International cuisine, new and ancient dishes prepared with modern expression can be tasted here in Passarola.
(oysters served with red wine vinegar and brunoised shallot)
(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)
(vineyard snail and parsley risotto)
(risotto with daily seafood)
(shrimp risotto with smoked olive oil and saffron)
(pearl barley orzotto with cuttlefish and octopus)
(homemade ravioli with spinach and cheese)
(ravioli filled with lobster and server with lobster velouté)
(home made pasta and prawns)
(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 palenta)
(signature Passarola receipt with potato puree, and chicken jus) (40 minutes waiting time)
(octopus in sweet wine, new potatoes and basil)
(lamb leg Pašticada with homemade gnocchi)
(lamb rack, black vegetables and lamb jus)
(turbot file with crispy chicken skin)
1kg
(1kg)
(1kg)
(1kg)
(1000g)
(beef steak with boletus mushroom and foie gras)
(sauteed season vegetables and new potatoes)
(500g)
(1000g)
