Heritage of Restaurant Obala
A siesta after lunch service behind Obala, 1936.
This is Humbert Frka, the founder of restaurant Obala, back in 1936. taking a siesta after a lunch service.
He was a maritime cook before moving to the island of Lopud with his family to settle down. As the war came not long after the opening, the restaurant was opened for 2 years.
The foundation of the restaurant has stayed the same since then. Quality ingredients, focusing on sourcing local produce and fish caught by the local fishermen, prepared in a traditional way, the way humbert would’ve been proud of, 90 years after opening Obala.
It is ran now by his grandson who is keeping the family tradition by giving an authentic experience of the Adriatic food.
Back then, similar to now, everybody in the family was chipping in. The young boy in the picture above is the father of the now owner, Ivo Frka.
Here, they are making ice cream the old-school way. Even though technology has advanced, and nowawadays we don’t make our icecream by hand, we make all of our deserts in house with love.
The terrace has remained unchanged. Well, with minor adjustments to make the experience even more enjoyable. We strive to keep the legacy untouched, while only adding to it by making the experience of our guests authentic.
