Taverna Riva

Rating: 15
Author: Gault&Millau

Ulica Frane Radića 5, 21420 Bol, Island of Brač, Croatia

15/20
Remarkable Restaurant

2 PHOTOS

Chef: Josip Eterović
Cooking: Local | Mediterranean | Traditional
Services: Pets allowed
Style: Tavern

Gault&Millau's review 2026

Throughout all these years, Taverna Riva has maintained its position as the leading restaurant in Bol. There are many reasons for this: first of all, there is the perfect location, in the centre, in the middle of the waterfront, where elegant boats are anchored. On the first floor, where is the main restaurant, there is an exceptionally beautiful terrace, covered by the crown of a large tree and protected by a modern canopy, from which a view of the sea and the island of Hvar opens up. There is also a nicely decorated bistro on the ground floor where you can have breakfast with fresh croissants, but also some small dishes such as steak tartare or salted anchovies, or just have a coffee, a glass of sparkling wine or a tasty cocktail. All this is due to the owner and head chef Josip Eterović, who little by little, but with a clear vision, has created his own culinary oasis. Although he follows the modern trends, primarily in the presentation of the food, the chef is increasingly returning to traditional Dalmatian dishes, and he uses local, seasonal ingredients. The scampi carpaccio is still excellent as the Dalmatian octopus, with onions and cherry tomatoes, seasoned with aromatic Brač vinegar and homemade olive oil. Taverna Riva offers excellent fish, and is famous for its Fisherman’s style lobster served with tagliatelle. It is finger-licking good, as is the Brač lamb, roasted in pieces over the fire of the large fireplace in the interior. We chose the delicious chef’s beef goulash with gnocchi. The beef stewed in red wine was soft and fragrant. For dessert, we recommend the Hrapoćuša, a traditional Brač cake with almonds, walnuts and orange. The personnel are friendly and professional, and the selection of wines is excellent. Taverna Riva can be chaotic in season, so booking a table is a must.