International cuisine, new and ancient dishes prepared with modern expression can be tasted here in Passarola.
(oysters from city of Stone served with red wine vinegar and brunoised shallot)
(Bay scallop tartare with tarragon and mushrooms, Scallop ham)
(white fish marinated in olive oil and salt, pomegranate jam, cauliflower in citrus)
(Black garlic emulsion, 13 herbs and Passarola butter)
(Dalmatian prosciutto, cheese selection, marinated vegetables, olives, garden salad)
(marinated mackerel, sea grapes, marinated prawns, sour rock samphire, fish pate)
(fried sea anemones with sea stone soup and sea urchin wrapped in sour cabbage)
(vineyard snail and parsley risotto)
(shrimp risotto with smoked olive oil and saffron)
(pearl barley orzotto with cuttlefish and octopus)
(ravioli filled with lobster and server with lobster velouté)
(home made pasta and seafood from local boat)
(sous vide ox tongue, dates with cheese and Escoffier’s Espagnole sauce)
(full scallops wit parmesan cheese and leek)
(traditional Hvar’s fish stew)
(dalmatian white fish and potato stew)
(signature Passarola receipt with potato puree, and chicken jus) (40 minutes waiting time)
(lamb rack, black vegetables and lamb jus)
(turbot file with crispy chicken skin)
(sautéed breasts and beetroot variations)
(smoked celery steak with vegetables jus)
(beef steak with boletus mushroom and foie gras)
