recognition given to places that show consistency and quality. Not Michelin, but something that feels closer to the way locals appreciate good food.
I began with jakobova kapica, a scallop baked in its shell. The presentation was beautiful, golden on top. It was overcooked, yes, but the taste was still wonderful, a reminder that flavor can sometimes carry where texture does not.
The main dish was Morski Skartoc, sometimes called the Croatian bouillabaisse. A parcel of seafood and vegetables baked in parchment, opened at the table like a gift. The broth was rich with tomato, garlic, and wine. The mussels were tender, the vegetables soaked up every drop, and while some pieces of fish were firmer than I’d like, the overall effect was generous and satisfying.
Dessert was a cold apple crumble served with a scoop of vanilla ice cream, unmistakably Croatian in style, spiced with plenty of cinnamon. It was so delicious I could have easily finished it all.
Pricier than I expected for Primosten, but the flavors, the care, and the stone terrace made it feel like more than just a meal.