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Pelegrini in Šibenik is our, by far, our favorite restaurant in the country. It never fails to pushes our understanding of food further and we always learn of some new combination of ingredients. The menu changes every season.

Since this summer, even the enterior changed.

Pelegrini restaurant interior

All new interior of Pelegrini restaurant in Šibenik

The Menu

For this Autumn/ Winter season, the menu, traditionally, follows the main idea of the restaurant: exploration of classic regional tastes and ingredients with modern aproach and creative cooking.

With the wealth of local ingredients, this is the philosophy that cannot fail.

The Pairing

We always opt for pairing with local wines but, this time, we wanted to go in a different direction and we let Josipa lead the way.

Gin mixing

She is an absolute genius when it comes to gin and tonic! One should not leave Pelegrini without at least once tasting Josipa’s magic!

We had wonderful gin and tonic/ginger ale mixes with the following gin selection: G vine, Botanist, Monologue, Citadelle, Nordes, Elephant.

More Gin at pelegrini

The food

The food is best presented with pictures. We had 11 courses ranging from small bites to serious dishes. Overall, too much food but it was brilliant!

Pelegrini oyster
Pelegrini oyster
Anchovy
Anchovy
Veal
Veal
Octopus
Octopus
Ćevapčići pasta
Ćevapčići pasta
Lamb Wellington
Lamb Wellington
Pear sorbet
Pear Sorbet
Sweet Cheese and Apple
Sweet Cheese and Apple
Ice Cream
Ice Cream

Overall, it is sad to see that a place like this is not packed every night. Every night! It is located between Zadar and Split, in the region of over 300 000 people. But this just tells how real food culture is actually low in Dalmatia. Boasting only with lamb on spit and grilled fish we are destined to remain a mediocre food destination without any creativity or atempt to explore the wealth of local tastes.

In any case, Pelegrini is and will remain to be No1 in the country and a favorite spot for true lovers of great gastronomy and local cuisine.

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