BOTA ŠARE JELOVNIK

  • COLD APETIZER

  • Bota Platter (for 2 persons)
    Seafood Cocktail
    Cocktail Bota style
    Fish Carpaccio
    Fish - milk carpaccio
    Fish milk
    Anchovies
    Octopus salad
    Seafood Salad
    Dalmatian prosciutto
    Cheese in oil
 
  • HOT APETIZER

  • Risotto Ston style
    Black risotto
    Green risotto Bota style
    Scampi Risotto
    Shrimps Risotto
    Noodles with seafood
    Spaghetti Milanese
    Gratinated mussels
    Seafood brochette
    Bread crumbed cheese
 
  • SOUPS

  • Fish soup
    Shellfish soup
    Oyster soup
    Crab soup
    Vegetables soup
    Beef soup

 

 

 

 
  • SHELLFISH AND MUSSELS

  • Oysters with Lemon
    Bread crumbed oysters
    Grilled oysters
    Mussels Bouzzara style
    Mussel's Dalmatian style
    Bread crumbed Mussels
    St. Jacob cap
    Noah's arch
    Watery Venus
    Sea - truffles
    Grilled Mixed Seashells
    Mixed seashells Dalmatian style
    Mixed seashells Bouzara style
       
  • CRABS

  • Mixed crabs Bota style
    Grilled Scampi
    Scampi Bouzara style
    Scampi Dalmatian style
    Bread crumbed Scampi
    Grilled Shrimps
    Shrimps Bouzara style
    Bread crumbed Shrimps
    Lobster (prepared as you wish)
  • FISH AND MOLLUSKUS

  • White fish
    John Dory
    Blue fish
    Cuttlefish
    Calamari
    Squids
    Bota Platter (mixed fish with lobster)
    Bota (Platter mixed fish)
  • MEAT DISHES

  • Plain Escalope
    Escalope Zagreb Style
    Grilled beef-stake
    Stuffed beef-stake
    Grilled rump-stake
    Stuffed rump-stake
    Rib stake Dalmatian style
  • VEGETABLES AND GARNISHING

  • Swiss chard
    Potatoes (boiled, fried)
    Rice
    Noodles
    Seasonal vegetables (boiled, grilled)
  •  


  • SALADES

  • Seasonal salad

 

       
  • DESSERTS

  • Ston cake
    Rozatta
    Crêpes
    Crêpes in Chateau du Vin
    Pannacotta
    Seasonal fruit
    Ice-cream
    Fruit salad
    Fruit Cup
    Banana Split
     
NAPRAVITE REZERVACIJU

SPECIALty Popara from Dubrava

 

The most famous specialty of our restaurant is popara from Mali Ston. We need about 1.2kg of mixed fish.

The best combination is with frogfish, groper, shark and gilt poll. Using olive oil we fry the onion, then add parsley, garlic, and a little bit of carrot cut in circles.

We use the Ston's large salt and add potatoes cut in ovals. We mix everything and add one litre of water. Once this is ready, we add the fish pieces together with 1 dcl of white dry wine from Peljesac, a little bit of mint and pepper and we cook on a slow fire for about 30 minutes.

 

CATERING