Vila Rova

The story

Vila Rova Restaurant in Njivice | Krk Island Dining & Awards

The chef and the kitchen

Vila Rova in Njivice channels the precise flavors of Croatian coastal cuisine through chef Marin Pleše, whose disciplined approach earned him Gault & Millau Talent honors in 2024. Born in Malinska, he treats the surrounding terroir as both archive and pantry, harvesting thyme and purslane from the grounds while pressing their own olive oil for daily service. Every vegetable root or herb stem finds purpose on the plate, turning seasonal abundance into a structured progression rather than casual dining.

Plates that map the coast

The tasting menus, titled The Bridge and The Island, guide guests through layered references typical of modern Croatian coastal cuisine. Marinated mussels rest in a chilled zucchini broth finished with motar cheese, toasted pine nuts, and a sharp Žlahtina grape reduction. A dusting of dried black mushroom powder from the nearby Dubašljanska forest adds depth to several preparations, while a simple starter of acorn brioche brushed with local honey and coarse sea salt sets the tone. The meal closes with a dessert built around focaccia bread transformed into creamy ice cream.

Grounds and quiet service

Sheltered behind mature olive groves and cultivated gardens, the dining room sits comfortably within the family hotel complex while maintaining a distinct culinary focus. External visitors access an exclusively curated tasting format, while hotel guests enjoy flexible a la carte options alongside reserved parking spaces. Staff coordinate reservations and table service with quiet efficiency, ensuring the landscape and the food remain the center of attention throughout the meal.