Tagliata Royale: The Best Steak on Hvar Island

Most restaurants on Hvar are seafood-first. We are too, in a way: we think about every dish the same way. The Tagliata Royale is our answer to the question: what does a great steak look like on an island?

What tagliata means

Tagliata is Italian for "sliced." The technique is simple: sear the steak whole over high heat, rest it, then slice it across the grain before serving. The slicing shortens the muscle fibre, making the beef noticeably more tender than an identical steak served whole. It also means the resting juices distribute across every slice rather than pooling at the cut end.

The royale part

We serve our tagliata over truffle mashed potato. The mash is made with butter, cream, and black truffle. It's rich by design; the beef is the star and the mash supports it. Together they're more than either is alone.

For the steak-eaters who end up in Hvar

If you're visiting Hvar and you eat steak, you might be expecting to compromise. Coastal Croatia leans fish and seafood, as it should. But the Tagliata Royale at Marigo is not a compromise. It's the dish we're proudest of on the mains list. At €32 it's our most expensive item, and guests consistently tell us it's worth it.

Best paired with

A glass of Plavac Mali, the indigenous Dalmatian red grape, which grows on the steep terraces above the coast here. It's tannic enough to cut through the fat, fruity enough not to fight the truffle. We carry two Plavac options by the glass and bottle.

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