Peškarija1911, a unique restaurant located right on the Vis waterfront, opened last September, was the realization of a long-standing idea by Toni Linčir, a man inextricably linked to the sea and fishing. Although he has been in hospitality for over 30 years, he has remained an active fisherman to this day, the owner of the only purse seiner for catching small blue fish on the island, which is a unique privilege on Vis.
He has been connected to the "peškarija", the fish market, since childhood because he earned his first pocket money there selling fish, while his brother Pave was the last family member to bring fish for sale before the market closed. Therefore, it made sense that Toni, together with the eldest of his four sons, Ivo Linčir, now the restaurant manager, would give it a new purpose.
They realized their ideas with the help of architect Davor Mateković from the Proarh office, designing an interior of understated elegance dominated by the "banak", a massive stone table where fish was once sold, and which now serves as one continuous table where guests all sit together.
Although there are several individual tables, most visitors enjoy the concept of dining at a communal table, so reservations are needed several days in advance.
The head chef of Peškarija1911 is 25-year-old Ivan Poduje, a native of Vis who gained experience in Zagreb restaurants. Ivan, together with Ivo Linčir, his childhood friend, designed a menu that reflects local maritime traditions but also an innovative approach to gastronomy. The focus is on fish caught exclusively around the island of Vis, with carefully selected species that are not so common in hospitality, such as sardines, anchovies, bonito, whiting, and even shark. A good portion of this fish comes from their own catch, while the rest is sourced from local fishermen. The wine list was created in collaboration with local winemakers and is dedicated to local varieties: vugava, rukatac, pošip, plavac mali, and cibidrag, as well as indigenous varieties found only on Vis: palagružonka and palaruša.
Savur of sardines
INGREDIENTS
- 500 g roasted sardines
- half a liter of vinegar
- 2 dl olive oil
- 4 garlic cloves
- parsley
- 0.33 l herbal brandy
- 2 dl prošek (sweet dessert wine)
- 2 dl red wine
- 2 dl white wine
- 20 g sugar
- 10 g salt
PREPARATION: Roast the sardines and arrange them in a baking tray. For the marinade, put all the ingredients in a pot and cook for 30 to 45 minutes so the liquid and oil combine. Pour hot over the sardines and add aromatic herbs (sage, rosemary, and fennel). Place in the fridge overnight and serve.
Greater amberjack carpaccio
INGREDIENTS
- 100 g greater amberjack
- lemon and olive oil emulsion
- salt
- pepper
- caramelized oranges
- capers
- dried cherry tomatoes
PREPARATION: For the emulsion, mix 1 dl lemon juice and 3 dl olive oil. Fillet the oranges, sprinkle with brown sugar, and caramelize with a torch. Slice the greater amberjack fillet thinly and arrange on a plate. Season with salt, fresh red pepper, and the emulsion, then add the orange, dried tomatoes, and capers.
Homemade ravioli with cheese
INGREDIENTS
- 10 egg yolks
- 200 g plain flour
- 10 g fine salt
- šalša (tomato sauce)
- grana padano foam
- 50 g grana padano cheese
- 200 ml cooking cream
PREPARATION: For the dough, separate the yolks in a bowl, add salt, mix well with a whisk, then add the flour. Mix the dough until it comes together, then roll it out as thin as possible and cut out circles. Fill the circles with shrimp pâté and shape them into ravioli. For the foam, put the cream and cheese in a pot, and when melted, blend and transfer to a siphon.
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