Lemongarden

The story

Lemongarden Sutivan: Modern Adriatic Cuisine Near Split

The Kitchen and Its Approach

Executive Chef Ante Udovičić runs the kitchen at Lemongarden in Sutivan, just outside Split, where he applies his training from top European restaurants to Adriatic cuisine. His background includes stints at Noma and with the Rocca brothers, which informs a menu built on precise technique rather than heavy sauces. He treats modest local products like grilled vegetables and house herbs as central elements. This approach earned the venue a 16.5 rating from Gault&Millau, recognizing how modern culinary methods elevate regional ingredients without masking their natural character.

Signature Dishes and Ingredients

The menu shifts with daily catches and seasonal harvests from the hotel’s own farm. Guests frequently order raw oysters finished with a mint and ginger emulsion alongside citrus mousseline to highlight briny freshness. A creative take on pasta replaces traditional pancetta with scampi tails in a refined tagliatelle carbonara. Grilled items remain a staple under Udovičić, particularly the slow braised Brač lamb tripe in tomato sauce that defines the coastal Dalmatian cooking here.

Waterfront Dining Atmosphere

The dining room opens onto the harbour promenade of Sutivan, offering direct views of moored boats and the distant Split skyline. Evening breezes guide guests toward tables positioned right beside the water, where fingers can nearly touch passing hulls. Venetian trade routes once defined these very streets, anchoring the regional Adriatic kitchen in local tradition. Light lunch options and an extensive wine selection featuring Croatian and international labels complete a setting designed for steady observation.