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L'avis de Gault&Millau
First, there was a restaurant and now they even have a boutique hotel. DAM boutique hotel&restaurant has a clear vision of pampering their guests. Creative ideas, knowledge and experience, high quality and top notch ingredients are the aces in their sleeves. The tasting menu with chef’s wine pairings is without a doubt the best choice for a gourmet dinner. Royal pampering began after three rounds of warm buns and greetings from the chef, which were true miniature artworks! The cold starter, a mixed plate of raw fish justified the chef’s reputation of a fish virtuoso. Oyster on rough salt with passion fruit cream served in a plastic dropper, raw scampi with olive oil and a jelly made from cuttlefish soup, sea bass sashimi with a fish soup and tomato jelly, raw cuttlefish with broccoli cream, a raw prawn with olive oil and to finish, a passion fruit and ginger sorbet in the form of a lipstick. The egg, fried in a wholegrain crust with truffles is another one of chef’s signature dishes. For the main course, he prepared two slices of fresh tuna, baked in cuttlefish crust and just perfectly done so the inside was still pinkish. It was served with lemon purée and wasabi. Modern and creative Mediterranean cuisine, professional and friendly service and an elegant, welcoming ambiance – for gourmets who love original plates of seafood, underlined with excellent olive oil, Slovenian salt and fantastic wine pairings.