From its unique terraces, diners can enjoy a truly one of a kind view of the Adriatic and the fortresses of Lovrijenac and Bokar.
Nautika Restaurant lies on the very edge of the sea at Pile, alongside the western entrance to Dubrovnik's Old City.
From its unique terraces, diners can enjoy a truly one of a kind view of the Adriatic and the fortresses of Lovrijenac and Bokar. The restaurant's chef, Mario Bunda, leads a team whose varied offerings include lobster from the Dalmatian island of Vis and delicacies from the local waters of the Adriatic.
From its unique terraces, diners can enjoy a truly one of a kind view of the Adriatic and the fortresses of Lovrijenac and Bokar. The restaurant's chef, Mario Bunda, leads a team whose varied offerings include lobster from the Dalmatian island of Vis and delicacies from the local waters of the Adriatic.
The restaurant is housed in the former Dubrovnik School of Maritime Studies, where it welcomed famous seafarers since as far back as 1881. Today the restaurant serves to preserve the location's rich history, while retaining the noble atmosphere of Dubrovnik's reign as a republic.
In 2008. Nautika Restaurant was recognized as the sixth most romantic restaurant in the world by the much respected Condé Nast Traveller magazine. Nautika was honoured to host Saint John Paul II on June 6th of 2003.
"Sixth most romantic restaurant in the world"
Condé Nast Traveller
"Sixth most romantic restaurant in the world"
Condé Nast Traveller
Condé Nast Traveller
About our cuisine:
The chef's role begins where that of the craftsman, Mother Nature, ends. It consists of transforming something that is beautiful by its very essence into something exceptional. Nautika is a place that combines tradition, quality and creativity. It offers an innovative and refined style of Mediterranean cuisine.
From our seafood suppliers to those who farm our vegetables, we always try to "go local". We only use fresh seafood and it's something we are renowned for. Every morning, our supplier is down at Dubrovnik harbour meeting the local fishermen as they bring in their catch.
We serve local lobster from the island of Vis, shrimp and many fish species pulled straight from the Adriatic, so they are always extremely fresh and healthy.
Besides our popular seafood dishes, we also prepare the finest meat and vegetarian dishes.
From our seafood suppliers to those who farm our vegetables, we always try to "go local". We only use fresh seafood and it's something we are renowned for. Every morning, our supplier is down at Dubrovnik harbour meeting the local fishermen as they bring in their catch.
We serve local lobster from the island of Vis, shrimp and many fish species pulled straight from the Adriatic, so they are always extremely fresh and healthy.
Besides our popular seafood dishes, we also prepare the finest meat and vegetarian dishes.
The changing seasons largely
dictate the different ingredients
that we work with
dictate the different ingredients
that we work with
The changing seasons largely
dictate the different ingredients
that we work with
dictate the different ingredients
that we work with
Interview with Nautika's Head Chef Mario Bunda
In which direction is Croatian cuisine developing and how does Nautika fit into that development?
There has been a renaissance in Croatian gastronomy over the last decade or so, and things have really taken off.Most Croatian restaurants, including Nautika, draw inspiration from the nation's gastronomic heritage. Nautika cherishes the traditional dishes that we all grew up with, but we also like to incorporate modern trends and influences.
The changing seasons largely dictate the different ingredients that we work with here. Nautika is a place where tradition, quality and creativity unite to produce an entirely new, "refined" type of Mediterranean cuisine.
Is tradition still at the heart of Croatian cuisine or are new styles and influences making waves?
Tradition is firmly at the heart of our gastronomic culture, and most restaurants base their offer on what could be described as traditional dishes. A small number of restaurants in Croatia do nonetheless present international alternatives. I don't know if I could put a label on my style because it's something that is constantly developing, growing and changing. It's certainly not something static. For me, cooking is about breathing life into products and dishes. It's about speaking to diners – sharing and communicating a passion. My professional training equips me to undertake this endeavour, but I think it's a matter of lifestyle as well.What part does food play in Croatian culture and national pride?
Croatian cuisine is very diverse, and different regions reflect certain influences of various cultures that have left their mark in Croatia's history. In northern Croatia, for example, the cuisine tends to be largely Central European. Coastal cuisine greatly reflects Italian influences, particularly those from the Venice region, and even incorporates aspects from the Ottoman Empire. In old Dubrovnik, for example, in addition to local delicacies, you can find Venetian risottos and Turkish pilafs. At Nautika we are proud to present the very best that our coastal region has to offer. We are also fortunate to be housed in the former Dubrovnik School of Maritime Studies (locally called Nautika), which dates to 1881. This renowned building, where Dubrovnik seafarers learned their craft, forms part of Dubrovnik's Old Town which features on UNESCO's list of World Heritage sites. Even today, there is much at Nautika that reminds one of its rich history and maritime heritage.To what extent is local produce important at Nautika and in other leading restaurants? Do you have any favourites?
From our seafood suppliers to those who farm our vegetables, we always try to "go local". We only use fresh seafood and it's something we are renowned for. Every morning, our supplier is down at Dubrovnik harbour meeting the local fishermen as they bring in their catch. Pulled straight from the Adriatic so the produce is both extremely fresh and healthy, we serve local lobster from the island of Vis, shrimp and a number of other fish. The gardens at Konavli and Župa are an endless source of fresh fruits and vegetables, but my initial ideas often stem from the local market at Gruž. Nautika also works with some rural smallholdings that produce organic fruit and vegetables. These suppliers generally only work for us and this ensures that we get the best of the best. I like to think that the role of the cook begins where the work of the farmer and nature cease. It consists in making splendid what is in itself already great.Dubrovnik and Croatia appear to be attracting a great deal of celebrities. Has Nautika welcomed many famous people?
Due to the beauty of our town and its coast, each year brings us more and more famous personalities. At Nautika, we like to make each patron feel special, and we found welcoming Bono Vox, Woody Harrelson, Richard Gere, and Valentino especially memorable. It was also an exceptional honour to serve the Holy Father, Pope John Paul II..What does the Croatian gastronomic scene need to reach a higher level?
The aim of every Croatian restaurant should be to use only local ingredients because they are full of flavor and those tastes cannot be copied elsewhere. Croatia is proud of its exceptionally clean and healthy marine eco-system which is ideal for seafood including shellfish, fish and snails. The growers also make good use of the healthy soil and well-preserved nature. Knowing how to capitalize on those resources while protecting them for future generations of diners is of obvious importance. The aim of every Croatian restaurant should be to use only local ingredients because they are full of flavour and possess tastes which can't be imitated elsewhere. Croatia is proud of its exceptionally clean and healthy marine eco-system which is ideal for seafood including shellfish, fish and snails. The growers also make good use of the healthy soil and well-preserved nature. Knowing how to capitalize on those resources while simultaneously protecting them for future generations of diners is of obvious importance. Personally, I would like to see more activity from the restaurants that only open seasonally. Events and happenings at these locations could motivate business and encourage a certain loyalty.Nautika Restaurant lies on the very edge of the sea at Pile, alongside the western entrance to Dubrovnik's Old City
Nautika Restaurant lies on the very edge of the sea at Pile, alongside the western entrance to Dubrovnik's Old City
Find us at
Address:Brsalje no. 3, 20 000 Dubrovnik, Croatia
Photo gallery
We believe that cooking
is breathing life into dishes
We believe that cooking is breathing life into dishes
VIP guests
in the Nautika Restaurant
Many people from public life enjoyed in our culinary experience. We are very grateful and proud for hosting and serving Saint John Paul II on June 6th of 2003.
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Reservation form
Nautika Restaurant – Dubrovnik
Dear guests,
restaurant Nautika is closed for a winter break.
Thank you for a great season and we will see you when we re-open Thursday, March 21st, 2024.
If you would like to make a reservation for 2024, please submit the reservation form below.
Thank you!
Nautika d.o.o. za trgovinu, ugostiteljstvo i ribarstvo, putnička agencija •
Brsalje 1, 20000 Dubrovnik, Hrvatska •
Trgovački sud u Dubrovniku, MBS: 090001205 • OIB: 51387086899 • PDV identifikacijski broj: HR51387086899 •
Temeljni kapital: 5.057.900,00 kuna uplaćen u cijelosti • Članovi Uprave: Mario Raič, Ivo Dobroslavić, Toni Lazarević •
Poslovna banka: OTP banka d.d., Domovinskog rata 61, Split • IBAN: HR1724070001100640026 • SWIFT: OTPVHR2X
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