All the most beautiful childhood memories of the brothers Petar (39), Tomislav (37), and Domagoj Kuzmanić (24) are connected to the island of Čiovo, specifically to Tatinja bay. They spent their days there carefree - swimming, lunch from the fireplace, usually fresh fish or fish stew, then swimming again until dark. Their days passed simply, but filled with adventures they still fondly remember. Although none of them worked in hospitality, they wanted to repay the bay that shaped them as people. That is how restaurant Wala was born.
"We inherited our love for cooking from our grandmother and father. They often cooked together, and monkfish stew is one of the dishes that left the deepest impression on us," say the brothers. Petar and Tomislav finished high school in Trogir and then studied in Zagreb. Petar graduated from the Faculty of Kinesiology and briefly worked as a physical education teacher, and today he is a base manager in a tourist agency specializing in nautical tourism. Tomislav graduated from the Faculty of Transport and Traffic Sciences and security studies and works in his field, living in Zagreb. The youngest brother, Domagoj, is studying marine microbiology in Split. Although each of them has their own career and family, the thought of hospitality never left them.
Alongside running the restaurant, we try to balance old obligations with new challenges in hospitality. It‘s not easy, especially in this first year when we‘re all learning. Every day brings new lessons, but we believe that persistence and effort will bring results - the brothers emphasize. Currently, everyone is involved in everything, with great help from chef Sanel Bajrić, a young, motivated, and enthusiastic cook with lots of creative ideas. They want to give opportunities to such people, convinced that they are key to the growth and development of the restaurant.
Family Team
"We are proud that Sanel is part of our team and that with his knowledge and creativity he contributes to the unique experience we want to offer our guests," they add. Every free moment, the brothers are at the restaurant. Domagoj spends the most time in the kitchen, where he learns, helps, and develops. Petar and Tomislav take care of everything "behind the scenes" - from procurement and hiring to organization, administration, and technical details. They also have great help from their wives. Petar‘s wife Antonija is in charge of inventory and daily tasks without which the restaurant could not function, while Tomislav‘s wife Laura manages social media, photos, and posts - an important segment of the restaurant‘s presentation.
"We make all decisions together, we are all involved in everything. Later we might divide into narrower roles, but for now, we function as a team," they say. The menu features dishes inspired by childhood, but not transferred literally. These are simple, seasonal dishes made from local fish, vegetables, and meat, with lots of olive oil.
"We are focused on a smaller number of dishes that we can prepare with quality and care. We don‘t like menus with dozens of pages, we prefer a focused approach and dishes we know we can execute properly," they explain.
The offer includes cold and hot appetizers, several main fish and meat dishes, pastas, salads, and several lighter yet filling options. The highlights are the Wala platter with local prosciutto and cheese and the platter with local smoked swordfish. Burrata has become a real summer hit. Among the main dishes are John Dory and fresh swordfish with sides such as celery and carrot cream, polenta, and carrot chips. There is also beef steak, black risotto, and veggie and meat bowls. Vegan options are available on request, as well as a children‘s menu. They are especially proud that they started the business without previous experience, with great support from their parents.
"We put a lot of effort and time in, we are learning as we go, but the most important thing for us is that guests are satisfied, especially those who return," they say. They are also proud that local residents have recognized the value of the restaurant.
Striking Design
"People often tell us they‘re glad that another apartment wasn‘t opened in this bay, but rather something special that they can also enjoy," they note.
The drinks menu is carefully designed: Croatian wineries from Slavonia, Istria, and Dalmatia are represented, and there are also top French champagnes. Along with local brandies, classic spirits, and fresh juices, there are cocktails, among which the signature cocktail "Wala" stands out - refreshing but characterful, a striking blue color, just like the sea in their bay. The space was designed by architect Martina Jerončić, who matched the design with the natural surroundings - pine trees, olives, and the sea. Earthy tones and local herbs dominate, and the space exudes tranquility and invites enjoyment.
"We receive only praise for the atmosphere and decor, which, thanks to the location and careful design, is almost unreal," they say.
They don‘t rest even in private life. Petar, father of three, successfully balances work and family life. In his free time, he travels with his family and relaxes with movies and video games. Tomislav is an avid traveler - his last trip was to Syria and Lebanon, but he recently became a father, so travel is on pause for now. Domagoj, though he doesn‘t have a family yet, is dedicated to his studies and learning about cooking, which genuinely makes him happy. Just for Gloria readers, they shared two recipes that we bring below:
Panna Cotta
Ingredients:
-
500 ml heavy cream (for whipping)
-
60 g sugar
-
1 packet vanilla sugar
-
1 teaspoon vanilla extract
-
4 sheets gelatin
Preparation:
Soak the gelatin in cold water for 5 - 10 minutes to soften. In a pot, heat the cream, sugar, and vanilla sugar. When it is hot (do not let it boil), remove from the heat. Stir in the softened, drained gelatin and vanilla extract. Stir until the gelatin is completely dissolved. Pour the mixture into glasses. Cool at room temperature, then place in the refrigerator for at least three hours. Serve cold, with fruit sauce, fresh fruit, pistachio sauce, or as desired.
Fettuccine with Shrimp
Ingredients:
- 320 g black fettuccine
- 3 cloves garlic
- 600 - 800 g raw shrimp
- 50 ml cognac or brandy
- 600 ml tomato sauce
- 3 tablespoons olive oil
- salt, freshly ground pepper to taste
- a few cherry tomatoes and arugula
Preparation:
In a large pan, heat olive oil. Add finely chopped garlic and fry briefly over medium heat, just until fragrant. Add cleaned shrimp and fry for 2 - 3 minutes, until they change color. Pour in cognac or brandy and flambé. Stir in the tomato sauce, salt, and pepper, and cook for 5 - 10 minutes, until the sauce reduces and thickens. Add the cooked pasta to the sauce and mix everything together. Serve in a deep plate and garnish with some arugula and cherry tomatoes.
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