Awake all your senses
June 2010. (By Jonathan Bastable)The June edition of Condé Nast Traveller includes a five page story about Dubrovnik and the restaurant Nautika. The article was written by the eminent British journalist Jonathan Bastable who stayed in Dubrovnik in September 2009.
"Few cities in the world make such a memorable first impression, and as soon as you have caught a glimpse of Dubrovnik, you want to get up close and go inside."
"Dubrovnik is once again a chic destination and a celebrity magnet. Oprah Winfrey has been house-hunting on Stradun, the main street; Kevin Spacey recently celebrated his 50th birthday in Dubrovnik. Nautika was voted the sixth most romantic restaurant in the world. The food and the service are fabolous, and both terraces are wonderful places to sit in the cool of the evening. It is worth breaking the bank for."
May 2010. (By Michael Winner)Winner's Dinners: Dubrovnik - Not my choice of style, but a great destination
The old town is large, unspoilt. In spite of being warned of dreadful food I had a historic meal in Dubrovnik.
We had a terrific meal in Nautika, by the walls of the old town. The marinated scampi with goat's cheese were incredible, fresh from the Adriatic. The medallions of young veal, prosecco, sweet raisin and white wine sauce with a mousse of peas and potato cone, magnificent. Like the nearby castle on a rock, rising from the sea, where Daniel Day-Lewis performed Hamlet.
My dessert was "Torta od skorupa", described as cream cake with butter, eggs, almonds and lemon zest. Another triumph!
September 2009. High Life magazine (British Airways)Local ingredients cooked with homegrown flair make Dubrovnik a tasty destination for food lovers, as top London chef Mark Hix discovers on his first visit. For years now I'd been wanting to tick Croatia off my holiday list. Well, I say holiday, but my trip to Dubrovnik, on the Adriatic coast, was more like work – I had just two and a half days to check out the local restaurants,
food, culture and wine. It was a tight schedule but I took my rod and tackle with me just in case. You never know what's in store.
Dinner was at Nautika restaurant. It's a great setting, with several terraces off the dining rooms on various levels. Our starter was cuttlefish risotto, again with good use of ink. Having it twice in one day was something of a record in my book but both were very good, even if the risotto did turn up with some odd blobs of something on the edge of the plate. I'm sure it wasn't part of the dish and it didn't make it taste any better than it already was. The next course was an unexpected joy, a whole salt-baked sea bass, perfectly cooked and thankfully with no frills. It was served with a commendable olive oil sauce made with an infusion of rosemary and thickened with egg yolks, rather like a hollandaise or mayonnaise. It was a perfect supper washed down with the local Posip white wine. WAY TO GO
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March 2008.Restaurant Nautika, just outside the Pile Gate, is winning rave reviews for its seafood, as well as its priceless views from its cliffside terrace of historic fortifications and the Adriatic crashing at their base.
March 2008. (By Lexi Dwyer)And there's no better spot to reflect on your place in history than from Nautika's outdoor terrace.
Where: Restaurant Nautika, Dubrovnik
Why Go: in a city where views are currency (islands! boats! roofs!), this restaurant , overlooking a cove that's nicely insulated from the madding crowds, claims the most valuable panorama for itself. A Side of Atmosphere: The walled Old Town, whose streets have been buffed to a sheen from ten centuries' worth of visitors, feels like a museum come to life. And there's no better spot to reflect on your place in history than from Nautika's outdoor terrace: Two stone fortresses-elegant examples of the city's perfectly preserved medieval beauty – jut into the azure Adriatic, and every so often, a sailboat slices through the waves. Appetite for Seduction:You're staring at the sea, so ordering should be easy: Nautika specializes in seafood dishes that are specific to Dalmatian coast, like sea bass with squid-ink sauce or lobster medallions Korčula-style (served over greens and topped with local olive oil and vinegar.
Sunday, August 12, 2007. (By Kate Garraway)We found the perfect spot – Nautika, a restaurant on a terrace overlooking the town walls and the sea. It was so good we went three nights in a row.
September 2007, by Randy Johnson, editorOn a recent trip to Dubrovnik, I had lunch with former Croatian tourism minister Pave Zupan-Ruskovic, at the Nautika seafood restaurant, one of the best eateries in the city—and in Croatia. Overlooking a cliff- and rampart-ringed emerald cove...
August 2005, Henry Alford"In search of the latest Mediterranean hot spot? Henry Alford found it in the medieval city of Dubrovnik and on the gorgeous Dalmatian islands, he discovered a cultural and culinary wonderland." "
19.06.2005., Rene Bakalovic"From this year the NAUTIKA restaurant, in a cove protected by steep rocks and fortresses above the rooftops of small crowded houses in the fishermen's living quarters of the town by the name of Pile, has definitely become the address in the world, on the global map of luxury."
Aleph, beth, gimel, daleth and eighteen other ancient letters are lined up from left to right in versatile permutations, while the numerals are lined up from right to left. The Hebrew script has been written for the first time on the Menu in a Croatian restaurant. And this Menu is to undergo alterations every month. Along with Hebrew letters there are also Japanese characters, as well as six menus in other languages of the world. From this year the NAUTIKA restaurant, in a cove protected by steep rocks and fortresses above the rooftops of small crowded houses in the fishermen's living quarters of the town by the name of Pile, has definitely become the address in the world, on the global map of luxury. Already, before summer a place at the table on the terrace should be reserved during the morning hours. Should someone search for a table with the best view, certainly the table no. 35, then, it is advisable, to make reservation even couple of days ahead. Dishes cooked with asparagus and artichokes were the most sampled specialties before the summer season, the obligatory points of difference in this restaurant which rightly emphasize the seasonal flow of food-stuffs. One of the most pleasant surprises were the snails imbued with Dingač - Pelješac style. Fresh goat cheese with aromatic honey from Southern Dalmatia is an excellent local interpretation of traditional Italian practices. To serve aromatic cheese slices with cubes of honey-comb instead of some routine honey sauce is the masterminded spark of wit that singles out superior restaurants from those fair ones.
Prices are not the topic
Each new Menu brings the new thematic stories along with the change of the seasons of the year. In all this, the Master Chef Mr. Nikola Ivanišević tends to react to the grand renaissance of the top-level cultivation of olives in Croatia. He offers the best parts of the most esteemed fishes in the white and black emulsion. He succeeded in making his own coupage of the three selected kinds of olive oils and blended it with cuttlefish ink. Upon having a glass of Dubrovnik Malvasija as an aperitif and ending up tasting the enchanted domestic wormwood liqueuer-pelinkovac, made to the traditional family recipe, the folk cuisine provides a supplement for cuisine of the commoners, traditional and modern, fashionable cuisine: Fish Brodetto with Polenta from the Island of Lopud next to Caviar on Ice - Beluga Malossol. More red wine from Petrus castle is poured here than in any other restaurant in Croatia. And the prices, as the architects would say are not the topic any more. The relations of NAUTIKA are global in all segments, so that a portion of the top-level caviar at a price of 1280 kuna, instead of being a shocking one can be called appropriate. Food-stuffs, cooking presentation and serving are fully incorporated into the price, as well as a month's rent falling due for the premises attaining the 6 digits sum in kuna.
Elitism as a system
Luxury in the luxurious restaurants is dubious when misrepresented or superficial. In NAUTIKA, elitism is transformed into a system. The restaurant catering served His Holiness, the Pope with an air of equal self-confidence, as it hosted a thousand journalists, who had been invited by the Chevrolet Company (GM), before the season started. NAUTIKA is open all the year round, and has been almost fully booked for nine months during the year so far.
December 10th, 2004., Davor Butković"Nautika indeed is a high-class restaurant, with impeccable service, shining silver, elegant menus and wine-lists, and a very good / excellent food." "A brilliant dish: Tail of lobster medallions in Dingač wine sauce" Where Poseidon Sets a Bountiful Table
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