Set in the wooded bay of Zaklopatica around 3km from Lastovo village, this authentic rustic taverna run by the Jurica family specialises in delicious lobsters seemingly kept by the dock as pets. Prepared in the traditional way, under a cooking bell and slow-baked under hot coals, they make for a stellar, leisurely meal. An alternative would be to have the lobster with spaghetti, house-style. The waiter might also recommend the slow-cooked lamb, grilled squid in a signature sauce or fresh octopus salad. Don’t miss out on the excellent home-made wine from the nearby family vineyards.
Lobster is the Lastovo speciality, fished from nearby waters and the mainstay of most menus. Grilled over an open flame or smothered in a house-style tomato sauce and served with spaghetti, lobster provides the visiting diner with a perhaps messy but memorable meal. Lamb is also popular, and you may even find goat available at some establishments, the meat prepared in the traditional Dalmatian way, slow-baked under hot coals. Vegetables will be locally produced and organic, the wines too, even cheeses, and certainly rakija brandy, the perfect end to any meal. Where to eat is perhaps more of a problem than what to eat. Lastovo only sees tourists in any kind of numbers in high season, and so venue choice is quite limited.
Lastovo’s relative inaccessibility means that it has far fewer restaurants than, say, Korčula. You’ll find a couple of tourist-friendly venues in Lastovo village, odd spots dotted around the island and one, Porto Rosso, the most exclusive though perhaps not the best, catering to those arriving by boat. Nearly every establishment goes to town on lobster, preparing and presenting it in several ways – grilled or in a tomato sauce with pasta is what you’re after.
