Where to eat in Rovinj: 12 places from Michelin stars to konoba

Four Michelin stars shine within walking distance in Rovinj: two for Agli Amici on the marina promenade, one each for Monte below St Euphemia and for Cap Aureo. This guide lists 12 places to eat and drink in Rovinj, from those tasting menus to a konoba with a daily menu, a harbour bistro and a wine bar by the market. The selection follows the MICHELIN Guide 2026, Gault&Millau Croatia 2026, the Rovinj Tourist Board and the restaurants' own pages. Status: October 2026.

Prices are shown as levels from € to €€€€. Where the MICHELIN Guide gives a symbol, that symbol is used; for the others the level is our classification from the guide descriptions. Guest ratings on Google and Tripadvisor change daily, so they are left out here; the awards come with their source. Many restaurants on the coast shorten their hours after October. Check opening times before you go, especially from November to March.

Rovinj restaurants at a glance

Agli Amici Rovinj: two Michelin stars on the marina

Agli Amici sits on Šetalište Vijeća Europe, the promenade of the new marina, with a terrace facing the islets and the lit-up church of St Euphemia. Simone De Lucca runs the kitchen under Emanuele Scarello, whose Agli Amici in Udine also holds two stars. There are two tasting menus, Rovinj for the sea and an Istrian menu for the land, plus dishes à la carte. The MICHELIN Guide names a mussel and saffron risotto and amberjack with courgette and saffron. It confirmed the two stars in its 2026 edition, and Gault&Millau gives 17.5 out of 20.

Our take: for one big evening with a sea view. Book by phone, email or online through the hotel page, which lists evening service from 18:30 and closing days on Monday and Tuesday.

Monte: one star in the shadow of St Euphemia

Monte is at Montalbano 75, in a stone courtyard at the foot of St Euphemia, in the house where chef and owner Danijel Đekić was born. It opened in 1985 as a family tavern. The kitchen offers two tasting menus: Flora, fully plant-based, and Fauna, with Adriatic fish and meat. A shorter menu of three or four courses can be put together from both. The MICHELIN Guide kept its star for 2026 and gave Monte its Service Award; Gault&Millau gives 17.5 out of 20. The official site lists Monday to Sunday, 18:00 to 23:00, and online booking.

Our take: the choice for vegetarians and for anyone who wants Istria on the plate in a modern form. Allow a full evening.

Cap Aureo: one star and a 50-kilometre larder

Cap Aureo is at Smareglijeva ulica 1A, with a view of the old town. Chef Jeffrey Vella buys most ingredients from within 50 kilometres and combines the coast with the hinterland. Guests choose tasting menus of different lengths. The MICHELIN Guide names Adriatic lobster with charcoal-roasted cabbage and a mushroom course; the wine list pairs Croatian labels with an older cellar of international wines. One Michelin star in 2026, 17 out of 20 from Gault&Millau for Cap Aureo Signature. Our take: for guests who want the region's produce in a long menu; the guide lists table reservations.

Riva Lounge and Tekka by Lone: the hotel restaurants

Riva Lounge is in the adults-only Hotel Monte Mulini on Ulica Antonia Smareglie, with a terrace and a small dining room. The MICHELIN Guide added it to its selection in 2026 and names pljukanci, the hand-rolled Istrian pasta, with truffle, next to seafood. Local wines, sparkling wines and Champagne go with the food. Our take: the address for Istrian pasta and truffle in an elegant setting by the sea.

Tekka by Lone is the Japanese restaurant of Hotel Lone, Ulica Luje Adamovića 31. In summer guests eat in a garden among pine trees. The menu lists sushi, sashimi, nigiri, uramaki, gyoza and warm dishes, made mostly with Istrian produce; the MICHELIN Guide names a seafood salad with olive leaf tea and rabbit loin with teriyaki sauce. It is in the 2026 MICHELIN selection at the €€€ level. Our take: a change of pace after several evenings of fish and pasta.

Puntulina: terraces on the rocks

Puntulina sits on the rocks at the edge of the old town, with small terraces stepping down to the sea and a view of Sveta Katarina island. The Pellizzer family owns it, and the third generation runs the room and works in the kitchen. Gault&Millau names white cod cream with crisp home-made bread, a fillet of fresh amberjack with Swiss chard and potatoes, and a kremšnita custard slice for dessert. The wine list covers Istrian and Italian labels. Gault&Millau gives 15 out of 20.

Our take: the classic sunset table in Rovinj. Gault&Millau advises booking a few days ahead and asking for a terrace table when the weather is good.

Snack bar Rio: raw fish by the harbour

Snack bar Rio is a harbour bistro with a terrace facing the small boats and a glass-walled room inside. The menu follows the season and the daily catch. Gault&Millau names carpaccio and tartare of fish or scampi, beef tartare, fuži with a sauce of Boškarin, the Istrian ox, and tuna tagliata. The maître d', Davor Antolović, known in town as Čombe, greets guests in several languages. Gault&Millau gives 14 out of 20. Our take: for a long lunch on the water; the room is small and the terrace fills in summer, so book ahead.

Kantinon: Istrian food in an old wine cellar

Kantinon is at Obala Alda Rismonda 18, at the end of the harbour, in a former wine cellar with high vaults and brick walls. The kitchen is open to view behind a large bar. Gault&Millau names mussels alla buzara, turbot baked in paper with potatoes, capers and olives, and pljukanci with mushrooms and black truffle. Malvazija is poured by the glass. Gault&Millau gives 12 out of 20 and reports that Kantinon is open all year. Our take: the safe choice for Istrian pasta and fish on a winter weekend. The Tourist Board lists it among Rovinj's taverns.

Konoba Jure: the daily menu outside the centre

Konoba Jure is at Cademia 22, a little outside the centre, with a herb-scented terrace and a rustic room. Chef Jurica Matek cooks Istrian and Mediterranean food, and the menu changes daily; dishes can run out during the day, so the waiter's advice counts. Gault&Millau names grilled fish and scampi with Swiss chard and potatoes and, when available, chicken žgvacet, a ragout, with home-made pasta. It gives 12 out of 20 and recommends booking. Our take: for an honest Istrian dinner among locals.

Orca: fresh fish on ice by the ring road

Orca is a family restaurant on Rovinj's ring road, with a large terrace and its own car park. The day's fish lies on ice in a glass case, and the menu is long. Gault&Millau names mixed fried fish with scampi and squid, scampi risotto and a chocolate soufflé, and describes the price-quality ratio as fair. It gives 13 out of 20. Our take: for families and drivers who want to park at the door and order whole fish.

Segutra: buzara in the old town

Segutra is a small restaurant a few steps from the pier, in the lanes of the old town, with a lively terrace. The menu has Istrian and Mediterranean fish and meat, plus fish and meat burgers and salads. Gault&Millau singles out the buzara, white with clams or red with tomato and scampi, and praises the price-quality ratio. It gives 12 out of 20 and notes that Segutra closes for part of the year. Our take: the good-value dinner in the old town; check dates outside the summer season.

Grota and the Valdibora market: aperitif and picnic

Grota is a tiny bar at the entrance to the town, next to the market on Valdibora square. Guests stand at barrels and high stools outside, all year round. It serves Aperol and Campari spritz, cocktails, local wine and prosecco under its own label, with cold cuts, cheese, home-made bread and olive oil. Gault&Millau lists it among its popular addresses in Rovinj. Our take: the place for a glass before dinner or a cheap bite at midday.

The market itself sells seasonal fruit and vegetables from the fields around Rovinj, artisan cheese, asparagus and mushrooms in season and Istrian products, according to the Tourist Board. The fish market is next door. For a cheap lunch, buy bread, cheese and fruit there and eat on the rocks below the old town.

Konobas in the hinterland: Bale and Rovinjsko Selo

A short drive inland, the coast gives way to vineyards and olive groves. In Bale, Meneghetti, at Stancija Meneghetti 1, is a hotel restaurant in a stone building with an inner courtyard for dinner outdoors. The MICHELIN Guide lists it in its 2026 selection at the €€€ level, with simple Mediterranean cooking, the estate's own extra virgin olive oil and its own wines, including a classic-method sparkling wine. In Rovinjsko Selo, the Rovinj Tourist Board lists Konoba Klepa at Rovinjska 10 among its taverns; check opening times by phone before you drive out.

Inland Istria also has two food dates worth planning around. White truffles are sold at the Truffle Days in Livade near Motovun, and the village of Tinjan hosts ISAP, the Istrian pršut fair, every October.

What people eat in Rovinj

Rovinj's own cooking comes from the sea and from the batana, the flat-bottomed boat its fishermen used. The Batana House eco-museum published a cookbook of 15 traditional recipes in the local dialect, among them fried sea anemones, brodet fish stew and fried picarel (gira) with kale, the Tourist Board reports. On today's menus the sea shows up as buzara, mussels, clams or scampi cooked in white wine or tomato, and as fish grilled whole and served with Swiss chard and potatoes.

From the hinterland come fuži, a local pasta, and pljukanci, hand-rolled pasta, served with truffle, mushrooms or a ragout of Boškarin, the Istrian ox. Žgvacet is a ragout; Konoba Jure makes it with chicken. Pršut, the dry-cured Istrian ham, has its own fair in Tinjan. Malvazija, Istria's white wine, is poured by the glass at Kantinon and goes with buzara at Segutra.

Booking, tipping and winter break

Book the three starred restaurants and Puntulina several days ahead in summer. Snack bar Rio and Konoba Jure also take bookings, and Gault&Millau recommends them for both. The market, Grota and Orca work without a booking. Croatia adds no service charge to the bill; leaving 5 to 10 percent in cash for good service is usual, as our guide to prices and tipping in Croatia explains.

Many restaurants on the Istrian coast close for part of the winter or open on fewer days. Of the places above, Gault&Millau reports Kantinon open all year and Grota serving outdoors in every season; Segutra closes for part of the year. For the hotel restaurants and the starred places, check the hotel or restaurant page before travelling from November to March. Our guide to Croatia in winter covers what else stays open.