The story
EZZA Steak & Cocktail Bar in Dubrovnik was established to reshape the local steakhouse scene through shared dining and disciplined technique. Footballer Edin Džeko and partner Armin Hadžić recruited Edin Džemat as head chef, bringing his experience from Noma and leadership of the Swedish Culinary Team to the Adriatic coast. Džemat structures the menu around premium cuts and seasonal sides, treating every plate as part of a larger table spread. The kitchen prioritizes consistency, sourcing beef directly from Argentina, Japan, and Scotland.
A Josper grill delivers a precise char to slow-roasted brisket, while rib-eye, tomahawk, and T-bone cuts rest before serving alongside house-made sauces. Starters lean toward comfort executed with care, such as grilled corn kernels folded into a creamy base. Roasted cauliflower meets a sharp chili cream toasted with salted almonds for added texture. Guests arrange these plates in a tapas-style format that encourages conversation across the table.
Dining moves outdoors to a terrace overlooking the historic walls and the island of Lokrum. The open-air space pairs seamlessly with a dedicated cocktail bar that pours signature mixes alongside a carefully selected wine list. This blend of relaxed sharing and polished execution earned the venue a 14-point Gault&Millau rating for 2026. The steak-focused kitchen maintains its emphasis on provenance and craft, delivering reliable meals that respect both ingredient origins and local hospitality.
Recognition
Ambience
Details
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