Tavern Baća and the Original Ston Cake

Ston has a special smell. The smell of salt carried by the wind from the Ston salt pans, fresh oysters from the Mali Ston Bay and the buzara slowly simmering in the kitchen. It is precisely this combination of the sea, tradition and local cuisine that leads to Konoba Baća, one of the oldest restaurants in Ston. While many restaurants in southern Dalmatia are open only during the tourist season, Konoba Baća keeps its doors open year-round. That is why locals, fishermen, winemakers and travelers who increasingly choose Ston precisely for its gastronomy meet at the same tables.

The history of Konoba Baća begins back in 1878, when it was opened as a family tavern named after the surname of its first owners. Over the course of almost a century and a half, it has become a gathering place for the local population and an indispensable address for all who want to experience the authentic flavors of southern Croatia. A new chapter began with the arrival of Tomislav Šara from the famous gastronomic family Bota Šara, who decided to preserve the spirit of the old tavern while giving it a more modern gastronomic signature.

"Our ancestors wrote all the recipes a long time ago. It's just up to us to continue serving them," they say at Konoba Baća. This philosophy is felt when you first open the menu. Fresh fish, squid, octopus, mussels and oysters are still the basis of the offer, just as befits a restaurant in Ston. However, in addition to classic Dalmatian dishes, the menu today also includes burgers, kebabs and modern interpretations of traditional recipes, which is why Konoba Baća attracts both lovers of local cuisine and guests who like something different. This combination of tradition and modern approach is one of the reasons why the restaurant has become one of the most interesting gastronomic destinations in southern Croatia in recent years.

It is difficult to imagine a good meal in Ston without top-quality wine. The wine list at Konoba Baća brings together the best labels from Pelješac and Korčula, so guests can choose between indigenous varieties such as Rukatac or Pošip from Čara, as well as wines from renowned Pelješac wineries such as Korta Katarina. Each dish has its own wine recommendation, making the gastronomic experience complete and authentic.

A major turning point in the restaurant's work came with the arrival of chef Stanka Tolj, who refined traditional recipes using modern cooking techniques and local ingredients. The result is dishes that respect Dalmatian cuisine while presenting it in a fresh and creative way. The green shrimp risotto stands out in particular, whose intense color comes from the local raštika, while the rich shrimp stock gives every bite a full flavor. The beetroot risotto with young cheese also attracts great attention from guests, as does the homemade gnocchi with Genovese pesto, which confirms that top-notch cuisine often starts with the simplest ingredients.

When it comes to desserts, one name holds a special place in this region's gastronomy. Ston cake is much more than a cake - it is part of the history of Ston. Originally created as a rich homemade dessert, it is prepared from boiled macaroni, almonds, walnuts, chocolate, candied fruit and aromatic spices. It is this unusual combination of ingredients that creates a dessert with a unique texture and taste rarely found outside southern Dalmatia. At Konoba Baća, Stonska torta is prepared according to a traditional recipe passed down through generations, making it the most beautiful end to any gastronomic journey through Ston.

Would you like to try something with this tavern's signature? Here is the recipe for Stonska makarula/Stonska torta, passed down from generation to generation.

STON CAKE

Filling:

50 dag sugar

30 dag walnuts

30 dag almonds

10 dag breadcrumbs

1 tablespoon cocoa

1 tablespoon cinnamon

1 zest of a homemade lemon

half a nutmeg

2 vanilla pods

…mix everything together…

50 dag macaroni

15 dag lard

6 eggs

2 dl water

Dough:

30 dag flour

a tablespoon of oil

a few drops of yeast

a pinch of Ston salt

Preparation: Knead the dough from the ingredients and roll it out with a rolling pin for a round baking tray, 28 cm in diameter. Grease and flour the baking tray. Strain the cooked macaroni and mix it into the dry filling. Pour the boiled water in which the macaroni was cooked over everything. After that, try the eggs that are poured over the macaroli and finally add a couple of tablespoons of lard. Finally, cover the macaroli with the rest of the dough and put in the oven at 170 degrees for 1 hour.