Location: Ivana pl. Zajca 4, Split. tel./fax. +385.21.389.400 firstname.lastname@example.org
Date: July 19 & 23, 2012
Rating: Best kitchen we ate at in Split
Food in Dalmatia is of a generally fairly high standard but sometimes a bit repetitive. Most restaurants have a very similar menu and the influences of modernism are infrequent. The ingredients are quite good, particularly the Adriatic Seafood, but sometimes flavors are a bit more muted than I prefer. Things have less zing than in Spain and even considerably less garlic than in Italy.
“Fish pate” is the traditional Dalmatian amuse. It’s basically tunafish but this particular example was very good. Besides various seasonings it’s dusted with almonds and olive oil, both excellent and local.
Croatians tend to be very protective about products that they do make, and hence we rarely saw any international wine. Given the seafood heavy cuisine I tended to stick to whites, trying to find interesting local wines as opposed to generic new world variants. “GRK” (Greek in Croatian) is a Hellenistic Greek that came to the Island of Korčula in recent centuries. It was my favorite and this is a great example. This is a full bodied white grape with a fairly high alcohol (hot weather = 14+ %!). It has a lot of flavor and is an excellent food wine made only by three producers.
Have a little menu!
“Surlice Pasta with smoked ham and truffles.” I had this pasta dish at least half a dozen times in Croatia and this particular version was one of the richest and tastiest. It had a lot of local smoked ham. This cousin of Prosciutto is stronger flavored, closer to a Virginia ham.
Overall, Kadena is a very good place. A lovely patio, a large menu, fresh ingredients, and good execution. Definitely the best we had in Split and one of the top couple we had during our entire month in Croatia. If you are staying in Split you shouldn’t miss it.