Croatia itinerary 7 days

Dear boating companions,
we are eagerly anticipating the summer. We hope that this post will help you organize your trip a little bit more easily. We have developed many suggested itineraries in collaboration with the gourmet travel book and would like to share them with you.

Day 1 Restaurant Šišmiš
Solta island. Bay Šešula
Reservations: +385(0)98 560 436, (0)99 544 5886
N 43° 23′ 41″, E 16° 12′ 44″
The first destination is deep into the well-protected natural bay of Šešula, where Nataša Ružič built the »Šišmiš« restaurant into the slope in 2002. Since then, top gastronomy has been the program in the »Fledermaus«, as the culinary jewel is translated.
A big atout of Šišmiš is the buoy field, which offers safe berths for 40 boats in double occupancy.
The menu is culinary poetry, beautiful table culture and good service included.

Day 2 Restaurant Antonijo
Reservations: +385(0)22 559 411 +385(0)99 307 7377
Kopara Island. Rogoznica
Italian connoisseurs have to travel a long way to get to the »Restaurant Antonijo «, which is located between palm trees. Ante, the patron of the family restaurant that opened in 1985, drives to Split early every morning to secure the best produce from the incoming fishermen, which his son Luka, who was trained by the Croatian star chef Zdravko Kalabrić, prepares with virtuosity.

Day 3 Restaurant Jastožera
Reservations: +385(0)99 670 7755, (0)99 430 7822
island Vis. Port of Komiza
Around 1900, two cliffs were connected to form the natural crawfish deposit »Ja-stožera«. Directly above is the restaurant of the same name, which yacht guests can even enter directly with their own dinghy.
In addition to first-class fish and meat dishes, oysters and mussels, Eldin Fiorentino also offers vegetarian dishes and a large selection of top-quality Dalmatian wines. Gourmets choose between seven ways of preparing lobster, after selecting them themselves from the wooden cages under the restaurant.

Day 4 Konoba Dalmatino
Reservations: +385(0)98 923 9642
island Vis. Port of Rukavac
The Konoba “Dalmatino” has a prime location on the rocky cape with eight buoys directly in front. With Thomas Pocrnič and Marko Ruljančić, two professionals recently took over this jewel and created a fine menu that can always be made fresh with first-class goods. The wine selection focuses on fine Croatian wines, but the open house wine is not to be scoffed at either.
A few hundred meters away is the »Zelena špilja« (Green Cave) on the island of Ravnik, which you can explore with your own dinghy after mooring to one of the new buoys.

Day 5 Konoba Veli Dolac

Reservations: +385(0)98 222 950

Island of Hvar. Kabal Peninsula, Tiha Bay
In one of the most photogenic areas of the island of Hvar is the multi-armed bay of Luka Tiha with paid buoy fields. Mate and Violeta Tadić’s “Veli Dolac” tavern is well hidden under shady Mediterranean plants. The table sets divided on several terraces invite you to relax and enjoy. In the two large ovens, extraordinarily tender dishes are cooked under the clay bell and scorpionfish and the like are roasted with pinpoint accuracy. Wines like the white wine Bogdanuša from the vineyards of Hvar round off the splendid overall impression with a tongue-smacking touch.

Day 6 Konoba Bonito
Reservations: +385(0)91 620 1640
Island of Brac. Bay Lučice
Leonid Rozman and Sanya Saucek run the newly acquired Konoba »Bonito« with relaxed hospitality in a stylish ambiance directly on the cliffs in the five-armed, azure-blue Lučice Bay, which is coveted by boaters. The fee-based buoys in front can be reserved with the innkeeper.
The excitingly designed menu is tastefully staged on the guests’ plates by the young jewel in the chef Danilo. The tasty veal or squid peka should be pre-ordered as it takes four hours to cook.

Day 7 Restaurant Yacht Club
Reservations: [email protected], +385(0)21 798 180
Marina Baotic. Seget Donji
A culinary hit at the end of the cruise is the “Yacht Club” restaurant right in the marina. Manager Aleksandra pays attention to the top service and top chef Slobodan offers dishes at the toque level. His sweet dessert variations are also optical works of art.
The adjoining bar “Glory” provides groovy rhythms in a noble ambiance on Fridays and Saturdays. The well-kept pool right in front of it is the icing on the cake.