Konoba Kod Marka

Marko Prižmić, from Korčula, founded the konoba about thirty years ago and still cooks there regularly; his son Đino now runs it. The family brought its recipe for popara, a Korčula fish stew, with them, and it remains the house signature. Fish comes from Šipan’s fishermen, the vegetables from the island’s gardens, and herbs, saffron among them, from the backyard. Gault&Millau lists it in its 2026 guide.

Order the popara, and the octopus meatballs, made with olive oil and fresh herbs and no egg. The menu also lists Luka risotto, crayfish Marko-style, sea urchin with lemon, lobster with spaghetti and squid brodet, alongside grilled fish from the day’s catch. There are meat and vegetarian dishes for anyone who has had enough seafood.

The host lays mooring buoys in front of the konoba for his guests and, when needed, picks them up from their boats in a small boat. A 2023 report counted three buoys, with room to anchor in the bay and space to moor on the waterfront. With only a few buoys, mention your boat when you book.

The konoba opens at Easter and closes around mid-October, serving from 11:00 to 23:00. With 40 seats it fills up in the sailing season, so book a day ahead by phone or WhatsApp on the same number. Đino Prižmić also runs Dubravka, another restaurant at the other end of the harbour, so make sure you ask for Kod Marka.