Tri generacije i jedna ploča. Three generations and one fish-grill.
Konobu je 1986. otvorio djed Ivan, ribar koji je odlučio da je bolje peći ribu nego je samo loviti. My grandfather Ivan, a fisherman, opened the konoba in 1986 — he decided grilling fish was better than only catching it.
Mama je preuzela devedesetih, naučila kuhinju nositi sama, dodala tjestenine i juhe koje se kuhaju po šest sati. Ja sam došao 2014., pomalo, najprije za pultom, pa za štednjakom. Promijenili smo malo — bolja peć, hladniji bijelci, viski iza šanka — ali ni recept za fritaju s divljim šparogama, ni stol pod maslinom nismo dirali. Mom took over in the nineties, learned to run the kitchen alone, added pastas and broths that simmer for six hours. I came in 2014 — first behind the bar, then at the stove. We changed a bit: better oven, colder whites, whisky behind the bar — but the wild-asparagus frittata recipe and the table under the olive tree, we left alone.
Kupujemo od ljudi koje znamo po imenu. Sir s Cresa nosi nam Boris, ribu Tonči i Slavko, vino iz Istre Marin. Maslinovo ulje? Iz našeg vrta — koliko god rodi. We buy from people we know by name. Cheese from Cres comes from Boris, fish from Tonči and Slavko, wine from Istria from Marin. Olive oil? From our garden — as much as it yields.