My spouse and I dined at Poklisar Restoran on a Monday
evening in late August 2016. Our dinner at Poklisar was our last evening meal
in Dubrovnik, and it was a pleasant end to our time in the city. The name
“Poklisar” means “ambassador” in Croatian, so the restaurant seeks to make its
guests feel comfortable by serving them tasty traditional food. Poklisar is
open daily (without seasonal closure) for breakfast, lunch, dinner, and late
night.
Poklisar is located near the City Walls adjacent to the Old
Harbor, so patrons dining on the terrace can watch tourists departing on small
boats for excursions or transit to nearby locales. The restaurant offers both
indoor and outdoor dining. The outdoor space covers a large terrace with
seating for over 400 people in two areas that staff can cover with large
retractable canopies. In the evening, a piano player provides live
entertainment while you dine. The indoor dining room seats about 50 patrons.
The restaurant provides guests with coupons/tickets to use its bathrooms; you
must scan a dated slip with a barcode to gain entry. (Because of its central
location, the bathrooms would otherwise be inundated by passing tourists.)
Poklisar Restoran serves both local and international
dishes, with an emphasis on pasta. We ordered the spaghetti Poklisar (shrimp, Dalmatian smoked ham,
cream, tomato sauce) and the penne piletinom (penne with chicken in a
cream sauce). Our pasta dishes were tasty. The penne pasta noodles seemed to be
hand-rolled into shapes that did not resemble packaged noodles. In fact, the
penne dish was so delicious and unusual that we asked a server for the recipe,
which he delivered (alas, with just the ingredient list for the sauce, but not
the quantities). The restaurant offers a full liquor license, including wine,
beer, and cocktails. Our bill totaled 461 kuna ($67 USD) for two entrees, three
rounds of drinks, and a shared dessert of domari strudel.
The quality food, convivial atmosphere, and live
entertainment at Poklisar Restoran made it a memorable evening.
No comments:
Post a Comment