Portoroz, 3 April 2014: Kempinski Palace Hotel is proud to present its Signature dish “Liguini a la Buzzara” with freshness of Adriatic Sea and wealth of Istrian nature.
Our Executive Chef, Igor Delak, with a deep love for the Istrian land and a desire to take the very best from its nature, he creates healthy and fresh Mediterranean dishes based on traditional Istrian cuisine. Working with local farmers and local fishermen is the essence of his cuisine.
“Liguini a la Buzzara” is a signature dish which is a typical local dish, consists of local fresh ingredients and it’s done by our Chef’s creativity with Istrian touch. Handmade Liguini with a sauce a la Buzzara consists of fresh mussels from Adriatic Sea, fresh herbs from our garden, local olive oil, fresh charlotte and tomato. Guests can taste it at the Fleur De Sel Restaurant, on the sunny terrace with a view over Adriatic Sea and have a treat for all the senses. It’s the local experience of superior quality that we want to provide to our guests. Spring, summer, fall and winter offer seasonal specific ingredients like fresh truffles, wild asparagus, fresh caught tuna, sole and turbot so we follow the course of nature and change the menus frequently. Of course irreplaceable local olive oil and salt from very near Saltpans are basis of our cooking. Today our culinary team has even the Herb garden on the roof of the hotel with an irrigation system over the summer.