The story
Johnson is a seafood restaurant in Lovran, at Majčevo 29b on the road between Mošćenička Draga and Mošćenice, and it appears in the Michelin Guide as a recommended address for 2026. The Jurdana family has run it since 1996.
The dining room occupies the upper floor of a modern family home. Guests can sit inside or on the terrace, which looks over Kvarner Bay. The family describes its approach with three words: naturalness, simplicity and originality. Gault&Millau scored the kitchen 15.5 for 2026.
Fresh fish and the Kvarner scampi and shellfish are the reason to come. Staff walk guests through the daily selection. Starters include marinated anchovies, sea bream carpaccio and raw scampi tail in an olive oil and lemon emulsion. The fish soup is deeply aromatic, and the tagliatelle with scampi in a rich seafood sauce comes al dente. The black risotto is thick and creamy, with pieces of cuttlefish and parsley, and often feeds two. The dentex fillet has crisp skin and firm flesh, and arrives with young Swiss chard and boiled potatoes.
Hazelnut semifreddo with red currant sauce makes a light finish. Those who want more seafood can order grilled scampi instead. The wine list leans on Croatian labels, and the house wine Kabola is easy to drink.
Recognition
Ambience
Details
History
The Jurdana family has been running Restaurant Johnson since 1996, nearly three decades welcoming guests with a philosophy summed up in three words: naturalness, simplicity, and originality. The restaurant occupies the upper floor of a modern family home on the road connecting Mošćenička Draga with the historic hilltop town of Mošćenice. Guests can dine either in the elegant indoor dining room or on the attractive terrace overlooking Kvarner Bay. Johnson is best known for exceptionally fresh fish and the famous Kvarner scampi and shellfish. The professional and attentive staff will gladly introduce guests to the daily selection of seafood. Among the starters, highlights include marinated anchovies, sea bream carpaccio, octopus salad, and raw scampi tail served in an olive oil and lemon emulsion. The fish soup is deeply aromatic, and a perfect continuation is the al dente tagliatelle with scampi in a rich seafood sauce. Their black risotto, thick and creamy with pieces of cuttlefish and fresh parsley, is excellent and generously portioned, often enough for two people. The dentex fillet, firm and juicy with a crispy skin, served with young Swiss chard and boiled potatoes, stands out for its freshness and flavor. If you feel adventurous, try grilled scampi for dessert. Otherwise, the hazelnut semifreddo with red currant sauce provides a refreshing sweet ending. The wine list includes an excellent selection of Croatian labels, and the house wine Kabola is particularly pleasant and easy to drink. Guests return to Johnson time and again for its superb seafood, relaxed atmosphere, and professional service.
Location