The story
Dunav, the restaurant of Hotel Dunav in Ilok, Croatia, serves Srijem country cooking at Julija Benešića 62, and earned a Gault&Millau score of 13 in 2026. The kitchen works from traditional Syrmian recipes, with a clear focus on river fish and wines from Ilok wineries.
The kitchen was the first in Syrmia and Slavonia to serve fish stew made from deboned fish. Catfish is cooked in wine for two, and pike perch comes grilled with vegetables or fried in beer batter. The menu draws on freshly caught perch, catfish, carp and sturgeon.
Duck breast is served in cranberry sauce, and turkey fillet in basil cream. The wild boar meatballs with bread dumplings are a particularly good choice for meat lovers. For dessert, taške come with small bowls of walnuts, poppy seeds and sugar, while the crêpes are generously filled with Nutella. Diners can sit on one of three covered terraces along the promenade, facing a line of plane trees.
Recognition
Ambience
Details
Location