Ana Antunović is an ambitious content creator, former contestant of MasterChef Croatia, an expert in marketing and PR, and, most importantly, a big foodie who has spent her entire life on Pelješac, before moving to Zagreb. Since she still lives and works there part of the year, we asked Ana to share a few good recommendations with us. She revealed where she goes for good fish, which households are always a good idea to visit, where the best ice cream is, and what makes her family‘s tavern so special.
"One of the most common questions I get from those visiting Pelješac for the first time is – where to eat and what to definitely visit. Our beautiful peninsula, still a bit wild in the best sense of the word, hides a range of exceptional gastronomic addresses. Most of them nurture a somewhat nostalgic approach to cuisine – unpretentious, honest, and homely. Although I would love for the future to bring more bold, ambitious interpretations of local ingredients, for now, I can equally happily highlight a few places that, according to my personal experience and tasting, deserve every recommendation," Ana told us, then continued with recommendations, which we bring below.
BOTA ŠARE
In Mali Ston, you can visit Restaurant Bota Šare, which stands out for the quality and presentation of its dishes compared to many other fish restaurants on the peninsula. Of course, as is proper for Mali Ston bay, oysters are most often eaten there, but this is the type of restaurant where you can‘t go wrong no matter what you order.
"Personally, I like the menu, which is refined from unnecessary dishes, with an emphasis on local and fresh, which I would always advise everyone who overloads their menus with dishes instead of focusing on quality and authenticity of the offer," Ana says.
RURAL HOUSEHOLD FICOVIĆ
Rural household Ficović, Ana says, she visited for the first time just this summer, and it is also located near Ston, in the small village of Hodilje and literally on the sea. She wasn‘t wrong, as she ate excellently there.
"The family traditionally engages in shellfish farming, so of course, they are on the menu, but I tried the black risotto because that‘s how I judge how good a place is for me, as well as shrimp in buzara. Both dishes were excellent, with warm and homemade bread. The cold platter for two people has many components and fits beautifully in that idyllic atmosphere by the sea."
FAMILY FARM BRAENOVIĆ
"Since I grew up in the central part of Pelješac, the so-called Pelješac parish, a part not known for the sea and beaches, but rather for the green vineyards of plavac mali, it is logical that I most often visit my ‘local‘ restaurants. I will write about my own tavern at the end, and one of the places I often visit is Family Farm Braenović in Borko," Ana recounted.
This family farm is located in a small pine forest and, she adds, all you hear are cicadas and the sea, and in terms of food, besides excellent first-class fish, you can try cuttlefish salad, fried smelt and shrimp, mussels, black risotto, shrimp in white sauce, and other fish specialties.
TAVERN MATUŠKO
"In that same Borko is Tavern Matuško, of the famous winemaking Matuško family from Potomje, which is my favorite place primarily because of its unique location and view – because you literally sit above the sea as the sun sets into the Pelješac bay, while catching the picturesque vineyards of Dingač out of the corner of your eye. Add to that a glass of chilled pošip, and who needs more food. But, the food is also praiseworthy, generous portions and good flavors."
HOME IS STILL THE MOST BEAUTIFUL AND THE TASTIEST
"In my village Kuna Pelješka (since there is also the one in Konavle), and all in a single street, there are as many as six hospitality venues, and the first, more than twenty years ago, was my family‘s tavern – Agritourism Antunović. I am proud of them because all these years they have kept excellence and quality as their top priority. The tavern is located in the premises of our family cellar, under beams over 300 years old, from which hams and pancetta hang, and there are only about 40 seats. This is a place where you will find only meat on the menu, and besides the ultra-popular peka, here you eat the best lamb and veal cutlets from the grill, as we and the Italians call them, and the rest know them as chops. With homemade potatoes, bread baked under the bell, fruit and vegetables from the garden, and homemade wine and liqueurs – our tavern is a true example of the farm to table principle, which I would like to see in more taverns and restaurants. In addition, we are the only restaurant in the country, and perhaps wider, that serves ice cream made from donkey milk, created in cooperation with the artisanal pastry shop Croccantino, but which (I must note) can only be eaten as part of the menu in the tavern because it is made in limited quantities," Ana told us.
We have already written about their donkey milk ice cream, and you can read more here.
BREAKFAST, COFFEE AND ICE CREAM AT CROCCANTINO
"Since I‘m already mentioning Croccantino, I have to highlight them, not only for their perfect artisanal ice cream sold all over the country, and recently even abroad, but also as one of the rare places that serves breakfast, top coffee, and all that by the sea on the Orebic promenade."
TAVERN HRID
Above Orebic is Tavern Hrid, with a view worth a million dollars, as Ana likes to say. While you have dinner, in front of you twinkle the lights of Korčula, Orebic, and the starry sky, and on your table you have excellent food, primarily peka, but also other local specialties.
TAVERN MAŠKLIN
"A bit further, above Viganj, there is Tavern Mašklin, whose kitchen delighted me with playful and more complex dishes with several components, but still in the spirit of local ingredients and flavors."
FISH RESTAURANT BARSA
And finally, at the very end of Pelješac is the excellent fish restaurant Barsa of the Matijašević family, which prepares top-quality fish and fish specialties, and moreover, they are one of the longest-running restaurants on Pelješac.
"Apart from the food itself, the hosts are a key part of this restaurant - local, authentic, special, just like their dishes."
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