Food and drink
Each table has a small bottle of homemade travarica (rakija flavoured with herbs) - be sure to taste this as an aperitif while you read the menu. The choice of dishes on offer changes frequently depending on the availability of various ingredients. I ate a delicate wild asparagus omelette, followed by a delicious lamb casserole. Konoba Mate is also known far and wide for its home-cured pršut (prosciutto), homemade pasta dishes, sausages, and homemade sorbets flavoured with local wild herbs such as rosemary.
The house specialty is težačka plitica, a platter of pršut (prosciutto) with selection of goats' cheese, marinated aubergines and courgettes, olives and aubergine pate. The homemade ravioli with goats' cheese is also a hit, as is the kid goat stew prepared under a peka (a metal lid used to cover casseroles slow-cooking over glowing charcoal).
There is a lovely relaxed atmosphere - no pretensions here, despite the outstanding cuisine and occasional illustrious customers. Mosaic-tile tables and wrought iron chairs are arranged in the courtyard in front of the family house, with potted blue and pink hydrangeas and candlelight adding a warm homely feel.
The staff are welcoming, hospitable and attentive. Don’t be afraid of asking the waiter to recommend what dishes are especially good that day.
It's in the village of Pupnat, in the hills, 13km west of Korčula Town. It's well worth the trek, though you’ll need a vehicle.
Expect to pay somewhere in the region of 500 kuna for a three-course meal for two, with wine.
- Mature travellers
- Seasoned travellers
- Escaping the crowds
- Great views / scenery
- Special occasions