Food and drink
Once you sit down, you’ll be shown a tray displaying the day's catch so you can select your own fish, which will then be weighed and priced accordingly. Alternatively you might opt for a seafood risotto or lobster spaghetti. If you have any room left at the end, I recommend the bitter-sweet tiramisu. Otherwise round off with a glass of homemade orahovica (rakija made from walnuts).
Apart from barbecued fresh fish, a sound bet is the local speciality, Hvarska gregada (fish and potato stew) made with John Dory and sea bass, onions, garlic and wine. Totally delicious.
The setting is simple, so it’s really the food that takes first place here. Five or six tables line the narrow stone alley outside, with six or seven more in the stonewalled dining room, hung with black metal fishermen’s lamps. There’s also a fireplace inside, though it’s only lit on chilly evenings in spring and autumn.
The staff are friendly and professional, though they sometimes get a little stressed when over busy.
Macondo lies in a narrow side street, two blocks from the main square, on the way up to Hvar’s hilltop castle.
If you opt for fresh fish, expect to pay upwards of 600 kuna for a three-course meal for two, with wine.
- Culture vultures
- Mature travellers