The story
Pelegrini is at Jurja Dalmatinca 1 in Šibenik, Croatia, serving modern cuisine built on Dalmatian produce. The restaurant holds one Michelin star (2026), and its menu changes with the seasons.
Rudi Štefan leads the kitchen and was named Gault&Millau Croatia Chef of the Year 2025. The menu follows what local producers have available, and the kitchen works from traditional Dalmatian flavours with a modern approach. Gault&Millau awarded the restaurant 17.5 points for 2026, citing the quality of local ingredients and preparations that are both imaginative and technically precise.
Dinner opens with a lavender welcome drink, followed by four courses. Beef, small white fish, duck and octopus arrive on four separate stones. Lobster carpaccio with chanterelle cream and hot puff pastry combines sea and earth flavours, while ravioli filled with lamb in cheese cream is the dish reviewers singled out. Warm bread buns come with almost every course, and they are dipped in extra virgin olive oil from the restaurant's own olive groves. Dessert is a creamy mandarin with mulberry flower, followed by homemade pralines.
The dining room opens onto the main square, beside the stone Cathedral of St. James. Three tables on the steps out front face the cathedral, and they are the most sought-after seats. The wine list includes a Pinot Noir that the team produces itself under ecological standards, along with bottlings made with winemaker friends. Pelegrini also runs a boat experience, Pelegrini at Sea, a 5.5-hour sailing trip for up to four guests with the chef as skipper.
Recognition
Ambience
Details
History
High quality cooking
Thanks to the warm and unobtrusive approach to the guests, the exceptional quality and selection of local ingredients, and the imaginative, innovative and technically perfect preparation of the dishes, Šibenik’s Pelegrini restaurant is at the very top of Croatian gastronomy. It is located on the main square, next to the stone Cathedral of St. James. Arriving at the restaurant from the waterfront is particularly impressive and you are truly lucky if you manage to reserve one of the three tables on the steps in front of it, with the amazing view of the cathedral. The young team of waiters and sommeliers immediately win us over with a glass of Pinot Noir that they produce themselves according to all ecological standards. The menu at Pelegrini is tailored to the season and the ingredients available at that time. We come to Šibenik in autumn. Although the professional personnel have worked hard from spring to the end of summer, they do not show any fatigue. The main rule here is that the guest must feel as if he is the most important. After the lavender welcome drink, a four-course menu follows, and the dishes arrive in a short time. On four different stones there are four balls of beef, small white fish, duck and octopus – a fantastic presentation and excellent flavours. We are especially pleased that with almost every course they serve different warm bread buns that you can dip in homemade extra virgin olive oil from the restaurant’s olive groves. The lobster carpaccio with chanterelle cream and hot puff pastry delights us with its creative combination of the sea flavours and the earthy notes of the mushrooms. While the dish of ravioli stuffed with lamb meat in a cheese cream, with a unique fullness of flavours is the star of this year’s dinner. After the creamy mandarin and mulberry flower for dessert we taste the delicious homemade pralines. Under the leadership of the brilliant chef Rudi Štefan (Gault&Millau Croatia Chef of the Year 2025), Pelegrini is synonymous with a first-class gourmet experience in Dalmatia.
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