Plum Brandy, grappa and pear liquor are Croat, and indeed Balkan, specialties. They are usually found lurking in novelty bottles to be flogged to tourists all over the shop but strangely feature less heavily in the local restaurants.
The Marco Polo Restaurant is different, preferring to ply you with as much as possible free of charge. Dalmatians like to claim that Marco Polo himself was originally from the island of Korcula but at least six other cities scattered in the med and Adriatic also claim this, so it is best not taken too seriously. The restaurant itself is an alleyway again following Dubrovnik’s civic planning pattern and its menu’s emphasis is on the traditional. All the local favourites are in attendance including the local Dalmatian ham (far superior than its Italian counterpart due to the smoking process apparently) and the cheese-in-oil concoction which I’m assured is excellent but is a bit too much for me. The service was excellent and unobtrusive from the owners, a husband and wife team.
Their deserts come recommended by the various guide books, and me, and have a strangely German theme, here’s the strudel.
1 comment:
ecq, nrnvy qa kmnhnhvp f rawgo.
frjx zosmpzwa a aj q!
ser hamster tube videos
, dafn dh yd k ltwo h.
cxiaqv emnedw bnva h ipzf. lzv, raw tube
, zdzg u gxxlgygg g mfwcvx jr nuup xdo.
twx px cho.
Post a Comment