THE LAND OF DIDA MOGA
CAMPANELO FAMILY HOME
In a time when we are constantly running around trying to achieve in all areas of life, we often neglect the most valuable thing - where we come from.
In the heart of the sunny Dalmatian hinterland, you will learn about the roots of the Sučić family, who are behind the successful business story of the Campanelo tavern.
All of our products are homemade and grown with special love on our family farm, guaranteeing top quality and authenticity in every bite.
At the Campanelo tavern, every meal becomes a gastronomic journey through the traditional flavors of Dalmatia, enriched with the personal stamp of our chef Mate Sučić and seasoned with love and dedication to every detail.
CHEF MATE SUČIĆ
MULTIPLE AWARD-WINNING CHEF
Chef Mate Sučić has been in the culinary industry for 14 years, and starting his own tavern has been his lifelong dream. Konoba Campanelo began operating in 2021 as a small family restaurant that prepares local traditional dishes in a unique way. It is named after the Zvonik hill that is located above the restaurant.
Mate Sučić is a multi-award winning chef. He won the prestigious Gault & Millau Young Chef of the Year award in 2023, as well as the Golden Bowl for Young Chef in the same year in Šibenik. He has participated in numerous gastronomic festivals and guest appearances with famous Croatian and international chefs, and the Campanelo tavern often hosts renowned culinary names from Croatia and the world.
We are especially proud that the prestigious Falstaff magazine has included us in its Guide to the best Croatian restaurants for 2024 , awarding us the high distinction of 2 forks .
In addition, Konoba Campanelo is the winner of the Silver Charter in the category Traditional Rural Gastronomy at the annual SUNCOKRET rural tourism awards – The Sunflower Award . This prestigious award brings together the best projects, initiatives and individuals in the field of rural tourism from Croatia and Bosnia and Herzegovina. The award recognizes and pays tribute to those who, with their work, improve the tourist offer, preserve the authenticity of rural areas and promote sustainable development and the preservation of cultural and natural heritage.
These awards are a confirmation of our commitment to preserving tradition, innovation in gastronomy, and providing a unique gastronomic experience to our guests.
Odrastajući uz oca i majku poduzetnike, koji imaju svoj vlastiti OPG, želja mi je oduvijek bila nastaviti njihovim stopama i pokrenuti vlastitu konobu, u kojoj ću moći prenijeti gostima sve ono što živim; svoju ljubav prema kuhanju i osmišljavanju novih jela, za spravljanje kojih ću koristiti povrće i začine uzgojene u vlastitom vrtu. Sva naša jela su autorska, inspirirana tradicionalnim recepturama, a pripremamo ih od naših domaćih, sezonskih namirnica.
PASTRY SHOP
SWEET. DOLCE. PASTRY.
At the Campanelo tavern, we strive to combine the unique flavors and scents of Zagora, so in our desserts we combine flavors from childhood with modern versions of cakes and present them in an interesting and original way.
When making desserts, we use exclusively local, seasonal ingredients, such as nuts and nut flour, almonds, walnuts, hazelnuts, eggs, fruits and vegetables from our own and nearby small family farms.
Our pastry chef Kristina has been making pastries for seven years. She turned her hobby and love for creating desserts into a business and then graduated from French pastry school. She draws inspiration for creating new desserts from everywhere; from conversations with friends, guests, trying out and combining new flavors, and they often come to her in her dreams!
She has worked with several world-renowned pastry chefs from whom she learned the most, including Karim Bourgi, Emmanuel Hamon, Johan Martin, Toni Rodriguez, and she often attends online training courses.
“My greatest reward is when guests meet me after a while and say: I still have the taste of your desserts in my mouth!”.
