Gault and Millau

In the spirit of the cultural revolution of the 1960s, they wrote about chefs and restaurants in a vivid and informal style, being the first to pay attention to small and undiscovered Parisian bistros, taverns and bars, focusing on ideas, food quality and emotions, flirting with anti-establishment views, and actually defining new trends in French cuisine and consequently inventing the phrase nouvelle cuisine. With this, Gault and Millau also created a key dividing line in relation to Michelin, which remained loyal to the more conservative values of haute cuisine (haute cuisine vs nouvelle cuisine).

In the first twenty years, Gault and Millau managed to build a cult following. They were critics, but also ideologists and innovators, as well as the originators of the phenomenon of celebrity chefs together with the legendary Paul Bocuse, among other things. 

Independent and impartial reviewers use an international evaluation methodology that is exactly the same in all countries. Whether or not a restaurant will be selected to appear in the guide depends solely on the review of Gault&Millau inspectors who apply this methodology and always pay their bill. Restaurants cannot “buy” their place in the guide, nor do they have any financial obligations regarding inclusion. 

Today, Gault&Millau is a global brand with a global international network, and the guide is published in 15 countries.

Every year, Gault&Millau edits regional guides with a selection of the best menus and chefs, and in addition to the guide itself, it makes its selections and recommendations available to users through an online portal. 

Gault&Millau Croatia has been developing successfully since 2017, when the first guide was published. The guide is bilingual (available in Croatian and English) and it is published every year. It includes reviews of restaurants of various types (such as fine-dining restaurants, classic and traditional restaurants, taverns, bistros, ethnic restaurants, street food places, bars, patisseries, etc.) from all regions of Croatia. The publishing of a new edition of the guide is accompanied by the award of the prestigious annual Gault&Millau trophies to the best chefs, the most important of the trophies being the one for the Chef of the Year.

Gault&Millau Croatia also maintains an online presence by publishing a digital guide on its website, which is part of the Gault&Millau International global web.
 
You can find more information on the Gault&Millau Croatia selection here.

In 2026, 422 restaurants from all over Croatia were included in the Gault&Millau guide. Below you can find restaurants with the highest ratings (four toques) in Croatia at the moment.