Moderato cantabile

Gault&Millau review

The favourite place of the Šibenik locals for their morning coffee is this pastry shop where they feel like they are in their own living room. It is located in a beautiful villa Pasini, not far from Poljana, the main town square. The large tree tops of a hundred years old pine protect the guests on the terrace from the summer heat. The interior of the two-storey patisserie is beautifully decorated, with multi-purpose spaces. Moderato Cantabile offers excellent cakes and specialises in cakes that you can also order online for various celebrations. With a great coffee, we tasted two cakes: Moderato Cantabile made of hazelnuts, chocolate, biscuits and gianduja and Marquise made of dark chocolate and raspberries. Both cakes were delicious. In fact, the biggest “problem” is choosing a dessert from a really rich offer. You need to come more often to taste all of them or to take them away.


Stjepana Radića 1
22000 Šibenik


+385 22 212 036

Web site

Opening hours

Monday  06:30 - 22:00
Tuesday  06:30 - 22:00
Wednesday  06:30 - 22:00
Thursday  06:30 - 22:00
Friday  06:30 - 22:00
Saturday  06:30 - 22:00
Sunday  07:00 - 13:00


  • Mina Mehulić,  Pastry Chef


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Some other adresses

Selected by Gault&Millau Selection
12 / 20


Trg Pavla Šubića I 3, 22000 Šibenik

As this year, due to the lockdown, we couldn’t unfortunately visit the restaurant Pjat we publish the review and the score by Gault&Millau Croatia 2020. The new restaurant Pjat (plate) is located in the center of Šibenik, on the waterfront. With its offer Pijat attracts not only foreign guests, but also a demanding local population. Even if at the first glance Pijat does not give a feeling of a Mediterranean place, the food and the service will bring you much closer to the sea. The motto of the young owners is “from the field to the table”. And they really serve fresh vegetables from their own organic farming. At the entrance you will be greeted by a professional and friendly staff. From the rich seasonal offer we chose tuna tartare, well prepared and seasoned. Roasted octopus tentacles were good but usual. The accompaigning vegetables improved the flavor of the octopus. Since we could not decide between fish and meat, we chose both. The beef cheeks were perfect, soft and delicious, in a fine sauce. The gregada, a kind of white (without tomatoes) fish brodetto, melted in the mouth. The real surprise was the dessert. The exciting chamomile pannacotta thrilled us. We had some local wine, a plavina Biluš, light and pleasant to the palate. The young chef Stipe Šušnjara showed his skills in cooking and we are sure that, if he continues in the same direction, restaurant Pjat will become one of Šibenik’s favorite gourmet addresses. Moreover, the restaurant is open all year and the menu changes depending on the seasons. We look forward to coming again.

Selected by Gault&Millau Selection
17.5 / 20


Jurja Dalmatinca 1, 22000 Šibenik

Modern Mediterraan

On a beautiful location, in the old town of Šibenik, overlooking the famous cathedral, there is Pelegrini, one of the most famous Croatian restaurants. Owned by the award-winning chef Rudi Štefan, Pelegrini is known for its seasonal changes of the menu. According to the chef’s philosophy, in cooperation with the small Croatian producers, they want to create the recognizable fresh seasonal flavours. That was the main reason we opted for a tasting menu that contains multiple courses, each providing some surprise. Creative and interesting dishes really delighted us. It is worth mentioning the couvert with three bites that announced the beginning of an inventful experience. On an oblong piece of wood they served a dumpling, like a large, open raviolo of homemade dough stuffed with delicious meat ragu, a fragrant piece of focaccia with pesto and anchovies, and a mussel with a sparkling emulsion of egg whites and olive oil. This was followed by an oyster from Šibenik canal with onion foam and toasted prosciutto. An unexpected blend of familiar ingredients. Unforgettable harmony and fullness of taste. A new surprise greeted us with veal meatballs in salsa and horseradish sauce. The creaminess of the salsa and sauce softened the taste of horseradish, and highlighted the veal meatball in the best way. The other primi piatti, such as octopus brodetto (broth with pieces of octopus) with chives and melon as well as a chickpea dish with zucchini julienne, beetroot and toasted pumpkin seeds impressed us by the creativity, intertwining and harmony of textures and flavours. All dishes were served on unique plates made exclusively for Pelegrini, of earthy gold and dark colours, with a visible signature. After the cuttlefish ink pasta served together with a reinterpretation of čevapčići and kajmak (traditional grilled sausage meat balls and a unripened new cheese from the Balkans) we moved on to the main course, lamb on sweet corn and chanterelles base. The home-grown lamb was soft, delicious and full of flavour, and the breaded mushrooms and sweet young corn cream complemented that memorable dish. For the sweet end, they served first a small pannacotta with an olive oil emulsion and a melon sorbetto. A refreshing combination and a nice transition to the next dessert. Fig sorbetto, figs, fresh cheese and vanilla cream. Sweet enough, but not too much, full of aroma, creamy and exciting. The wine was selected by a lady sommelier who recommended Bibich brut and a pleasant Alta shyrah made for Pelegrini. The wine list is extremely rich, especially with the wines of the best Croatian winemakers. We must say that the presentation of the food and the visual effects contributed to the full enjoyment of this unique gastronomic experience. Nicely decorated dishes, served on attractive ceramics, with beautiful utensils and elegant glasses, and above all professional waiters. Pelegrini is a must for the true gourmet that come to Croatia. Don’t forget to book some weeks in advance.

Marenda 2

Marenda 2

Bonina iz Milana 5, 22000 Šibenik


A couple of houses away, in a nearby alley, there is another legendary Šibenik tavern: Marenda 2. The cook is the lovely Mrs. Ankica, who also serves the guests. In Marenda 2 you can taste the real Dalmatian specialties. Regular guests know that on Friday she always cooks a cod fish and fries the little fish from Skradin and on Wednesday she cooks tripes and liver with polenta. Dishes change according to the season. In the summer people ask for stuffed peppers and more vegetables while in winter they prefer meals with dried meat. Although the old tradition of marenda, when the peasants came to eat after working in the field, no longer exists, the marenda must be a cooked dish. Mrs. Ankica often explains this to foreign tourists who are looking for a sandwich. She is happy because more and more young people appreciate her cuisine as they finally realize that homemade pasta fagioli is much better than a bad, industrial burger. We fully agree and recommend that you come to try youself.