Fresh Adriatic Sea Bass with Truffle: From Boat to Plate
Our Truffle Kissed Sea Bass starts with fresh Adriatic fish and ends with truffle mash. A guide to how we cook seafood at Marigo on the Hvar Riva.
The Adriatic around Hvar is still clean enough that the fish tastes like the sea it came from. We try not to get in the way of that too much.
Why sea bass
Loup de mer, branzino, sea bass, whatever you call it, it's the fish that carries flavour without overwhelming it. The skin crisps well on a hot pan. The flesh stays moist. It pairs with almost anything, which is why it appears on every serious menu on the Croatian coast. The difference is what you do with it.
The truffle element
Our Truffle Kissed Sea Bass is a sea bass fillet served over mashed potato with black truffle. The truffle doesn't overpower the fish; it complements the brine of it. The mash is the delivery mechanism: rich, smooth, enough fat to hold the truffle aroma. The fish sits on top, skin up, pressed briefly so it stays crisp.
Where the fish comes from
We source from local boats when availability allows. The Adriatic around Hvar and the surrounding islands is among the least-polluted stretches of Mediterranean coastline. When local supply is short, we use certified Croatian aquaculture from the same waters. The size and freshness are non-negotiable.
On the menu
Truffle Kissed Sea Bass is listed under Marigo's Specialities, served from 10:00. It's one of our higher-priced mains at €27. If you want to pair it with something to drink, our local white wines, Bogdanusa from Hvar, are a natural match.
Written from the kitchen at Marigo Grill & Chill, Hvar.
Reserve a table