Zamaria Bistro & Wine Bar – Modern Mediterranean Cuisine in an Old House in Vis

Zamaria Bistro & Wine Bar is located in the center of Vis, in an old stone family house along St. George's waterfront. Between the town's promenade and the interior of the house lies an intimate courtyard that is close enough to the sea to feel the vibrancy of the town, yet removed from the busiest pedestrian flow.

Zamaria is not a classic Dalmatian tavern or a restaurant attempting to mimic formal fine dining. The concept is closer to a good French bistro adapted to the Mediterranean – featuring quality local ingredients, a concise and thoughtful menu, homemade pasta, fish and shellfish, good meats, and significant influences from Italian, French, Greek, and Middle Eastern cuisines.

Another unique aspect is that the venue has two quite different faces. In the morning, it serves coffee, croissants, and a more substantial breakfast, while in the evening, Zamaria transforms into a restaurant and wine bar with more creative dishes, a large selection of wines, and signature cocktails.

Breakfast Beyond Coffee and Croissants

The morning offerings are considerably more serious than the typical island breakfast.

One option is guacamole toast with a fried egg, while the Dalmatian fritaja combines eggs, škripavac cheese, tomatoes, and oregano. Savory waffles are also available, for example, with fresh cheese, smoked salmon, lemon zest, and fennel, or with prosciutto, arugula, Grana Padano cheese, and honey.

For a lighter start to the day, muesli with dried fruit and oat milk, as well as overnight oats with nuts and fresh fruit, are offered.

Thus, Zamaria functions well in the morning as a true brunch spot, not just for coffee before heading to the beach.

Crudo of White Fish and Seafood Starters

The evening menu showcases the character of the kitchen much better.

One of the standout dishes is crudo of white fish. Thin slices of fresh fish are combined with an emulsion of lemon and orange, Vis olive oil, fennel, and fresh orange. The dish is light and fresh, yet complex enough to demonstrate how Zamaria approaches local ingredients.

A platter of smoked, salted, and marinated fish is also available for sharing, making it a good start to dinner if one wishes to taste several wines alongside the food.

The seafood offerings continue with pasta, shellfish, shrimp, and main dishes featuring tuna, swordfish, and other fish.

Lamb Tartare

A more interesting example of how Zamaria combines local and modern cuisine is the lamb tartare.

The lamb is seasoned with mint, lemon, and olive oil, resulting in a much fresher Mediterranean character rather than a heavy meat dish.

This is precisely the type of plate that well describes the entire bistro – a familiar ingredient, but prepared in a way not found on every island menu.

Homemade Pasta, Vongole, and Shrimp

Pasta holds an important place on the menu.

A simpler variant is homemade fresh pasta with šporko šalsa, a long-cooked sauce made from fresh tomatoes, garlic, olive oil, and basil.

For seafood lovers, there are linguini with vongole and shrimp, while one of the more complex dishes combines fresh pasta with a shrimp bisque sauce, saffron, and shrimp tails.

Such dishes show that Zamaria does not shy away from classic Mediterranean combinations, but processes them with much more precision than typical tourist seafood pasta.

Beef Cheek Ragù Cooked for Hours

One of the most robust dishes is beef cheek ragù, which is cooked for approximately six hours and served with large paccheri pasta.

This is a completely different direction from the light fish crudo or shellfish. The sauce is deep and concentrated, the meat is slow-cooked, and the large pasta holds up well to such a ragù.

If one desires a more substantial main dish, this is precisely the type of plate that prevents Zamaria from being viewed solely as a wine bar with small bites.

Fish, Tuna, and Steak

Main course options range between seafood and meat.

Tuna or swordfish can be served with cauliflower and miso cream, while the steak is paired with toast and truffles, potato cream, long-cooked demi-glace sauce, and a marinated egg yolk.

This is where a more contemporary approach to the kitchen is best seen. The main ingredient remains very clear, but each plate receives several additional textures and flavors.

For a guest expecting a classic steak with fries, this is not that type of restaurant. Zamaria is more suited for those who enjoy experiencing how the chef composes an entire plate.

Vegetarian Dishes Beyond Sides

The vegetarian offerings are not limited to salad or a few sides.

Among the more substantial dishes is falafel with buckwheat, vegetables, and fresh tzatziki, and vegetables are prominently featured in other starters and salads.

Particularly interesting are salads with roasted beetroot and labneh, roasted nectarines, prosciutto, and Pag cheese, as well as panzanella with tomatoes, peppers, olives, and croutons made from homemade focaccia.

Homemade Bread and Focaccia

Bread here is not just something automatically brought to the table.

The kitchen bakes its own focaccia, and homemade bread and olive oil are part of the Mediterranean character of the entire offering.

The initial bite can vary by type – the meat variant may include chicken liver parfait, while the fish option could be a piece of Komiža bread, and the vegetarian option might be a roll of poached zucchini with hummus.

This is a small detail, but it well illustrates how thoughtfully the concept is designed from start to finish of the meal.

Desserts with Carob, Citrus, and Mediterranean Herbs

The desserts continue in the same style.

Mousse au chocolat is combined with carob and orange zest, giving the well-known chocolate dessert a distinctly Dalmatian touch.

Crème brûlée comes with orange and rosemary, while on hot summer evenings, a sorbet of lemon and watermelon with mint and black sesame is particularly refreshing.

The selection is not large, but each dessert has enough character to ensure that dinner does not end with a generic cake unrelated to the rest of the menu.

The Wine List as a Serious Component of Zamaria

Zamaria carries the name Wine Bar for a reason.

The wine list is not limited to a few Dalmatian labels. The emphasis is on Croatian and Mediterranean wines, but the selection expands to include European and world wines, including premium labels.

Considerable attention is paid to wine pairing with dishes, so it makes sense to ask what would best complement the crudo, shellfish, lamb, or long meat ragù.

For guests who do not want a whole bottle, the interesting selection of wines by the glass allows for different styles to be combined throughout the dinner.

Signature Cocktails Inspired by Vis

Zamaria is not just a wine bar. Signature cocktails are also a serious part of the offering.

They incorporate local herbs, fruits, liqueurs, and other ingredients associated with the island, attempting to convey the essence of Vis in a glass, not just on a plate.

Alongside signature cocktails, classic cocktails and premium spirits can also be ordered.

Thus, Zamaria functions well even if one does not come for a full dinner – it is possible to sit for a cocktail or wine and a few smaller bites.

Coffee is Also Taken Seriously

Morning coffee is not overlooked.

Italian coffee Dersut from Conegliano is used, and in addition to classic espresso drinks, cold coffees and various combinations with house-made syrups and spices are prepared.

This fits well into the bistro concept, which does not offer the same thing from morning to evening but changes its rhythm depending on the time of day.

The Courtyard of the Old Vis House

Zamaria is set in an old family stone house that is over 350 years old.

A large part of the furniture was not purchased solely for effect. Wooden chairs and tables have been restored to maintain the connection with the Bradanović Zamaria family, known for their work in wood, crafting church altars, and fine furniture.

The most pleasant part is the courtyard facing the waterfront. It is sufficiently hidden to avoid the feeling of sitting in the middle of a thoroughfare, while the sea and the center of Vis remain immediately adjacent to the restaurant.

In the evening, the space is gently illuminated and has a more intimate character than restaurants whose tables are arranged directly along the main promenade.

Reservation

Zamaria is not a large restaurant, and the number of tables is naturally limited by the size of the old courtyard.

For dinner during the main season, making a reservation is therefore a good idea, especially if coming with a larger group or wanting a specific time.

For morning coffee or breakfast, the situation is more relaxed, but even then, the number of seats is limited.

Parking and Arrival

The bistro is located on St. George's waterfront in the center of Vis, so guests staying in the town do not need a car.

From the ferry terminal, it is a short walk along the main promenade. The location is also convenient for sailors docked in the harbor, as the restaurant is in close proximity to the town's mooring.

Zamaria does not have a large private parking area next to the restaurant. If arriving by car from another part of the island, the most practical option is to use public parking in the wider area of the center and continue the last part on foot.

Useful Information

Location: St. George's waterfront, center of Vis

Type of establishment: Mediterranean bistro and wine bar

Special feature: Old stone family house with a courtyard facing the Vis waterfront

Offer: Breakfast and brunch, fish and shellfish, homemade pasta, meat and vegetarian dishes

Homemade pasta and focaccia: Yes

Vegetarian options: Yes

Wine list: Croatian, European, and world wines

Wines by the glass: Yes

Signature cocktails: Yes

Breakfast: Yes

Reservation: Recommended for dinner

Parking: Public parking in the wider area of the center