Griblja

The story

Konoba Griblja in Sukošan: Contemporary Dalmatian Cuisine Near Zadar

The chef and the kitchen

Konoba Griblja in Sukošan anchors its contemporary Dalmatian cuisine in an old stone house just outside Zadar. Chef Braco Sanjin returned to the establishment in February 2022 as both owner and head cook, reviving the space after a distinguished career that included a Michelin recommendation at Split’s Kadena. This dedication to authentic coastal flavors recently earned the restaurant a 15.5 rating from Gault&Millau, which praised the kitchen’s thoughtful modernization of traditional recipes. Every plate reflects his belief that precise technique should honor rather than obscure local ingredients.

Signature plates and technique

The kitchen builds its menu around seasonal catches from the Adriatic coast and vegetables sourced from nearby fields. A standout preparation features Trisoto with cuttlefish, layering barley, wheat, and rice to create distinct textures alongside a refined marine character. Appetizers like the Adriatic sardine saur and tuna tartare arrive with clean acidity and careful seasoning. Grilled squid and pan-fried sea bass follow a minimalistic style that lets the seafood speak for itself.

Stone walls and cellar notes

Diners sit beneath exposed masonry while observing the open kitchen, blending the relaxed warmth of a classic tavern with unobtrusive elegance. The beverage program mirrors this balance, centering on Croatian vintages selected to complement the daily Dalmatian cuisine. Winemaker evenings have been organized here for fifteen years, highlighting rare local labels alongside crafted pairings. The dessert menu rounds out the meal with structured sweets like dark chocolate mousse finished with olive oil and fleur de sel.