Mandrač

Obala Ive Kuljevana 49, 20222 Lopud, Island of Lopud, Croatia

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3 PHOTOS

Chef: Martin Velkovski | Viray Ma Leonor Manal
Cooking: Local | Mediterranean | Modern | Traditional
Style: Tavern

Gault&Millau's review 2026

The word mandrač in Dalmatia means a sheltered pier for small family boats, so the tavern located in such a small port on Lopud was named – Mandrač. Located on the ground floor of an old family house (Villa Birimiša), not far from the town center and the boat dock from Dubrovnik, the tavern attracts guests with its intimate atmosphere and gastronomic offer based on the interpretation of traditional Dalmatian recipes. The trademarks of the tavern are homemade prosciutto and cheese from oil served with warm homemade bread or focaccia, smoked gere and barbuni, lemon paste and a dessert of carob, orange and chocolate. Lemon paste is an extremely aromatic dish that is prepared from unsprayed lemons from the gardens of the island, the peel and juice of which are emulsified with olive oil. Sauces also have an important place in the cuisine of Mandrač, which are cooked for hours on low heat, and from them are made famous Dalmatian dishes such as pašticada, sporki makaruli or various stews. When the catch is particularly good, fish dishes can also be found on the menu – from simple para to aromatic brodetto or grilled fish. A special dimension is also given to the offer by the international touch of cuisine because they have a chef from the Philippines. Thanks to her, sushi, gyoza and curry can occasionally be tasted in Mandrač, and her soups are the most sought after.