Konoba Opat

The Božikov family has run Opat since 1988. Ante Božikov, the owner and chef, is a diver and fisherman, and local fishermen bring in fish, scampi, lobster and shellfish each day, so the menu follows the catch. Wild herbs from around the bay go into the cooking, and the terrace faces the sea. A cocktail bar on the pier looks after the sundowners.

There is often no menu to read: staff talk you through what came in that day. Gault&Millau recommends the tuna carpaccio on fresh curd cheese, the scampi carpaccio, a creamy asparagus and scampi risotto, and the homemade cottage-cheese dessert. Chasing the Donkey rates the John Dory carpaccio with truffle and the grilled scorpionfish.

Bread is baked on site each day, and starters for sharing arrive on wooden boards.

Opat is one of the bays where the national park allows anchoring and overnight stays, and the konoba has its own jetty with room for more than 20 boats, plus water and electricity. You step off the boat and walk to your table. ACI Marina Piškera is the marina inside the park, and Murter is about 7 nautical miles from the park’s edge.

Every boat in the park needs a ticket for each day of its stay. Buy it before you enter, at the park’s reception in Murter or online, because tickets sold on the water by the park’s boats cost more. Berthing at ACI Piškera includes the ticket. In high season Gault&Millau warns that you must reserve a berth or you will not get a table, and the park says most of its konobas open only in the main season, so check ahead in spring and autumn.