Hotel Bra?ka Perla

Hotel Bra?ka Perla

Book a luxury suite accommodation in Supetar, on the island of Bra? Hotel accommodation Bra?ka Perla in Supetar, on the island of Bra?, offers: 6 fascinating suites...

Free trip to Croatia

Free trip to Croatia

Bra?ka Perla Hotel and the Maritime Company Blue Line International Bra?ka Perla Hotel and the Maritime Company Blue Line International have prepared a very special offer...


Book a luxury suite accommodation in Supetar, on the island of Bra?

hotel-bracka-perla-supetarHotel accommodation Bra?ka Perla in Supetar, on the island of Bra?, offers:

  • 6 fascinating suites and
  • 5 rooms that are outfitted with specificity and comfort

Their interiors inspired artist Sre?ko Žitnik to create a story – story about authentic flora of the Mediterranean as it once was.

Each of the luxuriously equipped suites features kitchen, where you can have fun preparing Mediterranean specialties by following recipes in old Dalmatian cookbooks.

Living room, that features satellite TV, wireless internet and telephone, is reserved for those moments when you want to hear the news from the outer world.

There are, of course, bedroom and bathroom for the moments of rest and refreshment.
The most beautiful sight are certainly hotel terraces, where, we believe, you will spend unforgettable moments of your vacation observing garden sculptures, lightened by the colours of the Mediterranean's most beautiful sunset.

Besides luxury suite accommodation, we offer accommodation in superior guestrooms, which also open their island soul to everybody who wants to find a moment of relaxation between their walls.

Artist Sre?ko Žitnik graduated from the art school in the class of Professor Ivan Krstulovi?, and he presented his painting skills at the exhibitions in his country, but also throughout the World, from India, Netherlands, Switzerland and Germany all the way to the faraway America.

October is the month when our attention is mostly focused on picking olives and processing them into oil: we gradually pick olives for eating in the first half of the month, and the olives that we pick at the end of the month are processed into oil. In the vineyard we proceed with autumn treatment and fertilization, which is the main and most important work after the grape harvest. We also make preparation for the autumn planting of new fruit trees, and we also protect young trees from rodents. We plant new fruit trees and do the fertilization in the orchard, and we treat the vegetable garden for the vegetables that will be seeded and planted in this month. We disseminate stable manure or compost on the soil, and we store and conserve mature vegetables for the long-lasting winter. We start with sowing broad bean and we continue with carrot, parsley and spinach. The scions that we plant are garlic, onion, lettuce, chicory, artichoke, white onion and kale.
In September we review the grapes and we determine its level of sugar and health condition, and then we determine the harvest day. Before the harvest we arrange the vineyard, so the harvest would be as easy and as marry as possible, and the grape processing faster. In case of need for fertilizing with manure, we deliver it for autumn fertilization. Grape harvesting and processing is the result of the yearlong effort, and therefore this should be done so that the young wine is both a reward and a pleasure. If necessary, we protect the vegetables from pests. We dig the soil for planting the new vegetables and we seed carrot, parsley, lettuce and lamb’s lettuce. We also plant garlic, lettuce, chicory, endive, artichoke, leek, white onion, shallot and Egyptian onion.
During August, the vineyard is especially protected from oidium and gray mould. At the end of the month we trim the grape scions, we remove the leaves from early and table varieties and we put nets, which protect them from birds and insects. We tie scions if necessary, we remove weeds and maintain general tidiness of the vineyard. In August, pest attacks on vegetables are increased, so it is necessary to do regular protection, but also to water more because the soil gets drier. After we harvest the vegetables, we dig the soil and seed chard, carrot, parsley, string bean, lettuce, chicory, endive, spinach, leek, white onion, lamb’s lettuce and Chinese cabbage. The scions that we plant are cauliflower, broccoli, cabbage, kale, brussels sprout, lettuce, chicory, endive, collard greens, kohlrabi, leek and Egyptian onion. In the olive grove we do the summer pruning (to protect olives against drought), and in the orchard we pick fruit that matures in summer. We dry the carob pods, figs and almonds.
With the constant protection from Grape downey mildew (Plasmopara viticola) and according to the anti-plasmopara authorities, we tie the scions in the vineyard, and at the end of the month we do the green pruning. We dig the soil shallowly, in order to prevent evaporation and preserve moisture. We cherish planted grafts and we especially watch on removing surface roots. In July we also prepare the soil for seeding and planting vegetables, which we protect depending on the condition and pest attacks. Once certain vegetables are picked, we dig the soil, remove the weeds and fertilize other vegetables, and this is regularly done after watering or rain. In order to re-grow scions, we sow beetroot, carrot, parsley, cabbage, kale, string bean, cauliflower, lettuce, chicory, endive, leek, rapeseed, radish and kohlrabi. We also plant grown scions of kale, cabbage, brussels sprout, cauliflower, broccoli, lettuce, kohlrabi, chicory and leek. We remove the outgrowths from the olive trees and protect the olives from the olive fly.
In June we pick mature fruits and vegetables, and all the guests who stay at Bra?ka Perla at that time are invited to participate in the harvest. You can also participate in everyday weeding and watering the orchard and vegetable garden, in digging the garden after the harvest and in planting new scions.
In May we protect the vegetables against all pests, especially against Peronospora destructor (attacks onion) and Phytophthora infestans (attacks tomato). We dig the soil around vegetables, we fertilize the vegetables, and we remove the weeds and prepare the soil for seeding and planting new vegetables. From the seed obtained from scions that we planted in April, we seed beetroot, string bean, carrot, parsley, broccoli, cabbage, brussels sprout, cauliflower, rapeseed, radish, black salsify, cucumber, courgette, kohlrabi, leek and lettuce. Also, we plant grown scions again: tomato, aubergine, broccoli, celery, lettuce and leek. In case the weather is dry, we water the vegetables more – after sowing, after planting and in the morning – and we dig the soil around existing plants. In the vineyard we remove the weed and spray the grapevine, whereat we mind which scions we should leave for the following year, no matter if they’re fertile or not. In the orchard the fruit trees blossom and beneath them we dig the soil and do the supplemental feeding on the trees. In the olive grove we protect the olives trees from the olive moth before blooming.
Spring is the time when we cultivate the orchard soil and fertilize it, if necessary, and we also do the preparation for spring spray. In the vegetable garden, we cultivate vegetables sown and planted in the previous period and we fertilize them. We also prepare soil for the new planting season. In April we plant previously grown scions: beetroot, muskmelon, watermelon, tomato, carrot, pepper, broccoli, courgette, string bean, cucumber, parsley, aubergine, rapeseed, radish, spinach, cabbage, kale, leek, black salsify, kohlrabi, asparagus, potato, cauliflower, lettuce and horseradish. In the vineyard we plant grafts in already prepared pits, and in olive grove we manually remove the weed.
How many seasons are in one year? Response Anti-spam is 4