The story
Ludo More in Cavtat builds its menu around fresh seafood that arrives directly from the Adriatic. A Gault&Millau score of fourteen highlights how the kitchen treats daily catches with quiet precision. The menu shifts according to local waters, supplemented by herbs pulled from their own garden. Diners often begin with spicy tuna and bonito pâté or tempura zucchini blossoms stuffed with lemon ricotta.
The dining room opens onto a spacious modern terrace that faces the small boats resting in the harbour. An outdoor stone grill sits beside an open kitchen, placing the entire seafood preparation process right in view. Chefs maintain dry-ageing fish refrigerators to develop deeper flavours before plating. Every element points toward straightforward, high-quality coastal cooking.
What began as weekend fishing trips in Konavle now fuels the restaurant’s daily rhythm. The founding members still film shore catches and coastal recipes for their channel, bringing that same hands-on approach to the plates. The kitchen bakes sourdough loaves by hand and finishes meals with bourbon vanilla ice cream paired with sharp lime sorbet. This steady blend of hobby and craft keeps the menu grounded in honest regional cuisine.
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