Selected by Gault&Millau Selection
12.5 / 20

Ludo More

Gault&Millau's review

The Ludo more restaurant in the Tiha bay in Cavtat is jointly run by a family and friends, lovers of simple but delicious food that they also offer to their guests. Due to the gastronomic offer and the relaxed atmosphere on the large terrace, from which the view extends to the surrounding landscape, it is good to book a place. The menu is dominated by seafood prepared according to traditional recipes, and the offer also depends on the daily seafood catch. We started the dinner with their acclaimed specialty, eggplant spread - whose recipe is strictly kept - and a fresh burrata with olive oil and olives with homemade bread which they bake every morning. This was followed by a“buzara” (stew): mussels, vongole, scampi and prawns, and the seafood story can be rounded off with tagliatelle with prawns and fresh tomatoes. In addition to Mediterranean specialties, Ludo more also offers the best local prosciutto and various types of Croatian cheeses, but not desserts. On the wine list, which is not rich, there are indigenous varieties chosen by the hosts, such as the famous Dubrovnik Malvasia of the winemaker Božo Metković from Konavle, suitable for finishing a pleasant dinner.


Put Tihe 22A
20210 Cavtat


+385 91 220 0157

Web site

Opening hours

Monday  09:00 - 23:00
Tuesday  09:00 - 23:00
Wednesday  09:00 - 23:00
Thursday  09:00 - 23:00
Friday  09:00 - 23:00
Saturday  09:00 - 23:00
Sunday  09:00 - 23:00

Some other adresses

Selected by Gault&Millau Selection
12.5 / 20


Trumbićev put 17, 20210 Cavtat

Традиционная Средиземноморская

The restaurant of the Bobić family from Cavtat, with a 50-year tradition, is named after ancient boats from the 17th century and is located by the sea. The indoor part of Leut can accommodate about eighty people, and the terrace has space for double of that. The ambiance is pleasant for lunch, but even more pleasant for dinner during the warm summer months. Numerous photos of the owner with politicians, athletes, actors and musicians testify to its popularity among public figures. The menu is based on traditional Mediterranean cuisine, especially on specialties of fresh fish, shellfish, crabs and squids, they also prepare meat dishes, side dishes and salads from seasonal vegetables. Portion of tuna carpaccio and truly fresh lobster is enough for two people. Other appetizers that we tasted - a sea bass and scampi tartar alongside a classic octopus salad, soft and appropriately flavoured - were very fresh. Following the recommendation of the waiter, for the main course we ordered the specialty of the house, Grandma’s Gnocchi, pasta with scampi, and also a second dish, dentex fish baked in a salt crust. Both meals were very delicious. Desserts in Leut are simple and fresh, we tasted almond semifreddo and chocolate cake. The wine list has a solid selection of Croatian wines, but, unfortunately, not all are served by the glass.

Selected by Gault&Millau Selection
14 / 20


Obala Dr. Ante Starčevića 9, 20210 Cavtat

Современная Местная Средиземноморская

The Bugenvila restaurant is located on the Cavtat waterfront, and from its green terrace there is a view of the sea and anchored boats, while part of the restaurant on the first floor is very modernly decorated. We started the dinner with fresh oysters from nearby Mali Ston, seasoned with lemon juice. Two very tasty appetisers followed: oxtail croquettes served with green apple ketchup and green lentil falafel - crispy dumplings served with lemon and chilli chutney and dehydrated yoghurt. In the next course, we tasted the juicy octopus tentacle alongside pumpkin stuffed ravioli with tomato confit and pumpkin seed pesto. An unusual but well-balanced combination. The finely baked dentex fillet is served with flambéed cauliflower, a mild lemon gel and raisins cooked in Malvasia: a bold and original combination of the cooking team. Slow-cooked and deboned lamb shank with young peas was a light and tasty dish. We finished the dinner with a refreshing dessert of fermented peach, dehydrated sour cream and lemon cream, also with a slightly sweeter tulumba with mascarpone and citrus. All dishes are attractively presented and the staff is cordial but unobtrusive. The Bugenvila’s wine list is dominated by selected wines from Dalmatia, Istria, Slavonia and the Danube region, which completes the offer of this creative and for gourmets friendly place.