What are the opening hours?

Tuesday 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

Restaurant Spinnaker

Name: Restaurant Spinnaker
Address: Obala maršala Tita 15, Porec, 52440, HR
Telephone: +38552400804
Price range: £££

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Restaurant Spinnaker

A NEW CHAPTER by Marko Turković & Ivan Maljevac

16/06/2026

'Savur' je jedan od onih recepata koje na Jadranu svi poznaju. Zato nam je i zanimljiv. Skušu mariniramo, ali tu ne stajemo. Dodajemo hibiskus zbog kiseline i cvjetnih nota, a kremu od badema zbog masnoće i zaokruženosti. Rezultat nije nova verzija savura. Rezultat je skuša koja i dalje zna odakle dolazi, samo je promijenila naglasak.

Everyone on the Adriatic has their own version of mackerel savur. So naturally, we couldn’t leave it alone. Mackerel, hibiscus, almond cream. Still 'savur'. Just dressed for dinner.

11/06/2026

Tartar od kapelungi, volak s majonezom od volka i brbavice. Ovo jelo naš je poziv da zajedno provedemo dan na moru. Mi smo krenuli rano ujutro, a vi nam se pridružujete za stolom.Tako počinje večer u Spinnakeru.

Razor clam tartare. Sea snail with sea snail mayonnaise. Carpet shell clams. A plate that tastes a bit like spending the whole day by the sea. The only difference is that we did the early morning part for you.

09/06/2026

U kuhinji ima puno stvari koje nije moguće ubrzati. Tijesto je jedna od njih. Ako ga požuruješ, vrlo brzo te zaustavi i objasni ti tko je gazda.

Some things in the kitchen simply don’t care about your schedule. Dough is one of them. You can encourage it. You can watch it. You can even talk to it. But in the end, it’ll be ready when it decides it’s ready.

05/06/2026

Tuna je odležala 20 dana. To obično izazove malo nevjerice. Nakon prvog zalogaja razgovor uglavnom ode u drugom smjeru. Pravilno odležavanje ribi ne oduzima svježinu. Daje joj okus, teksturu i dubinu kakvu svježe ulovljena tuna jednostavno još nema. Japanci su to odavno shvatili. Mi smo ih poslušali.

This tuna spent 20 days ageing. At first, your brain says: “Twenty days? Really?” Then you take a bite. Properly aged tuna is one of those things that shouldn’t make sense but somehow does. Richer, deeper, and often tasting fresher than tuna straight out of the sea. The Japanese have known this for a while. We’re just catching up.

03/06/2026

Kreće ozbiljna sezona i ozbiljan tempo. Kuhinja je usklađena, recepti ispeglani, tim uigran. Sada kreće tempo u kojem kuhinja i sala moraju plesati kao Ginger Rogers i Fred Astaire. Ostalo je još samo da se Marko i Ivan dogovore tko je Ginger, a tko Fred.

The warm-up is over. The recipes are dialled in, the team knows the dance, and now comes the fun part: service. From here on, the kitchen and dining room move as one. Or at least that’s the plan. As for Marko and Ivan, they’re still arguing over who’s Ginger and who’s Fred.

28/05/2026

Chef Marko zna skuhati, ali chef Marko zna i odustati. A to je posebno važno kuharsko umijeće.
Kod ovih fusila u reduciranom umaku od grilanih rakova sve je bilo kako treba. I više od toga. No, to nije bilo dovoljno da završe na meniju.
Ostalo je samo par nama dragih fotografija.

Chef Marko knows how to cook. But Chef Marko also knows when to let go. And that’s an equally important culinary skill.
With these fusilli in a reduced grilled crustacean sauce, everything was exactly as it should be. And more than that. Still, it wasn’t enough for them to make it onto the menu.
All that remains are these photos we’re quite fond of.

26/05/2026

Zadnji tanjur večeri mora zaslužiti svoje mjesto.
Manjari čokolada. Crumble od doenjanga. Tučeni ganache od crnog čaja. Pjena od soljenog mlijeka.
Slatko, gorko, slano, umami. Sve što je večer gradila, ovdje se slaže u jednu rečenicu.
Nije to desert koji se izvinjava što dolazi nakon ribe. To je interpunkcija. Točka na kraju dobre rečenice.

The last plate of the evening has to earn its place.
Manjari chocolate. Doenjang crumble. Whipped black tea ganache. Salted milk foam.
Sweet, bitter, salty, umami. Everything the evening has been building towards comes together here in a single sentence.
This is not a dessert apologising for arriving after fish. It is punctuation. The full stop at the end of a good sentence.

21/05/2026

U Spinnakeru vina na čaše nisu usputna opcija.
Svaki tjedan otvaramo najmanje petnaest etiketa koje se stalno mijenjaju. Bijela, crna, pjenušava i macerirana. Ne vjerujemo u krute pairinge ni unaprijed zadane odgovore. Više nas zanima što se događa te večeri, što traži jelo pred vama i koje vino u tom trenutku vrijedi otvoriti.
Pitajte Ivana za vino na čaše, odgovor bi vas mogao oduševiti.

At Spinnaker, wine by the glass is never an afterthought.
Every week, we open at least fifteen labels in constant rotation. White, red, sparkling and skin-contact wines. We do not believe in rigid pairings or predetermined answers. We are more interested in the rhythm of the evening, the dish in front of you, and which bottle feels worth opening at that exact moment.
Ask Ivan about the wines by the glass. The answer might surprise you.

19/05/2026

Shrimp toast dolazi iz kantonske kuhinje. Prošao je kroz pola svijeta, završio u britanskim kineskim restoranima i negdje usput postao kultni klasik. Sada ga evo u posjeti jadranskoj obali.
Marko ga je uzeo i rastavio do temelja. Kozice. Odojak. Pire od vrtnog bilja. Emulzija od glava škampa.
Isto ime. Drugi planet.

Shrimp toast comes from Cantonese cuisine. It traveled halfway around the world, ended up in British Chinese restaurants and somewhere along the way became a cult classic. Now here it is, paying a visit to the Adriatic coast.
Marko took it apart down to the foundations. Prawns. Suckling pig. Herb purée. Prawn head emulsion.
Same name. Different planet.

14/05/2026

Cannoli zvuče jednostavno. Prženo tijesto, punjenje unutra, gotovo.
Vraga je jednostavno.
Tijesto koje se ponaša kako hoće. I tuna odležana dvadeset dana koja ima toliko karaktera da joj ne smiješ stati na put, samo je pažljivo uokviriti. Testirali smo. Više p**a. Sad ga obožavamo.

Address

Obala Maršala Tita 15
Porec
52440

Opening Hours

Tuesday	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

https://www.restaurantspinnaker.com/

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