09/06 - Ivo's Golden shell salad, cloud-like gnocci with walnut sauce and his lamb with Robinson sauce will keep bringing me back to Hvar. A great restaurant with superb quality food.
09/05 - Ivo is still serving great food - my friend and I started off with salads and then order whole grilled fish - scorpino and orada. A bottle of red plavic rounded out the meal. Will be back again next year.
09/04 - Started with dumplnigs lasagana - gnocci with a walnut sauce subtley flavored with dried herbs, really good. Rabbit in Hvar sauce with olives, a fresh salad with goat cheese ( I could eat one of these every day) and the house red - all wonderful. His spin on drunken figs was a nice finish to a wonderful meal. Ivo remembered me from my last visit - next time I'll leave the decisions to him.
09/03 -The owner is a member of Slow Food. Started off with dalmation ham and goat cheese in olive oil, for entree a steak stuffed with goat cheese and capers with a side order of swiss chard and potatoes - ordered a bottle of Zlatan Otok red. Everything was well prepared The owner is very personable. I realized half way back across the Atlantic that dumplings on the menu probably meant ravioli (doh!). Would have like to have gotten back here for another meal - next year.
This restaurant hails from the slow food movement, and does it proud. The food, standing alone, was quite good. Since slow food movement is as much about the experience as the food itself, our experience left much to be desired. The restaurant strongly advises reservations, yet we were there during the peak of the dinner hour on a Saturday in September and we were the only diners. During our two hours there, one one other couple appeared (with reservations). This is not a big deal, but it made us feel as though the experience was a bit over-hyped. Other restaurants in the same small alley were quite busy and bustling with activity. In this one, with a full view into the kitchen, you could spend the evening watching the chef kill time, as she was literally without anything to do for nearly an hour and a half. The food was expensive, even by Hvar and slow food standards. (We also dined at Adriatic Graso in Split, a slow food exemplar. It was terrific food and and altogether different -- and more positive and less expensive -- experience.) So too was the wine expensive. We have become familiar enough with local wines to know what the market is, even in the higher-end restaurants. Perhaps most galling was the, on top of the expensive prices, the restaurant was brazen enough to charge a 20 kuna ($4.00 (US)) per person cover charge. If this is common in Hvar or elsewhere in Croatia, we have been fortunate to have been spared. And finally, again unlike any of restaurants at its position in the price spectrum that we have experience, it does Not accept credit cards. Just as diners are strongly advised to make reservations, so too should they be advised to make an advance stop at the ATM!
Favorite Dish: If you are "brave enough" to try it (the waiter's words) the steak with chocolate sauce was quite good. As was the gnocchi, which we ordered as an appetizer. The gnocchi was excellent and light, much like we had been led to expect. The sauce for the gnocchi was a cream and almond sauce -- very good. Regrettably, when we ordered and asked for our waiter's recommendation for the preparation of the turkey breast, he thought hard and wrote something down without telling us and it turned out to be exactly the same sauce as was used with the gnocchi we had ordered as our appetizer. Perhaps that was most expedient for the chef, but experience is hardly the hallmark of the slow food movement.