Villa Neretva

Opened by Pavo Paul Jerković way back in 1990, the Villa Neretva has long been a reference point for top-notch local cuisine in the delta region. With son Cristian Franko Jerković as junior chef, this family team adds a distinctly local touch to the many dishes on the menu. Cooked eel comes with collard greens, the lasagne is no standard morass of pasta layers and mincemeat but a delicate concoction of (mainly) shellfish. Eel is also roasted on an open-flamed spit while frogs’ legs are served breaded, or part of a brodetto or risotto. As if this weren’t enough, the Jerković family showcases the many attractions of the region by laying on photo safaris, nature classes and visits to the mandarin harvest in autumn, as well as boat and kayak trips. There’s three-star accommodation plus a partner restaurant only accessible by boat