Cuisine Type: 
Croatian, Dalmatian
 Credit Cards: 
Amex, Visa, Diners, Master Card, Maestro
 Price Range: 
 Disabled Access: 
 Business Hours: 
7 a.m. - 11 p.m.
 Number of seats: 
80 indoor, 150 terrace
Local lamb broach, from Pag or inland, turkey or veal prepared under a baking bell. In thespring time askĀ  for asparagus; in autumn tripe soup.

Tamaris is well known for their lamb broach, and these specialties are typically offered in restaurants by the main motor ways. This restaurant will greet you on your way from Zadar to Rijeka. Not many restaurants have such nice smoking areas, in an air conditioned terrace with glass walls. You can preview your orders by sneaking a peak of broaching lambs on the
restaurant parking lot. If you visit Tamaris from December to March, you will eat lamb from the island of Pag; after March they serve local lamb from the inlands. hether broached, grilled or baked under a baking bell, Tamaris opens a calendar year with lamb, and finishes it with turkey and veal. Spring is the period for asparagus and autumn for lamb tripe soup.