TABLE TALK
KONOBA HVARANIN All about the food and not the looks. This tiny eatery is popular with the city’s journalists and is run by Mom, Dad and the son. The Dad rules the kitchen, Mom handles the desserts and the son runs the front of house. Simple and fresh is the name of the game and this should definitely be on your list when visiting Split. Ban Mladenova 9, Split Tel: +385 91 5477 946 | €€
UJE OIL BAR Another must try when visiting Split. Whether you’re looking for a smart cosy interior or some Al Fresco dining you’ll not be disappointed. The elegant tapas style restaurant focuses on fresh Mediterranean style food that's in season. Elegantly presented and if you’re not sure the waiters are more than accommodating. Leave some room for the desserts and the wine choice is more than adequate. Dominisova 3, Split Tel +385 95 200 8008 | €€
DIOCLES RESTAURANT HOTEL VESTIBUL PALACE CHEF ANA VIDOŠEVIĆ
OVEN BAKED TUNA FILLET WITH SMOKED BACON
INGREDIENTS 10 grams of butter 4 tuna steaks 200g each 8 thin rashers of bacon 100ml dry white wine 2 onions, finely sliced
DVOR
One of the best locations in which to sample the local fare. Just a few minutes off the coastal path running down to Bačvice Beach, you’ll find this café with superb views over the sea offering a contemporary menu. Everything is cooked to perfection on the open grill overlooking the seating area. Great service, a wonderful location and all washed down with some great local Croatian wines at a decent price. Dvor, Put Firula 14, Split Tel: +385 21 571 513 | €€€€
PAŠTICADA
When in Split you must try Pašticada, a stewed beef dish cooked in special sauce. It is usually served with gnocchi or homemade pasta, and is similar to Daube Provençale
SAUCE
100ml of olive oil Juice of 1 lemon or lime 2 cloves garlic, finely sliced A handful of chopped parsley
METHOD
• Heat 10g of butter in a pan and fry the onions. Slowly fry the bacon, then remove form the heat
• Stir in the wine
• Place the tuna in a casserole and cover the fish with the fried bacon and onions
• Cover the pan with foil and cook at 200°C for 15 minutes
• Meanwhile, heat 100ml of olive oil and gently fry the garlic for the sauce
• Remove from the heat, stir in the lemon or lime juice and parsley
• Pour the sauce over the cooked tuna steaks
ONBOARD | SPRING 2017 | 101
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