Konoba Bako in Komiža

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

For many years, Bako was known as a classic fish tavern, but since 2026, the story has changed somewhat. 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 just grilled fish, buzara, and a large plate of 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 merging island cuisine with modern techniques without completely straying from the flavours that define Komiža.

A good example is the Komiža pogača, which here does not necessarily appear as a classic closed pastry. The flavours 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 quite well 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 remained unchanged for decades.

What to start with

For two people, it is much more interesting to order several dishes to share rather than immediately opting for two main courses. Bako has been developing a concept of shared tasting in recent seasons, making this style of dining well-suited to the kitchen.

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

For other cold starters, 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 now 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 has arrived that day

Despite the modern culinary direction, Bako remains a seaside restaurant in Komiža, and fish continues to be an important part of the offering.

If you wish to have a fish-based dinner, the first thing to do is to ask what is best available that day. With good fresh fish, it makes little sense to insist on a specific type simply because you had envisioned it 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. The best experience is when a more traditional dish is combined with one of the new signature plates – this highlights the difference between the old and new Bako.

Vugava with dinner makes sense

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

In recent seasons, Bako has been taking wines more seriously and organising special wine evenings 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 sufficient 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 appealing 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. The tables are right by the sea, beneath 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 begins while Komiža is still visible across the bay and ends when the lights along the coast are turned on.

In July and August, I would not leave reservations to chance. Bako currently emphasises 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 stepping into 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 artefacts, along with old fishing tools, nets, and items from the lives of Komiža fishermen.

The collection includes 58 underwater archaeological items and is one of the details that makes 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, 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 ambience 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 solely because one wants to "eat fish." Bako makes more sense today for an evening that is planned to be spent a bit longer at the table, trying several different dishes and pairing them with good wine.

Special evenings are worth keeping an eye on

The new team occasionally organises Taste & Share evenings, wine pairing menus, and guest chef events. In 2026, special sushi evenings were also held, which speaks volumes about the restaurant's desire not to remain confined to the classic tavern framework.

Such programmes are not part of the everyday 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, Vis wines, and a few more modern interpretations of Dalmatian dishes.

How to get there

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

Using a car here makes little sense. If coming from another part of the island, it is best to leave the vehicle at the public car park in Komiža and continue on foot to the tavern.

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

Who will Bako suit best

I would choose Bako for a slightly special dinner by the sea, especially if you want to experience how Dalmatian cuisine looks today, relying on tradition but not copying it literally.

For a first visit, it makes sense to share a few starters, choose something that draws on Komiža tradition, ask for the best fish or seafood of the day, and select a Vis wine 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. It is precisely the location, the old space, and the new cuisine that make Bako once again one of the more interesting evening addresses in Komiža.