Za Kantuni

The story

Za Kantuni in Mali Lošinj: Seasonal Croatian Cuisine Near the Museum

The Kitchen Approach

The kitchen draws directly from the surrounding islands, keeping modern Croatian cuisine grounded in daily catches of fresh shellfish and fish. Chefs supplement these marine offerings with lamb and game sourced from nearby Cres, a practice central to their approach to Croatian cuisine. Every plate relies on seasonal harvests from Kvarner and Istria, finished with foraged island herbs that carry a distinct pine and salt aroma. This consistent attention to regional sourcing secured the restaurant a spot on the 2026 Gault & Millau guide.

Signature Preparations

Spring menus highlight tender octopus and young asparagus served in composed salads or paired with local prawns. As the season turns, the kitchen shifts toward autumn foraging, building complex plates around freshly gathered porcini mushrooms. Guests frequently order the sea bass fillet resting on a smooth fennel purée or the duck breast accompanied by sweet potato mash. Hunters prefer the traditional wild boar goulash, known locally as žgvacet, slow cooked until tender and served alongside coarse polenta.

The Dining Space

Stone walls and timber beams define the main dining room, which displays framed photographs and objects tracing the establishment’s long presence in the district. A covered terrace extends the seating capacity beyond one hundred guests during warmer months, offering direct shade without sacrificing views of the quiet side street near the Apoxyomenos Museum. The layout remains fully operational through winter, maintaining a steady pace regardless of the weather.

Sweet Endings & Pour

The pastry counter finishes each meal with a crisp strudel filled with dried figs and bright orange segments, or a sharp tart crafted from preserved Lošinj lemons. Beverage selections lean heavily toward established producers across Istria and the Kvarner Gulf. The cellar maintains a practical approach, prioritizing reliable vintages that complement the robust flavors of the Adriatic kitchen.