The story
Restaurant Supetar in Cavtat anchors its Mediterranean cuisine around daily catches and traditional local recipes. Guests typically begin with raw oysters sourced from the nearby Mali Ston bay or order a crisp tuna tartare. The kitchen layers texture carefully, pairing a creamy risotto with scampi and toasted almonds alongside a delicate cheese mousse before serving firm sea bass baked beneath a thin crust.
The dining space sits on the first floor of a boutique hotel, offering views across the Cavtat bay where private yachts rest at anchor. Modern decor keeps the interior light, while a discreetly illuminated green bar near reception invites early evening drinks. Service follows an old school standard, with staff guiding tables toward the day’s freshest market selections. Terraces provide open air during warmer months, connecting the meal to the Adriatic climate.
Pairings lean heavily on regional varieties, particularly crisp white Pošip bottles that complement this Mediterranean cooking style. The final course arrives as a rožata set in a rich caramel sauce, topped with lightly whipped cream and fresh mint leaves. Evening guests often move to the hotel garden to finish their meals among palm trees and oleanders beside the swimming pool. Cocktails round out the night as temperatures drop along the coast.
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