In end meeting with Mr. Sergio Cittar just was the perfect opportunity to start PEPENERO story...

WHAT COULD YOU EXPECT AT PEPENERO TODAY?

Marin Rendic cuisine is a combination of traditional, creative and modern approach to cooking.  In the preparation of food, only fresh daily local ingredients are used: fish, meat, seafood... and all of this using one of the best extra virgin olive oils in the World.

Every day Chef Marin Rendic make his own home made pasta, several different types of home made bread, several desserts and he never use ready-made mixtures and sauces.

You may have noted from the above that Marin’s true love is fish and sea food… although he is excellent in preparing the meet – in particular the beefsteak following the blood ageing technique… 

His menu includes over 80% fish - seafood creations… and there is always seasonal Ala carte menu with 20 courses… but to fully enjoy Marin Rendic’s creations there are two Tasting menus: Pepenero's Tasting Menu with eight courses of food and Chef's Tasting Menu with six courses.

The Testing Menu is actually Marin Rendic’s expression of his view on the contemporary cuisine… it is his vision of it…

The starting PEPENERO key point are fresh ingredients. In PEPENERO this is „conditio sine qua non“... and the fisherman boats in Novigrad are the guarantee to Marin the same as his knowledge on new tecniques how to preserve the most of the flavour of the ingredients he use.

The menu is mostly based around specialties of the sea, thust both tasting menus - Pepenero Tasting Menu and the Chef's Tasting Menu rely on ingredients such as scampi, pilgrim’s scallop, gilt-head bream or sea bass fillets.

Marin Rendic is a young Chef and his work is in part inspired and influenced by people like: Catalan Chef Adria Ferran (the founder of El Bulli and El Taller in Barcelona), Heston Marc Blumenthal (The Fat Duck founder), Eric Ripert  (Le Bernardin founder), Juan Mari Arzak (Arzak), Rene Redzepi (Noma),…

All the above are considered the top restaurants in the World and in Arzak and Noma PEPENERO founder and Chef Marin Rendic was honored to gain experience recently... thus had the chance to learn and work with those teams of excellence... he met also Eric Ripert... Marin Rendic and PEPENERO is still growing and evolving...

For Marin Rendic appearance is an obligatory part of culinary creation, because carefully designed aesthetics are a part of his restaurant’s high standards. These aesthetics with something to show for it include a wide selection of salt, pepper, bread and of course, extravirgin olive oils from Istria.

PEPENERO likes to point out that they make all the bread, pasta and desserts themselves, and that they don’t use any kind of ready-made preparations and sauces...

The restaurant seats 30 people and has its own parking area… to end this article I can only invite you to visit PEPENERO and experience the menu till the coffee and dessert where Chef Marin Rendic put a lot of attention too… PEPENERO was  included in the prestigious European Association Jeunes restaurateurs''D 'EUROPE'' which counts 350 members in 10 European countries, Australia and Croatia… and this is the first step to getting Michellin stars…