Franka

The story

Franka Trogir: Contemporary Mediterranean Dining in a Family-Owned Setting

A Dream Realised on Šubićeva Street

Franka isn’t just a restaurant; it’s a long-held family dream brought to life. The idea was to create a place of gathering – a spot where locals and travellers from around the world could connect, share meals, and make memories. The team imagined the murmur of laughter echoing through Trogir’s streets, with the sounds of Frank Sinatra, Dean Martin, and Ella Fitzgerald setting the tone. That vision became reality on the ground floor of their home, just below three guest rooms, in the heart of the old town.

The atmosphere is warm and unhurried. The terrace, where the jazz soundtrack drifts through the air, offers outdoor seating perfect for a relaxed lunch or a lingering dinner. It’s a place that feels both personal and welcoming, driven by a genuine love for gastronomy and hospitality.

Contemporary Mediterranean Flavours

The kitchen at Franka focuses on contemporary Mediterranean cooking, drawing from the region’s bounty while adding creative twists. Small bites and meat dishes anchor the menu. Highlights include the zucchini carpaccio with goat cheese, truffle, pistachio, and a lime & olive oil emulsion, and the beef & ginger tartare with tahini, balsamico pearls, and caperberry. The Angus burger — a 100% beef patty with caramelised onion, cheddar, bacon, and house sauce — is a satisfying indulgence.

Seafood is a strong suit, reflecting the Dalmatian coast. The Trogir style scallop ceviche combines yoghurt, chickpea ragout, sage, and dates, while the harissa octopus skewer comes with labneh and a lively chremoula sauce. For two, the Seafood Pot brings together monkfish, sea bass, and tiger shrimps in a white wine and tomato sauce. The grilled sea bass, priced by weight, can be paired with livornese or salmoriglio sauces.

Vegetarians and vegans are well served. The aubergine ratatouille comes with tahini, yoghurt dressing, and a poached egg, while the oyster mushroom dish (vegan) layers arugula pesto, shawarma potato, and eggplant. The beetroot & truffle risotto with grana padano and feta is another standout. During lunch (11 am–3 pm), Franka offers lighter options like an assorted cheese platter and a charcuterie board for two.

Michelin-Recognised Quality

Franka’s commitment to thoughtful cooking and genuine hospitality has earned it a Michelin Recommended recognition. It’s a nod to the care the family pours into every detail – from the homemade bread and pickled veggies to the signature cocktails (because, as they say, “it’s always 5 o’clock somewhere”). More than just a meal, dining at Franka feels like being welcomed into someone’s home, where the story is still being written.