The Kornati National park also has many culinary delights, part 1/2
The Kornati National Park consists of nearly 90 islands, islets and reefs, covering an area of 220 km². Kornat, the largest island, gave the archipelago its name and has an area of 33 km². It has extremely little vegetation. Most of the Kornati islands are made of water-permeable and water-soluble limestone. The karstified barren landscape has no flora to speak of, only in a few places where soil was able to be deposited do small trees and bushes grow. The Kornati and the neighbouring islands are popular with sailors and motorboaters because of this barrenness and their many beautiful anchorages, buoys and harbours. But the Kornati also have many culinary delights.
We will be introducing some of these restaurants in two articles. You can find many more restaurants and konobas in the Kornati and the neighbouring islands on mySea where you will also find more information about each restaurant. Or log in and click the link on top of the restaurant descriptions, which will take you to their detail pages.
Konoba Beban lies in Lopatica Bay in Kornat and is run by the Beban brothers, one of the last shepherds in the Kornati. In their restaurant they serve their own lamb as well as fish with vegetables and potatoes. The Beban is a family business and is also known for its lamb peka. Guests can make reservations from 1 May to 1 October between 10 am – midnight and they are recommended to do so in high season. It makes sense to pre-order the peka if you do not feel like waiting 2-3 hours for the dish to be cooked. Yachts can moor at the stone mole or the floating jetty where the water is up to 2.5 m deep. Alternatively, visitors can pick up one of the mooring lines or anchor in the bay.
Levrnaka lies in the bay of the same name opposite the island of Sušica and counts as one of the largest konobas in the Kornati. Guests can enjoy a glorious view of the bay from its terrace. The owner, Mladen Ježina, has built a sturdy jetty with mooring lines, electricity and water in order to offer his guests a secure berth and a calm night. Even yachts with a large draught will not have any problems mooring as the water depth is between 2-3.5 m. If all of the places at the jetty are taken, visitors can also moor at one of the buoys. It is not recommended to take the approach through the passage between the islands of Sušica and Lavrnaka as it is very shallow.
The konoba is a family business and serves home-made dishes with lamb, fish and seafood. The Levrnaka is open everyday from 1 May to 15 October and accepts credit cards (Amex, Mastercard,Visa). Guests can reserve a table in the restaurant or on the terrace.
The Aquarius lies directly on Mala Proversa, the narrow passage between Dugi Otok and Katina. 2-3 yachts can moor at the restaurant’s jetty, which is 1.5–2.5 m deep. If the jetty is occupied or too shallow, guests can use the buoy field opposite.
From 1 May to 1 October Zoran Ramov and his family serve and cook various dishes with lamb and fresh fish everyday. The fish dishes vary, depending on the daily catch. Zoran will gladly advise his guests on the specialities of the house. Water sports enthusiasts can also buy fresh bread here for their trips.
The Žakan lies in the bay of the same name in the island of Ravni Žakan and is open all year round. It offers sophisticated gastronomy. The entire grounds are very well-kept and should also meet guests’ higher demands. At the height of summer, guests need to make a reservation otherwise they will not be able to get a table.
Guests can enjoy beautiful views of the bay and the jetty from the terrace. Not only fish and seafood dishes are served here, but they also cook lamb in the traditional way. A large selection of wines are also on the menu, as are champagne and cigars from the humidor. Water sports enthusiasts will find water and electricity at the solid concrete jetty belonging to the restaurant.
The Piccolo in Lojena Bay on the island of Smokvica is a family business and a true classic. Ante Turcinov sails out every morning in his boat to catch only the best fresh fish for his guests. The langusti (lobsters) especially can be recommended. Ante’s wife cooks for the guests and she also takes special requests. Specialities of the house include the cold fish salad and the salted anchovies with cheese. Guests are always welcome from Easter to 15 October between 8 am and midnight. Only a few yachts can moor at the jetty at a water depth of 2.5 m. Alternatively, guests can moor at one of the buoys or anchor in the bay.
The Jadran on the island of Piškera lies barely 300 m diagonally opposite Marina Piškera and is easy to get to in a dinghy. Small motor boats with a maximum draught of 1 m can also moor at the konoba’s jetty. Duško Šiki, the owner of the Jadran, serves his guests barbecued fish and seafood. The Jadran is open from 1 April to 30 September between 7 am and 10 pm.
The mySea team hope you have fun discovering new konobas and indulging yourselves!
Part two will follow soon.