Introduction

Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?

My name is Vjeko Bašić, and I am the owner and chef of Konoba Boba on the island of Murter, the gateway to the Kornati archipelago. I have been working as a chef for over two decades, and for me, Boba is much more than a restaurant – it is my family story, my home, and my life’s work.

Early inspiration

Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?

My journey began on Murter, surrounded by the sea and the rhythm of island life. From an early age, I was fascinated by the ingredients that defined our table – freshly caught fish, herbs from the garden, olive oil, and the flavors of Dalmatian tradition. What inspired me most was the idea that food is never just nourishment; it is a story of people, place, and memory. That’s what made me choose the kitchen as my path, and it’s what continues to inspire me today.

Philosophy in the kitchen

What is your philosophy when it comes to cooking and creating new dishes?

My philosophy is to start with the best possible produce – fresh, organic, and local – and let them speak. At Boba, we constantly seek freshly caught seafood and seasonal vegetables, and then reinterpret them with a modern touch. For me, innovation should never erase tradition – it should highlight it

Cooking styles

Could you share the story behind one of your signature dishes?

One of our signature dishes is our raw tuna, prepared in different ways depending on the season. Tuna has always been central to Murter’s fishing tradition, and I wanted to create a dish that respects that heritage while presenting it in a refined, contemporary way. The tuna’s purity, combined with Mediterranean herbs from our own garden, tells both the story of the sea and the land – and that balance is what defines Boba.

Culinary Staples

What is your favorite ingredient to work with, and why?

The sea itself. It may sound poetic, but for me, it’s true. Every day brings a new surprise – the fisherman’s catch, the taste of salt in the air, the herbs that grow by the shore. If I had to choose one ingredient, it would be fish. It’s alive, delicate, and always demands respect. Working with fish means working in harmony with nature.

The Essence of Biohotel Schwanen in Bizau

Can you describe the concept of your restaurant and what makes it unique?

Although we call it a “konoba,” Boba is much more than a tavern. It is a place where tradition meets modern hospitality. The restaurant is intimate, with a dining room decorated with simple, modern touches, and a Mediterranean garden that becomes our living room in summer. We even open part of our kitchen to guests, so they can see how their food is prepared. What makes Boba unique is not only the menu but the feeling – you are part of Murter, of our story, and of the Kornati spirit when you dine here.

Must-See Attractions

What’s one thing in the area that guests must absolutely try or experience when visiting?

Sail among the Kornati islands. It is impossible to describe with words the beauty of this archipelago – the salt, the stone, the sea, and the silence. It’s not just a landscape; it’s a way of life that has shaped us for centuries. To understand Dalmatia, you must feel the Kornati.

Advice for Aspiring Chefs

What advice would you give to aspiring chefs who want to follow in your footsteps?

Learn from tradition before you try to change it. Work closely with producers, fishermen, and farmers – they are your greatest teachers. And most of all, cook with love and humility. If you are true to yourself and your roots, your food will always speak to others.