The distinctiveness of the food prepared under the bell lies in its long preparation. Under the bell, the food slowly both bakes and cooks, at the same time simmering in its juices. Traditionally, meat and fish with the addition of vegetables are prepared under the bell. Due to the metal lid, the bell, covered in embers, the tastes and aromas are more intense, while the food becomes tender and succulent, literally melting in your mouth. The alluring smell of the food while cooking under the bell revives emotions and evokes memories of the gatherings and the time spent with dear people over this aromatic dish. The entire impression is rounded off by our home-made soft bread with a crispy crust.
Gradele (grill grate) is a traditional way of preparing food on the Adriatic coast. We place the gradele over a bed of embers and, after it has sufficiently heated, we arrange fresh meat, fresh fish or locally grown vegetables on its top. While the food is gently sizzling, acquiring a crispy golden crust, beautiful smoky aromas are lingering in the air which do not leave anyone indifferent. The process of food preparation is rather short; it lasts only a few minutes and, in this way, the cooked food retains its succulence. In our restaurant, we like preparing fish in this way, as it is the best way to accentuate its mild and clean taste, while the texture remains light and airy. We serve it with the addition of local olive oil and our freshly baked bread.
Steak Tartare is a dish which, in its appearance, breathes simplicity, but which, in its essence, is complex. For the preparation of this tasty cold starter, the experience is essential as, apart from a long process of meat marinating, a feeling of balance is needed between as many as 17 ingredients, which make up this dish. We are proud that Steak Tartare has been on our menu choice for 30 years. We serve it on warm toasted bread with the addition of butter, which enhances its delicate taste. Enjoyment is guaranteed. Our Steak Tartare could become your favorite dish!
Istrian soup falls into the category of traditional specialties of the Istrian cuisine. It has been prepared since ancient times, using simple ingredients that are characteristic of the Istrian cuisine. In our restaurant, we prepare this soup with quality red wine, our extra virgin olive oil, and home-made toasted bread, which gives the soup an exceptionally aromatic and well-balanced taste. Prepared by the fireplace and served in a clay jug (bukaleta), from which the wine is poured in Istria, it creates an unforgettable experience that relates a story of the Istrian region and delicacies of the local cuisine.
