Smještena južno od tvrđave s kraja 15. stoljeća koja povezuje dvije litice i stvara prirodni morski bazen za uzgoj jastoga - sagrađena je 1883. i od tada je u vlasništvu komiške obitelji Marinković - Mestrezane. p>
S ponosom vam nudimo žive jastoge i pripremamo ih po vašem ukusu, koristeći organske sastojke. Nudimo i najkvalitetniji izbor ribe, kao i najkvalitetnije meso. Mornari, večerajte s nama! Vez je besplatan na zapadnom zidu restorana. Svi ste dobrodošli!
In 2015 our Konoba was completely renovated. Tavern Jastožera keeps live lobsters in a wooden cage in the sea (as it was earlier in the past), so our guests have the opportunity and pleasure to hand-pick a lobster that will then be prepared and arrive at their dinner table.
Komiza is a picturesque fishing village on the western coast of the island of Vis. Traditionally turned to the sea and agriculture, and only in recent years to tourism, its deep bay provides shelter to many boaters, and the mountain massif that surrounds it gives a sense of security and rest.
The specialty of our restaurant is in the preparation of lobster. You can choose between grilled lobster, lobster brodetto with tagliatelle, lobster in white sauce with tagliatelle, boiled lobster, gratinated lobster and lobster in buzara sauce.
A great selection of top quality wines: We offer over 50 kinds of top quality wines, most of which are from the surrounding islands of Dalmatia or from the island of Vis.
If you are arriving with a by-boat from your yacht, or with a small boat, you are free to enter the restaurant via the sea, under the vault on the west side of the restaurant.
If you are arriving by yacht, during your dinner you are free to moor on one of the several berths our restaurant offers for our guests.
Once upon a time, an Italian customs officer named Balicco came up with idea to build a facility in which he could breed and keep lobsters. His plan began it’s realisation in 1883. when he found the investors and builders Ivan Marinković, son of late Ivan and his son Vicko. The facility was completed in 1902.
Once upon a time, an italian customs officer named Balicco came up with the idea to build a facility in which he could breed and keep lobsters. His plan began it's realisation in 1883 when he found the investors and builders Ivan Marinković, son of late Ivan, and his son Vicka. The facility was completed in 1902.
The building has been used as a lobster storehouse for trading purposes. Jastožera is able to store up to 15 tons of live lobsters. As a unique facility in the Mediterranean and in the world, it was known throughout Europe. The lobsters were transported to various European destinations such as Vienna, Budapest, Paris, etc. They were packed in wooden boxes and were coated with straw. The transportation lasted up to seven days, so it was important to pack the lobsters in this way for them to arrive at their destination alive.
Had a fantastic meal here yesterday, lovely from start to end. The setting was idyllic, right next to the sea. The staff were very friendly and professional and offered us complementary sweet wine and brandy to try. My partner had the stuffed quid which he said was the best he had ever eaten, and I had the braised beef which was just beautiful.
Ellie Ball, UK
Spectacular view with the first table on left perhaps most romantic in all Europe. Must visit if in Croatia.
Dave M, California
Great location, Excellent food and service! Great location with an amazing view. Simple design with enough room in between tables. Excellent food and service. The manager of the restaurant was so nice and professional that it made us to come back. We really enjoyed it both times and definitely come back next summer!
Petra V, Czech Republic
Authentic atmosphere, fresh food Jastožera is a must visit restaurant when in Komiža. Long tradition and original atmosphere makes this place unique and special. If you're used to generic touristy places this is not for you. But if you want experience something special than go for it. Fish was really fresh and very nicely prepared (traditional recipes).