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TABLE TALK


KADENA Perfect for that special occasion and positioned on the waterfront overlooking the harbour and beach, this popular restaurant is celebrated for its views as well as its food and wine. With over 400 varieties of wine on display in the sophisticated main dining room having been chosen by sommelier, you can feel confident that your wonderfully cooked and presented meal will have the perfect accompaniment. Tel: +385 21 389 400 | €€€€


NOSTROMO This intimate restaurant combines an inviting dining space with classic décor of Croatian cherry wood and marble with fresh seafood that comes from the fish market the restaurant sits alongside. People come here for the quality of dishes such as carpaccio, seafood risotto, lobster and shrimp. Paired with a selection of Croatian wines, this is perfect for that special date. Tel: +385 91 405 6666 | €€€€


DVOR Set just above the coastal path from Bacvice Beach, overlooking the sea, this restaurant has especially idyllic surroundings whether dining in the day or under the star-filled sky. Guests can sit in the conservatory or out on a terrace that’s shaded by trees while dining from the chef’s highly acclaimed fine dining plates. A selection of seafood and meat is cooked up on an open-grill to be served with the restaurant’s selection of Croatian wine. Tel: +385 21 571 513 | €€€€


BLACK RISOTTO


Every seafood


restaurant in Split Croatia has a crni rizot (black risotto) as a traditional part of Croatian cuisine menu. Wonderful for seafood lovers.


Restaurant Zrno Soli CHEF STJEPAN VUKADIN


ZRNO SOLI TECICA Serves 4


INGREDIENTS


200 g Cooked cod (peeled) 500 g Shellfish 700 g Blanched octopus 700 g Monkfish 1 Zucchini 1 kg Potatoes 3 Red onions


3 Bulbs garlic 100 g Parsley 1 Pomegranate 100 ml Olive oil 500 ml Home-made salsa 150 ml White wine


SALSA • For the salsa, finely chop fresh tomatoes and coriander, peel and finely chop the onion, deseed and finely chop the chillies


• Squeeze the juice of one lime, add two tablespoons of olive oil, add salt and pepper to taste


PREPARATION


• Thinly slice the onion and add to warm olive oil • Thinly slice the potatoes and blanche lightly • Add the potatoes to the onions and brown lightly • Add the octopus and cod, lightly cook for 5 minutes • Than add the chopped garlic and the monkfish


• After a few minutes, pour over the white wine. If you prefer not to use alcohol, use a light vegetable stock


• Let the dish sizzle for a few minutes to mix the flavours


• When the alcohol evaporates, add the homemade salsa, parsley and shells


• Slice the zucchini thinly and add at the very end of cooking


SERVING SUGGESTION When serving, sprinkle with pomegranate seeds to give the meal freshness


ONBOARD | SPRING / SUMMER 2020 | 77


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