Bevanda Restaurant an Ambassador for Dom Perignon

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When sparkling wines such as Millenium, Tomac and Misal: champagne Dom Perignon 2006: still lively Malvasia Kozlović 1997; Chardonnay Tomac; Rhine Riesling Šember; Malvasia Sveti Jakov Clai 2007; Dingač Kiridžija 2005: Dingač Bura 2007, Imperator 2012, Brombonero Clai 2009, Chateau Smith Haut Lafitte 2012 and Chateau Brane Cantenac 1979 flow in streams, it is clear the celebration is a big one and the selection excellent from an excellent cellar. We are talking of the Opatija based Bevanda restaurant which is justly proud of its largest wine cellar in Croatia with over 750 wine labels and private vaults for the greatest wine lovers among guests, headed by the splendid sommelier Klaudio Jurčić.

In 2017 Bevanda will offer its guests a line of novelties – the restaurant is becoming an ambassador of the most renowned global champagne Dom Perignon. The occasion when the news was proclaimed was also a very important opportunity to present the award for the Best Restaurant of the Year, as well as 2nd place in the category of luxury hotels, with admission to the elite society of the Jeunes Restorateurs D’Europe association, whose members feature excellent skills in food preparation and a devotion to the art of living.

The association is made up of 350 superior European restaurants and 160 hotels in over 15 countries. Bevanda’s head waiter Miroslav Matić recently was awarded the title Best Waiter from the Kvarner Tourism Board. The successes don’t end there. Bevanda is entering 2017 with a new chef Damir Tomljanović who was ceremonially introduced. This distinguished chef gained experience in the Crikvenica hotel Internacional and in excellent Berlin restaurants, coming to Bevanda from Zadar’s Foša restaurant where he spent the last ten years. His role models include primarily his mother, whose cuisine he still values utmost, followed by his “first true chef,” Kruno Car from Internacional.

Guests had the opportunity to taste raw warty venus shells, raw and marinated scampi with a goose liver mousse, carpaccio and sashimi from fresh Adriatic fish, made before their eyes in Bevanda’s new raw bar, where all fresh ingredients from the Adriatic sea will be prepared right in front of guests. Lovers of fine cigars will be able to enjoy sophisticated tastes in the new humidor, with the option to store their cigars in private vaults in Bevanda. Along with the best wines, of course.


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