The story
Konoba Corrado in Mali Lošinj has built its reputation on straightforward Adriatic seafood prepared without pretense. Igor Morin runs the kitchen alongside his wife Katica, delivering the day’s catch straight to the prep station. This direct sourcing model has sustained their operation since 1988 and caught the attention of reviewers at Gault & Millau. Every plate reflects whatever comes ashore that morning.
Guests frequently order the scampi cooked in buzara sauce using a family recipe that delivers a deeply savory broth. A thick cut of grilled dentex steak arrives with simple char marks and bright citrus notes. This approach to Kvarner fish dishes avoids heavy sauces and lets the quality of the catch speak for itself.
The restaurant occupies a traditional stone building tucked into a network of narrow alleys just a short walk from the busy waterfront. Rustic detailing keeps the dining space grounded while several separate terraces offer shaded seating during summer months. Regional Croatian wines from established vineyards pair naturally with these straightforward coastal preparations.
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