"NAPOLEON" KONOBA

The tavern is located in the port of Jelsa, in a house built in the 17th century.

It has a main room, a garden that may be covered and a terrace right next to the seaside. It can seat 150.

The "Napoleon" tavern was founded in 1986, and as of 2007 it is run by Mr. Rade Miletić, an experienced catering expert.

The gourmet offer is based on Dalmatian cuisine, international dishes and a rich selection of quality wines.

Contact:
Rade Miletić
Konoba "Napoleon"
HR-21 465 Jelsa, o. Hvar
phone: +385 (0)21 761 933
mob.: +385 (0)91 501 2555

vrVirtualna
šetnja

FIGS WITH PROSCIUTTO

Grill dry fig skewers for a few minutes, until warm. Cover with prosciutto slices and grill until they "sweat". Serve warm.

 

FISH BAKED IN A WOOD-FIRED OVEN

Ingredients:
Sea bass (about 1 kg)
10 dag eggplant
10 dag zucchini
10 dag onions
4 garlic cloves
10 dag potatoes
10 dag tomatoes
1 dl wine
0.1 dl olive oil
salt and pepper

Method:
Scale and gut the fish, wash it and salt it. Wash the vegetables, dice them and place into a baking dish. Add salt and pepper, the wine and some olive oil. Place the fish on top, pour the remaining olive oil over it, cover with aluminum foil and bake for about 50 minutes in a hot wood-fired oven.

CRÈME CARAMEL

Ingredients:
1 l milk
1 vanilla pod 2 eggs
10 egg yolks
10 egg yolks
220 g sugar
100 g extra sugar for the caramel
50 g raisins
0.2 dl rum
3.5 dl cream
100 g almonds

Method:
Bring the milk and vanilla pod to a boil and then strain the milk. Beat the eggs with the sugar until foamy and add them gradually into the cooled milk, stirring constantly. Heat the remaining sugar until it caramelizes, spread some of it over the bottom and sides of the baking dish. Add the milk mixture and place in a lukewarm oven. It should not boil, but rather thicken. When half done, add raisins previously soaked in rum into the center. Bake for 50 – 60 minutes at 150 °C. Chill and decorate with whipped cream, the remaining caramelized sugar and coarsely chopped almonds.