Do I look to you like someone who is rich enough to eat for three hours at your restaurant? A young lady from Nautika, a restaurant in Pile, an area on the western side of the entrance into Dubrovnik’s Old Town, laughed at this question, after she informed us that they had only one table free from 6 to 9 pm.
The table was at a wonderful terrace with a view of the fortresses Lovrijenac and Bokar. It seemed like an ideal place but on that windy day the view of the open sea between the hundreds-of-years-old walls was not the best choice. As for the rest, it was either very close or absolutely perfect.
Panna cotta made of beetroot and cow’s cheese was a delicious appetizer before an exquisite sea bass soup and scallops on a kale and potato cake. The descriptions of accompaniments to some other dishes describe in detail all the efforts and imagination invested in the preparation.
Tuna fish was accompanied by a crunchy crust made of capers and rosemary, zucchini spaghetti, and garlic cream, as well as a bed of cherry tomatoes with olive oil and vanilla emulsion. Lobster tail was then matched with homemade pasta with broad bean, tomato, onion, and rosemary.
Veal fillet was served with potatoes au gratin with truffle essence and pea and mint mousse; lamb chops and sweetbreads with kale, carrot, celery, herbs and corn; and beef fillet of the Charolais breed with roman gnocchi, celery crisps, and mushroom sauce.
They recommend various olive oils alongside various dishes, if these are a match, of course, and here you can discern that they might pay the same amount of attention to wines.
The wine list has been meticulously made and is composed of top wines from all Croatian vineyards and many are offered by the glass. There are some rare wines, produced in such small quantities they are no longer available for purchase. The restaurant boasts a terrific selection of wines and champagnes. All wine lovers will adore this place.
And, yes, not for a minute was there a hint of everyone’s recognition that the dishes that were selected were based on their price and that the final amount would be much lower than what is usual for this place. They made everything possible to make this light and early supper memorable. Quite successfully.