KONOBA-VINOTEKA PELEGRINI
Restaurant d'application - École
€€€
4.2/5
2025
Recommandé
2025
Restaurant gastronomique très coté à Šibenik. Son emplacement, dans un monument historique proche de la cathédrale et la cour carrée où l'on cultive les herbes aromatiques rajoutent au prestige. Un cadre idéal pour un repas d'exception, une cuisine inventive et raffinée, s'inspirant des traditions dalmates, revisitées par la modernité culinaire. Le chef de cuisine et sa jeune brigade issue de l'école hôtelière, le sommelier et sa carte des vins remarquable font la différence.
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Avis des membres sur KONOBA-VINOTEKA PELEGRINI
4.2/5
25 avis
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KONOBA-VINOTEKA PELEGRINI compte 25 avis avec une note moyenne de 4.2. Vous pouvez consulter les avis de KONOBA-VINOTEKA PELEGRINI en cliquant sur ce lien ou partager votre avis sur KONOBA-VINOTEKA PELEGRINI
KONOBA-VINOTEKA PELEGRINI se situe au Jurja Dalmatinca 1 , Šibenik

Les meilleurs à Šibenik et autour
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How this place got a Michelin star is incomprehensible. Not "worth a detour" unless it is to avoid it.
The highlight of the evening was a deeply aromatic Croatian white wine I really enjoyed and the friendly demeanor of the manager/sommelier .
The low point was everything on our plates: a parade of precious but uninspired and bland dishes served on hilariously ugly plates, consistently at the wrong temperature - lukewarm or congealed. This was particularly unpleasant for a thick potato velouté over which a duck broth was poured and we were instructed to combine, but alas, the artfully piped potato mash was cold and the broth was tepid so after awkwardly mixing the two you ended up with congealed mashed potato clumps in cold broth. How hard is it to serve broth HOT when you only have two customers? I kept giving them the benefit of the doubt, hoping the next plate would be better, but no. A refreshing raw sea bass dish with fresh tomato gel was completely overpowered by a too heavy handed spludge of black olive tapenade that ruined the delicate fish. The octopus was overcooked and covered in already congealing sauce. Even the desserts were bland and lacked creativity: a strawberry plate was composed of sorbet, gelée rounds and coulis which all had in common a sad lack of strawberry aroma or flavor. I would have killed for one single ripe strawberry in place of that whole overworked and underwhelming mess.
Oh, and we were put at a table in the back corner, to gaze wistfully at the two tables with a view, which we presumed had been reserved for later arrivals, only to realize two hours into our meal that we were the only two clients the place would get all night (a Friday).
The locals are obviously wise to this pretentious, overpriced tourist trap.