Konoba Anton — Restaurant in Općina Sukošan

Absolutely phenomenal dining experience at Konoba Anton. As a Canadian who has relocated to Croatia, I've explored many restaurants along this beautiful coast. But none come close to the magic that is Konoba Anton.

From the moment I walked in, the ambiance enveloped me in an air of sophistication, yet still maintained the cozy, local charm that is quintessentially Croatian. But it was the food that truly stole the show.

For appetizers, I savored the beef carpaccio and tatar, each morsel a symphony of flavors, impeccably seasoned and melt-in-the-mouth tender. Yet, the crowning glory of the evening was the biftek with peppercorn sauce. I've dined at top-notch places in Split, including Grašo and Chops, and I can say without reservation that the steak at Konoba Anton outclasses them all.

The meat was cooked to perfection—juicy, tender, and bursting with flavor, elevated by the rich, aromatic peppercorn sauce. The side of French fries was crispy, golden, and the perfect accompaniment to the steak.

If you find yourself in Croatia, do yourself a favor and dine at Konoba Anton. It's not just a meal; it's an experience that will linger in your senses long after you've returned home. A true...

A shocking dining experience evoking the same sensory abuse as the smell in a nursing home waiting room. The french fries are a clever allusion to erectile dysfunction; to compensate, bizarrely, the steak tartare were accompanied by a Himalayan jizz-pile of shaved butter. The tartare itself, meanwhile, was approximately 10% beef and 90% black pepper — to the tongue, this is virtually indistinguishable from eating hot sand. Onto the sea creatures: the fish dishes — kovač filet and fish soup — had a similarly nursing-home feel in that they had the taste and color of fresh corpses. The chef seemingly doesn’t know the difference between grilling and boiling, nor salt and air. Two teaspoons full of salt did little to salvage the soup. Neither did the “focaccia” — a rubbery, over salted sponge of wet flour and regret. The same mysterious focaccia, applied to “bruschetta” but in a hardened, two-day-old state, clung to the teeth settled in the stomach like a wet rock. Foraging for berries or perhaps begging on the street for scraps would’ve made for a more...

The six of us visited Konoba Anton yesterday. We started dinner with tuna tartare and tuna pâté, both of which were beautifully seasoned. The main courses were truly praiseworthy: the monkfish medallions were juicy and perfectly cooked, the sea bass delicious and grilled just right, and the ribeye steaks were tender, full of flavor, exceptionally large, and cooked exactly as we requested. We were especially surprised by the cuttlefish and chickpeas salad – a simple yet brilliant dish. The service was warm, discreet, and highly professional. Our waiter Jakov is a true professional – kind, attentive, and always smiling. The ambiance is authentic yet elegant, and the sea view only enhances the overall experience. One of those places you immediately want to come back to.

Thank you, Konoba Anton and Jakov, for an...