A comment caught our undivided attention while we were doing our homework regarding tavern Nevera, which is located in Split’s Firule, just a few minutes away from Bačvice, Croatia’s favourite beach.
Nevera is a cosy spacious place located in Split’s historic core where its’ shielded from the city hustle and bustle. Marinas, beaches and tennis courts are close by. The tavern, which has been running since 2008, is managed by chef Dujo Vrca and his business associate. The old Dalmatian culinary tradition lives on here. If you’re craving superb Mediterranean cuisine with no mussing about, then this is the right spot for you.
When compared against a typical tavern, Nevera has more light and air. There aren’t that many sea details displayed on the wall, but you can enjoy model ships, shells, wine bottles... When it comes to music, you hear light Dalmatian music with an occasional rock and roll song. As you feel the scent of fried fish travelling your way, you’ll be able to sit back and enjoy the relaxed atmosphere... Fish is definitely the dominant item on the menu with all kind of seafood also being listed. Hake and swordfish are particular favourites, but the chefs don’t mind rump steaks and beefsteaks. Quite the contrary...
Fresh ingredients are a must, everything is in tune with the seasons. As you go through the menu, you’ll come to realise that homemade pasta and Korčula makaruni (traditional pasta from the island of Korčula) are their biggest assets. The wine list crisscrosses Croatia, but we should definitely point out Radović winery from Pelješac whose dingač and rukatac are house wines. You also have Kairos from Trogir, Grabovac from Imotski – all in all there are about fifty labels...
Good old fish soup, basic ingredients prepared to a traditional recipe. Olive oil Cvitanović from Brač awaits you on your table, as well as daily fresh bread baked under peka from Imotski. Brunch, snacks, tuna and veal pašticada, stews and roasts start being served as early as 10.30 am... Lamb is always the first one to sell out, mostly with green peas. Cuttlefish with broad beans is a sought after dish as well. The evening menu is à la carte when risottos, pasta and gnocchi take centre stage...
Nevera staff take great pride in 'teća sa školjkama, škampima i makarunima’ (pot with shellfish, shrimp and pasta). The black pot is teeming with sea delicacies like a fishing net you’ve just hauled in your boat to get your hands of gifts of the Adriatic. Perfection. There are eight truffle dishes! The octopus stew is truly something else, a return to the days of freedom, sailing, sun, sea and air. Hats off to them. Nevera has their own five to six desserts: Panna Cotta, semifroddo, sour cherry and chocolate cake, rozata and seasonal fruit is always used.
This story has been going on for eight years now. The concept is pretty straightforward - nothing will change the next time you come back, consistency is everything. The aim is always repeating the same dish, no deviation. And that’s all there is to it. Nevera is a tavern that doesn’t purport to be a restaurant. Ample servings, homemade food, atmosphere, music and wine – Dalmatia in all its glory. Exceptional food at reasonable prices. This is definitely a place where you’ll come back for more.
Author of photography: Ivo Čagalj/PIXSELL
Contact number: 021/388-736
Working hours: Monday - Sunday: 11:00-00:00 h
Address: Put Firula 17; 21 000, Split
Price range: 100-200kn