Diana Steakhouse

The story

Diana Steakhouse in Mali Lošinj | Award-Winning Coastal Dining

The Kitchen and Grilling Method

Diana Steakhouse in Mali Lošinj anchors the coastal dining scene with a strictly focused steakhouse approach. Chef Davor Fornažar manages the entire meat programme, beginning with a dedicated dry ageing chamber that concentrates flavours before any heat is applied. He finishes each cut on an original Argentinian asado grill, developing a thin exterior crust while preserving a uniformly pink interior. This disciplined technique earned the kitchen a 14.5 score from Gault&Millau, recognising the precision behind every plate.

Signature Cuts and Table Accompaniments

The meat-focused kitchen highlights ribeye, T-bone, and striploin, each served alongside roasted potatoes and seasonal vegetables prepared from tomatoes, zucchini, and peppers. Diners select from ten distinct salts, flavoured butters, and house-made sauces to customise their seasoning at the table. Early courses offer lighter alternatives, including raw beef dressed in a bright citrus and olive oil emulsion or a smooth crab and celery cream soup. A dense chocolate lava cake paired with salted caramel ice cream concludes the service.

Terrace Setting and Regional Wines

Large tables line the promenade toward Čikat cove, positioned near stone walls where pine, rosemary, and wild herbs grow close to the terrace. The dining room maintains a relaxed family atmosphere where attentive staff guide guests through a carefully compiled wine list. Many selections originate from small Croatian vineyards across the mainland and Dalmatian islands, with numerous indigenous varieties poured by the glass. This blend of seaside air and Croatian cooking traditions gives the meal a distinctly Adriatic rhythm.