A delightful dinner in the four courses, made by chef Damir Saric, was served at the restaurant Pantarul last evening. Dinner was served with wines from Crvik wineries.
Lucky guests who attended this meal were able to taste the fish tartare served with dry vine leaves and Malvasia; traditional dish Sporki Makaruli with a glass of Marastina; Pasticada with vegetables and carrots and plums salad (with Plavac Pomet), and carob brownies with orange cream and Prosecco.
Restaurant Pantarul hosted local foodies and fifteen foreign journalists who were thrilled with Dubrovnik traditional and fresh meals.
