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Bevanda
Bevanda Restaurant is an establishment with a forty year tradition, situated on an attractive location in the center of Opatija. Last year, this cult restaurant changed owners, and they ventured on a very ambitious project of creating an elite restaurant, using the well developed Bevanda brand. A few weeks ago, the restaurant also opened the Champagne & Caviar bar. The selection in the first Croatian bar of this kind includes several best known champagnes, several high quality Croatian and Italian sparkling wines, finest vodkas and delicacies like caviar, salmon and oysters. The selection includes three types of caviar - Oscietre, Sevruga and Beluga. For a portion of 30 gram portion of Oscietra and Sevruga costs HRK 1,900, while a portion of rare and highly valued Beluga costs HRK 2,500. Fresh caviar is served chilled on an ice tray with traditional small Blini pancakes and selection of toast.
The best Croatian sommelier in 2007, Mr. Branko Muzdeka, who is a sommelier and a manager of the Opatija restaurant Bevanda took care that the wine card is impeccable and rich – it contains around 400 wines. The wine cellar contains wine worth two to two and a half million kuna, which is a regular amount abroad. As much as six types of champagnes is poured on glass, and the prices of vintage and non-vintage champagnes are surprisingly reasonable.
Bevanda's menu is centered around fish and very fresh seafood. Some of the more recognizable specialties from Bevanda's menu are smoked tuna, marinated angler, Carpaccio, scampi ravioli in black truffle sauce, fresh seafood, goose liver and so on. Chef Mate Jankovic with experience from a five diamond restaurant on Bermuda insists on authentic, seasonal, organically grown produce. The selection includes two dozen cold and hot starters and modern main courses and dessert. As an addition to the menu, there's also the sample menu that changes according to season and ingredient availability.
Additional advantages of this perfectionist concept, into which a lot of money and know-how was invested, are the proximity of the sea and a modern decor, as well as the pleasant sounds of jazz music.
General impression: an elite restaurant with a clear concept and serious plans for the future.
Address: Zert 8, 51410 Opatija
Phone: (051) 718 353, 712 772
Open: 12:30 pm to 11:30 pm
Seats: 70 inside and 180 on the terrace
Specialized in: haute cuisine, caviar, champagne
Source: Gastro.hr
The best Croatian sommelier in 2007, Mr. Branko Muzdeka, who is a sommelier and a manager of the Opatija restaurant Bevanda took care that the wine card is impeccable and rich – it contains around 400 wines. The wine cellar contains wine worth two to two and a half million kuna, which is a regular amount abroad. As much as six types of champagnes is poured on glass, and the prices of vintage and non-vintage champagnes are surprisingly reasonable.
Bevanda's menu is centered around fish and very fresh seafood. Some of the more recognizable specialties from Bevanda's menu are smoked tuna, marinated angler, Carpaccio, scampi ravioli in black truffle sauce, fresh seafood, goose liver and so on. Chef Mate Jankovic with experience from a five diamond restaurant on Bermuda insists on authentic, seasonal, organically grown produce. The selection includes two dozen cold and hot starters and modern main courses and dessert. As an addition to the menu, there's also the sample menu that changes according to season and ingredient availability.
Additional advantages of this perfectionist concept, into which a lot of money and know-how was invested, are the proximity of the sea and a modern decor, as well as the pleasant sounds of jazz music.
General impression: an elite restaurant with a clear concept and serious plans for the future.
Address: Zert 8, 51410 Opatija
Phone: (051) 718 353, 712 772
Open: 12:30 pm to 11:30 pm
Seats: 70 inside and 180 on the terrace
Specialized in: haute cuisine, caviar, champagne
Source: Gastro.hr
