Konoba Opat has a tradition of 38 years. They base their offer every day on the daily catch of their partners - fishermen.

The fish is grilled, prepared as a broth or cooked but is also often salted and marinated. Capers, garlic and the inevitable olive oil are the spices that dominate. Oysters and crabs are prepared "a la buzara".

In front of the restaurant is a waterfront with the possibility of berths for boats up to 45 m. Within the restaurant there is a cocktail bar.