From beds
to boats to what’s for dinner.
Getting to the island
Hvar town is a small, walkable island, so it’s easy to get around. It has plenty of great accommodation options, including hotels, apartments and Airbnbs.
Flying
Fly into Split Airport (SPU), then take the ferry across to Hvar.
The most affordable flights are usually from London Luton (approx £100 return), with additional routes from Gatwick, Stansted, Manchester and Birmingham.
From Split, the high-speed catamaran to Hvar town takes around 1 hour, and costs €20–€35 per person return, with frequent daily departures.
Staying on the island
We’ll be staying at Amfora Hvar Grand Beach Resort, where the celebrations will continue by the pool the day after.
Hotels
Sunčani Hvar is the hotel group organising our wedding at Beach Club Hvar.
Below are a few of their hotels, which we recommend, as guests receive a 20% wedding discount when booking. We’ll be staying at Amfora Hvar Grand Beach Resort, but there are also plenty of other hotels and Airbnbs across the island if you’d prefer something different.
Amfora Hvar Grand Beach Resort
15 minute walk to Beach Club Hvar | Beachfront | Pool
Pharos Hvar Bayhill Hotel
20 minute walk to Beach Club Hvar | Pool
Riva Marina Hvar Hotel
15 minute walk to Beach Club Hvar | Marina Location
Dinner, island style
Dinner on the wedding day will be served as a plated menu. Please let us know your preference when you RSVP. Menus may vary slightly depending on seasonal availability.
Sea You There
Tuna Tataki
avocado tartar, cucumber & mint julienne, rice crackers, soy emulsion
Gratinated Adriatic Sea Scallops
sauteed young spinach, sauce mousseline
Pan-Seared Seabass Fillet
sautéed young spinach in brown butter, black olives & potatoes cream
Hot Off The Island
Burrata di Buffala
with watercress, grilled peach and strawberry salad, spicy roasted Hvar almonds and locally made vincotto (v)
Homemade Rolled Pasta Makaruni
with slowly braised beef and sage ragout
Petit Filet Mignon (6.5oz)
braised cipollini, cheddar gratinated potatoes & crljenak wine beef jus
Plant One On Me
Burrata di Buffala
with watercress, grilled peach and strawberry salad, spicy roasted Hvar almonds and locally made vincotto
Summer Ripened Baked Eggplant
mozzarella and slowly cooked tomato salsa layered cake (vegan option with tofu)
Hand-Rolled Pasta Pljukanci
in Istrian truffle sauce