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L'avis de Gault&Millau
As this year, due to the lockdown, we couldn’t unfortunately visit Bevanda we publish the review and the score by Gault&Millau Croatia 2020.
For almost 50 years, Bevanda restaurant is one of the symbols of Opatija gastronomic scene. Today it is part of the same name luxury boutique hotel on Lido beach, right by the sea. It really has everything - from a great location to impressive interior. From the sumptuous, luxurious hall, you get a spectacular view of the Kvarner islands, so be sure to choose one of the tables along the glass wall. If possible, book it in advance. In the warmer part of the year the windows are open, and you really feel like you can touch the sea. The menu is mainly based on fish, local and seasonal dishes, and the restaurant has also an aquarium with live fish and crab specimens. Recently they introduced a lunch menu, which is slightly different from the evening’s and tasting menus. We started our lunch with tuna tartar and a chef’s interpretation of lasagna. The tuna was fresh, ideally minced, served with several different sauces so each bite was different. The seafood lasagna was great, the fish very tasty, the dough was crispy and the mornay sauce extremely rich in flavour. The dehydrated olives and dried tomatoes on the plate were a perfect contrast to the rich flavours. We continued with warm and cold rump steak salad and stuffed squid. The salad was excellent, full of different textures, and the meat was well prepared. The squid, stuffed with tentacles, prawns and rice was very good, served with Asian-style spicy vegetables so the whole dish had an element of surprise. The dessert map is really interesting, and we recommend a combination of white ganache, sourdough crackers, olive oil and lemon. The wine list is enviable. You should absolutely ask the sommelier for a recommendation. The only dilemma concern Bevanda is to choose whether you should have a lunch or a dinner? The view is magnificent either way. The location is really what gives this restaurant a wow factor and only few restaurants can compete with it.