Everything on your plate crossed the water.
Whole fresh fish and lobster from the grill, a raw bar, and Dalmatian classics, with a deep cellar of Korčula and Pelješac wine. Island cooking with a fine-dining hand.
The pass, in full viewCooked in the open, carried to your table.
The kitchen here is part of the show. Whole catches and big copper pans come together in plain sight, then travel straight to the middle of the table while the terrace turns to look. Led by Croatian chef Igor Gudac, the team cooks the way the island asks for it: bold, generous and unhurried.
Half the pleasure is watching it arrive, steaming, balanced between two chefs, headed for your table.
Whatever the sea gives that morning.
What goes in the pan is what the sea gave that morning. The chef builds a dish around the day's catch, often a one-off you will not find tomorrow, and sends it out whole to the middle of the table for everyone to share.
Octopus & potatoesSlow-cooked under the lid in the Dalmatian peka tradition, deep and tender.
Lobster & šurliceLocal lobster and hand-rolled pasta in a rich Adriatic tomato broth.
From the island grillCooked simply, taken seriously.
There is no road to Moro, so there are no shortcuts in the kitchen either. Fish and shellfish arrive by boat the morning they are served, the grill does most of the work, and the seasoning gets out of the way. What you taste is the Adriatic, handled by people who respect it.
On an island with no road, freshness is not a slogan. It is the only way the kitchen can work.
What comes out of the kitchen.
A short, confident menu that changes with the catch and the season. Three things it always does well.
From the grill
Whole fresh fish and lobster over open flame, dressed in little more than Korčula olive oil, lemon and sea salt.
Raw bar
Oysters, tuna tartare and carpaccio of the day, cut to order while you look out over the lagoon.
Dalmatian plates
Island classics and seafood pasta, the dishes Korčula and Pelješac have cooked for generations.
Plates worth the boat ride.
A wine list worth the crossing.
The list runs deep, and it starts at home. Korčula and Pelješac sit on either side of the lagoon, two of Croatia's great wine peninsulas, and their bottles fill the heart of the cellar. Beyond them, an international list and a serious Champagne selection for the days that call for it.
Loved by the people who come for it.
Moro is a premium day out and it does not pretend otherwise. The guests who come for exactly that leave glowing. A few words from real reviews.
Absolute heaven. The best views, the music, the comfy loungers and a delicious lunch.
High-standard food, as good as Michelin dining, without the Michelin prices.
The most amazing tuna ever, with great music and unbelievable views.
Not just lunch. A playful, interactive show from the most thoughtful staff.
A stylish drink, a magnificent view, and never crowded since it is boat-only.
The ambiance is unreal and the food is spectacular.
Hungry yet? Reserve your table on the island.
Lunch here is a long, unhurried affair. Book ahead, especially in high season and for groups arriving by yacht.