The story
Konoba Vinko, at Uz Cestu 57 in Konjevrate just outside Šibenik, is a country cooking tavern that earned a Michelin Bib Gourmand in 2026 for good quality, good value cooking. The village sits near Krka National Park, and the kitchen works from local produce and traditional preparations.
Suckling pig is the dish most guests come for. It is roasted until the skin crisps and the meat stays juicy. Lamb and rooster also turn on the spit. Before the main course, the appetizers include hand-cut prosciutto and pancetta, cheeses from small local producers and rooster pâté.
The veal risotto cooks for as long as 12 hours with seasonal vegetables, which gives it a strong meaty flavour. Lamb tripe is seasoned with parsley and pepper and finished with fine pieces of prosciutto. Venetian-style liver comes with homemade polenta. Gault&Millau scored the restaurant 14.5 in 2026, praising its authentic, local cooking.
The bread is baked in house, and the olive oil comes from the family's own production. Most wines are poured by the glass, with a focus on wines from the region. Curious guests can try newer sparkling and varietal bottles, along with a solid house wine. Service is quick and professional, and the room stays lively.
Recognition
Details
History
good quality, good value cooking
Lovers of good, authentic and local food are happy to return to Konoba Vinko, the tavern located in the small village of Konjevrate, near the Krka National Park. The family restaurant Krnić has been known for decades for its appetizers such as hand-cut prosciutto and pancetta, cheeses from small local producers, and rooster pâté. However, they are also known far and wide for their suckling pig, lamb and rooster on a spit. Probably the most popular dish is the suckling pig, which is expertly roasted, with a crispy crust and juicy meat. It is also worth mentioning the traditional veal risotto with a strong meaty flavour, which is cooked for as long as 12 hours with seasonal vegetables that keep the full flavour and aroma of summer and sun. Lovers of old, authentic dishes are recommended lamb tripe, well seasoned with parsley and pepper, and enriched with fine pieces of prosciutto. Venetian-style liver is also a real delight, whose rich flavour goes perfectly with homemade polenta. With the meals they serve fragrant homemade bread and a high-quality olive oil from their own production. The selection of local wines, with an emphasis on the wines from this region, is solid and follows the current trends in the wine offer. Since most wines are available by the glass, curious guests can taste the new sparkling and varietal wines, as well as a very decent house wine. The service is fast and professional, the price-quality ratio is good, and the atmosphere is pleasant and lively. It is therefore not surprising that their guests are happy to return and reserve their place at the table in advance.
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