Chef Karmen says her favourite dish to prepare onboard is risotto, pasta and salads that harmonize with Dalmatian ingredients such as fresh fish. Additionally, she loves oganizing themed evenings that connect to the islands and highlight the traditional dishes of those regions.

 

BREAKFAST

• Poached eggs with crispy bread and basil pesto
• Gluten-free pancakes served with honey and walnuts
• Omelet with smoked salmon, avocado, and spring onions
• French toast with chocolate and strawberries
• Shakshuka with feta cheese and fresh coriander
• Hummus with olive oil on baguette
• Baked porridge with almond flakes and blueberries

STARTERS

• Brioche with pear cream and prosciutto
• Cuttlefish arancini
• Beet carpaccio with lamb’s lettuce, walnuts, and stracciatella
• Sea bream risotto
• Fresh oysters with caviar and sparkling wine
• Tuna tataki with citrus sauce and crispy seaweed
• Beef tartare
• Burrata with smoked peas, infused with mint, basil, and kumquat in homemade olive oil

MEAT DISHES

• Confit duck legs on creamy mashed potatoes, flavored with soy paste
• Beef cheek risotto
• Crispy lemon-pepper chicken with homemade mayonnaise on brioche bun
• Beef steak in white truffle sauce with caramelized carrots
• Kale leaves stuffed with veal in velouté sauce with parsley oil

SEAFOOD DISHES

• Swordfish steak on a carrot cream with Parmesan croquettes
• Turbot wrapped in daikon with a rich shellfish mousse in a saffron sauce
• Stuffed squid with hazelnuts and lentils on a leek and cauliflower cream
• Adriatic sea bass fillet on a zucchini ragout with mussel mayonnaise
• Aromatic monkfish fillet on baked polenta in a caper sauce

VEGETARIAN DISHES

• Smoked potato mousse
• Confit fennel on white bean cream with dehydrated onions
• Homemade ravioli stuffed with pumpkin and goat cheese in white pomegranate and walnut sauce
• Tempura cauliflower with tartar emulsion

DESSERTS

• Tiramisu
• Rice crème brûlée
• Salzburger Nockerl
• Apple strudel on crème anglaise
• Almond tart
• Mille-feuille