The story
Konoba Opat in Murter delivers uncompromising Dalmatian cuisine from a quiet cove on the Kornati coast. Chef Ante Božikov operates the kitchen with a lifetime connection to the Adriatic, diving since childhood to understand the seabed. Local fishermen bring lobster, scampi, and whole fish each morning, which dictates the daily menu. This reliance on the day’s haul keeps the Dalmatian cooking grounded in seasonal reality rather than fixed recipes.
The kitchen highlights raw preparations that showcase the quality of the catch. Tuna carpaccio paired with local curd arrives alongside delicate scampi carpaccio, both served on simple wooden trays for sharing. A creamy asparagus and scampi risotto follows, enriched with wild herbs harvested near the tavern. Homemade cottage cheese rounds out the meal, offering a light finish that balances the richer plates.
Dining unfolds on a stone terrace overlooking the sheltered cove, where the Gault&Millau recognition reflects this seamless blend of nature and table service. The rustling pine branches and shifting light create a backdrop that feels far removed from crowded harbors. A curated wine list featuring domestic selections pairs cleanly with the briny plates, while the unpretentious setup leaves room to watch the water shift.
Recognition
Details
