During the last twenty years, Pergola has experienced significant content, ownership, architectural and conceptual changes. It is now in the hands of the owner and chef Fabricio Vežnaver, a member of the renowned international organisation JRE. Based on the good tradition founded by his father, Vežnaver has a new and creative approach to dishes inspired by old recipes. A big talent and a sense for ingredients allow him to create seemingly strange but exceptionally tasty and harmonious combinations. Vežnaver’s artistic talent is a whole other story. The big, white, square plate upon which he arranges ten or so, mostly raw, seafood items (including: scampi tartare, curd, pineapple, small filled squids, olive oil and passion fruit mayonnaise, sprats with a coconut sauce, tuna belly, and octopus carpaccio) is a true masterpiece which – perhaps justifiably – first the eyes, and then the taste buds, savour.
