Chef Enrico Krluk didn‘t just want to open a restaurant. He wanted to create a destination that would change the way guests experience Croatian island tourism. The result is a hybrid that combines the best of both worlds: Italian elegance and Croatian authenticity.
Capri says to forget the classic concept of "come, eat, go". "Capri operates as a mini-resort that starts at sea level. The loungers set along the shore are not just decoration – they are an invitation for guests to start their stay with relaxation, not by rushing to the table. The bar on the middle level became the unplanned hit of the season, bringing those good moments we remember – spontaneous saxophone concerts, DJ sets turning into live music, conversations that continue late into the night. This element of unpredictability makes every visit unique," they say at Capri.
The restaurant at the top of the complex offers a view stretching across the entire archipelago while chef Enrico Krluk‘s local guests come craving world flavors – sushi perfected in Japan, tapas inspired by Michelin experience in Gran Canaria, international tastes that allow them to travel without leaving the island.
Foreign visitors, on the other hand, seek exactly what Krluk has right in front of him – local fish prepared in ways that tell the story of this part of the Mediterranean. His tuna aged in beeswax has become a kind of signature technique – a blend of tradition and innovation that defines the restaurant‘s philosophy. This inversion of expectations resulted in a menu, they say, that doesn‘t belong to any one category, and that‘s why it belongs to everyone.
They recall how the key moment for the restaurant happened at the opening of the season. Stipe Drviš came, not as a celebrity guest, but as Enrico‘s longtime friend with whom he shares a passion for boxing. Their conversations about joint training sessions and boxing ambitions created the atmosphere that defines Capri – a place where professionalism mixes with approachability. Such moments are not accidental. They reflect Krluk‘s philosophy that restaurants don‘t just serve food, but create communities. Every guest becomes part of a story built evening after evening.
Instead of trying to be "authentically Croatian" for foreigners or "exotic" for locals, Capri has become something else – a cosmopolitan space that respects its surroundings.
This approach shows that Croatian islands don‘t have to choose between tradition and modernization. They can be both, creating new identities that attract different types of travelers.
Reservations are necessary, guests arrive by boat from Vodice, with their own yachts, but increasingly with specially organized excursions – which means Capri is becoming a reason to travel, not just an option once you find yourself on Kaprije.
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