The story
Mon Ami is a Mediterranean restaurant at Trg Kralja Tomislava 26 in Velika Gorica, listed as Michelin Recommended in 2026. It has been cooking in the centre of town for 25 years.
Chef Goran Marko Beus runs a kitchen where fish comes first. Grouper, sea bass, black sea bream, dentex and shrimp are grilled, and a platter for two lets you try a little of each. Among the starters, mussels buzara and the black cuttlefish risotto stand out. Tagliatelle with tiny prawns and shrimp bisque is generous enough to serve as a main course. Charcoal-grilled steaks and vegetarian dishes are also on the menu.
Dessert might be a slice of rožata with lemon zest in caramel syrup, or a semifreddo with hazelnuts, white chocolate and caramel. The wine list runs to about 60 labels, mostly from Croatian growers. The house cuvée of Chardonnay and Graševina comes from the Pokuplje subregion. The extra virgin olive oil comes from the restaurant's own grove in Skradin.
The main room has white tablecloths, while the closed terrace is more casual. Natural materials run through the interior. A separate booth seats 10 for private business meetings. Gault&Millau gave Mon Ami 13.5 points in 2026 and singled out the service for praise.
Recognition
Ambience
Details
History
The restaurant Mon Ami, located in the center of Velika Gorica, attracts guests with the seafood dishes, although the extensive menu also offers pork and duck, steaks grilled on charcoal, and some options for vegetarians and vegans. The restaurant is divided into two parts, in the more formal one there are white tablecloths, while the closed terrace offers a slightly casual atmosphere. The menu includes a variety of fish dishes - a plate for two with a choice of a little bit of everything, risottos and pasta with shrimp, wild mushrooms or asparagus - which depends on the season. The restaurant’s strongest asset is the fish from the daily catch: grouper, sea bass, black sea bream, dentex and shrimp, and everything grilled perfectly. Sea bass fillet served with shrimp skewers, cherry tomatoes and grilled zucchini, with a classic side dish of Swiss chard and boiled potatoes, is simple and delicious. For starters, we recommend mussels on a buzara and fried grebes, with excellent homemade bread. Some of the starters can also function as main courses, especially the black cuttlefish risotto and tagliatelle with tiny prawns and shrimp bisque because the portions are quite large. Among the desserts, we highlight a slice of rožata with a trace of fresh lemon zest in caramel syrup and whipped cream, and semifreddo with hazelnuts, white chocolate and caramel. The wine list offers selected labels from Croatian vineyards, and the service deserves special praise.
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