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Na moru – Giordano
L'avis de Gault&Millau
Being on Cres and not visiting Valun, a small, picturesque fishing village known for its fish specialties, would be a great gastronomic omission. Among several attractive restaurants located on a small waterfront, we regularly choose the restaurant Na moru - Giordano. We have always been extremely pleased with the food, and the restaurant terrace seems to float above the sea, so while eating you have the impression that you are really immersed in its blue. The restaurant is located in an old, nicely renovated family house. A cold cabinet refrigerator with fish is in the foreground so you can immediately see what is on offer that day. In addition to the noble white fish, they alwas have live scampi (langoustines) that seem to invite the guests. On the spacious stone terrace there is a covered little house with a barbecue so that guests can follow what is happening with the selected fish or other seafood on the grill. The specialties are scampi dishes, because the island of Cres is famous for their quality. The couvert included a selection of 4 premium Istrian extra virgin olive oils by Mate and homemade bread. While we were waiting for the main course, we ordered a so called fish cocktail which included a white fish carpaccio, an octopus salad, white cod, marinated vongole, marinated scampi tails, marinated anchovies and one nice big whole scampi cut in half and lightly marinated. Everything was extremely tasty, the marinades well balanced so that the freshness of all seafood could be felt. This time we ordered the scampi prepared in two different ways. The steamed scampi and the buzara style (sautéed in olive oil, with finely chopped parsley and garlic, tomato purée and some breadcrumbs). Steamed scampi are only briefly dipped in boiling water with a little spice, parsley and lemon. This method of preparation allows you to experience all the splendor of the taste of fresh scampi. A very competent and kind waiter recommended us to try homemade fuži (a local short pasta) with the scampi buzara style. And he was not wrong. The buzara sauce was well balanced, and the scampi were cooked just enough so that the tails, enriched with the sauce, could be easily pulled out of their shell. The wine list is dominated by carefully selected white and red Istrian wines, and the house wine is a very good Malvasia. A great experience.