Boškinac

The story

Boškinac, Novalja: Michelin-Starred Seasonal Cooking on Pag

Boškinac in Novalja, at 220 Škopaljska ulica on the island of Pag, holds one Michelin Star (2026) for a seasonal kitchen led by chef Matija Bregeš. The restaurant is part of a hotel and winery set among olive trees and pines.

The island larder

The cooking follows what Pag provides: scampi, Pag lamb, cheese, ricotta, fish, herbs, honey and olive oil. Dinner comes as an eight-, six- or four-course menu. Gault&Millau gave the kitchen 17 points in 2026, and its reviewer described the evening as a creative tasting built on premium local ingredients.

On the plate

A four-course dinner began with creamy gregada under marinated scampi and seaweed, plus a crisp cod fritter with crème fraîche and a drop of caviar. Scampi followed with fermented curd sauce and fennel. Then came ray in a mushroom and sparkling wine sauce over trout roe. The main course was Pag lamb Wellington with charred leek cream, carved at the table. Dessert played with sour cherries and fig, and pastry chef Marija Prša sent out petits fours such as maraschino cream cones and tomato pralines with mint.

Wine and setting

The estate makes its own wines, including the Viaz Brut sparkling wines, and the list adds a wide range of Croatian and international bottles. A wine pairing is available with the tasting menus, and the house sommelier and waiters help with choices. Tables sit indoors and on garden terraces, and the hotel has eight rooms and three apartments for those staying over.