A gentle maestral wind leads us to the mysterious uninhabited islet of Stupa, which stretches along the western part of the southern coast of Korčula.
- When I came here, there was nothing, I didn‘t know where to get water, food, all of that was a big challenge, few would dare to do this - the young and promising co-owner of the Moro Beach restaurant, Matija Senić, told us. He embarked on his Korčula adventure just a few months ago when he took over the management of the restaurant, and on Korčula, he says, he sees a great future for luxury tourism.
The friendly staff directed us to our table with a beautiful and priceless view of the clear sea. The restaurant is decorated in a Mediterranean style, reminiscent of prestigious Greek destinations such as Santorini, with walls clad in stone, and the prevailing colors are white and deep blue.
- I have a vision to use all that experience, all the chefs I‘ve worked with, here and now to make something my own - said the head chef of Moro Beach restaurant, Josip Žnidarec, who is behind the innovative menu. Josip has honed his cooking over the last 12 years with world-renowned and local chefs, including at a top restaurant in Dublin, and here, he says, he has the opportunity to offer that standard to his guests, who, he promises, can expect an ever more interesting and tastier menu each year.
On the warm recommendation of our friendly chef, we started lunch with a fitting, seafood soup. The soup is adorned with a mosaic of white fish and a fluid parsley leaf, all diligently connected by a foam made from scampi heads, with a surprising taste of salt colored with beetroot. One of the comments was – “this is like eating the sea”.
Next, we were served a seafood trio, octopus and scorpionfish carpaccio, and tuna tartare with sides of arugula, pickled carrot with chili and coffee, and roasted beetroot. A bold combination of flavors. Along with the seafood trio, we were also served tuna tartare with dehydrated rice chips and also pickled carrot with chili and coffee, burrata with homemade tomato salsa and the indispensable toasted bread for which the recipe remains a mystery. That is the biggest secret.
For the main course, we were served grilled John Dory with sides, traditional Dalmatian-style Swiss chard with potatoes and pickled chard stems in beetroot juice, and mashed potatoes with browned butter and young spinach powder, something truly rare to taste.
This rich sequence was crowned with desserts in a glass. As with everything on the menu, the desserts are characterized by an unusual combination of flavors. We were presented with special versions of cheesecake: one with beetroot and coffee, and another with avocado and mint.
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