Olive oil
Homemade white bread and spelt bread with sesame. Zaro olive oil and Marina Portorož’s own olive oil.
Greeting
Chef Jernej Podpečan’s greeting is somewhere in between, the place setting is upgraded, but the presentation is just an announcement. For the first, there is freshly fried anchovy, for the second, there is a black truffle on it, which only imitates it, cream cheese with a few “drops” of truffle scent is rolled in caramelized dehydrated black olive crumbs, and on top is a borage flower for seasonal recognition.
Wine
In the middle of the terrace is a barrel (Movia) and on it is a bucket with ice tonight’s offer (16 wines by the glass). Wines are an integral part of Marina’s culinary story.
Accompanying wines – aperitif: sparkling wine Castra, 2018, Guerila (merlot and cabernet sauvignon); sea bass rolls: Sauvignon CRU Selection, 2022, Marjan Simčič; marinated anchovies: Malvazija, 2020, Zaro (macerated); fried turbot ball and pljukanci: Chardonnay, 2023, Movia; lamb chop: Teodor rdeče, 2019, Marjan Simčič.
Sea bass Fonda
Sea bass rolls, dried tomatoes, spring garlic shoots and the first Strunjan artichokes of the year, refreshed with grated lemon and orange, will make even gourmets feel satisfied, even if they are without a boat in the Marina.
Anchovies
Marinated anchovies, wild asparagus in a salad, pickled red onion and nasturtium flower are all an integral part of the simplicity, which also arouses curiosity due to the thoughtful architecture.
Turbot
Chef Jernej added albumin curd to the turbot, made balls and fried them. On carrot cream, with green asparagus, oyster mayonnaise and amaranth sprouts, it was definitely not classic.Istra
Istria
Istria on a plate: homemade pljukanci, wild asparagus and homemade Istrian sausage
Asparagus
Creamy wild asparagus soup sprinkled with shrimp powder. Asparagus soup because it’s asparagus time, and shrimp seasoning because we’re in the marina.
Sorbet
Lemon sorbet with a straw. Nostalgia for seaside terraces.
Lamb
Lamb chops, potato cake, meat sauce, roasted carrots, black trumpet sauce.
Sea bass and octopus
Sea bass fillet, deep-fried octopus, asparagus puree, roasted carrots and fish sauce.
Apple crostata
Apple crostata with walnuts. Simply good, without philosophizing, both on the chef’s and the guest’s side.
Grandma
Millefoglie, a cream cake, according to grandma’s recipe.
Cookies
Original “petits fours”, homemade cookies.
