Chef and owners.

Head Chef Siniša

Mediterranean cuisine, fermentation: anaerobic, aerobic, fungi, enzymes. At Gallo since the house changed hands, October 2025.

Before Gallo, the kitchens that shaped his approach. Osteria Francescana in Modena, with Massimo Bottura. Disfrutar in Barcelona. Gaggan in Bangkok. Restaurant 108 in Copenhagen, at the time the second restaurant from the Noma house. Mérito in Lima. Hotel Sofia in Barcelona. Earlier, brief work in Zagreb, Split, Copenhagen, and Prague.

What the kitchen receives that day is what it cooks that day. The approach travels with the address.

Owners Renato & Iva Tomlinović

Third generation of the family that runs Zori on Palmižana, the address that has anchored Hvar's food scene for years. In October 2025 they took over Gallo with the same philosophy: season, sea, the hand. They bring the rhythm of people who live by the Adriatic and cook the fish only the island knows how to roll.