Hotel Evropa

For the eyes and mouth

These dishes are, simply, favourites in much of the country. And more so on plates that are too heavy for the waiters and too big for the tables. However, at Hotel Evropa, it is noticeable for every course of the meal that its chefs are not resting on their laurels. The soup has creative additions that don’t just sink to the bottom but are fried and float on the top, the octopus tentacles aren’t just scorched but also have a flavour of rosemary and smoke, while the apricot jam is slowly roasted with a hint of chilli, and the sauteed polenta is worthy of a sculptor! If fish is your thing, then Hotel Evropa’s take on it is somewhat different – grilled John Dory cooked over a bed of garlic-flavoured wood.