About us

Meet the


chef marko prizmic

Marko Prižmić


chef dino prizmic

Đino Prižmić


What they write about us

Šipan tavern ‘Kod Marka’ belongs to one of esteemed taverns among yachtsmen, so during the nautical season it is pointless going there without making prior appointment, the best would be a day ahead of arrival, since seating capacity of forty places is mostly occupied. Always fresh fish, discreet though impeccable service and unique terrace ambience right by the sea are reasons skippers and captains always come back to Marko. The host also prepares mooring buoys for guests and if occasion arises even picks them up with a small boat. Some thirty years ago Marko Prižmić from Korčula founded the tavern, and even today cooks there regularly, hence his son Đino has taken up the business. ‘Mainly we offer fish, we get fresh fish supplies from Šipan fishers, crabs and shrimp we buy from fish trailers, nevertheless we offer meat dishes and vegetarian menus as well. Fresh food and ingredients prepared carefully with a dash of imagination are essence of our business. Menu is changing all the time, depending on the catch. Fish season is taken into consideration. Guests are used to this custom and always return with confidence’, emphasizes Đino. ‘Le polpettine di’ octopus, risotto, shrimp, fish milk, fried squids… are appetizers that can be tasted at tavern ‘Kod Marka’ in summer time, followed up by grilled fish or Korčula popare, tavern’s trade mark. Prižmić family brought from Korčula popara recipe passed on from generation to generation. Apart from popara, another specialty of this house would be ‘le polpettine di’ octopus prepared according to a rather simple recipe that demands patience, time and experience. ‘When octopus is cooked and skinned, it tastes neutrally, so the taste is defined by spices. Preparation process is the same as for meatballs, only no eggs, only olive oil and fresh spices. Obligatory to know is cooking time, how to skin it…it depends on its size and season. It takes experience to make good ‘le polpettine di’ octopus’, explained Đino. ‘All vegetables served derive from Šipan, the backyard of the restaurant is rich with rosemary, mint, sage, rocket, saffron… vegetables are supplied from local gardeners. Tavern opens the door in Easter time and closes around mid October when sea enthusiasts sail away home.