The recent Gastronaut tour of northern Dalmatia introduced us to impressive gourmet destinations – as our final feature in the series, we bring you the story of Konoba Boba on Murter island
The second day of our Gastronaut trip was certainly an eventful one – on November 8, we visited the Betina Museum of Wooden Shipbuilding, had incredible luck with the weather in National Park Kornati, then had the pleasure of enjoying an amazing lunch at Fešta restaurant on Žut island. To round up the day in style, we set our course for Murter town to dive into a spectacular dinner at Konoba Boba.
Owned and managed by chef Vjeko Bašić, the renowned local tavern has been featured on multiple lists of the best restaurants in Croatia. One visit to this glorious gastronomic hotspot, and it quickly becomes obvious why both locals and foreign visitors keep flocking to Boba year after year, in and out of season. They are known for their culinary creations based on fresh local produce, such as the Adriatic fish caught in the waters of the Kornati archipelago, elevated to a fine-dining level through a creative, eclectic approach.
Goran Gazdek
We were to enjoy a menu titled ‘An island diary of salt, wind and sun’, a six-course meal devised to reflect certain traditional ways of treating and preparing seafood. A single glance at the menu brought a jolt of excitement, but first, a round of complimentary drinks – the phenomenal San Michele cherry brandy from Slamić.
And then to the food. We kicked off with a delicious entrée – sardine and curd cottage cheese spread, a wonderful, creamy paté perfectly paired with a glass of Žlahtina from ZWS.
Then to the first course, Adriatic tuna carpaccio and tuna tartare. Silky and light, every mouthful melted on our tongues like butter, followed with some Chardonnay ZWS 2016.
Next were the luscious red mullet fillets in a savory sauce, paired with Maraština Premium 2015 from Sladić. A flavour punch complemented with my favourite white of the night – a true revelation.
Goran Gazdek
On to the next course – homemade tagliolini pasta with John Dory bottarga, a delicacy of cured and salted fish roe. The exquisite dish was paired with Pošip de luxe from PZ Svirče.
Goran Gazdek
And then, one of my favourite Adriatic classics: brudet, a rich stew usually made with fish, octopus or calamari. Boba presented us with a mouthwatering version based on cured shark meat and cooked in a traditional three-legged pot over open fire, then served on a bed of polenta. An enchanting dish, complemented by Ivan Dolac from PZ Svirče. (Yes, some found it hard to part with Pošip…)
Goran Gazdek
For the final chapter of our island diary, a delicious desert – carob cake paired with Muškat Brutal reserva from ZWS.
A stunning menu, one that shows that no matter how much the art of cuisine has evolved over time, paying tribute to your roots and local tradition can be immensely rewarding. Add to that a hospitable owner, professional yet friendly staff and an inviting, cozy ambiance, and you have yourself an unforgettable gastronomic experience. Bravo, Boba!
To learn more about the story of Konoba Boba, take a look at their website.
