Cantinetta

Cantinetta follows on from Ana’s tavern, Kod Ane, where the mother of owner and chef Tome Računica cooked for years. Tome runs the kitchen and his brother Duje looks after the wine, with Bibich among the labels on the list. The family aims to keep Skradin’s old cooking alive, with its Venetian, inland and Oriental influences, and Gault&Millau gave it 14 points out of 20 in its 2026 guide.

Skradin risotto is the dish to ask about: veal, onions and rice cooked slowly, a recipe the family says few in Skradin still make. It is not on the printed menu, so request it when you book.

The current menu has white fish carpaccio with capers and sea fennel, cuttlefish from nearby Prokljan cooked in the pan, fried smelt, black risotto and grilled lamb. Finish with Skradin cake, made with walnuts, almonds and citrus and no flour.

ACI Marina Skradin sits on the river beside the old town, about 300 metres from the restaurant, so it is a walk of around five minutes. The marina is open all year and takes daily berths for yachts up to 70 metres, which makes Skradin an easy overnight stop on the Krka.

The restaurant opens from 12:30 until midnight. Days and season are not published, so call ahead early or late in the year. Book online, by phone or by email, and ask for a courtyard table on summer evenings.