What sets this table apart
The kitchen & the experience
The Grande and Petite tasting menus interpret Pag; the estate’s own wines sit alongside other Croatian labels. The fine-dining restaurant and the tavern are separate experiences. ↗
- The meal format
- Tasting menus
- Kitchen leadership · source-reported
- Matija Bregeš
Published format, not a guarantee for your date. Check the restaurant’s current offer before confirming.
See the restaurant’s current menuThe landscape is part of the meal.
Pag is not a backdrop to Boškinac. The estate’s connection to its island, its vineyard and its olive trees is the reason to come. The restaurant’s own presentation centres on local ingredients and contemporary interpretation rather than a fixed collection of internationally familiar dishes. Read the current menu as a portrait of a particular season, not a promise that every photographed plate will still be served.
Build an evening around it.
This is a restaurant to make time for. Explore the possibility of a stay on the estate, ask which tasting menu is available on your date, and discuss wine pairings with the team. A room or a terrace table is not included with a restaurant booking. Keep the journey home in mind, especially when wine is part of the plan.
Plan this particular visit
Our planning suggestions, not restaurant policies.
- Choose the menu length before committing your evening. Ask when the last seating begins and whether the whole table must follow the same menu; do not attach a tight onward connection to dinner.
- Plan transport before exploring the wine list. A restaurant table, a winery visit and an overnight stay are separate arrangements; book each element explicitly rather than assuming an estate package.
- Check the journey from your actual base, including any ferry or road connection and the return trip. An island name is not enough to establish a practical dinner itinerary.