The central waterfront of magnificent Poreč, the Croatian multiple tourism champion, houses the a la carte Spinnaker Restaurant. The restaurant’s name is part of the marine, or seafaring terminology, and given that a view of short oak treetops and the Adriatic Sea spreads in front of you, in combination with elegant and pleasant interior and relaxing background music, as well as a small fireplace, everything is subordinated to enjoying superb Croatian cuisine. The Spinnaker did not win the Tourism Flower Award of the Croatian Tourist Board as the restaurant of the year without a reason.
The Spinnaker is a restaurant that does not offer too many dishes, just five main courses and twice as many warm and cold starters, but they stand utterly behind each title and ingredient. Two fish and meat dishes each and one vegetarian dish imply that the restaurant does not incline to any side and all the guests will be satisfied. For the start, there is an exceptionally interesting and more than creative greeting from the kitchen that excellently joins the sea and the continental part. It is about bacon foam with fried turbot skin, pickled sunflower sprouts, pumpkin seeds and parsley oil. It is not intended for summer days, it warms you from inside and is a perfect prelude.
Fresh homemade bread comes onto the table in three colours and tastes, of spinach, beetroot, and chia seeds. The oil of the house is the Istrian brand, Chiavalon, which is served in three variants – the classical one, and the ones for fish and meat dishes respectively – as it is suitable when you are in an olive growing region. For the starter, with brodetto, tomato soup, tuna, marinated boškarin and duck confit, the staff also offers carpaccio of the sea bass with active coal, Yuzu panna cotta, asparagus juice, almonds and marinated vegetables. With this dish, we were served Fresh Malvasia from Buja in the vicinity, Kabola 2018. Fish coated with coal has black edge, it is perfectly arranged on the plate as a small masterpiece. Taste is excellent, freshness of the fish is sweetened and soured lightly by additions in form of vegetables and fruit with extra addition of the seasonal chanterelle, and superb Malvasia perfectly matches the least represented element – the almonds. A superior combination.
The Spinnaker promotes passionately wines of exceptional character and unique vine varieties of Istria and whole Croatia, such as the already mentioned Malvasia, Teran, Momjanski Muškat, Plavac Mali... Thus, Festigia Merlot 2016 was served with lamb muscles with Jerusalem artichoke chips, marinated violet cauliflower, marinated celery baked in salt, demi glace of lamb, crumble of onion, and sprouts of radish on fried artichoke cream. Artichoke takes the precedence, meat is extremely soft and with serious dish, and strong wine with the cherry aroma offers brutal combination.
Here, desserts are divided by parts of the world – America, Indonesia, China, though Croatia is also represented here, just like it is in the rich selection of cheese where one relishes the richness of Istrian fruits through five types of cheese. The Indonesia dessert is mousse of coconut, coconut granite, pineapple meringa, mango pearls, dehydrated pineapple, and pineapple sorbet. A wonderful white-and-yellow combination for the end of the day. Operating within the Valamar Riviera Hotel, which has been declared the best boutique hotel in Croatia for seven years in a row, the Spinnaker Restaurant is mature for fine dining, with its precision, boldness and playfulness, and is a deserving location to invite a dear guest and the most important business partner here. We really enjoyed...
Contact number: +385 52 400 804
Working hours: Sunday - Thursday: 8:00 - 23:00
Friday - Saturday: 8:00 - 00:00
Address: Obala maršala Tita 15 , Poreč
Price range: 100-200kn