Because where else than the oldest hotel in Split to taste the flavors of the spring season?
As we’ve hopefully shed off our winter weight, the new spring season is a time to welcome the lighter things in life - and by things, we mean food. Spring in Split brings copious fresh and delightful ingredients, and who doesn’t love when specialities like wild asparagus come out to play?
If you’re looking to taste all that spring has to offer while keeping your waistline slim for summer, there is no better place than one of our favorite restaurants tucked inside the old spas of Diocletian’s Palace - and yes, this sanctuary for foodies also happens to be situated in Split’s oldest hotel.
Para di Šoto has announced a blossoming new spring menu, complete with colorful creations and fresh fare ready to satisfy your taste buds in the only way spring can.
Are you ready to embrace the spirit of the new season? Without further ado, Para di Šoto’s new seasonal dishes are on the table. Here’s a closer look.
• Grandma’s chicken soup with homemade noodles…25kn
• Grandpa’s wild asparagus soup with homemade semolina dumplings…25kn
• Sardines in savour (fried fish marinated in olive oil, vinegar, garlic, rosemary and parsley)…50kn
• Roast beef with Dijon mustard sauce on organic arugula and lamb’s lettuce…60kn
• Chef’s spring salad (wild asparagus, hard boiled eggs, homemade curd with a dusting of black olives)…70kn
• Baby spinach risotto with smoked tofu…60kn
• Black cuttlefish risotto with codfish fritters…90kn
• Ossobuco with young peas and boiled potatoes…95kn
• Adriatic tuna tagliata on organic micro greens…90kn
• Beefsteak tagliata with grana padano and sweet potatoes…110kn
• Duck stew with chickpeas and spring onions…125kn
• Ravioli (pasta filled with capon meat) in velvety prosecco sauce…100kn
• Cuttlefish brodetto with fava beans and homemade polenta…80kn
Special offer for the gourmet:
Wild boar goulash with homemade gnocchi...75kn
For reservations, call 021 586 777
All photos from Para di Soto Facebook
