Cantinetta

The story

Cantinetta Skradin: Dalmatian Cuisine Behind Stone Walls | WattAFork

Roots and Recipes

Cantinetta in Skradin anchors the city's Dalmatian cuisine through recipes that chef Tome Računica inherited from his mother at the former tavern Kod Ane. Behind a high stone wall along Aleja Skradinskih Svilara, the kitchen preserves the original flavours of this region across generations. Gault&Millau awarded the restaurant a score of 14, recognizing how the establishment serves as one of the most recognizable symbols of local gastronomy.

Signature Dishes

The menu turns to ingredients found nearby, starting with Prokljanske čokalice, fried smelt sourced from Lake Proklje where brackish water creates a distinctive sweetness and saltiness. These small fish arrive crispy and fragrant as an essential starter before guests move to pan-seared baby cuttlefish, which arrives sweet and soft. A carpaccio of white fish follows, marinated with citrus and rock samphire to highlight the purity of the sea flavour. The range of Dalmatian plates extends to grilled lamb leg served with crispy fries, while dessert features the Skradin cake, a flourless creation combining walnuts, almonds, Prošek wine, rum, and rose brandy.

Courtyard and Cellar

Tables sit beneath treetops in a courtyard that offers shade and quiet behind the protective walls, creating a sheltered space for dining. The wine list pairs these meals with selections from both Dalmatian and continental producers, giving special attention to Bibich winery due to its close ties with the Skradin climate. Evenings often bring live music, as guitars accompany heartfelt singing when the kitchen closes and the atmosphere shifts toward community gathering.