Food and drink
Begin with a Dalmatian classic such as crni rižot (black risotto), tagliatelle sa škampima (tagliatelle with shrimps) or škampi na buzaru (shrimps cooked in olive oil, garlic, white wine and parsley). Then move on to the fresh fish, which varies depending on the previous night’s catch, but might include orada (gilthead bream), brancin (sea bass), tunj (tuna) and grdobena (monkfish). Meat-eaters should try the pašticada (beef stewed in sweet wine and prunes and served with gnocchi). Opt for the house wines (red or white) served by the carafe.
I always have the frigane lignje (fried squid) served with a garlicky mayonnaise sauce. Delicious.
The dining room has heavy wooden tables and benches, wood-panelled walls, paintings of ships at sea, and a ceiling hung with fishing nets. There are no outdoor tables, so it tends to be quiet at lunchtime, but fills up fast at night, when candlelight adds a warm and cosy glow inside.
The waiters are welcoming, professional and attentive. As long as there are no queues outside, they’ll happily let you sit here and enjoy drinking a second round of wine after you’ve finished your meal.
Between the old town and Marjan, it's at the bottom of Varoš, a residential area made up of old stone fishermen’s cottages, where you’ll also find [node:171032].
If you choose fresh fish, expect to pay around 500 kuna for a three-course meal for two, with wine.
- Families with teenagers
- Families with younger children
- Mature travellers