Pjerin

The story

Pjerin in Dubrovnik: Michelin-Recommended Mediterranean Dining with Adriatic Views

A restaurant named after a Renaissance play

Restaurant Pjerin takes its name from an unfinished work by Marin Držić, the great Croatian playwright. Its protagonist, Pjerin, embodies the impatience of first love – a fitting metaphor for the anticipation that builds before a meal here. The restaurant, part of Hotel Villa Dubrovnik, sits perched on a cliff overlooking the Adriatic Sea, the island of Lokrum, and the Old Town.

Design and atmosphere

The dining room is a visual counterpoint to the coastal views. Designed by Studio Arthur Casas, the space features indoor and outdoor chairs by Patricia Urquiola and Guido Faleschini. The interplay of stone, wood, and sea light creates a calm, sophisticated backdrop. It is the kind of room where you notice the details without being distracted by them.

Mediterranean cuisine, rooted in the season

The kitchen is led by executive chef Robert Račić, who describes his cooking as a continuous exploration of new flavours. His menu changes with the seasons, drawing on locally sourced ingredients and the daily catch from local fishermen. Seafood from the Adriatic takes centre stage, with house-made appetisers and a lobster spaghetti that the Michelin Guide calls a “house speciality.” The cuisine is distinctly Mediterranean, balancing tradition with a lightness that feels of the moment.

The Michelin touch

The Michelin Guide has recognised Pjerin with a Recommendation, praising its “excellent cuisine” that is “regional and seasonal,” and noting the “discreet and elegant service” that includes recommendations on the best Croatian wine pairings. Chef Račić himself cites a happy and satisfied guest as his greatest professional achievement – a sentiment that aligns with the restaurant’s understated confidence.

An evolving story

Pjerin’s philosophy is summed up in the idea that the past, present, and future meet on each plate. The past provides recipes and tradition; the present offers fresh, local ingredients; the future pushes the kitchen to keep learning. For chef Račić, a native of Dubrovnik, his favourite dish is a traditional local pasta called sporki makaruli – a reminder that even in a fine-dining setting, the most memorable flavours are often the simplest.