Chef Benny Doro

VIDEO TOUR OF VILLA ROSINA

 

 

Let's start with the view... nuff said lets hit the food!

 

 

This place is trying very hard with their  attempt at French service and for the most they pull it off. They do need to pay more attention to the guest and not leave them stranded after the last course. Over all the food came out in due time. Keep in mind this is trained service, I mean everyone here went to waiter and service school its not like the USA where that is the exception everyone here know how to provide proper French service although a little stuffy it is appreciated,

 

 

This was their idea of a AMUSE BOUCHE it was a little more than two bites. What you have is a black molasses bread toasted with  from what I could tell thinly sliced piece of eggplant grilled with some balsamic glaze finished with  some tomato brochette  compote which was fresh and light.

 

This is one of my best friends in the world Nives who provides a stunning foreground to the background of the outside of the dinning area of Villa Rossina.

 

 

 

Here we have the trio of Tapas I will call them. From left to right , Chicken Salad with apples which was basically a deli grilled chicken salad with no apples that I could find. They really need to learn how to cook chicken in this country, it is always overcooked and never rested before they cut it which is really important for a juicy moist chicken. In the middle is fresh cheese stuffed yellow peppers, these were a favorite and went great with the bread. and on the end I give you Mr. Octopus

 

Here is their version of octopus carpaccio which was ok, the octopus was fresh tasting although a little over salted and they tried to be clever by introducing some height via  over dressed spinach underneath.

 

 

 

This is the bread selection which is made on premises, you have the molasses bread the black one, cornmeal muffin type bread which was a little dense, and usual Italian/French bread. All served their purpose although I would like to suggest to all restaurants in Croatia please serve the bread right away with olive oil and balsamic and butter option. don't put it out with nothing  thinking it should be eaten with the meal.

 

 

 

As it starts to get cold we move indoors, it is semi formal well appointed and our server indoors is somewhat attentive.

 

 

We decide to split (no pun intended) the Dalmatian Seafood Pasta which they claim all the pasta is made on premises and by the taste of this one I believe that claim. Although the seafood was a little dry it made me suspect to if this dish was already made and they reheated it as it was very salty like whatever sauce was over reduced. I will leave this one to better judgement and say it was enjoyable but really needed less salt.

 

All in all pretty good stuff they had the cheesy dessert standing fridge in the entrance which they should get ride of and just have a nice dessert trolley.  Cost was not to bad including a bottle of local wine was around $100 with tip. the view cant be beat and  they really get A for effort I think with a little more tweaking Split could have itself a real gem here. Make sure to check out the video tour at the top of the page!

 

Benny