Our konoba
The konoba is much more than a restaurant or catering establishment – it is a place where food is prepared with love, as for a friend, not a guest. In the konoba, family doesn't just serve at the table, but brings dishes personally, sharing with others the taste of tradition and home cooking. A full konoba once symbolized a prosperous family, wealth carefully prepared and preserved by hosts throughout the year – onions, potatoes, cured meats, prosciutto and wine, everything that created a feeling of security and abundance.
Our konoba has been exactly that for years, a room where we stored food and wine, and today it is the heart of our household, the ultimate place that shows all the effort we put in – from homemade potatoes and vegetables, to premium meat, fresh bread baked under the peka and excellent wine. We welcomed our first guests into our konoba a full 20 years ago, serving them what we knew best – homemade prosciutto and cheese, meat and potatoes under the peka, vegetables from our garden and wine from our vineyards. And so the story began.
From farm to table
Farm to table is a well-known concept around the world, but we didn't adopt it – we've been living it for years. Everything produced on our farm ends up on the table in front of our guests, and all food scraps return to the farm, making us a self-sustaining household.
What's on the menu?
Homemade cheese and prosciutto, roasted pork and sausages
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Pelješac peka with meat of your choice
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Lamb and veal on the grill
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Lamb špica
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Boiled lamb with broth
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Vegetarian lentils with plenty of vegetables
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A platter like no other! Homemade prosciutto, roasted pork, pancetta, sausages, mixed cheese (sheep, goat and cow's milk), pickled shallots and cherries in vinegar, and the finest skuta cheese, with warm homemade bread and a drizzle of olive oil – can it get any better?
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Lamb, kid or veal
Peka is our signature dish, although we didn't invent it – we just perfected it! A good peka needs at least three hours to be perfectly cooked, and it comes to the table directly from the fireplace. That's why it needs to be ordered in advance.
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Špica is?
Špica is a traditional specialty where lamb or kid meat is roasted on a small wooden spit – the popular špica – in which smaller pieces of meat are layered on the skewer, wrapped in a lamb caul, and then slowly roasted on gentle embers for about two hours. Špica is made exclusively to order and for a minimum of 2 people.
Mama Nena is the pillar of our household and our head chef. Every day she kneads bread and bakes it under the peka, and prepares all the dishes served in the konoba. She never skimps on ingredients – and if the guests eat everything, she considers there wasn't enough food.
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Baked under the peka
Every day our homemade bread made from wheat and buckwheat flour is baked, prepared traditionally under the peka.
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Made from donkey milk
And for dessert – a unique treat you can only try with us – donkey milk ice cream. In collaboration with the renowned artisan confectionery Croccantino from Orebić, we created this unique ice cream which we serve in combination with homemade strawberry jam.
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