When executive chef Özgűr Dönertaş offered to cook me a special
Dalmatian seafood dinner at the Lalezar Grill House, the haute-cuisine
restaurant at the Hotel Rixos Libertas Dubrovnik, I was beyond delighted.
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| Hotel Rixos Libertas Dubrovnik |
This man has toiled in the kitchens of many top restaurants including Heston Blumenthal’s Fat Duck in Bray, Berkshire, so I knew I was in for a real treat.
The elegant restaurant specialises in using local food served up with a
touch of Turkish spice. As well as offering great seafood the steaks here are first class.
My first course was a scrumptious octopus salad with anchovies. The
fish had all been caught that day so this truly was from sea to plate. This was
followed by a delicious prawn and squid dish with a light lemon sauce which had
just the right amount of tang.
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| Lalezar Grill House |
Sea bass which melted in my mouth was the main event. Each course was a good-sized portion (I am fed up of going to restaurants where you have to look for the food on the plate) and beautifully presented.
Wine has been made in the
Dubrovnik area for centuries and while the industry has had its
trials and tribulations, Croatia is fast gaining a reputation for its high
quality wines. There are, apparently, over 60 indigenous grape varieties,
with white wine accounting for the majority produced. Many people produce their
own at home which they use for personal consumption.
Guided by Özgűr I tried a local Malvazija, a full-bodied white
that oozes flavours of apples and peach. It lingers long on the palate and
works especially well with fish.
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| Octopus salad with anchovies |
I also tried a glass of Pošip from the Krajančić winery. Gooseberry-drenched, this zesty wine is really pleasant to drink.
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| From sea to plate |
For sparkling wines, it would be hard to beat one from wine producer
Tomac in Plešivica. The wines are
not too sweet, have just the right amount of acidity and are
extremely drinkable. This family has
been in the business for over 200 years so it should know a thing or two about
wine.
Lovers of red wine won’t
want to miss sampling Dingač. This is a hearty number with nuances of plums and spice. It is the perfect
accompaniment to a fillet steak.
Even though I was full, it is hard to turn down chocolate, especially
Özgűr’s delicious small cake oozing a velvety-rich chocolate sauce served with
homemade vanilla ice cream.
This was a real foodie experience. Thanks, Özgűr for the most
unforgettable meal.
By Daralyn Danns
Getting there
British Airways flies from
London Gatwick to Dubrovnik from £62 each way. For connections from regional
airports and to book visit www.britishairways.com
Rixos Libertas Dubrovnik is a member of Great Hotels of the World
Premium Collection. Double room rates start from EUR 84.80. For more
information or to book, please visit http://www.ghotw.com/hotel/home/rixos-libertas.htm or call
020 7380 3658.
