A handful of small konobe along the harbour serve grilled fish, octopus salad, and local lamb in the back rooms of old stone houses. The menu is short and depends on what the boats brought in: ask what's fresh that day. House wine from the Pašman vineyards — usually a light plavina red or a crisp local white — is the right thing to drink with it.
Don't expect printed menus, English-language wine lists, or fast service. The point of eating in Mrljane is that the fish was alive that morning and the meal will take all afternoon. Cash is still preferred at most places.