Konoba Boba


L'avis de Gault&Millau

The life on the island, the sea and the fragrant scent of herbs that surround them, marked every dish of the family restaurant Boba, in Murter. In order to make the guest feel comfortable, every detail is taken care of - from the preparation and serving of food to the cleanliness and kindness of the waiters. As a greeting of the house, we started the lunch with an arancino, a fried rice ball in Boba’s version, with dried shark and stuffed mussels with pesto from various wild mixed herbs. They served us a homemade bread with seeds and extra virgin olive oil from the nearby Kornati island of Gangaro - another gem that you can find at Boba. In order to get better acquainted with the philosophy of the restaurant, ie serving daily fresh seafood, we chose Adriatic tuna tataki and marinated mackerel with kohlraby and fennel. Tataki is a Japanese fish preparation technique in which pieces of fish are baked or cooked for a few seconds. At Boba, tataki was served on pieces of ice with pickled ginger and wasabi paste and, as a touch of Dalmatia, pickled leaves of capers and rock samphire. The salty flavours of tuna fried in sesame or marinated with soy sauce, blended nicely with the mild acidity of rock samphire and the spiciness of ginger and wasabi. The interesting combination of marinated mackerel on a salad of finely chopped fennel and kohlraby with trout roe, mustard, radish and a drop of olive oil was extremely refreshing. Along with the fish appetizer, recommended by the waiter, we tasted the local wine: a Debit from Ante Sladić winery. We didn’t think much about choosing the main course. We ordered a house specialty - Kurnatski maništrun (the thick soup – in Italian minestrone - from Kornati) with cuttlefish and chickpeas. This traditional, simple dish perfectly describes the scents, the tastes and the colours of central Dalmatia. Chickpeas or čičvarda, as people of Murter call it, along with cuttlefish and homemade pasta, make a perfect harmony. The dish was well spiced and the flavours of all the ingredients were perfectly matched. Since the restaurant has its own pastry chef, the dessert was a must-have choice. Chocolate mousse with homemade caramel and grated tonka nut decorated with chocolate and caramel balls melted in the mouth. The wine list is excellent. Vjeko Bašić, the chef and owner of Konoba Boba, chef of the year 2018 by the first Gault & Millau Croatia guide, has confirmed once again his culinary skills and the passion for his job. Warm recommendations for this restaurant, a very popular destination for the true gourmets. If you come on Saturday or during the summer season it is mandatory to book in advance.
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