The story
In the small fishing village of Mošćenička Draga, a few steps from the sea, Konoba Zijavica has been turning a long family fishing heritage into plates of memorable food. The restaurant describes itself as a “cozy tavern” where wood and stone, bathed in pastel colors, create a domestic, welcoming atmosphere. Its terrace sits just above one of the finest beaches of the Kvarner Bay – a spot that feels both intimate and open to the Mediterranean breeze.
Over forty years of fishing experience now meet the ambition of a young chef team. At Konoba Zijavica, traditional ingredients from the coast and the inland of Istria are handled with a modern, precise touch. The menu changes with the seasons – asparagus in spring, cherries and strawberries in early summer, figs in August, pumpkins and chestnuts in autumn. Seafood is the heart of the kitchen: marinated red mullet, warm and cold fried codfish, oven-baked octopus, wild tuna. Raw fish specialties sit alongside authentic dishes served in the same pot they were cooked in. Meat options like Istrian “boskarin” beef steak or stew also appear, reflecting the region’s varied larder.
In 2026, Michelin included Konoba Zijavica among its Recommended restaurants in Croatia, a nod to the quality and consistency of its cooking. The team’s ability to marry tradition with a contemporary approach, all while using the freshest seasonal seafood, has earned this quiet seaside tavern a place on the map for thoughtful diners.
Every plate finds a worthy partner in the glass, with a carefully selected range of local wines. The restaurant’s ethos is simple: great food deserves great wine, and the choice here is as considered as the cooking.
Recognition
Ambience
Details
History
Konoba Zijavica is one of those essential destinations for true gastronomic enthusiasts - guests who appreciate creative, signature cuisine such as that of owner and chef Stiven Vunić, winner of the G&M Great Chef of Tomorrow 2022 award. His dishes are authentic, highly refined yet unpretentious, characterized by clearly defined flavours, balanced textures, and thoughtful composition. The chef grew up in a fishing family. His father is one of the last shrimp fishermen in the Kvarner region and that heritage defines the restaurant’s philosophy. The menu focuses on the daily Adriatic catch, featured in almost every course and presented with subtle but carefully considered twists. A standout example is the Kvarner scampi tartare, served with an excellent homemade carrot and lemon ice cream. Another highlight is the ceviche of Adriatic shrimp, octopus, and red mullet with marinated cucumber and orange, accompanied by gazpacho made from small sweet pomodorino tomatoes. The dish is refreshing and aromatic, with just a hint of spice that gives it character. Alongside the tasting menu, guests may also choose from à la carte dishes, paired with selections from an attractive wine list that will appeal to wine lovers. The sweet finale is prepared by the chef’s wife Tea Pecek Vunić, whose homemade desserts beautifully complete the culinary story of this talented couple. The most magical time to visit Zijavica is when the nearby beach - one of the most beautiful in Kvarner - quietly empties of swimmers, leaving only the sound of waves rolling over the pebbles and the picturesque view of Mošćenička Draga. At that moment, dinner on Zijavica’s seaside terrace becomes a truly unforgettable gastronomic experience.
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