Tavern Kantinon Rovinj is located at Rovinj waterfront, overlooking the old town. Tavern has been there for ages, but it was one of those places that attracts your attention in a weird way. I always wanted to eat at this tavern, because of its Italian canteen style, but smell of frying and very few visitors always scared me away.
However, star Croatian chef Tom Gretic, along with sommelier Emil Perdec, is responsible for the new dining concept and a brand new menu at tavern Kantinon Rovinj. All ingredients used are local and fresh. New concept from this innovative chef showcases his personal take on Rovinj cuisine based on town’s fishing tradition. The menu brings authentic flavors of Rovinj and Istria.
Tavern Kantinon offers cozy and casual atmosphere featuring typical decor of an Istrian tavern with rough plaster stone walls, long wooden tables and benches, huge wine barrels, open kitchen. There are few high tables and stools for a quick bite. Tavern Kantinon doesn’t have a terrace for eating outside. There is only one table for four persons outside. Tavern is open daily, except on Mondays, from noon to 10 pm.
My experience at the tavern Kantinon Rovinj
I’ve visited the tavern Kantinon Rovinj already three times since the new management took over. And every time I enjoyed delightful seafood accompanied with an excellent local wine.
This sprawling restaurant has excellent menu which wraps homespun Istrian eats in a stylish package, an extensive Istrian wine selection to pair with the delicious food, top-notch waiters and fair prices. It is not unusual to make a meal of appetizers at Kantinon Rovinj. I’ve tasted a number of them during my visits to the tavern.
Starters that I’ve tasted include raw scampi served along with oysters, grilled scampi grilled and sprinkled with olive oil, baked scallops with breadcrumbs, cheese and olive oil. They were served with Persuric sparkling wine. Scampi were sweetly fresh.
The meal continued with a plate of barley with squid in a black ink sauce, octopus with green peas and plate of sea shells including mussels, Noah’s Ark, and clams. The dishes were accompanied with a local white wine Malvasia Istrian Sonata, produced by Rovinj’s winemaker Dobrovac Wines.
On three occasions, I’ve eaten at the tavern Kantinon, main dishes included Common Dentex fish served with clams and Istrian sausage, and a frog-fish with cornmeal, apples and sausage.
Dessert included Dalmatian rozata, Dalmatian custard similar to flan, and pandispanj, traditional sponge cake, typical for the coastal regions of Croatia.
Tavern Kantinon is an excellent addition to already exciting Rovinj restaurant scene. It is a place well worth a visit. A place that strives to safeguard traditional cuisine, fresh, seasonal, authentic flavors of locally grown produce. Well done!
Have you been in the tavern Kantinon? How was your experience there? Let us know in the comments below.