Split is one of the jewels of the Croatian Riviera. Split is home to Diocletian’s Palace that occupies half of the old town of Split. Today it has been reappropriated by the people and is lined with boutiques and cafes. The city is alive – and you feel both the grandeur of the past and the magic of the present as you walk through it.
We stopped at Brasserie on 7 for dinner, a picturesque restaurant by the coast line.
The restaurant itself is bright and colourful with a range of flowers and funky blue and red chairs.
The menu is somewhat sparse but that is because each dish is icredibly delicious and has been perfected.
Our group tried a range of dishes:
Starters:
Yellowfin Tuna Tartare, Foie Gras Terrine, White Tomato Essence Soup
Mains:
Yellowfin Tuna Steak (Quinoa w Pico de Gallo salsa, citrus supreme & chimichuri), Veal Fillet (Sous vide cooked and wrapped in pancetta, w polenta mouselline, fava beans, caramelised pears & sage jus), Pistaccio Crusted Teres Major Steak (Porcini & chantarelle barley risotto, martini bianco sauce).
The tuna medley was noteable for its freshness, with tangy hints of lime and oh-so the tender meat. The White Tomato Essence Soup was simply divine – a light but indulgent version of creamed tomato soup with parmesan foam on top. The Foie Gras Terrine, with a beetroot blanket and mini brioches easily competes with any Michelin star restaurant.
The mains were equally delicious. The pistaccio crusted steak meshed a nutty flavour with tender and juicy meat on a bed of mushroom risotto – a fantastic and very moreish combination.
One of our favourite dishes was the veal fillet. Succulent, and with a creamy pancetta and polenta mousseline to bathe in, this dish – one of their signature dishes – rivals any of the top eateries (Michelin star or otherwise) in the world. The price tag, however, (about 16 euros) makes this a value-laden dish and one you won’t want to miss.
The dessert tray was up next although at this point, having cleaned our plates, it was something of a challenge!
We degustated the Gateau fondant au chocolat (Baked dark chocolate cream, caramelized pop corn & vanilla quenelle) and cheese platter (A selection of Dalmatian cheeses & house-made biscotti served with roasted almonds, fig jam & marinated olives). The gateau was gooey and succulent and the perfect chocolate indulgence (we would not , though, recommend a sprinkling of olive oil on top which was recommended to us). The smorgasbord of Dalmatian cheeses was the perfect finale to a meal that was bursting with flavour.
Address: 21000, Obala Hrvatskog narodnog preporoda 7, 21000, Split, Croatia
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