The restaurants of Hvar

In July and August, yes for the top places: two or three days ahead for fine dining on the harbour, same day for most konobas. In shoulder season you can mostly walk in.

A family run tavern, usually with a grill and a short menu of whatever is fresh. It is the most honest way to eat on the island: fish, olive oil, local wine and no rush.

Gregada, the slow fish and potato stew that Hvar considers its own, anything from the grill with island olive oil, and the local wines: Plavac Mali from the south slopes and Bogdanusa, a white grown almost only on Hvar.

The span is wide: fine dining on the harbour front charges big city prices, while konobas and casual spots stay reasonable. The live ratings on this page help you judge value, not just quality.

Yes, more every year: pasta and risotto are everywhere, konobas do excellent vegetable and cheese plates, and the casual places cover pizza and salads. Fine dining menus always carry at least one vegetarian course.

Away from the front row: side street konobas in Hvar Town, family places in Stari Grad and Jelsa, and village konobas inland. That is exactly the filter this list was built with.