In the 15th century, during the Venetian rule, town Hvar becomes their major port on the east coast of Adriatic. Hvar undergoes an economic boom, the city walls are completed (1450) and the Franciscan Monastery is under construction (1461). By the end of the century, a noble family called Jakša builds a family palace of Late Gothic style. After five hundred years of upgrades and changes, today there is a restaurant Giaxa. Today Giaxa is a recognizable gastronomic place on the island.
Nowadays, gastronomy has become an important part of lifestyle. Following new trends of the world cuisine and at the same time maintaining the authenticity of the local cuisine, the restaurant's offer is based on meals prepared using local groceries: the fish and seafood caught in the local sea and vegetables cultivated on the island. In that way business on the island becomes an advantage instead of being a disadvantage. By combining its history and its approach to cooking, the restaurant Giaxa becomes a place where the scent of Hvar's lavander and rosemary meets Serenissima.
There are over one hundred different labels of both Croatian and European wines on our wine list, among which the most important are the indigenous Dalmatian grapes like pošip, bogdanuša, grk, plavac mali, crljenak, babić. Many of these are served by the glass. Our staff will gladly help you choose the wine to pair with your food.
British chef Tonino Cataldo took over our kitchen's central position after many years working abroad. With his knowledge and energy he is leading a young team eager to prove themselves..
Pastry chef Hijacinta Aga is a master of the dessert section of the kitchen and maitre d'hotel Ivona Rudan represents the restaurant from the very entrance.