“A romantic, family-owned hotel with a gourmet restaurant and well-regarded winery, set in peaceful gardens on the picturesque island of Pag”
Hotel Boškinac has 8 rooms and 3 suites, all named after local plants. All are comfy and well equipped, with lots of space and their own sitting area, but we found the design a little old-fashioned and business-like.
Standard rooms are spacious and airy, with wooden floors, comfy beds, ample wardrobe space, plasma-TV and subtle lighting. Ensuite bathrooms are large, modern and tiled, with a combined bathtub and shower, Pascal Morabito toiletries, big white fluffy towels, bathrobes, slippers and a hairdryer. Luxury rooms are basically the same, just slightly bigger and with better views, plus a sofabed.
If you can afford it, opt for one of the suites, which are on the top floor, under the roof, making them homely spaces with sloping ceilings. Each has a living room (with sofabed), a bedroom, and 2 bathrooms (one with a Jacuzzi tub, the other with a shower). The best suite also has a spacious private terrace where guests can dine upon request.
Breakfast is served in the Boškinac Restaurant, with a generous buffet including fresh fruit, yoghurts, Dalmatian pršut (similar to Italian prosciutto), oven-warm croissants and fresh strudel filled with either apple or cheese. Most guests choose to eat on the covered stone terrace, at tile-top wrought iron tables, overlooking the Boškinac vineyards.
Come evening, tables are candlelit for dinner, with mellow background music and professional multi-lingual waiters creating a discreet, romantic atmosphere. The chef works with fresh local ingredients - notably seafood, lamb and sheep’s cheese - and takes a modern approach to produce delicious innovative cuisine. The best way to sample several dishes it to opt for one of the degustacija (degustation) menus, featuring small portions of either 3, 5 or 7 of the chef’s signature dishes. Expect delicacies such as carpaccio od brancin (wafer thin slices of raw sea bass), Jakovska kapica (scallops and shrimps in béchamel, gratineed with local sheep’s cheese) or grdobina (monkfish) served in a creamy tomato sauce.
Wines come from the Boškinac vineyards and include the white Gegic (produced from an indigenous grape), and a prize-winning red Cabernet Sauvignon Merlot.
In addition to the restaurant, there's a rustic ground-floor konoba (wine cellar) where guests take part in an organised wine-tasting session. The standard offer includes 5 different Boškinac wines, along with platters of prosciutto, Paški sir (Pag cheese) and salata od hobotnice (octopus salad).
Children are welcome and the hotel can provide baby cots and extra beds.
Babies (0-1 years)
Luxury rooms can sleep a child on their single sofabed; suites can too, plus they have double the space and 2 bathrooms.
Children's play area