Maistra d.d., V. Nazora 6, 52210 Rovinj, Tel. +385 52 800 250, hello@maistra.hr Besplatni primjerak / Nije za prodaju / Sva prva pridržana.

HRVATSKI / ENGLISH Sezona/Season 2019. | Godina/Year 7

Svježe,lokalno, sezonsko!

Fresh,local, seasonal!

str. 2-3

p. 8-9

Ne brinite se ako ne možete pravil-no izgovoriti ime stancije iz na-slova, jer ćete se u njihov proizvod sigurno zaljubiti na prvu Na mjestu gdje je u 14. stoljeću izgrađena stancija posljednjih go-tovo deset godina nalazi se pravo malo obiteljsko gospodarstvo u kojem se proizvodi čudesno dobar sir i to ne bilo kakav, već onaj od kozjeg mlijeka. Područje je to gdje sir ima stoljećima dugu tradiciju, moglo bi se reći da se pravi i od predrimskog doba, kada su na tom području živjeli Histri. Zanimljivo je, a sigurno nije slučajno, da je koza simbol Istre i da krasi njen grb. Stancija Kumparička jedna je od rijetkih sirana u široj regiji koja ima vlastito stado koza. Uzgajaju ih, sami muzu i prave sireve od njihova mlijeka i na taj način u potpunosti kontroliraju i jamče kvalitetu mlijeka i ukusnih si-reva koji od njega nastaju. „Naše koze jedu samo vani, svako jutro i popodne svih 250 alpskih koza vodimo na ispašu na pašnjake između Mutvorana i Krnice koji su puni aromatičnog bilja. Na našem imanju, ovisno o sezoni, raste više od 80 vrsta trava, ljeko-vitog bilja i drugog raslinja. Istra je inače poznata po svojoj biotop-skoj raznolikosti“, kaže slovenac Aleš koji se prije desetak godina s obitelji doselio iz Ljubljane u Istru i odlučio se baviti proizvodnjom kozjeg sira. Ljubav prema prirodi bila je jača od one prema metropo-li i sigurnog uredskog posla. Kako i ne bi bila! Cijela obitelj, supruga Saša koja je psihijatrica po struci,

sin Bor i kći Tita, koji se osim škole bave raznim aktivnostima na imanju, preselili su se u Istru i započeli novu pustolovinu s proiz-vodnjom sira. „Sa svakim zalogajom našeg sira ući ćete duboko u povijest, osjetit ćete okuse istarskih pašnjaka, okus mlijeka naših koza, blagu slanoću zraka s mora koje je udalje-no tek nekoliko kilometara od Kumparičke. Isto tako osjetit ćete

Priča o vrhunskom siru - Stancija Kumparička

2

„NAŠE JE NAČELO JE POTPUNO POŠTOVANJE PRIRODE, A NAŠ JE CILJ JE PROMICANJE AUTENTIČNIH OKUSA U GASTRONOMIJI“

3Sezona/Season 2019. | Godina/Year 7 Sezona/Season 2019. | Godina/Year 7

sav ljudski trud uložen u sir kroz svakodnevnu pažnju i praćenje njegova dozrijevanja u sirani“, s posebnom strašću Aleš opisuje svoj sir. Osim Winklera na iman-ju je i šest radnika. Sve što rade naučili su sami, a da rade dobro osim zadovoljnih i vjernih kupaca potvrđuje i niz nagrada. Stoga za prvu ruku predlažemo da probate neke od njihovih proiz-voda u konobi Kantinon za pred-

jelo ili za desert, ili pak za mezu uz čašu dobrog vina. Ako vam se baš jako svidi, svakako posjetite stanciju i probajte cijelu selekciju proizvoda načinjenih iz nepaster-iziranog (sirovog) mlijeka – skutu, svježe laktične sireve i polutvrde sireve stare do 30 mjeseci, koji su postali pravi gastronomski speci-jalitet.

Stancija Kumparička otvorena je cijelu godinu i nalazi se tek 40 kil-ometara od Rovinja. Na njoj će vas sa zadovoljstvom ugostiti, a moći ćete prisustvovati gastronomskim događajima i pohađati tečajeve proizvodnje sira. „Posjetitelji mogu vidjeti cijeli taj proces, od mužnje do dozrijevanja sireva. Naše je načelo potpuno poštovanje prirode, a naš je cilj promicanje autentičnih okusa u gastronomiji. To želimo podijeliti i s našim gos-tima“, ističe Aleš.

Terra MagicaOD VREMENA DREVNOG RIMA ISTRA JE NAJVEĆI I NAJLJEPŠI HRVATSKI POLUOTOK

Regija koja privlači najveći broj posjetilaca tijekom cijele godine upravo je Istra, što zbog plaža i pitoresknih obalnih gradića s lučicama i uskim ulicama koji odražavaju duh Sredozemlja, što zbog zelene unutrašnjosti. No, možda najbolji način za upoz-navanje ove regije upravo je kroz njezinu bogatu gastronomiju. Od vremena drevnog Rima najveći i najljepši hrvatski poluotok slovi kao nepresušna riznica kvalitetne, ukusne i zdrave hrane. Stoga, želite li svoja nepca izložiti iza-zovima dostojnima drevnih care-va, upustite se u avanturu kušanja domaćih specijaliteta poput tartufa iz šuma unutrašnjosti Is-

tre, divljih šparoga, pršuta, mesa boškarina, pljukanaca, maneštre i supe. Oni koji vole morsku hranu doći će na svoje pred prepunim trpeza-ma kamenica, svih vrsta naj� nijih školjkaša i rakova, kao i sjajnim iz-borom najkvalitetnije bijele i plave ribe. Osim toga, Istra tisućama go-dina slovi kao mjesto gdje brojni maslinici nesebično daju vrhun-ska maslinova ulja, danas priz-nata širom svijeta. U prestižnom vodiču najboljih svjetskih ekstradjevičanskih maslinovih ulja Flos Olei 2015 nalazi se čak 56 istarskih, što Istru uvrštava u sam svjetski vrh po kvaliteti ulja.

Povrće i maslinovo ulje s 0 kilometara

OBITELJ DOBRAVAC IMA I MINI TRŽNICU I DEGUSTACIJSKU PROSTORIJU ISPRED SVOJE KUĆE NA SAMOM ULAZU U CENTAR ROVINJA

Izraz koji se počeo ne tako re-centno koristiti u talijanskim gastronomskim krugovima da-nas je postao sveprisutan pokret u restoranima i kućanstvima diljem svijeta. Izraz „0 km = nula kilo-metara“ sinonim je za lokalno, se-zonsko i svježe. Sve ono što jelo čini izvrsnim i zdravim! Hrana iz vlastitog vrta uvijek je na-jbolji izbor, no usprkos sve većem interesu za domaćim proizvodi-ma, postoji relativno malo mjesta gdje ih se može kupiti izravno od proizvođača. Konoba Kantinon svojeg je pronašla, a 80 godina stara tradicija potvrđuje njegovu kvalitetu. Priča o našem „0 km“ proizvođaču seže još iz davne 1960. godine, kada su iskrenim trudom i s velikom željom za kvalitetnim proizvodima Gašpar i Foška Dobravac započeli svoju avanturu proizvodnje pol-joprivrednih dobara i izgradnje turističke ponude. Svoju ljubav prema zemlji i biljkama prenijeli su na sina Damira, koji 1994. go-dine, uz potpunu modernizaciju, preuzima vođenje poljoprivrede. Damir je danas vrlo uspješan ne samo poljoprivrednik već i proizvođač ekstradjevičanskog maslinovog ulja i vrhunskog više puta nagrađivanog vina, a svoje proizvode uzgaja na prostranih 15 hektara, od kojih su pet hektara maslinici, 7 hektara vinogradi i ostalih tri hektara poljoprivredna polja. Naime, od 2008. godine obiteljski podrum obitelj Dobravac proiz-vodi šest etiketa vrhunskih vina: Suita, Sonata, Simfonija, Allegro, Toccata i Fuga i ekstradjevičansko maslinovo ulje „Ol“. Na oko nje-govo je ulje intenzivne bistre zlatnožute boje s nježnim zele-nim tonovima, a bolji poznavao-ci prepoznat će njegovu bogatu i zaokruženu aromu s biljnim okusima artičoke, cikorije i salate, zajedno s notama svježe pokošene trave i badema. Okus je pun i kom-pleksan s naznakama ljekovitog

bilja, posebice mente i ružmarina, te notom crnog papra. Prisutna je gorčina i ograničena oporost s očitom notom slatkoće. Savjetu-jemo da ga probate s cicchettima s rajčicom, šparogama, tjesteninom s umakom od mesa, plavom ri-bom, tvrdim zrelim sirom… Ovo ulje uvršteno je u „Flos Olei“, vodič za najbolja ekstradjevičanska ma-slinova ulja na svijetu u izdanju vodećeg stručnjaka Marca Oreg-gia iz Italije.

Cijela proizvodnja obitelji Dobra-vac odvija se na prirodan način: „Naš je slogan da ono što sami ne bismo pojeli, ne radimo ni za dru-goga. Sve je uzgojeno na prirodan način, korištenjem samo prirod-nog gnojiva i uz navodnjavanje iz vlastite bušotine sistemom kap po kap. Kad smo krenuli, imali smo puno manje artikala, a danas ih je 30 i ne stajemo na toj brojci. Svake godine uzgojimo neku novu pov-rtnicu na vlastitu ideju ili na nago-

vor naših klijenata“, ističe Damir. Zanimljivo je da obitelj Dobravac ima i mini tržnicu i degustaci-jsku prostoriju ispred svoje kuće na samom ulazu u centar Rovinja gdje građani i gosti svakodnevno tijekom ljeta kupuju i kušaju nji-hove proizvode, ali imaju prilike i čuti koji dobar savjet ili recept.

1 Jakobova kapica, 4-6 zrna boba,1 feta pršuta (tanko rezana), 1 žličica tartufate, 1 žličica maslinova ulja, 1 žličica soka od limuna, 10 g maslaca, 20 g klica ili mlade salate, ulje za prženje, prstohvat soli i papra

Priprema:Jakobovu kapicu začinite solju i paprom. Zagrijte tavu te na maslacu i malo ulja te ispecite do zlatno žute boje 30-40 sek. sa svake strane. Zrno boba poširajte, a zatim ga vilicom stisnite u pire. Fetu pršuta narežite na kockice te ih u vrelom ulju stavite da postanu hrskave, ocijedite ih na papiru. Za vinaigrette pomiješate tartufatu, ulje od tartufa, limunov sok i malo soli i papra.

Serviranje:U školjku od jakobove kapice stavite pire od boba, zatim jakobovu kapicu. Stavite vinaigrette od tartufa, salaticu ili klice, pospite hr-skavim pršutom.

Jakobove kapice s bobom, pršutomi dresingom od tartufa

RECEPT KANTINONASmještena na 45. sjevernoj pa-raleli, kao i Pijemont, Vallée du Rhône, Bordeaux i Oregon, Istra je već dvije tisuće godina poznata kao područje vrhunskog vina. Uz autohtone sorte malvaziju i teran, koje u Istri daju jedinstve-na vina kakva se ne mogu kušati nigdje drugdje, istarski vinari dostižu najvišu razinu kvalitete i u globalno omiljenim sortama pop-ut chardonnaya, pinota, merlota ili cabernet sauvignona. Sve ove delicije vrlo se lako mogu pronaći u mnogobrojnim restor-anima i konobama u unutrašnjosti Istre, kao i u gradovima na obali poput pitoresknog Rovinja koji ujedno slovi i kao najposjećenija destinacija u Hrvatskoj.

Tradicija Rovinja na tanjuruNa korak od mora, u srcu gra-da, donedavno mjesto usput-nog turističkog obroka prera-slo je u kantinu kojoj gurmani neće odoljeti. Riječ je o mjestu s kojeg se i dan danas – baš kao nekad davno – širi miris bru-deta i toća kakav su pripremale samo iskusne domaćice, žene rovinjskih peškadora. Drugo se u takvom ambijentu ne bi moglo ni očekivati.

Kantinon je jedno od rovinjskih mjesta koje rado posjećuju svi gurmani, bili oni lokalci ili turisti, u potrazi za autohtonim jelima i atmosferom. Konoba privlači kvalitetom, cijenom i jelovnikom koji je originalan zbog izbora jela koja se ne mogu pojesti nigdje drugdje u gradu.

Kuhinju Kantinona najlakše je opisati kao starinsku ribarsku kuhinju bogatu polako zaborav-ljenim, starim receptima. Zato je bitno naglasiti da su sve namir-nice lokalne rovinjske ili u „na-jgorem“ slučaju istarske. Sam odabir namirnica prilagođen je godišnjem dobu, odnosno, u slučaju ribe, lovostaju. Što se tog dana nudi kao najsvježije, može se iščitati već na maloj školskoj ploči koja je postavljena na ulazu konobe. Ovisno o tome kakve su sreće bili ribari te noći na meniju se mogu naći odrezak od tune, sipe, grdobina ili dobre stare sardele. U svakom slučaju, uvi-jek su to specijaliteti inspirirani guštima rovinjske ribarske tradici-je i starim, ponovno otkrivenim receptima.

Jednostavna sezonska jela, tjeste-nine, maneštra i drugo pripremaju se od svježih, lokalno uzgojenih sastojaka i serviraju u posudama u kojima su kuhana, dok se hladni naresci poput pršuta, pancete, kobasice i sira serviraju na dr-venim daskama uz dodatak ulja i maslina. Na karti pića nalaze se najbolja rovinjska i istarska vina koja se nude i na čaše i serviraju u bukaletama, zatim rakije, grape i pivo, koje se poslužuje u krigli od litre, što nosi dozu originalnosti za Rovinj.

Zanimljivo je da je prostor današnjeg Kantinona prije nego što je postao konobom bio vinski podrum odakle i dolazi njegovo ime (tal. cantina = podrum). Trag o tome postoji i danas! Velika bačva od pet tisuća litara iz koje su Rovinježi dolazili kupovati vino u slamom opletenim staklenkama i danas se nalazi u konobi.

Srdela, kraljica moraNekada jelo za siromahe i ribare, sitna plava srdela s vremenom je pronašla put i do najpro� n-jenijih tanjura. Zasluženo, jer od davnina je nazivaju hraniteljicom Mediterana. Osim što je jako uku-sna, sardela obiluje proteinima i zdravim masnim kiselinama i kao takva jedna je od najpoželjnijih namirnica koje možete konzumi-rati kako biste postali i ostali zdra-vi. Uza sve to, spada i među najjef-tinije ribe.

Ljudi se, zapravo, odavna njome hrane. Postala je popularna, poseb-no ona konzervirana, u Napole-onovo doba, u SAD-u se najviše jela 20-tih godina prošlog stoljeća da bi danas, kada je zdrava preh-rana postala must, opet doživjela svoju renesansu. Sardina, srdela, šardela na žaru, u salamuri, poha-na – kako god ju zvali i pripremali, istarski tanjuri nezamislivi su bez nje, pa tako i oni u Kantinonu. Probajte ju u savoru kao predjelo, na žaru ili u jednoj od kombinacija cicchetta, sigurno će vam se svid-jeti.

www.maistra.hr

60,00 kn

Nisam smio prijeći s whiskyja na martini”, bile su, kažu, posljednje riječi slavnoga Humphreyja  Boga-rta. U � lmskim scenama grubijana nježnoga srca jedinstveni Bogie često se družio s čašicom  whis-kyja, baš kao i mnoge druge zvi-jezde Holly wooda. I Bill Murray u romantičnoj je drami “Izgubljeni u prijevodu” (“Lost in Transla-tion”) utjelovio Boba Harrisa, sredovječnoga glumca na zalazu karijere koji u Japanu zarađuje snimajući reklamu za whisky Sun-tory. Pojam whisky označava čitav niz pića, a uključuje scotch, bour-bon, “rye”, kanadski whisky, ja-panski whisky… Kako je Škotska

zapravo domovina whiskyja, onda ima i  svoju kategoriju pa se tako whisky iz Škotske naziva scotch. Svaki je bourbon whisky, dok whis-ky nije uvijek bourbon. Američki whisky (za razliku od škotskog) je destilirani alkohol iz fermenti-ranog zrnja žitarica koji stari u hrastovim bačvama. Bourbon je najpopularnija vrsta whiskyja u SAD-u, a destilacija se obavlja u okrugu Bourbon u Kentuckyju. Proizvođači moraju zadovoljiti niz pravila – proizvesti u SAD-u od mješavine žitarica u kojoj udio kukuruza mora biti najmanje 51%. Načine proizvodnje drugih vrsta

102 vrste Whiskeya za102 godine kultnog hotela

4

“NISAM SMIO PRIJEĆI S WHISKYJA NA MARTINI”, BILE SU, KAŽU, POSLJEDNJE RIJEČI SLAVNOGA HUMPHREYJA  BOGARTA

Sezona/Season 2019. | Godina/Year 7

whiskyja također određuje  Federal Standards of Identity for Distilled Spirits. Za whisky koji se dobiva od raži vrijede iste  regulacije što se tiče starenja i količine alkohola kao i za bourbon, no dobiva se od mješavine zrna u kojoj udio raži mora biti veći od 51%. Jim Beam proizvodi jedan od najpopularnijih whiskyja koji se  dobiva od raži. 

Vatrena vodaWhiskey, whisky, viski... Kako ga zovete i pišete? Kako god, uvijek je dobrodošao, zar ne? Vatrena voda života, kultno piće... Hotel Adri-

atic mjesto je koje će odabrati gosti koji žele smještaj i odmor u samom srcu Rovinja te žele uživati u hrani i piću. Tamošnji restoran  spaja istarsku i francusku gastronomiju, no ono što ga čini posebnim jest ‘whiskeyteka’. Jedinstvena zbirka nudi 102 whiskeya iz cijelog svijeta među kojima iz Indije i Japana, Tai-wana, Češke, Njemačke, Austrije, Škotske ali i SAD-a, nedvojbeno je jedna od najbogatijih u zemlji, a brojka od 102 vrste plemenite žestice nije konačna. 

Čarobni broj 102S ovom se brojkom krenulo kada se 2015. godine otvorio obnovljeni hotel Adriatic koji je tada slavio 102 rođendan. Zbirka će se svake go-dine nadopunjavati s jednom no-vom i aktualnom vrstom whiskeya svjetskog ranga.

U Adriaticu posebno mjesto zauzi-maju burboni i rye whiskey od raži popularni u SAD. Dakako, u po-nudi je i corn whiskey koji je posve bijeli jer nije odležao u bačvama. Najtraženiji su sada popularni ja-panski whiskeyi i burboni. Traži se kvaliteta i popularnost, no kod whiskeya je doživljaj ono što ga čini omiljenim. Upravo su bačve ono što daje ‘karakter’ whiskeyu. U bačvi, točnije u drvetu od kojeg je izrađena nalazi se priča koju će ‘žestica’ povući odležavanjem. Dok u SAD-u svake godine rabe nove bačve u kojima je viski jak, poten-tan i moćan s jednom dominant-nom notom iz drveta, Škoti koriste bačve koje daju karakter wiskeyu, a u kojima je odležao cherry ili pak stare bačve od burbona. Whiskey se kuša posve drugačije od vina. Uglavnom se servira ‘čisti’ whiskey, eventualno s ledom ili vrlo malo vode. Naime, voda se dodaje tek da bi otvorila arome whiskeya.

5Sezona/Season 2019. | Godina/Year 7

ZA PODIJELITICICCHETTI DASKE

Farmerski zalogaj Marinirani inćuni, marmelada

od luka, ukiseljeno povrće

30,00 kn

Ribarski zalogaj Domaća dimljena kobasica,

sušena rajčica, gorke masline

30,00 kn

Skuta i dimljena skuša Zapečeni kruh i klasično

maslinovo ulje

30,00 kn

Tartar Ručno rezani jadranski brancin,

marmelada od limuna, � nim lišćem

55,00 kn

Klasična salata od hobotnice, sporo kuhana, reliš od rajčice i

kapara

60,00 kn

Istarski pršut i kravlji sir iz Buja

85,00 kn

Morski plodovi i voće s kruhom i sušenim rajčicama

35,00 kn

Panceta sa smokvama u sirupu od malvazije

30,00 kn

Skuta s istarskim kobasicama 35,00 kn

Con� t od tune

55,00 kn

∞

PREDJELA

Istarski DeliciusIstarski pršut, istarske kobasice, panceta. kravlji sir i ovčji sir u

teranu

185,00 kn

Morski biser Salata od plodova mora,

marinirani inćuni, tartar od brancina, carpaccio od grdobine

190,00 kn

Selekcija Kantinon Salata od plodova mora, tartar

od brancina, kravlji sir, kobasice, istarski pršut, kravlji sir iz Buja

195,00 kn

Srdele marinirane u dresingu od citrusa, lišće vinove loze i klice

35,00 kn

Tartar od jadranskog brancina, marmelada od limuna, � no lišće

75,00 kn

Istarski pršut, kravlji sir, marmelada od dunje

115,00 kn

Dimljena skuša. cikla, rotkvica, zapaljeni limun

52,00 kn

Usoljeni carpaccio od grdobine, marinirani poriluk, dresing od

naranče i meda

75,00 kn

∞

JUHE

Maneštra – priča iz davne 1825Klasična istarska juha

30,00 kn

Riblja juhaOvo nije obična juha.

Utjecaj žene našeg ribara Brune.

55,00 kn

∞

PAŠTE I RIŽOTA

Domaće tagliatelle s jadranskim plodovima mora

85,00 kn

Domaći njoki od skute s raguom od janjetine

120,00 kn

Istarski pljukanci s tartu� ma i vrganjima

120,00 kn

Klasični rižoto s jadranskim kozicama i slanim limunom

95,00 kn

∞

RIBARSKA PRIČA

Sipa kuhana s krumpirom, poširanim žutanjkom i butargom

120,00 kn

Zdjela jadranskih školjaka s kiselim kruhom i domaćim

maslinovim uljem

125,00 kn

Ćupin od jadranske dagnje i brusketa s rajčicama i koromačem

60,00 kn

Jadranska lignja Češnjak, divlja rokula i ulje

od čilija

150,00 kn

∞

GLAVNA JELA

Tuna sa sezamom, krema od povrća, dragoljub i klice

135,00 kn

Pečena grdobina s koromačem, tikvicom i umakom od limuna

135,00 kn

Lokalno ulovljena hama, sporo kuhana, zapečene masline, krumpir sa češnjakom i šugo od

istarske rajčice i bosiljka

120,00 kn

Istarski žgvacet – lignja, grašak, bob i malvazija (bijelo vino)

120,00 kn

Oslić s pitom od blitve i šalicom biska od škampa

150,00 kn

Tagliata od od ribeye-a s motovunskim tartufom

195,00 kn

Obrazine od boškarina Sporo kuhane s korjenastim

povrćem u umaku od terana i koštane srži

145,00 kn

Pileća prsa Na maslacu, slanutak i umak

od malvazije i grožđica

85,00 kn

Brunov dnevni ulov ribe

450,00 kn

∞

VEGETARIJANSKA JELA

Patlidžan, vrtna salata, skuta

50,00 kn

Palenta s korjenastim povrćem i blitvom

50,00 kn

∞

SALATE

Miješana salata(Zelena salata, radič, rajčica,

krastavac)30,00 kn

Salata od rajčice i luka25,00 kn

Zelena salata25,00 kn

Salata od slanutka, krumpira, cikle i maslina

25,00 kn

∞

LOVELINESS

Kaki s panna cottom od lavande

40,00 kn

U teranu poširane smokve, crumble od oraha, saće meda

40,00 kn

Istarski bucolaj, krema sabayon i višnja maraska

40,00 kn

∞

Sve cijene su izražene u hrvatskim kunama. U cijenu je uračunata

usluga i porez.

Ako ste vegetarijanac ili imate bilo kakvu alergiju, nemojte

oklijevati pitati naš tim konobara da Vam pomognu

u odabiru hrane.

Španjolci imaju tapas, Milanezi svoj aperitivo, a Rovinj cicchette (chee-KET-eeh) i to istarske cic-chette. Inspiracija za ove zalogajčiće proizišla je iz povijesne činjenice da je Rovinj više od 500 godina bio dio Serenissime, što i dan dan-as svjedoči arhitektura stare grad-ske jezgre, venecijanski prozori, kamenite uličice, pa čak je i zvon-ik crkve sv. Eufemije identičan onome bazilike sv. Marka. Istina je da su cicchetti izvorno veneci-

janski, ali u kuhinji Kantinona oni su postali i rovinjski. Obično se jedu u kasnim jutar-njim satima, kao poslijepod-nevne grickalice ili u večernjim satima, kad god bilo, bitno da se konzumiraju u dobrom društvu i uz čašu domaćeg bijelog vina. Uistinu je velik izbor kada su u pitanju cicchetti. Ovisno o krea-tivnosti kuhara, mogu varirati iz dana u dan ovisno o namirni-cama koje su na raspolaganju ili mogu biti potpuno jedinstveni za

Istarski Cicchetti„NAJBOLJI NAČIN DA SE JEDU JE UZ ČAŠICU ISTARSKOG VINA, S POGLEDOM NA ZALAZAK SUNCA I STAROGRADSKU JEZGRU“

određenu konobu. Ovdje u Kan-tinonu služimo jedinstvenu in-terpretaciju cicchetta, uvijek sa svježim lokalnim namirnicama – bakalar, inćuni, pršut, ombolo, tartu� ili pak oni klasični: rajčica, crveni luk i papar. Možete ih naručiti pojedinačno ili se možete odlučiti za cicchettadu, pladanj s izborom specijaliteta kuće.

„Kombinacije se uistinu razlikuju od gosta do gosta, ali s obzirom na to da se nalazimo tik uz more, naj-popularniji su oni od ribe. Najbolji način da se jedu jest uz čašicu istarskog vina, s pogledom na za-lazak sunca i starogradsku jezgru“, savjetuju iz kuhinje konobe.

Čaša je mirna i whiskyu se pro-matra boja. Ne ljulja se jer bi se ‘uznemirili’ alkoholi kojih ionako ima poprilično. No zato se uživa u mirisu. Čak tri doživljaja mirisa možete si dopustiti prinoseći čašu nosu prije no što uzmete prvi gutl-jaj i počastite nepca. 

Whiskey i hranaWhiskey je piće, dodaje, koje ne treba partnera u hrani. Dovoljan je sam po sebi da osvoji i  najzahtje-vnije, a može se eventualno kom-binirati s vrlo malo � ne čokolade ili dobrim cigarama. Zabluda je da je whiskey muško piće. Podjednako ga piju svi, muškarci čine oko 60 posto ljubitel-ja, a dame ih hrabro prate u stopu. Štoviše, imaju razvijenije osjetilne pupoljke u ustima i bolje prepozna-ju arome i mirise. Whiskey se servira u posebno kreiranoj čaši - Whisky Nos-ing Glass koja je oblikovana tako da oblikom dopušta aromama i mirisima whiskeya da se pokažu u punoj raskoši. Whiskey uvijek dobra tema za koktele, kao što je primjerice Sazerac. Ovaj se koktel ispijao diljem Francuske četvrti u dalekom New Orleansu, u Luisiani još prije Građanskog rata, a osnovu je činio konjak Sazerac de Forge et Fils. Njega danas ne koriste, no zato je baza whiskey i Apsinth. Inače, Katherine Hepburn i pri-jateljica u � lmu ‘State of the Union (1949.)’ piju Sazerac, koktel koji se u � lmu spominje 10 puta. Saz-erac je inače koktel kojim je James Bond zamijenio martini, nakon što je ulogu preuzeo Roger Moore.

Neka Adriatic bar bude vaš vodič kroz svijet whiskeya, nećete pogriješiti.

JELA INSPIRIRANA

FRANCUSKOMRIVIJEROM

SMJEŠTENU SAMOM

CENTRU ROVINJA

WWW.MAISTRA.COM/HOTEL-ADRIATIC-ROVINJ

6 Sezona/Season 2019. | Godina/Year 7 7Sezona/Season 2019. | Godina/Year 7

VINSKA LISTA KANTINONKANTINON WINE LIST

VINA NA ČAŠE 0,10 lWINE BY THE GLASS 0,10 l

Pjenušac Virtú brut,Vina Damjanić, Fuškulin

34,00 kn

Malvazija istarska Muzika,Vina Dobravac, Rovinj

18,00 kn

Malvazija istarska, Vina Benvenuti, Kaldir

28,00 kn

Malvazija istarska Sonata, Vina Dobravac, Rovinj

27,00 kn

Malvazija istarska, Vinarija Kozlović, Momjan

28,00 kn

Pinot Sivi, Vinarija Franc Arman, Narduči

27,00 kn

Chardonnay, Vinarija Pilato, Vižinada

27,00 kn

Cabernet Sauvignon Rosè, Vina Laguna, Poreč

19,00 kn

Merlot kvalitetni, Vina Laguna, Poreč

19,00 kn

Merlot, Meneghetti, Bale

30kn

Cabernet Sauvignon Festigia, Vina Laguna, Poreč

31,00 kn

Muškat Ruža, Vina Laguna, Poreč

35,00 kn

Muškat Momjanski, Vina Kozlović, Momjan

42,00 kn

PJENUŠCISPARKLING WINE

(0,75 l)

Misal Millenium, brut, Pjenušci Peršurić, Istra

230,00 kn

Misal Blanc de Blancs extra brut, Peršurić, Poreč, Istra

353,00 kn

Perla Rosè Brut, Vina Laguna, Poreč

168,00 kn

Pjenušac Virtú brut,Vina Damjanić, Fuškulin

230,00 kn

BIJELA VINAWHITE WINE

(0,75 l)

Malvazija istarska Muzika,Vina Dobravac, Rovinj

120,00 kn

Malvazija istarska Valenta,Kaldir

165,00 kn

Malvazija istarska Sonata, Vina Dobravac, Rovinj

170,00 kn

Malvazija istarska, Vina San Tommaso, Rovinj

160,00 kn

Malvazija istarska Festigia, Vina Laguna, Poreč

176,00 kn

Malvazija istarska, Vina Meneghetti, Bale

176,00 kn

Malvazija istarska, Vina Damjanić, Fuškulin

176,00 kn

Malvazija istarska, Vina Benvenuti, Kaldir

176,00 kn

Malvazija istarska, Vina Coronica, Koreniki

176,00 kn

Malvazija istarska, Vinarija Kozlović, Momjan

185,00 kn

Pinot Sivi, Vinarija Franc Arman,

Narduči176,00 kn

Chardonnay, Vinarija Pilato, Vižinada

176,00 kn

Suvignon bijeli, Vinarija Marijan Arman,

Narduči176,00 kn

ODLEŽANA BIJELA VINAMATURED WHITE WINE

(0,75 l)

Cuvée Uroboros, Vina Trapan, Šišan

253,00 kn

Cuvée Simfonija, Vinarija Dobravac, Rovinj

275,00 kn

Cuvée Grimalda bijela, Vina Matošević, Krunčići

240,00 kn

Chardonnay Milva, Vina Roxanich, Kosinožići

330,00 kn

ROSÈ VINAROSE WINES

(0,75 l)

Cabernet Sauvignon Rosè, Vina Laguna, Poreč

134,00 kn

Rosè Rubi, Vina Trapan, Šišan

179,00 kn

CRVENA VINA RED WINE

(0,75 l)

Merlot kvalitetni, Vina Laguna, Poreč, Istra

132,00 kn

Merlot, Vina Meneghetti, Bale

185,00 kn

Merlot Festigia, Vina Laguna, Poreč

185,00 kn

Teran, Vina Vivoda, Rovinj

165,00 kn

Teran Gašpar,Vina Dobravac, Rovinj

204,00

Borgonja, Vina Damjanić, Fuškulin

185,00 kn

Cabernet Sauvignon Festigia, Vina Laguna, Poreč

204,00 kn

Cuvée Castello, Vina Laguna, Poreč

195,00 kn

Cuvée Clemente, Vina Damjanić, Fuškulin

236,00 kn

Cuvée Grimalda crna, Vina Matošević, Krunčići

297,00 kn

Cuvée Super Istrian, Vinarija Roxanich, Kosinožići

440,00 kn

Cuvée Ottocento crni, Vina Clai, Krasica

300,00 kn

Gran Teran, Vina Coronica, Koreniki

300,00 kn

DESERTNA VINADESSERT WINE

Muškat Ruža, Vina Laguna, Poreč

0,50 l - 174,00 kn

Muškat momjanski, Vina Kozlović, Momjan

0,50 l - 210,00 kn

Muškat Allegro, Vina Dobravac, Rovinj

0,375 l - 280,00 kn

PIVOBEER

Pivo točeno domaće Domestic Dra� Beer

0,30 l - 16,00 kn0,50 l - 25,00 kn

DOMAĆE PIVO U BOCIDOMESTIC BOTTLED BEER

Domaće svijetlo pivoDomestic light beer

0,33 l - 19,00 kn

San Servolo svijetlo pivoSan Servolo Light Beer

0,50 l - 32,00 kn

San Servolo crveno pivoSan Servolo Red Beer

0,50 l - 32,00 kn

San Servolo tamno pivoSan Servolo Dark Beer

0,50 l - 32,00 kn

San Servolo IPA0,33 l - 30,00 kn

San Servolo APA0,33 l - 30,00 kn

Bavaria bezalkoholno pivoBavaria Non-Alcoholic Beer

0,25 l - 19,00 kn

TOPLI NAPITCIHOT BEVERAGES

Espresso12,00 kn

Macchiato / Cappuccino13,00 kn

Bijela kavaCa� e latte15,00 kn

Corretto (espresso & grapa Rossi)Espresso Corretto (Espresso &

Grappa Rossi)22,00 kn

Čajevi raznih okusaSelected tea blends

15,00 kn

ŽESTOKA PIĆAALCOHOLIC DRINKS

Rovinjski Pelinkovac Herbal Liqueur Pelinkovac

0,03 l - 21,00 kn

Amaro0,03 l - 21,00 kn

Biska, RossiMisteltoe Grappa, Rossi

0,03 l - 21,00 kn

Grappa Rossi0,03 l - 21,00 kn

Medenica, Rossi Honey Grappa, Rossi

0,03 l - 21,00 kn

Erba Luigia, RossiGrappa Erba Luigia, Rossi

0,03 l - 21,00 kn

Teranetto, Rossi Liqueur from Teran

0,03 l - 23,00 kn

Grappa Degrassi 10 y.o. 0,03 l - 35,00 kn

Šljivovica, Šimić Plum Grappa, Šimić

0,03 l - 23,00 kn

Viljamovka, ŠimićPear Grappa, Šimić

0,03 l - 26,00 kn

BEZALKOHOLNA PIĆANON ALCOHOLIC DRINKS

Mineralna voda gazirana Sparkling Mineral Water

0,25 l - 15,00 kn0,75 l - 27,00 kn

Prirodna izvorska voda Natural Spring Water

0,33 l - 15,00 kn0,75 l - 27,00 kn

Cockta0,25 l -19,00 kn

Pašareta 0,25 l - 19,00 kn

Cedevita0,25 l - 15,00 kn

Ledeni čajIce tea

0,25 l - 18,00 kn

Sirupi Natural (bazga, lavanda, limun i đumbir)

Natural syrups (elder, lavender, ginger lemon)

0,25 l - 18,00 kn

Prirodni svježe cijeđeni sokovi (naranča, mrkva, jabuka, cikla)

Fresh cold-pressed juices (orange, carrot, apple, beetroot)

0,20 l - 24,00 kn

Prirodna limunadaNatural lemonade0,20 l - 21,00 kn

APERITIVIAPÉRITIFS

HUGO

Prosecco, sirup od bazge, limeta, menta, mineralna voda

Prosecco, elder� ower syrup, lime, mint, sparkling water

42,00 kn

APEROL SPRITZAperol, Prosecco, mineralna voda Aperol, Prosecco, sparkling water

42,00 kn

Sve cijene su izražene u hrvatskim kunama. U cijenu je uračunata

usluga i porez.

All prices shown are in Croatian Kunas.

Prices include service and tax.

Nova i uzbudljiva mjesta na gastronomskoj karti RovinjaNetaknuta priroda, mediteranska klima, razvedena obala s mnoštvo otoka te jedinstvena kultura i pov-ijest samo su neke od posebnosti Rovinja, najbolje destinacije u Hrvatskoj. Ni gastronomska pon-uda nije ništa manje primamljiva, posebice jer je Michelinov tim odabrao upravo Rovinj kao prvog nositelja Michelinove zvjezdice u Hrvatskoj. Od ovog proljeća na gastronomskoj karti Rovinja svoja mjesta pronašli su novi i uzbudljivi restorani koji sa sobom donose za-nimljiva gourmet iskustva i okuse.

Sama im je lokacija vrijedna pos-jeta. Pripremite se na pogled na staru gradsku jezgru te crkvu svete Eufemije i otok Sveta Katarina koji obora s nogu! Riječ je o nedavno obnovljenoj šetnici Lungo Mare Plaza, promenadi koja povezuje novi Grand Park Hotel Rovinj i ACI marinu, s mnoštvom gastronom-skih punktova i bella vita prostora na izbor. Jedan od restorana čija je ponuda poglavito usmjerena na morsku hranu nazvan je po rovin-jskom izvornom načinu pjevanja – Bitinada. To je naziv za zvukove koji oponašaju glazbene instru-mente, a povezuje se s rovinjskim ribarima koji su tako pjevali dok su krpali svoje mreže. U svakoj bi-tinadi možete čuti priče o životima prošlih generacija čiji su životi bili isprepleteni s morem – more ih je hranilo, čuvalo, ali i kažnjavalo. Ono što najbolje opisuje ovo

mjesto jest otvorena kuhinja, spek-takularan pogled te svježe morske namirnice.

Ne smijete zaobići ni Primi Ter-reni Restaurant & Delicatessen, otvoreni prostor koji sadrži nefor-malni grill restoran smješten oko otvorenog otoka za pripremu hrane. Sadrži i privatni vinski pod-rum te bogatu ponudu lokalnih i međunarodnih delikatesa poput hladnih narezaka, šunki, sireva, kruha, pića... možete ih kušati na licu mjesta ili ponijeti sa sobom. Treći se dio sastoji od velikog bara i prostorije za odmor s najnovijim trendovima u koktelima i glazbi te pop-up prostora namijenjenog za instalacije, izložbe i trgovinske koncepate.

U Katarina’s Patisserie na jed-nom mjestu možete pronaći na-jbolju slastičarnicu i sladoledar-nicu u gradu s ugodnim ka� ćem i „dnevnim barom” u talijanskom stilu. Tamo se poslužuju naj� niji kolači, kava i sladoled, kao i aperi-tivi i kokteli nadahnuti Italijom. Na jelovniku se također nalaze la-gani zalogaji poput sendviča, salata i quicheva.

Osim restorana, šetnjica nudi bro-jne trgovine uključujući ekskluz-ivni Park Concept Store čiji kon-cept podsjeća na famozne trgovine Colette Concept Store u Parizu ili Liberty Concept Store u Londonu.

New exciting places on the gastronomic map of Rovinj� e untouched nature, Mediter-ranean climate, indented coast-line with its many islands, and the unique culture and history are just some of the qualities of Rovinj, Croatia’s top destination. Yet, the gastronomic o� er is no less stimulating, especially since the Michelin team selected Rovinj as the � rst star holder in Croatia. From this spring, some new excit-ing places have enriched the gas-tronomic map of Rovinj bringing to it some new experiences and � avours.

Just the location itself is worth the visit. Expect to be amazed by the view of the Old Town with St Euphemia’s church and Katarina island!

� e newly reconstructed Lun-go Mare Plaza, the long coastal promenade that connects the new Grand Park Hotel Rovinj and the ACI marina, o� ers a series of gas-tronomic and bella vita spaces to choose from. � ere you will � nd the seafood oriented marina res-taurant named a� er Rovinj’s origi-nal beatbox – Bitinada. It is the term for the sounds that imitate musical instruments that Rovinj’s � shermen used to produce with their mouths while mending their nets. In every Bitinada you can hear the stories of the lives of gen-erations, bound by the sea, fed by the sea, guarded and punished by

the sea. � e main feature of the restaurant is the open kitchen, the spectacular view and fresh ingre-dients from the sea.

Don’t miss the Primi Terreni Restaurant & Delicatessen, an open space featuring a casual grill-themed restaurant arranged around an open cooking island. It also includes a private “wine cave” and a deli with a large selection of local and international delicacies such as cold cuts, hams, cheeses, bread, beverages… you can taste onsite or take away. � e third part consists of a large Bar and Lounge with the latest in cocktail and mu-sic trends, plus a exhibition and pop-up location for permanently changing installations, exhibitions or retail concepts.

Katarina’s Patisserie combines the best patisserie and ice cream par-lour in town with a cosy co� ee shop and an Italian-inspired “Day Bar”. It serves the best cake, cof-fee and ice cream, as well as Ital-ian-inspired aperitifs and cock-tails. � e menu also features light snacks such as sandwiches, salads and quiches.

Besides the restaurants, the prom-enade features many shops, bars and restaurants, including the ex-clusive Park Concept Store, simi-lar to Colette in Paris or Liberty in London.

8 Sezona/Season 2019. | Godina/Year 7 9Sezona/Season 2019. | Godina/Year 7

In Spain they have tapas, in Milan aperitivo, and in Rovinj there are Istrian cicchetti (chee-KET-eeh).

� ose small snacks were inspired by the historical fact that, for more than 500 years, Rovinj was a part of Serenissima, as re� ected in the architecture of the old town cen-tre, the Venetian windows, stone streets, and even the bell tower of the Church of St Euphemia, iden-tical to the one of the San Marco Basilica. While it is true that cic-chetti are of a Venetian origin, in the cuisine of Kantinon they gained their Rovinj identity.� ey are usually enjoyed late in

the morning, as a� ernoon snacks or in the evening. It is important to enjoy them in good company and with a glass of home-made white wine.

When it comes to cicchetti, there is a wide choice. Depending on the creativity of the chef, they can vary from day to day depending on the available ingredients, or they can be completely unique to a particular inn. Here at Kantinon we serve a unique interpretation of cicchetti, always with fresh lo-cal ingredients – cod, anchovies, prosciutto, ombolo, tru� es, or the classical ones: tomato, red onion

Istrian Cicchetti“THE BEST WAY TO ENJOY THEM IS WITH A GLASS OF ISTRIAN WINE WHILE LOOKING AT A SUNSET AND THE OLD TOWN CENTRE.”

and pepper. You can order them individually or try a cicchetada, a platter with house delicacies.

“Combinations truly vary from one guest to another. However, since we are located right next to the sea, � sh is the most popular ingredient. � e best way to enjoy them is with a glass of Istrian wine while looking at a sunset and the old town centre”, advise the kitch-en sta� of the inn.

GREAT FOR SHARINGCICCHETTI BOARDS

A farmer’s nibbles board Marinated anchovies, onion marmalade, pickled greens

30,00 kn

A � sherman’s nibbles board Home-smoked sausages, sun-dried

tomatoes and bitter olives

30,00 kn

Skuta and smoked mackerel Grilled sourdough and vintage

olive oil

30,00 kn

Tartare Hand-cut Adriatic sea bass, lemon

jam and � ne leaves

55,00 kn

� e classic octopus salad, slow-cooked, caper and tomato relish

60,00 kn

Istrian pršut and Buje cow cheese

85,00 kn

Seafood and fruit board with bread and sun-dried tomatoes

35,00 kn

Pancetta with � gs in Malvazija syrup

30,00 kn

Skuta with Istrian sausages 35,00 kn

Tuna con� t

55,00 kn

∞

STARTERS

Istrian Delicius Istrian prosciutto, Istrian sausages,

pancetta, cattle cheese, sheep cheese in Teran wine

185,00 kn

Sea Pearl Seafood salad, marinated anchovies, sea bass tartar,

monk� sh carpaccio

190,00 kn

Kantinon Selection Seafood salad, sea bass tartar, cattle cheese, sausages,Istrian prosciutto,Buje cattle cheese

195,00 kn

Sardines marinated in citrus dressing, wine leaves and microgreens

35,00 kn

Adriatic sea bass tartar, lemon jam and � ne leaves

75,00 kn

Istrian prosciutto, cattle cheese, quince jam

115,00 kn

Smoked mackerel, beetroot, radish and burnt lemon

52,00 kn

Salted monk� sh carpaccio, preserved leeks, orange and

honey dressing

75,00 kn

∞

SOUPS

Maneštra – a food story since 1825� e classic Istrian country soup

30,00 kn

Fish soup Not just a soup. An in� uence by

Bruno’s wife, our � sherman

55,00 kn

∞

PASTA AND RISOTTO

Homemade tagliatelle, Adriatic seafood ragout

85,00 kn

Homemade gnocchi – simmered local lamb ragout

120,00 kn

Istrian pljukanci pasta with tru� es and porcini

120,00 kn

Risotto – classically done, Adriatic dwarf shrimps, salted lemon

95,00 kn

∞

FISH STORIES

Simmered cuttle� sh, potatoes, poached yolk and bottarga

120,00 kn

A bowl of Adriatic hand-picked clams – warm sourdough and

signature olive oil

125,00 kn

Adriatic black mussels – tomato and fennel bruschetta

60,00 kn

Adriatic squid Garlic, wild rocket leaves and

chili oil

150,00 kn

∞

MAIN COURSE

Tuna with sesame seeds, vegetable crema, nasturtium,

and microgreens

135,00 kn

Baked monk� sh with fennel and zucchini, lemon sauce

135,00 kn

Locally foraged meagre � sh (grubel), slow-cooked, roasted olives, garlic potatoes, Istrian

tomato and basil šugo

120,00 kn

Istrian Žgvacet – squid, peas, broad beans and Malvazija (white wine)

120,00 kn

Hake and Swiss chard pie and a cup of scampi bisque

150,00 kn

Tagliata of aged ribeye with local tru� es

195,00 kn

Boškarin cheeks Simmered, roasted root vegetables,

Teran and bone marrow sauce

145,00 kn

Free range chicken breast Butter roasted, chickpeas, Malvazija and raisin jus

85,00 kn

Bruno’s daily catch

450,00 kn

∞

VEGETARIAN DISHES

Aubergine, garden leaves, skuta cheese

50,00 kn

Polenta with root vegetables and Swiss chard

50,00 kn

∞

SALADS

Mixed salad Lettuce, radicchio, tomatoes,

cucumber30,00 kn

Tomato and onion salad25,00 kn

Green salad25,00 kn

Chickpeas salad, potato, beetroot and bitter olive salad

25,00 kn

∞

LOVELINESS

Simmered persimmon, lavender Panna Cotta

40,00 kn

Teran-poached � gs, walnut crumble and honeycomb

40,00 kn

Istrian Bucolaj, Sabayon cream, Marasca cherry

40,00 kn

∞

All prices shown are in Croatian Kunas. Prices include

service and tax.

If you are a vegetarian or have any allergies, do not hesitate to ask our team of waiters to help

you choose from our menu.

“I should never have switched from Scotch to Martinis” were allegedly the last words of Humphrey Bogart. In movie scenes featuring the ruf-� an with a gentle heart, Bogie was o� en accompanied by a glass of whiskey, just like many other Hol-lywood stars. Even Bill Murray is famous as Bob Harris, a middle-aged actor past his prime, who earns his paycheck in Japan by shooting a commercial for Suntory whisky in the romantic drama “Lost in Trans-lation”. � e term whisky denotes a series of drinks, including scocth, bourbon, rye, Canadian whisky, Japanese whisky... Since Scotland is actually the home of whisky, it has

its category – whisky from Scotland is called Scotch. Every bourbon is a whisky, while not every whisky is a bourbon. � e American whiskey (unlike Scotch) is distilled alcohol from fermented grain mash, aged in oak barrels. Bourbon is the most popular type of whiskey in the US, distilled in Bour-bon County in Kentucky. Producers must meet a series of requirements – produce it in the US from a mix-ture of grains, in which the propor-tion of corn must be at least 51%. � e production methods for other types of whiskeys are laid down by the Federal Standards of Identity for

102 types of Whiskey for 102 years of the cult hotel

“I SHOULD NEVER HAVE SWITCHED FROM SCOTCH TO MARTINIS” WERE ALLEGEDLY THE LAST WORDS OF HUMPHREY BOGART.

Distilled Spirits. For whiskey ob-tained from rye the same rules ap-ply with regard to aging and alcohol content just like for bourbon, but it is obtained from a mixture of grains in which the proportion of rye must be greater than 51%. Jim Beam pro-duces one of the most popular whis-keys obtained from rye. 

Fiery waterWhiskey, whisky,... What do you call it, how do you spell it? Regardless, it is always welcome, is it not? � e � ery water of life, a cult drink... � e Adriatic Hotel is the place chosen by

guests who wish to stay and spend their vacation in the very heart of Rovinj, while enjoying the food and drinks. � e hotel restaurant prides itself on its fusion of Istrian and French cuisines. However, its range of whiskeys makes it special. � e unique collection features 102 whiskeys from all over the world, including India and Japan, Tai-wan, Czech Republic, Germany, Austria, Scotland and the US. It is undoubtedly one of the richest in the world. 102 types of this no-ble spirit is not the � nal number.

� e magical number 102� is was the starting number for the 102th anniversary of the refur-bished and reopened Adriatic Hotel in 2015. Each year, another new and popular type of top-class whiskey will be added to the collection. Bourbons and rye whiskeys, popu-lar in the US, have a special place at the Adriatic. Naturally, there is also corn whiskey, which is completely white, having not been aged in a barrel. Popular Japanese whiskies and bourbons are in the highest demand. Guests seek quality and popularity, but experience is what makes whiskys a favourite. � e bar-rel is what gives whisky its “charac-ter”. � e barrel, or rather the wood it is made of, contains the story the spirit will draw while aging. While in the US each year they use new barrels in which the whiskey is po-tent, with one dominant wood note, in Scotland they use barrels that impart character to the whiskey – sherry casks or old bourbon barrels. Whisky is tasted di� erently than wine. Normally, straight whisky is used, possibly with ice or just a bit of water. Water is added only to re-

lease the aromas of whisky. � e glass is kept still to observe the colour. Swaying it would disturb the alco-hols, which are plentiful. Instead, it is nosed to savour the aroma. You can have three aroma experiences by nosing the whisky before treating your palate with a sip. 

Whisky and FoodWhisky is a drink that does not need food as a partner. It is enough on its own to win over the most demand-ing drinkers. It may be combined with a bit of � ne chocolate or good cigars. It is wrong to label whisky as a men’s drink. It is drunk equally by every-one, with men constituting around 60% of the drinkers, with women close behind. Women have more sensitive taste buds, allowing them to recognise aromas better. Whisky is served in a specially de-signed Whisky Nosing Glass, shaped to allow the aromas of whisky to be released in their full splendour. Whisky is always a good base for cocktails such as Sazerac. � at cock-tail was drunk in the French Quarter of the faraway New Orleans, Louisi-ana, prior to the Civil War, with Saz-erac de Forge et Fils as the base. It is not used today, whisky and absinthe are the base instead. In the 1949 movie “State of the Union” Katherine Hepburn and her friend drink Sazerac, a cocktail which is mentioned 10 times. Saz-erac is also the cocktail James Bond switched to from martini when Roger Moore was cast into the role. Let Adriatic Bar be your guide through the world of whiskies; you will not regret it.

FRENCH RIVIERA

INSPIRED CUISINE

IN THE VERY CENTRE

OF ROVINJ

WWW.MAISTRA.COM/HOTEL-ADRIATIC-ROVINJ

1 scallop, 4-6 broad beans, 1 slice prosciutto (thinly sliced), 1 teaspoon tartufata, 1 teaspoon olive oil, 1 teaspoon lemon juice, 10 g butter, 20 g shoots or baby salad leaves, frying oil, a pinch of salt and pepper.

Preparation:Season the scallop with salt and pepper. Heat the frying pan and fry in butter and oil until golden brown. 30-40 sec. on each side. Poach the broad beans, then mash with a fork. Cut the slice of prosciutto into squares and fry in hot oil until crispy, then drain on kitchen paper. To make the vinaigrette, mix the tartufata, tru� e oil, lemon juice and a little salt and pepper.

Serving:Place the broad bean puree and then the scallop into the scallop shell.Drizzle with the tru� e vinaigrette, add salad leaves or shoots and sprin-kle with crispy prosciutto.

Scallops with broad beans, prosciutto and Tru� e dressing

A RECIPE BY KANTINON

60,00 kn

10 Sezona/Season 2019. | Godina/Year 7 11Sezona/Season 2019. | Godina/Year 7

Don’t worry if you can’t pronounce the name in the title; you will imme-diately fall in love with their product

� e place where the stancija (coun-tryside estate) was built in the 14th century has for the past ten years been the location of a small fam-ily farm producing amazingly good cheese; not just any cheese, but goat milk cheese. It is a locality where cheese has a tradition several cen-turies long. It was probably made before ancient Rome, when the tribe of Histri lived on that area. It is surely no coincidence that the goat is the main symbol of Istria, adorn-ing its coat of arms.

Stancija Kumparička is one of the few cheese-making factories in the wider region with its own goat herd. � e owners tend to the goats them-selves, making cheeses from their milk, thus completely controlling and guaranteeing the quality of the resulting milk and delicious cheeses. “Our goats graze exclusively outside in the open. Every morning and a� ernoon we herd all 250 Alpine goats to graze on the pastures be-tween Mutvoran and Krnica, which are full of aromatic herbs. Depend-ing on the season, more than 80 types of grasses, healing herbs and other plants grow on our farm. Is-tria is known for its biotopic diver-sity”, said the Slovenian Aleš, who moved from Ljubljana to Istria with his family almost ten years ago, and decided to start producing goat milk cheese. His love of nature was stronger than his love of the capital city and cushy o� ce job. And how can it not be! � e entire family (his wife Saša, a psychiatrist, his son Bor

and daughter Tita, who are occu-pied with various duties on the farm when not going to school) moved to Istria and started producing cheese.

“With each bite of our cheese you will be immersed deeply into his-tory. You will taste the Istrian pas-tures, the milk of our goats, the mild salinity of the air coming from the sea only a few kilometres away from Kumparička. You will also feel the human e� ort invested in the cheese

� e story of top-quality cheese – Stancija Kumparička

“OUR PRINCIPLE IS TO FULLY RESPECT THE NATURE, AND OUR AIM IS TO PROMOTE AUTHENTIC FLAVOURS IN GASTRONOMY”

through everyday care and moni-toring its ripening in the cheese-making factory”, as Aleš describes his cheese with particular passion. Aside from Winkler, there are six workers at the farm. � ey learned their trade themselves, and the sat-is� ed and faithful customers, along with a series of awards, attest to the good work they are doing.

� erefore we recommend that you � rst try some of their products at

the Kantinon Inn as a starter or des-sert, or a snack with a glass of good wine. If you really like it, be sure to visit the stancija and try the whole selection of products made from non-pasteurised (raw) milk – curd cheese, fresh lactic cheeses and semi-hard cheeses up to 30 months old, which have become true gastro-nomic delicacies.

Stancija Kumparička is open the whole year round, and is located no more than 40 kilometres away from Rovinj. � ere you will be wel-comed heartily, with the opportu-nity to attend gastronomic events and cheese-making courses. “Visi-tors can see the entire process, from milking goats to cheeses ripening. Our principle is a total respect of nature, and our aim is to promote authentic � avours in gastronomy. We would like to share that with our guests”, says Aleš.

Terra MagicaSINCE ANCIENT ROMAN TIMES, ISTRIA HAS BEEN THE LARGEST AND MOST BEAUTIFUL CROATIAN PENINSULA

Istria is a region that attracts the largest number of visitors through-out the whole year for its beaches and picturesque coastal towns with little harbours and narrow streets that re� ect the spirit of the Mediter-ranean, and for its green inland ar-eas. However, perhaps the best way to get to know this region is through its rich gastronomy. Since ancient Roman times, this largest and most beautiful Croatian peninsula is re-nowned as an inexhaustible store of quality, delicious and healthy food. � erefore, if you would like to intro-duce challenges worthy of ancient emperors to your palate, embark on an adventure of tasting home-made delicacies, such as tru� es from the

forests of inland Istria, wild aspara-gus, prosciutto, boškarin (beef from the indigenous cattle), pljukanci (hand-rolled pasta), maneštra (veg-etable stew) and supa (wine soup with toasted bread).

� ose who love seafood will be particularly pleased with the pots over� owing with oysters, all types of the most high-quality shell� sh and crabs, as well as an excellent choice of the best � sh. Moreover, for thousands of years, Istria has been famous as a place where numerous olive orchards sel� essly yield olive oil whose top quality is recognised all over the world today. Flos Olei 2015, the prestigious guide to top

0 kilometers vegetables and olive oil

THE DOBRAVAC FAMILY ALSO OWNS A SMALL MARKET AND TASTING ROOM IN FRONT OF THEIR HOUSE, AT THE VERY ENTRANCE TO THE CENTRE OF ROVINJ.

� e expression that came into use a while ago in Italian gastronomic circles has become an ubiqui-tous movement in restaurants and households all over the world now-adays. � e expression “0 km = zero kilometres” is a synonym for local, seasonal and fresh produce. All that makes food excellent and healthy.

Food grown in your own garden is always the best choice. However, despite the increasing interest in home-grown products, there are relatively few places where such produce can be bought directly from the producer. � e Kantinon Inn has found its supplier, and the 80-year-old tradition attests to its quality.

� e story of our “0 km” producer started in 1960, when Gašpar and Foška Dobravac, spurred by their sincere e� ort and great desire for quality products, embarked on their adventure of producing agricultural goods and o� ering tourist services. � ey have passed their love for land and plants to their son Damir, who in 1994, with the aid of completely modern machinery, took over their agricultural business. Today, Damir is successful not only as a farmer, but also a producer of extra virgin olive oil, as well as top-quality wine that has won multiple awards. He grows his products on the spacious 15 hectare property, out of which 5 hectares are olive orchards, 7 hec-tares are vineyards, while the rest of the 3 hectares are agricultural � elds.

In 2008 the cellar of the Dobravac family started producing six labels of excellent wine: Suita, Sonata, Simfonija, Allegro, Toccata and Fuga, as well as the extra virgin ol-ive oil “Ol”. At a glance, the colour of the oil is intensive clear golden-yel-low, with mild green shades, while connoisseurs will recognise its rich and rounded aroma, with herbal � avours of artichoke, chicory and lettuce, together with notes of fresh-ly mowed grass and almonds. � e � avour is full and complex, with hints of healing herbs, particularly

mint and rosemary, and an under-tone of black pepper. � ere is some bitterness and limited asperity, with an obvious note of sweetness. We recommend that you try it with cic-chette with tomatoes, asparagus, or pasta with meat sauce, pelagic � sh or hard ripe cheese, � is oil has made it into “Flos Olei”, the guide to the best extra virgin olive oils in the world, published by the leading expert Marco Oreggi from Italy.� e production processes of the

Dobravac family are completely natural: “Our slogan is that we should not produce for others what we wouldn’t eat ourselves. Every-thing is grown in a natural way, us-ing only natural fertilisers, with ir-rigation from our own well, drop by drop. When we launched our pro-duction, we had much fewer prod-ucts. Today we have 30 of them, but we will not stop there. Every year we cultivate a new vegetable either be-cause it was our idea or because our

clients convinced us to do it”, says Damir. It is interesting to note that the Dobravac family owns a mini-market and tasting room in front of its house at the very entrance to the centre of Rovinj, where, every day during the summer months, locals and guests have the opportunity to buy and taste their products, and to hear some good advice or recipes.

extra virgin olive oils in the world, lists as many as 56 Istrian olive oils, which places Istria among the top olive oil producers in the world with regard to quality.

Located on the 45th parallel, just like Piemont, Vallée du Rhône, Bor-deaux and Oregon, Istria has been a famous region of top-quality wine for two thousand years. Along with the indigenous varieties of Malva-sia and Terano, which yield unique wines in Istria that cannot be found anywhere else, Istrian winemakers achieve the best quality in the vari-eties popular in the world, such as chardonnay, pinot, merlot or caber-net sauvignon.

All those delicacies can be easily found in the numerous restaurants and inns of inland Istria, as well as in the coastal towns, such as the pic-turesque Rovinj, known as the top destination in Croatia.

� e tradition of Rovinj on a plateA step away from the sea, in the heart of the town, the place that has until recently been just a quick lunch venue for tourists, has grown into an inn irresistible to every gourmet. It is a place from which today still emanate – just like long ago – the smells of bro-deto and toć (sauce). � e dishes were prepared only by experi-ence housewives, the wives of the � shermen of Rovinj. In such an ambience, nothing less could be expected.

Kantinon is one of those places in Rovinj popular with all gour-mets, whether locals or tourists, in search of local dishes and atmos-phere. � e inn draws its guests with its quality, price and menu, whose originality lies in the dishes that cannot be ordered anywhere else in the town.

Kantinon’s cuisine can best be de-scribed as an old-fashioned � sh-erman’s cuisine rich with nearly forgotten old recipes. � erefore it should be noted that all the in-gredients come from Rovinj, or in the “worst case”, from Istria. � e choice of ingredients is adapted to the season or, in case of � sh, closed � shing season. � e o� er of the day can be read on the small blackboard at the entrance to the inn. Depending on the � shermen’s luck last night, the menu will o� er a tuna steak, cuttle� sh, monk� sh or good old sardines. In any case, the delicacies are inspired by the pleasures of the � shing tradition of Rovinj, as well as old, rediscov-ered recipes.

� e simple seasonal dishes like pasta and maneštra are prepared from fresh, locally grown ingredi-ents, and served in the same pots they were cooked in. Cold cuts such as prosciutto, bacon, sau-sages and cheese are served on a wooden board with some oil and olives. � e drinks list contains the � nest wines of Rovinj in Istria by the glass, served in jugs, followed by spirits, grappa and beer, the serving of which in a 1litre stein is unique to Rovinj.

It is interesting to note that Kan-tinon is located in a former wine cellar, hence the name (tal. cantina = cellar). � e evidence of that fact still exists today! � e large 5,000 litre barrel from which wine was decanted into bottles wreathed in straw to sell to the people of Rovinj still stands in the inn.

Sardine, the queen of the seaHistorically, it was nourishment for � shermen and the poor. In time, the tiny sardine found its way to the most sophisticated gour-mets. Quite deservedly, since it has been named the food provider of the Mediterranean. Apart from be-ing very tasty, the sardine contains plenty of proteins and healthy fatty acids. As such, it is one of the most desirable foodstu� s you can con-sume in order to become and stay healthy. It is also counted among the most economical � sh.

People have been catching it for food for a very long time. It became famous, particularly as a canned product, in Napoleon’s time. In the USA it was popular in the 1920s. Today, when healthy food has become a must, it has entered its renaissance. Sardine, srdela, grilled šardela, in brine, breaded – whatever it is called and however prepared, Istrian meals cannot be imagined without it, and such is the case at Kantinon as well. Try it marinated as a starter, grilled, or in cicchetti, you will surely like it.

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