Barba Danilo

Category: Taverns

The name of the tavern includes the word “barba”, which means uncle, and is used to approach adults with respect in Istria and Dalmatia...

Today, Danilo is enjoying his retirement, although still quite active, as he is always available to his children who had taken over the management of the restaurant – giving tips, explanations, criticisms or whatever.

The name of the tavern includes the word “barba”, which means uncle, and is used to approach adults with respect in Istria and Dalmatia, as well as his own name, Danilo.
Starting as a waiter, which was his first job, has progressed to hotel manager in the former Rovinj’s Jadrn-turist and in 1994 he opened his first private restaurant.

Hospitality and taverns have always remained his loves and this latest project of his, insofar strange it can be, an Istrian tavern with all the elements of the top restaurants… for now works very well.

IT IS SAID THAT THE MEDITERRANEAN IS WHEREVER OLIVES ARE GROWING…
WE LIKE TO DESCRIBE OUR KITCHEN AS MEDITERRANEAN… WE DON’T HESITATE TO COMBINE OUR ORIGINAL TRADITIONAL RECIPES WITH SPANISH, GREEK OR ITALIAN ONES.
FROM EACH MEDITERRANEAN CUISINE WE’LL TAKE WHAT WE LIKE AND TRY TO COOK IT “OUR WAY”…

WE AREN’T RUNNING AWAY FROM HOME COOKING SO THOSE WHO ARE NOT WILLING TO EXPERIMENT NEED NOT TO FEAR.

We absolutely love appetizers, cold, hot, any kind…

Regularly we offer carpaccio, whether of sea bass, bonito, tuna or other fresh fish as well as our already famous mousse of smoked sea bream, tapenada with shrimps, tuna tartar, authentic Istrian ham, various cheeses, steak tartar…
In our kitchen we use everything we can from the sea. We depend on fishes, squids, crustaceans and molluscs as on their seasons, and we absolutely respect it. In tuna hunting period we do everything with tuna, when it’s bonito season we cook with bonito… The happiest for us is the season of turbot, large squids, cuttlefish…
We are sea lovers and a largest part of our menu is based on seafood dishes, either fillets in various sauces, grilled, in oven… anyhow…
A good steak is always on your menu, just as lamb chops in crust, sweet duck breast, fiorentina or a good slice of beef or horse meat…
We knead by our self the dough for pljukanci, gnocchi, ravioli…
Most pastas and risottos are cooked at the moment with fresh ingredients and, if necessary with its own stock, and we do not use cooking cream! Our “scoglio” is already widely known as well as pljukanci in pork loin, homemade sausages and asparagus sauce…
Desserts are for us a special category.
Sometimes we have up to 12 different desserts on a day which are completely unique from each other. We don’t use any pre packaged base or powders, every dessert here is prepared from scratch, as “old fashion”.

Location

Polari 5, 52210, Rovinj, Croatia

Phone: 00385/52/830-002
Website: barbadanilo.com
Email: konobabarbadanilo@gmail.com

ROVINJ-FOR-RENT.com
Carera 42, Rovinj, Croatia
Phone: +385 989 388643
@ e-mail to us!

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