The story
LD Restaurant sits at Don Pavla Poše 1-6 in Korčula, inside the Lešić Dimitri Palace, and holds one Michelin star (2026). The Mediterranean kitchen works from the island's seasons, with the sea always close.
Head chef Marko Gajski won Gault&Millau's Great chef of tomorrow trophy in 2021, and the guide now scores the restaurant 16.5. His modern cuisine leans on fresh fish, shellfish, wild island plants and Korčula olive oil. Gajski names Croatian gastronomy as his main inspiration, shaped by Italian, French, Turkish and Austrian influences.
The six-course chef's menu begins with clams, scallops and mussels in a chowder, then turns to sashimi with caviar and bottarga. Foie gras with apple and hazelnut comes next, followed by sea bass with Swiss chard, potato and trout roe. Black Angus and Kagoshima A5 Wagyu share a course, and dessert is corn with caramel, coffee and hazelnut. A vegetarian tasting menu opens with beetroot, avocado and prickly pear. Guests can pair the courses with Croatian wines or with local olive oils such as Drobnica and Orgula.
The terrace stretches along the Old Town's medieval wall, with views over the Pelješac channel and the Korčula archipelago. Indoors there is a dining room, and two further rooms can be reserved for private dining.
Recognition
Ambience
Details
History
High quality cooking
Located in the historic Lešić Dimitri Palace within the old town of Korčula, LD Restaurant ranks among the most refined gastronomic destinations on the Croatian coast. Here chef Marko Gajski (Gault&Millau trophy Great chef of tomorrow 2021) presents a contemporary interpretation of Dalmatian cuisine built around fresh fish, seafood, island vegetables, olive oil and Mediterranean herbs. The restaurant offers tasting menus of three or six courses that follow the rhythm of the seasons. One extended menu begins with shellfish served in a delicate creamy broth capturing the essence of the sea. Japanese influence appears in the next course, where fish is presented as sashimi with bottarga and caviar. Foie gras with apple and hazelnut follows, before returning to Dalmatia with lightly caramelised sea bass accompanied by Swiss chard and potatoes.The meat course contrasts Black Angus and Japanese Wagyu beef, while dessert combines corn, caramel, coffee and hazelnut. As an important part of this gastronomic concept, carefully selected Croatian wines, particularly those from Dalmatia and Korčula, accompany the dishes. With its elegant terrace overlooking stone streets and the Adriatic, LD transforms dining into a sensory journey through the flavours and stories of the island.
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