Visited mid-October 2017 as a family of six (two grandparents, two parents and two children). Met by Marija and Jure, our very friendly and generous hosts, who live beneath the two co-joined apartments. Laid on was fresh bread, Jure's home-produced honey, wine and prŝut (possibly the best cured ham I've ever tasted). The two apartments make for very flexible accommodation (as a unit they'll sleep 10). Outside is a small pool, kept immaculately clean; a large wood-fired oven that doubles as a barbecue; tables and plenty of various seating. On the lawn is a badminton 'court' which saw plenty of use and to the side of the property is a small plot growing tomatoes, peppers and aubergines. The property is toward the top of the village, and great views are to be had from the various balconies. The bread man calls daily (09:15 - 09:45), but you need to keep ears open for the tooting; he doesn't stop unless you are roadside (the large flattish round loaves are superb, with a lovely open texture; the more baguette-like loaves make great toast). There are plenty of walks local to the property; the property is back-dropped by some stunning mountains, a few old churches in the lower reaches and an abandoned village. Do watch out for snakes; most are not poisonous, but a couple are, so well worth a read up before venturing out. There's a wee supermarket down the road as well as a post office, and a fantastic Konoba (traditional farmhouse restaurant); Seljačka Kuća, which does superb grilled meats as well as the traditional Peka cooking (meats/veg cooked 'under the lid' on top of embers, with more embers atop) - this is not high-end dining, but it's great value and one not to miss. Gata's a great spot for getting out'n'about; 10 minutes down to Omis, which is a pretty little seaside town, 25 minutes to Split and the larger supermarkets (we stuck to using Tommy's Hypermarket as it was the Gata side of Split and had just about everything including excellent fresh fish and a good butchery section - do ask, they have whole carcases waiting to be butchered to order!). Oh, and if you want to try a local dish with protected regional status, speak to Jure; he'll dish up some soparlik; the apparently medieval precursor to the pizza; think of thin dough laminated with a swiss chard, herb and garlic filling - he also happens to have been one of the bunch of people in Omis who made the world's largest ever soparlik! All in all a great stay made fantastic by the kindness and friendliness of Jure and Marija. Top tip: unless you have more than a smidgen of Croatian, load an audio/text translator to your smartphone.
Toutes les réservations sont effectuées directement auprès du propriétaire 