Ascend a narrow staircase in the oldest part of the city to this 14th-century family home-turned-restaurant. Waiters wear traditional costumes and the dining room has basic but ancient touches like bare stone walls, wicker lamps, wooden benches, and folk music. Serving Dalmatian cuisine from April through October, the family-run restaurant draws its ingredients from local farms to prepare dishes like the matured goat cheese in olive oil or octopus salad with capers and chickpeas. There’s a history of winemaking in the family, and some dry reds come from the island vineyards.
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