This is a place where heritage is affirmed, not devastated – an idea that is in keeping with the interior design of the former Pelegrini Palace tavern. You will be served at a glass surface table, earthed with a stone oil container. Not an inch has been designed without curator approval, including a beautiful terrace with four wells on the periphery. This atmosphere inspires food lover and restaurateur Rudolf Štefan to serve dishes bringing together local ingredients from Šibenik’s own fish and farmers’ markets.
His gastro philosophy is a happy mixture of tradition and innovation. Local mussels (pidoće) are delivered early in the morning to the waterfront, which is just a short walk from the restaurant. At Pelegrino restaurant, they are prepared with a twist, using cider, leek and a touch of bacon. We recommend the baby beef cheeks simmered in red wine and served with seasonal wild herbs, or classic boiled dishes served with salsa or zucchini purée.
Simple and summery. And, a new dish: young hangar steak sous-vid, vacuum-sealed and slowly cooked at low temperatures, revealing an amplified profile of the meat’s flavour and texture. If you have any room left after all of this, try the chocolate and carob cake, with a glass of good red wine.