"Konoba" is the Croatian word for "Tavern" or "Wine Bar."
We are a wine bar, lounge, and restaurant in the heart of Huntington Village built on the legacy of Bin 56; Huntington's award winning wine bar and small plates eatery previously located at 56 Stewart Avenue that we owned and operated for almost a decade prior to moving to
Konoba Huntington in February, 2019.
Chef and Proprietor Bruno Oliveira, along with Proprietor Daniel Pedisich have created an exciting Modern European/Croatian and international menu of small plates and entrée specialties in an elegantly designed space with bar, bench, high top, and lounge area seating. Our seating arrangements are ideal for larger groups and gatherings.
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions.
Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic.
The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.
Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices.
Charcuterie is part of the Croatian culinary tradition in all regions.
Croatian wine has a history dating back to the Ancient Greek settlers, and their wine production on the southern Dalmatian islands 2,500 years ago. Like other old world wine producers, indigenous varietals thrive in Croatia, perfectly suited to the local terroir.