21 September 2015

Romantically Croatia: The Kanova at Kempinski

A restaurant immersed in a breath-taking location for an unforgettable dinner

Summer is almost over. But I’m hanging on by my nails to these last sunny days and decide to spend most of them in Croatia.

I found a last minute offer with a complete wellness package, so I’m off to a location I already know and have already explored: the Kempinski Hotel Adriatic, in Istria.





This time I’d like to try one of their restaurants, the most romantic and spectacular of all, the Kanova. After reading many reviews about their chef, I decided that it was the right moment to get to know his “cuisine”. He is Zoran Cobanov, the Master Chef of Istria (for whoever doesn’t know him, he participated as a special guest to the famous TV programme Master Chef, Croatia edition).


My “romantic” dinner – on a terrace overlooking the sea - starts with a welcome from the chef: raw scampi from the Quarnero sea with sea foam, an introduction to a concert of flavours.


Local wines, from Kabola’s Champagne to Kozlovic’s moscato, accompanied all the many servings that I had the opportunity to taste.


This was my dinner:


Tonno crudo con crema di carote, prezzemolo e barbabietola e perle di lime accompagnata da Malvasia Matosevic 2014

Raw tuna with carrot cream, parsley and beetroot and lime pearls accompanied by Malvasia Matosevic 2014


Vellutata di sedano con tartufo nero e gelato al grana padano accompagnata da Sauvignon Pilato 2011

Velvet celery soup with black pepper and grana padano cheese ice cream accompanied by Sauvignon Pilato 2011


Tuorlo d’uovo con nero di seppia, purea di patate tartufo nero e caviale degustato con Chardonnay e Pinot Bianco Meneghetti 2011

Egg yolk with squid ink, mashed potatoes, black truffle and caviar with Chardonnay and Pinot Bianco Meneghetti 2011


Triglia affumicata con crema di sedano, nero di seppia, pomodorino in confì e crema di formaggio accompagnata da Pinot Nero Krauthaker 2013

Smoked red mullet with celery cream, squid ink, little cooked tomato and cheese cream accompanied by Pinot Nero Krauthaker 2013


Guanciale di Vitello con crema di patate, mela glassata e salsa al terrano accompagnato da Terrano Kabola 2010

Calf Jowl with a potato cream, glazed apple and terrano sauce accompanied by Terrano Kabola 2010


Dolce della Nonna con pinoli tostati, crema di limone freddo e frutti di bosco degustato con Moscato di Kozlovic 2014

Grandmother’s cake with roasted pine nuts, cold lemon cream, and fruits of the forest, accompanied by Moscato of Kozlovic 2014

After dinner, which I ate with no hurry, I headed for my hotel room and not towards my car for a long journey home (crossing 2 borders after 7 glasses of wine would be way too much)…


The day after I spent my time enjoying the sunny day with a morning at the beach, a quick lunch by the pool and an afternoon at the Spa to enjoy the sauna areas.







Processed with Moldiv



I’ll tell you about a little secret…when you decide to spend a few days in this resort, don’t stop at the beach with umbrellas and sun chairs, but head along a little path (on the seafront to the left) that with a three minute walk will take you to a small bay, an immaculate place, wild and, especially, all for yourself.





At the end of my small holiday I leave with a suitcase filled with experiences and emotions. Before closing it I realize there’s still some space; I already know how to fill it…my next stop? I won’t be going far from Croatia but be patient, I’ll tell you about it soon! 🙂


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