The Don Quijote terrace at sunset, above the harbour of Hvar

Hvar · Rooftop Terrace · Est. on the Riva

The sun sets.The table is set.

Fine Dalmatian dining above the old harbour of Hvar: fresh from the Adriatic, unhurried by design.

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01The Restaurant

Our namesake chased windmills. We chose the horizon.

On the Riva of Hvar town, where the ferries arrive and the day politely slows down, Don Quijote lays its tables a few steps from the sea. Traditional Dalmatian cooking meets the wider world here: plates built on the morning's catch, olive oil from the island, and the conviction that a good dinner should never be rushed.

Families, couples, sailors between islands: all are received with the same quiet ceremony, live music drifting somewhere beneath the conversation.

Setting: On the Riva, beside the ferry port
Cellar: More than one hundred labels
Hours: Daily, 12:00 – 02:00

Guests dining on the terrace at golden hour, harbour behind — The terrace at golden hour

02The Kitchen

From the sea, with intent

Adriatic white fish becomes tartare with lemon mousse; homemade pljukanci meet sous-vide beefsteak and shrimp. Whenever the island offers it, we cook what it grows, and the seafood arrives with the kind of freshness that needs no further adjectives.

Cold Starters
Burrata
Burrata with basil pesto, green salad mix and pine nuts

Cold Starters
Beef Carpaccio
Beef carpaccio with truffled sauce, capers, pine nuts and salad mix

Cold Starters
Dalmatian Fish Platter · for two
Smoked tuna, smoked swordfish, smoked sea bass, shrimp ceviche

Warm Starters
Lobster Ravioli
Homemade ravioli with lobster in bisque sauce

Warm Starters
“Pljukanci” Maremonti
Homemade pljukanci pasta with sous-vide beefsteak and shrimps

Warm Starters
Saffron Risotto
Saffron risotto with asparagus and shrimps

Warm Starters
Homemade Gnocchi
Potato and Parmesan gnocchi in pancetta sauce, prosciutto chips

Main Dishes
Tuna Steak
Premium sashimi tuna with baby potatoes, capers, cherry tomatoes and olives

Main Dishes
Local Sea Bass
Sea bass fillet with Swiss chard the Dalmatian way

Desserts
Chocolate Soufflé
With homemade ice cream

03The Grill

Fire, patiently applied

Tomahawk, ribeye and striploin, cut to order and grilled over a serious flame. For the ceremonially inclined there is a Golden Tomahawk in edible gold leaf, Wagyu A5, and Kobe beef. Restraint is a virtue; this section respectfully disagrees.

Golden Tomahawk steak in edible gold leaf, with red wine — Golden Tomahawk, Special Edition

Marbled dry-aged beef with rosemary, garlic and peppercorns — Dry-aged, before the fire

04The Cellar & Bar

A hundred labels and a steady hand

Our list was composed with one of the region's most decorated sommeliers: over one hundred labels, from island vineyards you can see from the terrace to the grand international houses. At the bar, our mixologist presses, smokes and stirs summer into a glass.

Wine List

Croatian wines on the cellar shelf, Krauthaker and Tomac in front — Croatian growers, front row

A smoked cocktail under a glass cloche at the bar — A cocktail, gently smoked

Dusk over the Adriatic seen through the terrace pergola

05The Terrace

The sunset keeps a standing reservation

One of the finest rooftop terraces in Hvar town, on the sunniest island of the Adriatic. Arrive for golden hour; stay until the harbour lights take over the work.

A long candle-lit table at a private dinner on the terrace

06Private Occasions

Occasions, handled beautifully

Birthdays, engagements, weddings, or dinners that simply refuse to end: the terrace hosts them all, with menus composed to order and the Adriatic as a backdrop that has never once missed a cue.

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07Visit

On the Riva, beside the ferry port

Šetalište put Križa 1, a short stroll from the main square, precisely where the island first greets you. Step off the ferry, and you have arrived twice.

Address: Šetalište put Križa 1, 21450 Hvar, Croatia
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Hours: Daily, 12:00 – 02:00
Contact: +385 91 171 7174
donquijote.hvar@gmail.com
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A reserved table for two at blue hour, lamp lit

08Moments

Postcards, in motion

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