The story
Fields of Grace Vineyard in Vis presents an intimate Asian cuisine experience drawn from the professional histories of Jakša Kivela and his wife Fung Lin Leung. Jakša completed classical training at a Michelin rated kitchen in Melbourne before teaching oenology and French cuisine in Hong Kong for nearly three decades. Fung Lin holds a degree in hospitality management and brings extensive knowledge of southern Chinese cooking to their shared vision. They transformed a quiet valley property into a working estate that pairs vineyard cultivation with seasonal meals.
The kitchen operates without a printed menu, allowing Jakša to adjust the four-course degustation every fortnight. Recent plates featured hand-folded dumplings, spicy fish curry, and garlic prawns alongside simple desserts made from garden fruit. Guests receive detailed explanations of each preparation as the hosts trace ingredients back to their own orchards or regional suppliers. This approach keeps the Asian cooking grounded in technique rather than trend chasing.
Meals take place in an open-air pavilion positioned between the Merlot vines and the herb garden. The space caps seating at fifteen guests to maintain a quiet pace away from coastal crowds. A recent Gault&Millau guide awarded the venue fifteen points for its departure from standard regional offerings. Visitors pair their meals with estate bottlings like crisp Vugava or light Welschriesling, both produced through strict cold fermentation protocols.
Recognition
Ambience
Details
Location
