Zori Restaurant sits on the water at Palmižana, ten minutes by boat from Hvar town. No printed card; the day's catch decides.
Fine dining on the Pakleni Islands means Zori Restaurant, on the water's edge in Vinogradišće bay at Palmižana, on the island of Sveti Klement. It is ten minutes by boat from Hvar town, and there are no cars on the island. Chef Siniša Jevrosimov keeps no printed menu; the card is written each day from what the morning boats bring in, cooked simply over charcoal. The restaurant has stood here since 1947. Lunch runs from noon and dinner through the evening, May through October. À la carte, most guests spend €70 to €110 a head; a tasting menu starts at €120.
Zori Restaurant sits at the edge of Vinogradišće bay, on the island of Sveti Klement in the Pakleni Islands. The tables run along the water, and the masts of the marina stand a few minutes' walk through the pine. There are no cars on the island, so the loudest sound at lunch is usually the sea against the jetty.
Palmižana is the quiet, green side of the channel. Hvar town and its harbour are ten minutes away by boat, close enough to reach and far enough to forget. Most guests arrive by taxi-boat or their own tender, step off at the jetty, and walk the last stretch under the pines.
There is no printed menu. Chef Siniša Jevrosimov writes the card each day from what the morning boats bring in, which means the table changes through the season as the catch does.
The cooking is Mediterranean and Dalmatian: Adriatic fish and shellfish, herbs from the garden, vegetables from the island and the mainland, most of it finished simply over charcoal on the gradele. Nothing is hurried, and nothing arrives dressed up beyond what it needs.
Lunch runs from noon to three; dinner begins at half past six and stays open into the night, every day from May through October. The light over the bay does most of the work, turning the water gold through the early evening before it settles into the lanterns and the masts.
À la carte, most guests spend €70 to €110 a head. A tasting menu starts at €120, built around the day's catch. We recommend booking ahead in season; a table can be reserved online with instant confirmation.
From Hvar town the crossing is about ten minutes by taxi-boat across the channel. By private boat or yacht, berth at ACI Marina Palmižana on Sveti Klement and walk a few minutes through the pine. Guests staying in the four residences are a short walk along the bay.
If you let us know your plans in advance, the concierge will arrange the crossing, so the evening starts at the table rather than the logistics.
Dinner often turns into a longer stay. The four Zori residences sit above the same bay, each with its own pool and terrace, one party at a time. If the evening makes the case for itself, the houses are a few steps from the table.
Before you write
Most often asked.
By taxi-boat from Hvar town, about ten minutes across the channel, or by private boat to ACI Marina Palmižana, a few minutes' walk through the pine. There are no cars on the island. We arrange the crossing with you before you come.
A Mediterranean kitchen built on the Adriatic catch, local herbs and charcoal grilling. There is no printed menu; chef Siniša Jevrosimov writes the card each day from what the morning boats bring in. The cooking is Mediterranean, Dalmatian and seafood.
À la carte, most guests spend €70 to €110 a head. A tasting menu starts at €120. The catch and the garden set the menu, so it changes through the season.
From May through October, lunch and dinner, every day in season. Lunch runs from noon to three, dinner from half past six. Reservations are recommended; a table can be booked online with instant confirmation.
Yes. Berth at ACI Marina Palmižana on Sveti Klement; the restaurant is a few minutes' walk from the marina. Guests staying in the residences are a short walk along the bay.
