Vous avez une remarque, une suggestion, une proposition ? Toutes les idées sont les bienvenues.
L'avis de Gault&Millau
In the small Zambratija, not far from the sea, there is Toni, another good restaurant that started operating back in 1970. At that time the main guests were Italians and Austrians. For almost fifty years, the owner and former chef Paolo Paoletić cooked for them. Today, the clientèle is diverse. The house has been expanded and renovated, and you can rent a holiday apartment all year round. The interior of the restaurant is really spacious, the tables are at distance. The same on the large terrace where there is room for more than a hundred people. From the very beginning Toni has been known for its fish specialties, ie the offer of fresh daily catch. In recent years, the way of preparing and presenting the dishes has changed thanks to chef Moris Damiani, who raised the bar in the kitchen in a short period of time. For starters, we definitely recommend a raw fish appetizer. In our case it was sea bass carpaccio and Saint Jacques scallops and raw scampi tails. We enjoyed their freshness and the taste of the sea. Just like in the fresh oysters, served on ice. Green ravioli stuffed with shrimp were also good. This delicious, tender dish with beautiful colors was the introduction to the main course. We ordered the sea bass baked in the oven and made no mistake. The fish kept its juiciness and fullness of taste, and the roasted spring vegetables went well with it. To sweeten the dinner we chose their classic tiramisu and excellent shortcrust pastry tartelettes with fruit and cream. The wine list offers leading Istrian labels, and the staff is pleasant and professional. We are pleased to increase the score of the restaurant and to announce that this year, according to the criteria of our guide, Toni gets 2 Gault&Millau toques.