The story
Villa Neretva in Metković has anchored the Neretva Valley's dining scene since 1990, earning a 12.5 rating from Gault&Millau for its dedication to regional flavors. Owner Pavo Jerković spent years as a restaurateur in Germany before opening this location, shaping a menu that weaves traditional Neretva cuisine with Mediterranean staples. The kitchen also incorporates Dalmatian traditions, focusing on the river's bounty and the surrounding land to invite travelers between Split, Dubrovnik, and Mostar to taste dishes that turn local ingredients into lasting memories.
The restaurant's gastronomic symbol is the Neretva eel and frog brodetto, a preparation difficult to find elsewhere in Croatia. Pieces of eel and frog legs simmer in a rich sauce built from tomatoes, onions, wine, and spices before arriving alongside creamy polenta. Guests also order black cuttlefish risotto and mussels prepared on buzara, where the light broth invites bread dipping. White fish arrives grilled or baked according to preference, while meat lovers can choose from a classic grill selection paired with quality local wines.
The restaurant operates within the hotel of the same name, offering a large banquet hall suitable for celebrations as well as an outdoor terrace overlooking the valley. Guests often arrive after exploring the Neretva backwaters through photo safaris organized by the property, bringing a sense of discovery to the table. The atmosphere supports slow meals where local produce takes center stage, reinforcing the idea that every plate tells a story about the river and the people who live along it.
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