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

Zamaria Bistro & Wine Bar is located in the heart of Vis, in an old stone family house along St. George's Promenade. Nestled between the town's waterfront and the interior of the house, it features an intimate courtyard that is close enough to the sea to feel the vibrancy of the town, yet far enough away from the busiest pedestrian flow.

Zamaria is neither a classic Dalmatian konoba nor a restaurant attempting to mimic formal fine dining. The concept is more akin to a good French bistro adapted to the Mediterranean – focusing on quality local ingredients, a concise and thoughtfully curated menu, homemade pasta, fish and shellfish, good meats, and a significant influence from Italian, French, Greek, and Middle Eastern cuisines.

Another unique aspect is that the venue has two quite distinct 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, an extensive wine selection, and signature cocktails.

Breakfast Beyond Coffee and Croissants

The morning offerings are considerably more substantial 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. Savoury waffles are also available, for example, topped with fresh cheese, smoked salmon, lemon zest, and fennel, or with prosciutto, rocket, Grana Padano, 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 proper brunch spot, not just a place 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 paired 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 sharing platter of smoked, salted, and marinated fish is also available, making for a good starter if one wishes to sample a few wines alongside the food.

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

Lamb Tartare

A more intriguing example of how Zamaria blends 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 Prawns

Pasta holds an important place on the menu.

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

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

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

Beef Tail Ragù Cooked for Hours

One of the most robust dishes is the beef tail ragù, which is simmered 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 course, this is precisely the type of dish that means Zamaria should not be viewed solely as a wine bar with small bites.

Fish, Tuna, and Steak

For main courses, the choice ranges between seafood and meat.

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

Here, the more contemporary approach to cooking is most evident. The main ingredient remains very clear, but each plate receives several additional textures and flavours.

For a guest expecting a classic steak and chips, this is not that type of restaurant. Zamaria is more suited to those who enjoy exploring how the chef composes an entire plate.

Vegetarian Dishes Beyond Sides

The vegetarian offerings are not limited to a 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 Paški cheese, as well as panzanella with tomatoes, peppers, olives, and croutons made from homemade focaccia.

Homemade Bread and Focaccia

Here, bread is not merely something that is automatically brought to the table.

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

The initial bite can also vary in type – the meat option 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 courgette with hummus.

This is a small detail, but it well illustrates how thoughtfully the concept has been designed from the beginning to the end 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 lemon and watermelon sorbet with mint and black sesame is particularly refreshing.

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

A Wine List as a Serious Part of Zamaria

Zamaria carries the name Wine Bar for good reason.

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

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

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

Signature Cocktails Inspired by Vis

Zamaria is not just a wine bar. The signature cocktails are equally 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 are also available.

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

Coffee is Taken Seriously Too

Even the morning coffee is not overlooked.

Italian coffee from Dersut in 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 with the bistro's concept of offering different experiences from morning to evening, rather than the same thing throughout the day.

The Courtyard of an Old Vis House

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

A large portion of the furniture has not been purchased merely for effect. The wooden chairs and tables have been restored to maintain a connection with the Bradanović Zamaria family, known for their work in wood, crafting church altars and fine furniture.

The most pleasant area is the courtyard facing the waterfront. It is sufficiently sheltered to avoid the feeling of sitting in the middle of a thoroughfare, while the sea and the centre of Vis remain just beside the restaurant.

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

Reservations

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 peak season, making a reservation is advisable, especially if coming with a larger group or wishing for 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 Promenade in the centre 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 waterfront. The location is also convenient for sailors moored in the harbour, as the restaurant is in close proximity to the town's docking area.

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 central area and continue the last part on foot.

Useful Information

Location: St. George's Promenade, centre of Vis

Type of establishment: Mediterranean bistro and wine bar

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

Offerings: 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

Reservations: Recommended for dinner

Parking: Public parking in the wider central area