Navis’ cuisine

At Navis, the chef and his kitchen team prepare delicious regional specialties. Except for the imported French foie gras, all dishes are made with local and seasonal ingredients. From fresh fish specialties to traditional dishes baked under a baking lid: it’s not easy to pick a favourite. On the à la carte menu you can find Adriatic tuna carpaccio, lobster, fresh oysters, steak with Istrian truffles, gregada fish and potato stew, and homemade bread from the wood-burning oven. The sushi menu, called 'Fusion by Navis', showcases the chef’s beautiful blend of Japanese techniques and innovative ideas. Here, traditional sushi ingredients, like salmon, are replaced with fresh, locally-sourced fish. Expect three types of sushi: nigiri, sashimi, and uramaki. These are made from Adriatic tuna or Adriatic white fish such as brancin (sea bass), orada (sea bream), or dentex.