Boškinac

The story

Boškinac Restaurant Novalja | Modern Croatian Coastal Cuisine

The Kitchen’s Guiding Philosophy

Boškinac in Novalja has built its reputation on creative Mediterranean island cuisine that treats local produce with quiet precision. Since earning a Michelin star in 2020, the kitchen has refined a straightforward approach championed by chef Boris Šuljić. He builds every plate around the natural quality of Pag lamb, fresh catch, and island herbs rather than heavy techniques. That commitment to ingredient-first cooking recently earned the restaurant a 17 rating from Gault&Millau, a score that reflects the careful balance across their tasting menus.

Signature Plates and Seasonal Ingredients

The menu shifts with what arrives from the surrounding orchards and fishing grounds. Current highlights include a creamy gregada layered with marinated scampi and seaweed, alongside a crisp cod fritter finished with crème fraîche and caviar. Chef Matija Bregeš prepares a tender ray dish in a mushroom and sparkling wine reduction, while the main course often features Pag lamb Wellington served with charred leek cream. Sweet courses rely on pastry chef Marija Prša’s precise technique, turning sour cherries and figs into structured desserts that contrast sharply with the savory progression.

The Dining Space and Cellar Selection

Guests dine amid olive groves that frame the property, creating an unhurried backdrop for modern Croatian cooking. The service team guides visitors through four-, six-, or eight-course sequences with measured attention to timing. A deeply stocked wine cellar supports these pairings, featuring prominent Croatian vintages and curated international bottles. Sommelier recommendations align closely with the seasonal menu, allowing guests to navigate the extensive cellar without guesswork. Every detail, from lavender-scented welcome towels to precisely sliced meat tableside, reinforces a kitchen culture that values restraint over spectacle.