In order to make it easier for you to set course
for the best seaside restaurants, we list those
places where we have repeatedly found good
food, in some, for the over twenty years. As
tastes differ and in order to make it less confus-
ing, we have decided that the reasons behind this
selection boil down to the following tenets:
D Restaurants (konoba) must not be further away
than a 15-minute walk, so some restaurants on
the wrong side of this limit have not made it onto
our list no matter how good they otherwise are.
D Delectable, or shall we say outstanding,
cuisine is the sine qua non, and it must be based
on traditional, local grandma’s recipes, while
there is special kudos for culinary invention in
preparing new creations based on these princi-
ples.
D Ideally, everything that goes into the pot
should have been grown in one’s own garden, or
at least the ingredients must be absolutely fresh,
and they must not head for the pot, oven or the
barbecue before you have agreed on what you
will eat.
D The ambience of a place must have a “charac-
ter” of its own, something that cannot be upset by
a scruffy tablecloth thrown over the remains of
some old window shutters as a substitute for a
proper table (tablecloths are not regarded as
necessary, anyway).
D A restaurant has to be run by a family.
D The cooking should be done by its either the
patron or his wife.
D The patron is expected to be a bit of an
eccentric, that is someone with bags of character.
D You are supposed to have a view of what is
cooking, or at least you are welcome to take a
peek through the kitchen door.
D Modest prices. Although it goes without saying
that any food buff would not even contemplate
complaining after a good meal, he/she may
perhaps regret spending too much a day later.
D A desire to sail to this restaurant again.
TonËi (Vlaka)
SPLIT
Kibela, near the cathedral of
St. Dujma, Ivan ©koje.
The best lunches are eaten
here. Cooking stops at 4 p.m.
True Split atmosphere.
HVAR
The town of Hvar - harbour
Luvij, 50 metres west of the cathedral