Bota Šare

Rating: 14.5
Author: Gault&Millau

Ulica kralja Zvonimira 124, 10123 Zagreb, Croatia

14.5/20
Chef's Restaurant

2 PHOTOS

Cooking: Seafood | Sushi | Traditional
Services: Access for people with disabilities | Pets allowed | Valet parking

Gault&Millau's review 2026

The name Bota Šare is synonymous with fresh fish, oysters and other seafood. Not only in Zagreb but also in Split and Dubrovnik, and even on the island of Šipan. This family story began in Mali Ston, where a few decades ago the father Božidar Šare, nicknamed Bota, opened a restaurant with his wife Tanja. It was a logical path for a family always involved in oyster farming and fishing. At the time, they had no idea that their six children would continue in the same footsteps and that they would open several successful establishments along the coast and improve the offer under the name Bota Šare Oyster & Sushi bar, combining the top-quality Adriatic ingredients with the traditional Japanese fish processing techniques. Although located outside the centre, on one of the major roads leading to the eastern part of the city, Zagreb’s Bota Šare is always full, especially the terrace on the street. You won’t get a seat without a reservation. Here too, they offer excellent fresh oysters and sushi, which is sometimes slightly modified but part of the kitchen is dedicated to traditional Dalmatian dishes, from salted sardines to black risotto and fresh fish grilled, in a stew with potatoes or in a salt crust. In the colder months, oysters, whether raw or in tempura is always a great start as is the fish soup, a true essence of sea flavours with fine pieces of fish. This time we decided on the grilled red scorpion fish that arrived that morning. Masterfully grilled, the fish preserved its firm texture and juiciness, and was served with classic Dalmatian chard. At Bota Šare the personnel busily juggle between the tables, while chefs from Asia tirelessly prepare sushi behind the large bar. This is the right address for lovers of the sea and the seafood specialties.