The people behind the kitchen.
A small team, a long bench. Behind every evening at Gallo are the Tomlinović family from Hvar, the chef and the sommelier — and a permanent staff that has been with the house for years.
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.
KitchenChef Luka
Head chef since 2019. Trained in Liguria, Venice and on Hvar. Specialty: hand-rolled pasta and fresh Adriatic fish. Philosophy: what enters the kitchen leaves on the plate — no shortcuts, no frozen shortcuts, no effects that don't show up in the taste.
Sommelier
Our sommelier runs a cellar of over one hundred labels from Croatia, Slovenia, Italy, France, Spain, Portugal, the United States, Chile and Australia. Specialty: indigenous Croatian varieties and champagne. Credentials: WSET Level 3, Sommelier Club Croatia. Happy to guide — often pairing two or three bottles across a full dinner if you want it.
ServiceMaître d' & waiters
A permanent core of six waiters, several of whom have been with the house for more than a decade. For the Diplomatic Room, one dedicated person: one voice, one contact, one rhythm of service from start to finish.