Zadar Fine dining

Zadar is not a city of famous restaurants, and the fine dining field is correspondingly small: four or five kitchens that plate properly, keep a real wine list and expect you to sit for a couple of hours. What they share is a base in Dalmatian produce rather than an imported idea of luxury. Fish from the local boats, lamb and cheese from Pag, oil from the Ravni Kotari, cooked with technique a konoba does not attempt.

The addresses cluster on the peninsula and at Fosa, the small harbour outside the Land Gate, where a terrace over the moored boats accounts for part of the bill. Book ahead through the summer, particularly for a table outside, and expect prices roughly double a good konoba, which is still well below the equivalent in Dubrovnik or Split.