Wandering around the island of Korčula, we found ourselves several times in the village of Žrnovo, a place of dense forests, untouched nature, and far from the hustle and bustle of the city, stretching above Korčula town itself. Žrnovo is divided into several sections, each with its own unique charm, central square, or well. One of these historic squares, the oldest one in Žrnovo, called Barini, is home to OPG Eko Škoj—a place where visitors can taste olive oils, chat with the hosts, or enjoy their culinary creations and dishes.
When you arrive at this small square, you will notice two traditional stone houses, a well surrounded by stone pillars, a lush vegetable garden filled with sunflowers, and a few tables shaded by an old tree.
As we settled in, we were greeted by Diana and Jelena Marović, a mother-daughter duo, who offered us rainwater (collected from a cistern) as well as homemade juices, liqueurs, and welcome brandies.
Their journey began around 17 years ago when Diana left Zagreb and returned to the island to start growing olives and producing olive oil. Over time, their story evolved, leading to the idea of presenting their products on a plate—not just as accompaniments for oil tastings but as full tasting menus.
During our visit, we were treated to a menu showcasing their homemade products, featuring a special delicacy: braised kid goat. The meal began with an amuse-bouche—fresh figs paired with a bit of goat cheese (sourced from a neighboring farmer) and crispy pancetta, all served on a fig leaf. The sweet, milky flavors combined with a touch of saltiness were the perfect way to whet our appetites. Some paired it with juice, while others enjoyed it with a small glass of brandy.
Before the appetizers arrived, a round loaf of freshly baked bread sprinkled with sunflower seeds was served on a wooden board. It had a fantastic flavor and a crispy crust, and learning that they bake it on a gas stove in a pan made the experience even more impressive.
The appetizers arrived one by one. First, young goat cheese with eggplant salsa and a few roasted olives. The salsa was bold and spicy, perfectly complementing the mild cheese.
Next, we were served a spread made from peas and wild fennel, followed by kid goat liver pâté with sour cherries. It was hard to decide which was better—the delicate, refreshing flavors of the spread or the rich, deep taste of the pâté. Both were outstanding: the pâté for meat lovers, and the spread for those who enjoy plant-based flavors.
Another appetizer featured a savory tart made with tomatoes, eggplant, and an almond sauce—a refreshing dish where each ingredient’s natural taste shone through.
Before the main course, we took a short break and walked through the garden, meeting the resident animals—two dogs and some cats, who, despite strict rules against begging for food, clearly had their own ideas.
The main course (or rather, two main courses) included a large plate of gnocchi with a creamy muscat squash and mint sauce, lightly infused with lemon. While the sauce was delicious, the gnocchi could have been slightly firmer. Perhaps this dish would be even better if made with homemade pasta instead of gnocchi.
The second part of the main course was braised kid goat, which was absolutely phenomenal—tender, perfectly seasoned meat that melted in the mouth. The side dishes were equally delightful: a flavorful vegetable stew (sataras) and blanched green beans with small yellow and red tomatoes.
Of course, we couldn’t leave without trying dessert. We were served a sorbet made from plums and nectarines, accompanied by a bitter orange cream and roasted plums. The flavors were perfectly balanced—light, refreshing, and not overly sweet, which we truly appreciated.
The tasting menu costs €79, and we paired it with Pošip Intrada from winemaker Luka Krajančić. The wine list is short but features excellent selections from the island and nearby Pelješac.
Considering all that Eko Škoj has to offer, visiting is a truly immersive experience. As soon as you arrive, you forget about the outside world and feel the urge to put your phone away. When you add the gastronomic delights (pro tip: definitely make a reservation and come hungry), there’s nothing to criticize—only encouragement for them to keep up their great work.
We will gladly return, and as we’ve learned, next year they will be moving to a new location nearby, where a large eco-farm is being completed. If you find yourself on Korčula, make sure to visit—even in the off-season—as they also organize foraging and wild herb cooking workshops.
Za sudjelovanje u komentarima je potrebna prijava, odnosno registracija ako još nemaš korisnički profil....