KONOBA-VINOTEKA PELEGRINI
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Ein bekanntes Gourmetrestaurant in Šibenik. Die Lage in einem historischen Gebäude in der Nähe der Kathedrale und der quadratische Hof, in dem Kräuter angebaut werden, verleihen dem Restaurant Prestige. Ein idealer Rahmen für ein außergewöhnliches Essen, eine erfinderische und raffinierte Küche, die sich von dalmatinischen Traditionen inspirieren lässt, die durch die kulinarische Moderne neu interpretiert werden. Der Küchenchef und seine junge Brigade, die aus der Hotelfachschule hervorgegangen ist, sowie der Sommelier und seine bemerkenswerte Weinkarte machen den Unterschied.
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Meinungen der Mitglieder zu KONOBA-VINOTEKA PELEGRINI
Die nachstehenden Bewertungen und Meinungen geben die subjektiven Meinungen der Mitglieder wieder und nicht die Meinung von Le Petit Futé.
How this place got a Michelin star is incomprehensible. Not "worth a detour" unless it is to avoid it.
The highlight of the evening was a deeply aromatic Croatian white wine I really enjoyed and the friendly demeanor of the manager/sommelier .
The low point was everything on our plates: a parade of precious but uninspired and bland dishes served on hilariously ugly plates, consistently at the wrong temperature - lukewarm or congealed. This was particularly unpleasant for a thick potato velouté over which a duck broth was poured and we were instructed to combine, but alas, the artfully piped potato mash was cold and the broth was tepid so after awkwardly mixing the two you ended up with congealed mashed potato clumps in cold broth. How hard is it to serve broth HOT when you only have two customers? I kept giving them the benefit of the doubt, hoping the next plate would be better, but no. A refreshing raw sea bass dish with fresh tomato gel was completely overpowered by a too heavy handed spludge of black olive tapenade that ruined the delicate fish. The octopus was overcooked and covered in already congealing sauce. Even the desserts were bland and lacked creativity: a strawberry plate was composed of sorbet, gelée rounds and coulis which all had in common a sad lack of strawberry aroma or flavor. I would have killed for one single ripe strawberry in place of that whole overworked and underwhelming mess.
Oh, and we were put at a table in the back corner, to gaze wistfully at the two tables with a view, which we presumed had been reserved for later arrivals, only to realize two hours into our meal that we were the only two clients the place would get all night (a Friday).
The locals are obviously wise to this pretentious, overpriced tourist trap.