LD Restaurant

Head chef Marko Gajski studied to be an IT engineer before he moved into kitchens. He ran DiVino on Hvar and Perivoj in Split, and in 2014 trained in London at Gauthier Soho, Bar Boulud and Alain Ducasse at The Dorchester. His cooking follows the seasons and Dalmatian tradition, and Michelin notes eastern touches, French-style sauces and fermentation. In 2026 the star was confirmed for the seventh year in a row.

Most guests take the chef’s tasting menu; there is also a vegetarian tasting menu and a three-course option. Michelin calls the shrimp gyoza with mousseline sauce and daikon the restaurant’s signature, and it appears on the menu as an extra course, the “LD gyoza”. Another signature is a modern version of Komiška pogača, made with onion marmalade, garlic cream and tomato confit. The olive oils on the table come from local family presses on Korčula and Pelješac.

ACI Marina Korčula lies just east of the old town, less than 400 metres from the restaurant, so it is a walk of about five minutes.

Booking is strongly advised, and in high season the restaurant often runs a waiting list. Reserve online through the website or by phone. Published opening times differ between sources, so confirm days and hours when you book. Indoors, an air-conditioned first-floor room seats 6 to 12 and suits a private dinner for a charter party.