Our taverna is open to everyone — whether you're staying with us or simply passing by, you're always welcome at our table.
TAVERN
Welcome to the new season at Konoba Bracera!
Our offering this year particularly celebrates the treasures of the Adriatic and the Kvarner Gulf, with a focus on fresh fish caught by us and Kvarner shrimp, prepared in various authentic ways that highlight the natural flavors of the sea. As a valuable complement, we also offer premium aged beef cuts, carefully selected and aged between 40 and 65 days, served as the perfect contrast to the seafood specialties. In addition to a rich selection of cold starters and seasonal vegetable sides from our garden, the menu also features two warm starters highlighting Kvarner delicacies such as shrimp and Istrian truffles. Every day, we also prepare special off-menu dishes based on the season and fresh catch, always offering something new and unique. Welcome to Bracera – where fishing tradition and culinary excellence create an unforgettable gourmet experience.
WORKING HOURS
TUESDAY - SUNDAY:
13.00 h - 15.00 & 18.00 h - 22.00 h
MENU
COLD APETIZERS
- Beef capraccio
- Cold fish platter (2 persons)
- Steak tartare 180g
- Hand-cut prosciutto 100g
- Fish tartare
- Marinated scampi on skuta cheese
- Meal salad
HOT APPETIZERS
- Kvarner shrimp risotto
- Homemade macaroni with freshly grated truffles
- Black cuttlefish risotto
- Šurlice pasta with goulash
- Mussels “Buzara” Style – ½ kg
- Šurlice pasta with scampi and asparagus
MEAT DISHES + SIDE DISH
- DRY-AGED BEEF 40-65 DAYS:
- Tomahawk / T bone 1kg
- Rib-eye 300g
- Ramsteak 300g
- Burger (Black Angus)
- Breaded turkey
FISH DISHES
- Adriatic scampi from Kvarner Bay – ½ kg
- Premium fresh fish from our own catch 1kg
- Fish fillet with a side dish
- Adriatic fried squid
- Spaghettata
- Hake with side dish
- Sprat/Anchovy with side dish
TASTING MENU -
CHEF'S SELECTION
- Let our chef surprise you with a carefully crafted four-course menu. Choose meat or fish – we’ll take care of the rest.
DAILY DESSERTS
- Selected by the cheff