The story
Konoba Mate serves country cooking at Pupnat 28 in Korčula, and the Michelin Guide awarded it a Bib Gourmand in 2026 for good quality, good value cooking. The Farac Milina family has run this stone house since 2000.
Mirjana Farac cooks in the old-school way, and her husband Mate looks after the livestock and the prosciutto that is dried each year. Ana works the fields, so vegetables and fruit are grown organically. The family also raises goats and makes its own cheese and marmalades. Gault&Millau scored the kitchen 14 points in 2026 and singled out this farm-to-table approach.
The labourer's plate is the dish to start with. It follows what field workers once carried: smoked ham, goat cheese, olives, marinated aubergines and capers, with fennel bread on the side. Handmade Žrnovo macaroni arrive with pašticada, the slow-simmered Dalmatian beef dish, or with fennel. Mains include kid goat under the peka, lamb with peas and veal cheeks with cauliflower purée. Set menus run from a pasta-focused one to a fish menu called Pod Moren.
Pastry chef Biljana Milina, a GM Trophy Pastry Chef in 2019, flavours her sweets with aloysia, mint and other aromatic plants from the estate. Chocolate cake and carrot cheesecake with almonds appear on the dessert selection. In summer the flower-filled terrace of the village house becomes the main dining room.
Recognition
Ambience
Details
History
good quality, good value cooking
For more than twenty-five years Konoba Mate has been one of Korčula’s most distinctive farm-to-table restaurants. Its success rests on the dedication of the Farac Milina family, who grow vegetables and fruit organically, raise goats, and produce their own cheeses, marmalades and prosciutto. Mirjana Farac transforms these ingredients into traditional Dalmatian dishes inspired by family recipes, while pastry chef Biljana Milina (GM Trophy Pastry Chef 2019) creates elegant desserts using produce from the estate. The menu is concise but deeply rooted in local tradition. A generous “peasant platter” features house-made prosciutto, goat cheese, pâtés, marinated vegetables, capers and olives served with homemade fennel bread. Handmade Žrnovo macaroni appear with pašticada or fennel sauce, while main courses include kid goat under the peka, lamb with peas and tender veal cheeks with cauliflower purée. The restaurant is set in a traditional stone house in the village of Pupnat, where the flower-filled terrace becomes the centre of summer dining.
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