Konoba Bako in Komiža

Konoba Bako is located on the northern side of Komiža Bay, right by the sea, a few minutes' walk from the waterfront towards Gusarica. It is not accessed from the main promenade due to its large terrace, but rather through the old part of Komiža, arriving at tables almost at the water's edge. If you manage to get a table in the front row, the sea is literally just a few steps from your plate, making it one of the more pleasant places for a long dinner in Komiža in the evening.

Bako has been known for years as a classic fish tavern, but since 2026, the story has changed slightly. The new team has retained the old space and connection to Komiža's fishing tradition, while the cuisine has shifted towards a more contemporary Dalmatian gastronomy. Therefore, one should no longer expect only grilled fish, buzara, and a large plate of Swiss chard. Local ingredients and traditional dishes remain the foundation, but the presentation and combinations are now significantly more modern.

If you knew Bako before, the menu has changed

It is important to know that Bako is not quite the same restaurant it was a few years ago. The new culinary direction is led by a new chef, with the idea of combining island cuisine with modern techniques without completely departing from the flavors that define Komiža.

A good example is the komiška pogača, which here does not have to appear in the form of a classic closed pastry. The flavors of tomatoes, onions, capers, parsley, and salted anchovies remain, but the dish comes in a more contemporary interpretation.

Current offerings have included stuffed gnocchi with prosciutto and shrimp in lobster bisque, as well as smoked risotto. This illustrates where Bako stands today: it is not fine dining where you lose the sense of being in Vis, but it is no longer a tavern where the menu has not changed for decades.

What to order to start

For two people, it is much more interesting to order several items to share rather than immediately ordering two main dishes. Bako has been developing a concept of shared tasting in recent seasons, so this style of dining suits the cuisine well.

Octopus salad remains one of the safer starters when looking for something simple and seafood-based. If their interpretation of komiška pogača is available, it is worth trying precisely because it gives a good sense of what the new Bako is trying to achieve.

For other cold appetizers, it is better to ask what has been prepared that day rather than deciding in advance based on an old menu. The offerings change, and it makes more sense to listen to the staff's recommendations than to order based on what someone had two or three years ago.

When it comes to fish, ask what is fresh that day

Despite the more modern direction of the cuisine, Bako is still a seaside restaurant in Komiža, and fish remains an important part of the menu.

If you want a fish-based dinner, the first thing to do is ask what is best available that day. With good fresh fish, it does not make much sense to insist on a specific type just because you had it in mind beforehand.

Seafood, grilled fish, and dishes prepared in buzara style still belong to the character of the place, but now they come with more modern plates and combinations. It is best when a more traditional dish is combined with one of the new signature dishes – this is where the difference between the old and new Bako is most evident.

Vugava with dinner makes sense

With fish and seafood appetizers, it is worth looking at wines from Vis. Vugava is a logical choice if you want to stay completely on the island, and it pairs particularly well with simpler fish dishes, octopus, and shrimp.

Bako has been taking wine more seriously in recent seasons and organizes special wine dinners with multiple courses and wine pairings. This does not mean that for a regular dinner, you need to order a tasting menu – it is quite enough to ask what they currently have from Vis by the glass and what pairs best with your ordered dishes.

For a group that is a bit more interested in wine, Bako is now more interesting than it was as a purely traditional fish tavern.

A table by the sea is worth reserving

The terrace is one of the main reasons to visit. Tables are right by the sea, under greenery and old houses, with a view across the entire Komiža Bay.

The best time to arrive is in the evening, before it gets completely dark. This way, dinner starts while Komiža is still visible across the bay and ends when the lights along the coast are turned on.

In July and August, it is advisable not to leave reservations to chance. Bako currently emphasizes reservations, and it is particularly worthwhile to contact them in advance for a table by the sea. Arriving at half past eight and expecting the best table without a reservation is not a good strategy.

Be sure to take a look inside

Even if you spend the entire dinner on the terrace, it is worth entering the old part of the tavern.

The founder, Tonko Borčić Bako, was a diver and coral collector, and over the decades, he collected items from the underwater world of Vis. The space still contains amphorae, lead anchors, and other archaeological artifacts, along with old fishing tools, nets, and items from the lives of Komiža fishermen.

The collection includes 58 underwater archaeological artifacts and is one of the details that make Bako different from an ordinary seaside restaurant. It is not necessary to turn dinner into a museum tour, but it would be a shame to sit for two hours on the terrace and leave without at least taking a few minutes to look inside.

Bako or a classic Komiža tavern?

This is an important question today.

If you want a completely simple dinner with grilled fish, Swiss chard, and traditional dishes without much intervention, there are taverns in Komiža that remain closer to that style.

Bako is a better choice when you want something between a tavern and a more modern restaurant. The ambiance is entirely old Komiža, the sea is right in front of the table, and local tradition has not disappeared, but the cuisine is more ambitious and modern.

For this reason, I would not choose it just because you want to "eat fish." Bako makes more sense today for an evening that you plan to spend a little longer at the table, trying several different dishes and pairing them with good wine.

Special evenings are worth following

The new team occasionally organizes Taste & Share dinners, wine pairing menus, and guest chef events. In 2026, special sushi evenings were also held, which indicates that the restaurant does not want to remain confined to the framework of a classic tavern.

Such programs are not part of the daily menu, and there is no reason to plan a visit solely for them, but if the timing coincides with your stay in Komiža, they can be an interesting change.

For a regular dinner, it is better to focus on what Bako connects best with the place – fish and seafood, local ingredients, wines from Vis, and a few more modern interpretations of Dalmatian dishes.

How to get there

From the center of Komiža, walk towards the northern side of the bay, through the old part of the town and in the direction of Gusarica. Bako is right by the sea, after a few minutes of pleasant walking from the main waterfront.

Using a car here does not make sense. If coming from another part of the island, it is best to leave the vehicle in a public parking area in Komiža and continue on foot to the tavern.

After dinner, the return is simple as you can walk back along the same coastal path to the center and waterfront in just a few minutes.

Who will enjoy Bako the most

I would choose Bako for a somewhat special dinner by the sea, especially if you want to experience how Dalmatian cuisine today relies on tradition but does not copy it literally.

For a first visit, it makes sense to share a few appetizers, order something that relies on Komiža tradition, ask for the best fish or seafood of the day, and choose a wine from Vis to accompany everything.

And if you manage to reserve a table right by the sea at sunset, there is no need to complicate things too much. The combination of location, old space, and new cuisine makes Bako one of the more interesting evening addresses in Komiža again.