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View of Komiža: photo from www.komiza-zambarlin.hr
Komiža church: photo from www.komiza-zambarlin.hr
Streets of Komiža: photo from www.komiza-zambarlin.hr
Beach in Komiža: photo from www.komiza-zambarlin.hr
Fishing boats in Komiža: photo from www.komiza-zambarlin.hr
View of Komiža: photo from www.komiza-zambarlin.hr



18.09.2018.
morning
afternoon
night
description
wind
Tmin(°C)
21
24
21
Tmax(°C)
26
27
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19.09.2018.
morning
afternoon
night
description
wind
Tmin(°C)
21
24
23
Tmax(°C)
26
27
23


20.09.2018.
morning
afternoon
night
description
wind
Tmin(°C)
23
24
23
Tmax(°C)
27
28
23


Komiža/island of Vis

Komiža/island of Vis     Where to get supplies and eat well

RESTAURANTS

 TAVERNS

  • KONOBA BARBA, tel. +385 (0)098 364549
  • KONOBA LEON, tel: +385 (0)91 8843076
  • KONOBA JASMINA, tel: +385 (0)21 713138
  • KONOBA KOLUNA, tel: +385 (0)99 5519532

 PIZZERIAS

  • PIZZERIA CHARLY, tel: +385 (0)21 713841
  • PIZZERIA HUM, tel: +385 (0)99 6738387

COUNTRY INNS

  • DARKO, tel: +385 (0)91 5239184
  • KUĆA KEJA, tel: +385 (0)91 5599178
  • POL MURVU, tel: +385 (0)91 5671990

Traditional Komiža recipe:

Komiža flat bread with salted sardines (Mrs Ecia Pečarić)
Ingredients:
10-12 salted sardines
700g flour
2 bags of dry yeast
250g onions
150g tomatoes
parsley
olive oil
50g capers
salt, pepper

Preparation:
Make a bread dough and add a bit of salt and olive oil. Leave the dough to rise.
In the meantime, cook the onions and tomatoes in olive oil on a low heat. Cook for 10 minutes only, just to soften them a bit. Clean the salted sardines and cut into pieces. Divide the dough into two uneven halves. Roll out the larger half so it is bigger than the baking tray and place it inside. Put pieces of sardine onto it and pour the sauce. Add the capers, salt, pepper and oil as well. Roll out the other dough and put it on top of the filling. Make a crust by joining the bottom layer of dough with the top one. Put oil on the top and leave for 15 minutes. Bake in a hot oven for 35 minutes. Put oil on the top again and leave for 15 minutes covered with a cotton towel.

Source: http://www.posluh.hr