Damir & Ornella opened their eponymous restaurant at the end of the 90’s. They started with the concept of raw fish: with the highest quality and the freshest possible, caught no more than a few hours prior. Damir would then prepare the fish with surgical precision in front of the guests, adding a few drops of first-class olive oil and possibly some lemon. This later became known as Istrian or Mediterranean sashimi, and fans of the dish started to come to the restaurant in droves. The couple invited their equally capable daughter, Matea, to join the family business; they significantly expanded the wine list; and redesigned the restaurant’s interior so that all 22 of their guests (full capacity) could enjoy the unique flavours from the deep sea.