Restaurant KOLO

Restaurant – our philosophy

Gastronomic pleasures and culinary creativity, unsurpassed dishes made from fresh, local ingredients. Food that surprises you every day and a relaxing adults-only environment, guarantees you the tranquillity you desire. If you are 16 or older, this is the ideal place for you. This is a place where nothing disturbs your peace and where you enjoy the peaceful surroundings of a child-free restaurant.

The offer of our dishes is created on a daily basis and it is dictated by the ingredients of the highest quality. After purchasing the ingredients, the imagination of our head chef Ivan come into play.

Restaurant KOLO

Istrian terroir

We try to present Istrian terroir through food and wine. Our wine list is based on wines from the area of northwestern Istria. We work closely with the Ghira Winery from Novigrad, whose natural wines are recommended by our restaurant. They go perfectly with our menu – from freshly macerated Malvasia to the red varieties of the Ghira winery.

For each guest, we carefully choose what to recommend, so that the food and wine experience is fully perfected.

 

Restaurant KOLO

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Restaurant KOLO

Meet our chef

For Ivan Božić, food is much more than a meal – he considers it an experience that touches the body and mind, stimulating numerous emotions and sensations. Ivan lies down and wakes up with ideas. After formal culinary training, he did not enter the kitchen until his mother could no longer handle all the responsibilities by herself. But until then, he was an inexhaustible source of ideas and his mother was in charge.

Growing up in a restaurant environment, he was always involved with his parents in everything involving the kitchen and catering. When he took over the kitchen, along with that came the decisions about changes.

Restaurant KOLO

Top quality local ingredients

Ivan gave his imagination free rein, because he does not like to be held back by tradition and perpetualness. The ingredients he uses are local, fresh and of the highest quality. He is most inspired by the preparation of fish and seafood, as his creativity comes to the fore with such foods.

What characterizes our chef Ivan is that he does not like to be limited by the menu and prepare the same dishes. He sees every day as an opportunity for a new approach and a new idea. He adapts to the seasons and the ingredients that are current at that time, everything he can get fresh. His main guideline is that the guests in the restaurant eat local food, but prepared and presented in his unique way.

 

Restaurant KOLO

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