The story
Konoba Griblja sits at 4 Trg Ruševac in Sukošan, a small town near Zadar, Croatia. The Dalmatian kitchen here earned 15.5 points from Gault&Millau in 2026, and the menu leans on fresh, seasonal fish and the regional tavern tradition.
Braco Sanjin is chef and owner, and he returned to Griblja in February 2022 after several years in Split. He led the kitchen at Kadena there for seven years, a restaurant that Michelin inspectors recommended under his direction. His approach updates traditional Dalmatian dishes with fresh, local ingredients and a focus on the season.
Gault&Millau's inspector tasted Adriatic sardine, tuna tartare and a pea and mint cream soup at the start of the meal. The author's Trisoto with cuttlefish, made from barley, wheat and rice, stood out for its layered texture. Mains included sea bass and grilled Adriatic squid, cooked simply. The dessert was dark chocolate mousse with sea salt flakes and olive oil.
The restaurant occupies an old stone house in the centre of town. It keeps the feel of a classic Dalmatian tavern, with an understated elegance and a relaxed pace. Guests can eat outdoors or book the private room. The wine list focuses on Croatian bottles, which suits a menu rooted in the region.
Recognition
Ambience
Details
Location
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