Baška has fallen silent again. Another edition of Crna ovca has come to an end — a festival that for two decades has been bringing together seemingly incompatible worlds: lamb and culture, heritage and rock concerts, island tradition and serious conversations about artificial intelligence.
The weather complicated things for the organisers, but Crna ovca once again showed its character — stubborn, warm, relaxed and unapologetically its own. A true black sheep. Despite the rain, visitors kept arriving from all directions in search of their own piece of the festival, whether they came for the food, music, lectures, workshops or simply for the atmosphere that has made Crna ovca one of the region’s most distinctive events for years.
As tradition dictates, the festival opened with culture — the COBANiJA exhibition at Baška’s Galerija Zvonimir. The exhibition offered a powerful and emotional portrayal of the lives of Baška’s cobani, shepherds who shaped the life, landscape and identity of this region for generations. Photographs of sheep, dry-stone walls and mrgari — the remarkable stone flower-shaped sheepfolds used for centuries — reminded visitors of the deep connection between Baška and sheep farming. Crna ovca has been restoring these unique mrgari for years together with the association Društvo Sinjali Baška, preserving them from decay and bringing them back to life. The exhibition remains open until June 15.
Throughout the weekend, concerts and lamb came together under the same tent on Mala riva. What initially seemed like a practical solution because of the rain quickly turned into a magical atmosphere that fed both body and soul.
Let 3 once again proved its special connection with Baška and Crna ovca, Mayales brought its signature emotion and elegance, BluVinil got the crowd dancing with its retro pop-rock sound, She Loves Pablo delivered raw energy and powerful riffs, while Tamara Obrovac, Šimun Matišić Quintet and The Mystic Rose Ensemble gave the festival a distinctive jazz dimension.
The programmes held in the sports hall also attracted huge interest. Korado Korlević, who has been appearing at Crna ovca since its very first edition, and Bloger Krule, visiting the festival for the first time, literally filled the hall to capacity. Due to overwhelming demand, organisers had to bring in additional benches so everyone could fit inside. From artificial intelligence and the future of society to humour, everyday life and criticism of modern living, Crna ovca once again proved that it attracts audiences looking for content that goes beyond the standard festival format.
The festival also featured Glagolitic script workshops, wool felting workshops, sailor knot workshops, numerous family and children’s programmes, as well as the Baška Regatta – Jure Vukasović Memorial, which once again connected the sea, tradition and the sporting spirit of the town.
And finally, the thing everything revolves around — lamb. Young, salty island lamb shaped by sea salt, wind and aromatic island herbs was cooked, roasted, served in soups and stews, turned into burgers, ravioli and sausages, and slowly roasted on spits from morning until night.
Lamb was not enjoyed only at the main food corner, but also in Baška’s restaurants, which once again demonstrated how inspiring, modern and versatile a local ingredient can be. This year’s edition of Crna ovca was given additional value through the gastronomic masterclass led by chef Zdravko Tomšić, where local chefs learned together and explored new ways of interpreting island lamb cuisine.
That is precisely the essence of Crna ovca — preserving and developing the very best of what we have as a destination and as a country. Island heritage, sheep farming, dry-stone walls and mrgari, local gastronomy, knowledge, creativity and the special people whose work preserves the identity of this place. That is why the festival does not end with the final concert or the last plate of lamb. What remains are new ideas, new knowledge, restored mrgari, inspired chefs and perhaps a new lamb dish that will continue to live on in local restaurants.
And that is exactly why Crna ovca has lasted for twenty years.
