Starac i more

The story

Starac i More: Modern Croatian Coastal Dining in Novalja

The Kitchen and Its Founder

Starac i more in Novalja has practiced refined Croatian coastal cuisine for decades, now helmed by Chef Sanja Belac. She balances time-honored regional techniques with contemporary plating, ensuring every service respects local seasonality. Her approach earned the establishment three Gault&Millau toques in their 2026 edition, a recognition that highlights both kitchen precision and consistent hospitality. The team operates with strict low-waste principles, turning every ingredient into purposeful cooking rather than excess.

Signature Plates and Local Ingredients

The menu centers on fresh Adriatic catches and contemporary Croatian cooking, alongside the region’s celebrated pasture-fed lamb. Guests often begin with cold starters featuring raw seafood, while the house fish soup carries the establishment’s own name. A five-course tasting route called A Walk Through the Island of Pag distills these local flavors into a concise sequence. Lamb bajadera arrives alongside pumpkin purée and bone jus, while the signature dessert simply named Pag pairs crisp textures with ripe apricots.

Dining Space and Seasonal Rhythms

Seven family members manage daily operations across intimate couple tables and larger gatherings designed for relaxed conversation. The terrace overlooks the water, offering clear views that shift with the afternoon light and summer crowds. Wine directors curate roughly two hundred labels, emphasizing Croatian producers alongside select natural wines and champagnes. Service remains attentive without interruption, allowing guests to focus on the evolving seasonal menu and quiet evening hours.