Otok

Terrace tables sit beneath old olive trees in the middle of Supetar, a small Dalmatian island town that moves at its own pace. This is a full-service restaurant in Hotel Osam doing Croatian coastal cooking, the kind that moves between the fishing boat and the farm without making a fuss about it. Chicken thighs cooked under a peka brick share the menu with shrimp and tomato skewers in lemon butter. The rooftop bar upstairs handles sunset duties.

One honor, in evidence: