Konoba Boba

Bašić runs Boba with his family and team, and Gault&Millau named him Croatia’s Chef of the Year in 2018. The kitchen mixes old local recipes with modern technique and leans heavily on seafood. There are 50 seats indoors, where the kitchen is partly open to view, and 80 more in a large garden enclosed by a stone wall, which is where you want to be on a summer evening. Gault&Millau scored it 16.5 out of 20 for 2026.

The dish to try is Kornatski maništrun, cuttlefish and chickpeas with pasta, served in a clay pot; Michelin and Gault&Millau both mention it. Gault&Millau also recommends the scampi tartare, the lobster and saffron risotto and swordfish with ratatouille, and ends on an airy lemon cake. Michelin’s dessert pick is “Coffee and Chocolate”.

The menu also lists Murter fish stew with polenta and a tasting menu, and there is a sushi section.

Marina Hramina is about 500 metres from the konoba, an easy walk of five to ten minutes, and Marina Betina in the next village is also close. The konoba’s own site simply says you can leave the boat in the local marina. Murter is a natural place to stop before or after a few days in the Kornati.

Book by phone or email, or online through the website, and ask for the garden in July and August. Opening days and hours change through the year, so check before you sail in.