Traditional cuisine of the Dalmatian hinterland: prosciutto matured for 2-3 years, sheep’s and cow’s cheeses, beer liver pâté
Skewered dishes: breast, lamb and pivac (capon)
Venetian-style lamb liver, lamb tripe; aged rump steak, veal cutlet,
veal risotto in the Skradin style
Michelin Guide, Bib Gourmand 2019-2023
Gault&Millau 2019-2024
Falstaff 2018-2023
