On a quiet summer evening, while we were enchanted by the mysterious medieval atmosphere of Bale town walls, the sounds of cutlery attracted our attention and made us turn in a narrow passage. There we have found a small yard, surrounded by cleverly renovated stone houses, turned into an intimately lit terrace of a restaurant. Last spring this complex of historic buildings was turned into a boutique hotel and restaurant La Grisa.
And what is the food like? La Grisa is a textbook example of how chef and sommelier can work together and build the concept of a restaurant that, due to its affordable prices, high-quality service and food, remains open even out of the summer season. Chef Nikola Vuković made traditional konoba dishes much lighter by stripping them down to one clearly defined flavor (usually a delicate and refined one) that he puts in the foreground. That way he has significantly made life easier for the sommelier Karin Rupena, so that she can have more wines to play with. Trust us, Nikola and Karina are dynamic duo for food & wine pairings that will enchant you!