Konoba Maslina

Rating: 14
Author: Gault&Millau

II ulica 1, 22233 Prvić Luka, Island of Prvić, Croatia

14/20
Chef's Restaurant

7 PHOTOS

Chef: Przemyslaw Adamski
Cooking: Mediterranean | Modern | Signature cuisine
Style: Romantic | Tavern

Gault&Millau's review 2026

It’s a long time since we learned that foreigners often appreciate the beauty of Dalmatia more than the locals. In the case of the Adamski couple, love at first sight for the island of Prvić changed their lives completely. They left Poland behind and opened the charming tavern Maslina on a magical little island in the Šibenik waters, a real oasis without cars. Przemyslaw is a passionate chef and Justyna is a professional sommelier. They work from May to November, weekdays from 6:00 p.m., and on weekends for lunch and dinner. Near the Faust Vrančić Museum, under the shade of large trees and the view of Prvić Luka, there is their romantic, Mediterranean terrace, with the tables covered with immaculately white linen tablecloths. They will surprise you with their culinary creations and use of authentic ingredients. Along with excellent homemade bread, they offered us a tasting of different olive oils, all of which were first-class. Fresh oysters on a white plate and a sea bream tartare on a bed of chopped young beetroot opened the lunch. Wonderful presentation and even better flavours. Then we tasted a fillet of baked sea bass with a crispy crust served on a square of puff pastry and decorated with grapes and grilled almonds. We were delighted with the škartoceti, stuffed rolls of buša meat, beef from the Lika region, combined with cubes of baked pumpkin, pumpkin cream and mushrooms. It was a true harmony of flavours and colours that included small yellow pansy petals. And finally, a fantastic tiramisù served in a flower jar. We enjoyed the wines recommended by Justyna. Due to the first-class food and the superb presentation of the dishes in the category of haute gastronomy, Konoba Maslina enters the guide with a high score of 14 points and a well-deserved two Gault&Millau toques.