Cheese kept in oil (40k/$7.50). Seafood risotto (66k/$12); Grilled squids (72k/$13); Small salad (28k/$5) Rozata (21k/$4) Advertisements
Freshly caught sardines in Makarska… cooked up for us by the chef in the afternoon (sailing the Dalmatian coast, Croatia).
Tonight we’re dining at Adio Mare, just around the corner from Marco Polo’s house, on the island of Korcula in Croatia. We’re welcomed in to the warm maritime themed dining…
Amareta (almonds, eggs, sugar, natural almond essence) and Klasun (sugar, eggs, flour, almond, walnut, ammonium, raisins, milk, chocolate) – Afternoon tea from the infamous Cukarin bakery enjoyed by the waters…
Figs… Fresh from the fruit & veg markets. They’re so lovely and soft, pale in colour, semi-dried in the sun with no added sugar (Korcula, Croatia).
Croatian ‘schnitty’… I can’t tell you the name of this traditional Dalmatian dish, only where it was prepared, in Samorbski(?), the cook tells me. Essentially it’s a juicy pork schnitzel…
All we understood was that it was a traditional sweet pastry with ‘nougatz’ (nuts), homemade by his mother-in-law “a cake from Ochacha(?)” – Coffee at Kameni Cvit (Pusica, Brac, Croatia).
‘Rafiol’… Kind of like a fruit mince pie, Dalmatian style (Split, Croatia).
‘Soparnik’… Traditional Dalmatian thin pizza-pide-like thing, filled with spinach and topped with walnut crumbs. Tasty, but could have done with some cheese – Take away lunch in Diocletian’s Palace (Split,…
Enormous bread (like Turkish bread) from the markets… Selection of jam, honey & cream cheese and Dalmatian musicians playing outside our window – Breakfast in bed (Split, Croatia). …
