Cake
Polenta au gratin with cod and parmesan, crab cream made from scampi and prawns, black Istrian truffle.
Suppliers
In the Marina, from the sea to the plate and from the boat to the fork, nowhere does it smell as fresh, sincere and deep as at chef Ivek!
Oysters
Oyster marinated with olive oil and oyster with ginger.
Tris
Sea bass carpaccio and raspberry powder. Raw scampi marinated with lemon. Tuna tartar marinated with citrus, with red grapefruit caviar. Of course, wasabi and garlic cream should not be missing for nostalgia.
Pokrovača
Scallop on cauliflower puree, fried leeks and parsley oil.
Fish
Grilled sea bass fillet, octopus leg, sauteed seasonal vegetables, Swiss chard with potatoes, pea puree and chili mayonnaise.
Meat
Beef steak in green pepper sauce, which is matured long enough (5 weeks) to be worth the meat sin. Added real classics: mashed potatoes, Brussels sprouts and apple.
Sweet
Poppy crostata, homemade strawberry ice cream, figs soaked in refošk wine, fig sauce.
Wine
At least one heart out of three is wine! Sommelier Andrej Kurež manages 180 labels, of which, of course, most are local-Istrian, but also as many as 60 foreign ones.
