Liquid Gold at Villa Nai 3.3

While the trees may be ancient, the property is very much of this century. The idyllic eight-key property comes complete with modern luxuries, such as Diptyque toiletries, electric curtains and Swiss sliding doors.

The resort’s strong wellness and sustainability slant is evident with a spa, clay tennis court and Finnish-style sauna. On arrival, guests are welcomed with refreshingly chilled olive leaf tea. It’s deliciously buttery and the perfect introduction to the property’s affinity with the substance that is the main focus of this unique resort.

Striking Oil

Olive oil is part of almost every aspect of life at Nai 3.3. Each olive is hand-picked and processed on the same day at the resort’s mill. Only the healthiest, most perfect olives are selected and this scrupulousness is evident in the taste. The namesake oil, Nai 3.3 is named after the old Dalmatian word for snow. The 3.3 refers to the average number of days a year when snow fell on the island 100 years ago, bringing out the olives’ best flavour. In 2024, the brand garnered 22 international awards, which are proudly on display.

Nai 3.3 offers three varieties of olive oil, which can be found on the restaurant tables at almost all times. They are best enjoyed with warm bread, freshly baked by the resort's talented pastry chef, Alauddin.

Mindful Menu

In 2025, Villa Nai welcomed new executive chef Santosh Kumar Yadav. While it may be his first season with the property, he is already making an impact. Originally from India, he blends his native cuisine with traditional Croatian cooking methods and flavours.

Fish are caught fresh daily in the Adriatic Sea by local fisherman. Whether it’s presented in a traditional stew or zesty tartare, there are many ways to enjoy this fresh produce. The local scorpionfish is a standout, offering a silky, slightly sweet flavour that really sings.

The property has two onsite dining venues. 3.3 is the upscale fine dining restaurant, offering a seven- course tasting menu paired with Croatian wines. This is an exquisite way to sample a variety of flavours, while appreciating the team’s culinary skills. Combining out-of-the-box flavours with innovative presentation, there is a strong experiential element - this is best seen in the palate cleanser course, which is served atop a hand, carved from ice.

Chef Santosh expertly weaves olive oil into every dish. Whether it appears in a surprisingly refreshing ice cream, powdered snow or an emulsion, its versatility knows no bounds. Even a simple dish, such as homemade pumpkin ravioli, is elevated by the presence of oil. This is arguably Dalmatian fine dining at its best.

Grotta 11000 is slightly more relaxed in its approach, offering fire-cooked food in an alfresco setting. Named in honour of the ancient Dalmatian caveman Šime, who lived in the caves on Dugi Otok 11,000 years ago, the restaurant pays homage to the island’s historical cuisine. The outdoor kitchen is fitted with an open fire and charcoal oven. Here, meat and fish are cooked traditionally, resulting in a delicious, slow-cooked smoky flavour. It’s impossible to leave Villa Nai 3.3 without a deeper appreciation for olive oil.

The property’s love for it is palpable, offering guests a wholesome blend of tradition and innovation. For those eager to savour the island’s produce a little while longer, you can buy bottles to take home. They likely won’t last long, but they’ll offer a precious taste of the island’s magic whenever you fancy a reminder.

villanai.com