The story
Konoba Tu Tamo in Lovran brings a grounded approach to coastal cuisine through the hands of Tina Zobec and Damjan Dražul. They transformed a property inside the old town walls into a gathering space that prioritizes honest ingredients over pretense. The couple draws directly from the Mediterranean larder, sourcing vegetables from their own garden and partnering with nearby family farms. Every plate reflects their commitment to straightforward Adriatic cooking.
Lightly baked škripavac cheese anchors the opening courses alongside smoked anchovies paired with arugula and fruit marmalade. The kitchen rolls its own pasta daily, shaping it into layered seafood lasagna enriched with blue fish ragout and confit tomatoes harvested at peak ripeness. Roasted lamb appears occasionally when the market supply aligns with the season. Desserts maintain a refined balance, offering caramel and raspberry mini cakes that conclude the meal without heaviness.
A stone staircase leads past narrow alleyways to a terrace that frames the islands of Cres and Krk. Guests settle into warm interiors where staff maintain a professional yet relaxed demeanor throughout the evening. This consistent attention to detail earned the tavern a 12.5 rating from Gault&Millau for 2026. The recognition highlights how the regional kitchen sustains quality while preserving an intimate, residential feel.
Recognition
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