The story
Na moru in Cres has kept its tables full since the early nineteen nineties, when Ivan and Martina Krivičić opened this family run kitchen specializing in Croatian coastal cuisine. They built the menu around a strict sea to table rhythm that follows the daily returns of local boats. Guests can watch the harbor while waiting for their meals to arrive. This steady approach to island seafood cuisine means the pantry never relies on frozen imports or complicated prep lines.
The grill handles most of the heavy lifting in their kitchen, treating freshly caught fish with nothing more than coarse salt, cold pressed olive oil, and steady heat. You will also find hand rolled pasta and slow simmered risottos that absorb rich seafood stocks without drowning the main ingredients. The scampi buzara stands out as a quiet favorite, blending sweet shellfish with a light garlic wine reduction and chopped parsley. Diners often dip crusty bread straight into that aromatic liquid.
A low stone terrace sits just steps from the western coast, placing every table within sight of the blue Adriatic waters. Gault & Millau awarded the venue a twelve point five score for that same direct line of sight to the harbor and straightforward food. The cellar leans heavily toward white varieties like Istrian Malvasia and Sauvignon Blanc, though a glass of Teran pairs well with richer preparations. Seasonal changes bring new salad compositions and lighter dishes to keep the menu fresh.
Recognition
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