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L'avis de Gault&Millau
The Bugenvila restaurant is located on the Cavtat waterfront, and from its green terrace there is a view of the sea and anchored boats, while part of the restaurant on the first floor is very modernly decorated. We started the dinner with fresh oysters from nearby Mali Ston, seasoned with lemon juice. Two very tasty appetisers followed: oxtail croquettes served with green apple ketchup and green lentil falafel - crispy dumplings served with lemon and chilli chutney and dehydrated yoghurt. In the next course, we tasted the juicy octopus tentacle alongside pumpkin stuffed ravioli with tomato confit and pumpkin seed pesto. An unusual but well-balanced combination. The finely baked dentex fillet is served with flambéed cauliflower, a mild lemon gel and raisins cooked in Malvasia: a bold and original combination of the cooking team. Slow-cooked and deboned lamb shank with young peas was a light and tasty dish. We finished the dinner with a refreshing dessert of fermented peach, dehydrated sour cream and lemon cream, also with a slightly sweeter tulumba with mascarpone and citrus. All dishes are attractively presented and the staff is cordial but unobtrusive. The Bugenvila’s wine list is dominated by selected wines from Dalmatia, Istria, Slavonia and the Danube region, which completes the offer of this creative and for gourmets friendly place.