Restaurant Spinnaker

Restaurant Spinnaker A NEW CHAPTER by Marko Turković & Ivan Maljevac

Fragmenti jednog sasvim običnog dana u prepu. Onog dijela dana kad je sala restorana još prazna, a iz kuhinje odjekuje: ...
24/09/2026

Fragmenti jednog sasvim običnog dana u prepu. Onog dijela dana kad je sala restorana još prazna, a iz kuhinje odjekuje: sjeckaj, reži, guli, prži, pali, gasi… Sve to prije prvog „Dobra večer”.

Fragments of a perfectly ordinary day in prep. That part of the day when the dining room is still empty and the kitchen echoes with chop, slice, peel, fry, fire, off… All before the first “Good evening.”

Nijedan tanjur nije rođen fotogeničan.Prije nego što izađe pred goste, tu su plehovi, bočice, pincete, led i dosta petlj...
22/09/2026

Nijedan tanjur nije rođen fotogeničan.
Prije nego što izađe pred goste, tu su plehovi, bočice, pincete, led i dosta petljanja po svakom zalogaju. Instagram vidi samo finale. Kuhinja ima cijeli director’s cut.

No plate is born photogenic. Before it reaches the table, there are trays, squeeze bottles, tweezers, ice and plenty of fussing over every bite. You get the plate. We know what it’s been through.

Krumpir ima slavu. Čičoka ima talent. Neugledna, kvrgava i nepravedno zanemarena, uz pravu obradu pokazuje koliko okusa ...
18/09/2026

Krumpir ima slavu. Čičoka ima talent. Neugledna, kvrgava i nepravedno zanemarena, uz pravu obradu pokazuje koliko okusa može stati u jedan čudan gomolj. Bez uvrede krumpiru, ali on u Spinnakeru više nije glavni frajer.

Potatoes have the fame. Jerusalem artichokes have the talent. Knobbly, unassuming and unfairly overlooked, when treated right they show just how much flavour can come out of one strange little tuber. No offence to the potato, but at Spinnaker it’s not the coolest kid anymore.

16/09/2026

Dalek je put od Baščaršije do bureka od ribe, ali naši nas gosti uvjeravaju da je ovo savršen prijevod bureka na jadranski jezik.

It’s a long way from Sarajevo’s old town to fish burek, but our guests keep telling us this is the perfect translation of burek into the language of the Adriatic.

U kuhinji su noževi, kuhače i tave očiti alati. Olovka malo manje. Ali bez nje nema bilješki, korekcija, narudžbi, ideja...
10/09/2026

U kuhinji su noževi, kuhače i tave očiti alati. Olovka malo manje. Ali bez nje nema bilješki, korekcija, narudžbi, ideja ni onih sitnih podsjetnika koji drže servis na okupu.

Živjela olovka!

In the kitchen, knives, wooden spoons and pans are obvious tools. A pencil, less so. But without it, there are no notes, corrections, orders, ideas or those little reminders that keep service running smoothly.

Long live the pencil!

08/09/2026

Priprema ima svoj ritam. Ponavljanje istih pokreta, ruke koje već znaju što rade, fokus na jednu malu stvar u tom trenutku. Čišćenje škampa je zen budizam na mediteranski način.

Prep has its own rhythm. Repeating the same movements, hands that already know what to do, focusing on one small thing at a time. Cleaning scampi is Zen Buddhism, Mediterranean style.

Nakon deserta primamo natrag samo ovakve žlice.After dessert, this is how we like our spoons returned.
04/09/2026

Nakon deserta primamo natrag samo ovakve žlice.

After dessert, this is how we like our spoons returned.

Vatra i led. Jedno gradi okus, drugo ga izvlači. Vatrom stvaramo dubinu. Led ide u temeljac na samom početku, usporava r...
02/09/2026

Vatra i led. Jedno gradi okus, drugo ga izvlači. Vatrom stvaramo dubinu. Led ide u temeljac na samom početku, usporava rast temperature i pomaže izvući maksimum okusa iz namirnica. Dva potpuno suprotna elementa, s istim ciljem: više okusa.

Fire and ice. One builds flavor, the other draws it out. We use fire to create depth. Ice goes into the stock at the very beginning, slowing down the rise in temperature and helping draw out as much flavor as possible from the ingredients. Two completely opposite elements, with the same goal: more flavor.

Još je nekoliko minuta do prvih gostiju. Stolovi su gotovo spremni. Gotovo.Na jednom žlica i nož još nisu sasvim poravna...
27/08/2026

Još je nekoliko minuta do prvih gostiju. Stolovi su gotovo spremni. Gotovo.
Na jednom žlica i nož još nisu sasvim poravnati. To ćemo popraviti.
Ima još vremena za te male korekcije prije nego prostor prestane biti samo lijepo postavljen i počne živjeti.

There are still a few minutes before the first guests arrive.
The tables are almost ready. Almost.
At one of them, the spoon and knife still aren’t perfectly aligned. We’ll fix that.
There’s still time for those small adjustments before the space stops being beautifully set and starts to come alive.

Ako vam treba još jedan razlog za dolazak u Poreč, neka to budu deserti.Nemojte da vam prođe ljeto, a da niste probali n...
25/08/2026

Ako vam treba još jedan razlog za dolazak u Poreč, neka to budu deserti.
Nemojte da vam prođe ljeto, a da niste probali naše.

If you need one more reason to come to Poreč, let it be the desserts.
Don’t let summer pass without trying ours.

Address

Obala Maršala Tita 15
Porec
52440

Opening Hours

Monday 18:00 - 00:00
Wednesday 18:00 - 00:00
Thursday 18:00 - 00:00
Friday 18:00 - 00:00
Saturday 18:00 - 00:00
Sunday 18:00 - 00:00

Telephone

+38552400804

Website

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