Served at
Oyster & Sushi Bar BotaA restaurant in Dubrovnik's Old Town offering a fusion of Dalmatian and Japanese cuisine, specializing in fresh oysters and sushi.
Carpaccio made with amberjack.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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A restaurant in Dubrovnik's Old Town offering a fusion of Dalmatian and Japanese cuisine, specializing in fresh oysters and sushi.
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