The Best of »Falstaff Internationaler Restaurantguide 2024« in Opatija
The villa's rooms have been given a beautiful new look, while everything in the restaurant has remained the same. With a view of the sea, you can enjoy a mix of traditional and modern dishes based on fish and seafood. The service is first class, and the wine list also offers many treasures.
An architecturally exciting design hotel with a view of the Kvarner Bay is the stage. The cuisine is based on the best quality oysters, lobster, tuna and truffles, and the bread comes from a wood-fired oven. Without chichi, the dishes give free rein to the taste of the products.
Sommelière Daniela Kramarić has long been a fixture on Kvarner. They pride themselves on using the best olive oils, salts and breads. The cold fish starters, strudels filled with fish or delicately fried tuna steak are delicious - and a feast for the eyes to boot.
Relaxation works perfectly in the upscale design hotel and restaurant - no wonder with the fantastic sea view. The cuisine focuses on maritime flavours: delicately braised octopus, raw marinated scampi, fish cooked to perfection. But the desserts are also tempting.
The restaurant is almost an insider's tip; the welcome here is familiar and informal. The fresh fish and seafood specialties go well with Istrian wines. There is pasta with clams, tender braised octopus on vegetables or black squid risotto.
The setting is characterised by a romantic ambience and a terrace with a spectacular view of the Kvarner Bay. The young, dedicated kitchen team skilfully combines tradition with modernity, while pizza master Giuseppe Perfida is responsible for the superb pizzas. Very extensive wine list.
Here, the bar is set particularly high when it comes to quality: the kitchen is always striving to create new dishes from local, seasonal ingredients. In winter, dishes made from home-reared pork are served, in spring wild asparagus and in summer fish.
Atmospherically furnished, the terrace is an attraction, the hospitality is a trademark. Rosemary plays a key role in seasoning the juicy steaks and chops from the grill. Bruschette with smoked fish, goulash and pasta are also a success.
The simple little Konoba impresses with its rustic, whitewashed walls and old wooden beams. Homemade pasta is served with vegetable ragout or the obligatory truffles, while classic dishes include braised beef and pink seared tuna in a sesame crust with potatoes.
The location of the restaurant, designed in clear shapes and earthy colours, is special. The cuisine focuses on fish and seafood, and pasta with prawns, tuna tartare or black gnocchi are delicious. Vegetarian dishes are also delicious: for example, ravioli filled with ricotta on pumpkin puree.
Close to the market, the restaurant impresses with a Japanese-Scandinavian mix of furnishings. You should try the tempura prawns and the many variations of nigiri. And whether it's soups or sushi, chef Motohiko Mochizuki is a master of his trade. Great Japanese whiskies.
The passionate signature of the owner can be felt everywhere - from the decoration to the creative composition of the dishes. The ingredients are carefully selected and special wood is used for the grill. Homemade pasta, pizza, risotto or grilled food? Everything is fine!