Marina
Chef
💛💛
Couvert
Homemade potato bread and 3 types of olive oil: mild spicy Polič, spicy Cuvee Lisjak and very spicy Morgan. There are grissini in a glass next to it.
Greetings from the kitchen
Toasted potato bread, young cheese pate, olive oil, “a lot of love and of course the king of Istria, black truffle”.
Carpaccio
Prawn carpaccio, dehydrated raspberries, aged Tolmin cheese, micro greens.
Mackerel
Filet of mackerel “Veneziana”: baked pickled mackerel, according to the rules, with a lot of marinated-sweet and nicely thinly sliced onions, pine nuts and raisins. Cappuccino leaves and beetroot leaves decoration.
Ceviche
Tuna ceviche with avocado, marinated finely chopped onion, common purslane, lemon juice.
Tartare
Sea bass tartare from Ugljan with miso, sweet pepper sauce.
Ravioli
Homemade ravioli with sea bass, tomato sauce, pieces of sea bass, red basil leaves.
Njoki
Homemade gnocchi with cuttlefish; potato gnocchi, black cuttlefish sauce, pieces of cuttlefish, parmesan crunch.
Sorbet
Apple and calvados sorbet
Sea bass
Sea bass fillet, summer vegetables, chanterelles and potatoes.
Tuna
Tuna from the Pacific on julienne vegetables with chanterelles, topped with chervil.
Mousse
Chocolate curd, chocolate mousse with rosemary, rosemary crunch, salt flower, Polič olive oil, fruit ice cream, caramelized popcorn.
Crème brûlée
Hazelnut crema catalana, or, as it says, creme brulee, hazelnut crumble (instead of burnt sugar is a good idea) and chocolate ice cream.
Accompanying wines
