Griblja

Rating: 15.5
Author: Gault&Millau

Trg Ruševac 4, 23206 Sukošan, Croatia

15.5/20
Remarkable Restaurant

4 PHOTOS

Chef: Braco Sanjin
Cooking: Modern | Signature cuisine | Traditional
Services: Access for people with disabilities | Pets allowed

Gault&Millau's review 2026

Griblja in Sukošan is located in an old stone house in the centre of the town. It exudes the warmth of a classic Dalmatian tavern, but with a clearly visible modern step forward in the approach to the cuisine and the presentation of the dishes. The ambiance is unobtrusively elegant, and the atmosphere is relaxed and pleasant. The kitchen is led by chef Braco Sanjin, whose philosophy is based on the modernization of traditional Dalmatian dishes with a strong focus on fresh, local and seasonal ingredients. To start the dinner, we tasted Adriatic sardine saur, an elegant and refreshing interpretation of the classic marinated blue fish, then the tuna tartare, with a clean and precise flavour, and the cream soup of peas and mint, light, aromatic and perfectly balanced. A special impression was left by Trisoto with cuttlefish, an author’s dish prepared from a combination of barley, wheat and rice, which stands out for its layering of textures and depth of flavour, with a pronounced but refined marine character. For the main course, we chose fresh sea bass and grilled Adriatic squid, prepared in a minimalistic style, with an emphasis on the natural quality of the ingredients and precise cooking. The sweet end of the dinner was a dark chocolate mousse with salt flower and olive oil, a dessert that elegantly combines the intensity of chocolate with the discreet saltiness and aromatics of olive oil. With a carefully selected wine list with an emphasis on Croatian labels, Konoba Griblja confirms its status as a place where Dalmatia is experienced through contemporary, thoughtful and authentic cooking.