Restaurant Dubrovnik

Dubrovnik is a tourist hotspot on the Adriatic coast of Croatia, an ancient walled city with lots of little islands to explore, dotted along the coast; popular in the summer with the sailing fraternity. Think Port Dickson with much more charm and history. As idyllic Mediterranean cities go, not many are as beautiful as Dubrovnik.              

The proprietors of Restaurant Dubrovnik in Solaris Mont Kiara must have been hoping to evoke such imagery of Croatia. This comfortably designed restaurant makes it quite easy for diners to relax over a glass of wine and linger just a little bit longer.

The food is best summed up with the word ‘comforting’. For the Atkins-loyal, there is an alarming number of doughy, cheese-filled creations. Whatever form they come in, there is just something universally comforting about carbohydrates,.

Before the first course, the bread and ajvar, a kind of Croatian vegetable salsa, were ravenously devoured. The bread, freshly made on the premises, and the smoky, peppery salsa are an irresistible combination

The appetizer platter (RM49) was an ideal introduction to the cuisine of Croatia. It consisted of strukli—fresh homemade cheese dumplings, pan-fried with breadcrumbs and served with sour cream, palachinke—crepes baked in a wood oven, served with fresh cheese and suppli—rice balls with melted cheese.

Quite clearly this dish was not designed for weight-watchers, but it was certainly homely and satisfying. The strukli could have been less soggy and the suppli would have benefited from extra cheese oozing from the centre; at least the dishes were not as heavy as first impressions suggested.

You know any restaurant that invests in a wood-fired oven is serious about their cooking. They certainly had a decent range of pizzas and baked dishes to suggest it is fully utilised. That had to be left for another day and more unfamiliar main dishes had to be sampled first.

The cevapi & djuvedj (RM42) turned out to be excellent choices; they are lamb and beef kebabs cooked on Dubrovnik’s outdoor grill, served with four condiments (mushroom sauce, raita, tomato salsa and more ajvar) that all went very well with the juicy, fragrant meat.

The sarma (RM45) made up for its less-than-impressive appearance with a wonderful flavour. Minced beef and rice is wrapped in soured cabbage, topped generously with gravy and served with a side of mash. The downside was the price; dwarfed by the very large kebab but costing just as much.

After such a heavy meal, there was just about enough room for the Stef’s Chocolate Cake (RM22) with amarena cherry. Named after the chef, it is a light chocolate mousse cake with a cherry-flavoured sponge that provided a perfect ending for the night.

Their selection of house wines from Placido—Pinot Grigio and Chianti (both RM24) are amongst the better ones available. Croatian food abounds with wonderful flavours of the Med, a touch heavier than the more familiar cuisines of Greece and Italy. For an insight into Croatian cuisine, Dubrovnik is the only place available to the Solaris community at the moment.

Text Chan Wai Lee