What we cook

Thin-sliced sea bass, lemon, Cres olive oil, capers

Octopus, potato, red onion, parsley

Anchovies from the bay, garlic, wine vinegar, house bread

Island sheep's cheese, cured ham, olives, figs

Scampi, white wine, garlic, tomato, breadcrumbs

Cuttlefish, its ink, white wine, parsley

Hand-rolled island pasta, slow tomato, basil

This morning's catch, chard and potato, olive oil

Squid, garlic, parsley, lemon

Three kinds of fish, tomato, wine, soft polenta

Slow-roasted for two hours under embers. Order a day ahead.

Cres lamb, potatoes, rosemary. Order a day ahead.

Courgette, aubergine, pepper, chard, olive oil

Almonds, lemon zest, maraschino

Fig jam from our own garden

Island lemons, mint