Villa Neretva

Rating: 12.5
Author: Gault&Millau

Krvavac II, 20350 Metković, Croatia

12.5/20
Gourmet Restaurant

Chef: Pavo Jerković
Cooking: Local | Mediterranean | Traditional

Gault&Millau's review 2026

Travelers who pass through the Neretva Valley, the main road that connects Split, Dubrovnik and Mostar, know about the Villa Neretva restaurant. Opened in 1990, after its owner Pavo Jerković spent a number of years as a restaurateur in Germany, today it is part of the hotel of the same name where guests from all over the world stay. And they are happy to explore the traditional cuisine of the Neretva region, which this restaurant offers them, along with a combination of Mediterranean and international dishes. Their specialty is Neretva eel and frog brodetto - a gastronomic symbol of the Neretva Valley. This dish, which is prepared from pieces of eel and frog legs in a rich sauce of tomatoes, onions, wine and spices, and is served with polenta, is difficult to find in other parts of Croatia. The menu also includes Dalmatian specialties such as black cuttlefish risotto and mussels on buzara, whose light sauce is ideal for dipping bread, various types of white fish prepared according to the guest's wishes (grilled or in the oven), and a classic grill for meat lovers. Quality local wines are also served with food. As Villa Neretva has a large banquet hall that, as well as an outdoor terrace, the people of Metkovac are happy to organize larger celebrations such as weddings, christenings or anniversaries. In addition, they organize excursions in the Neretva Valley, photo safaris through the backwaters and canals of the river, which allows guests to get to know the natural beauty and tradition of this region.