While the terrace is typically Adriatic and touristic, the interior of Čok is more like a tavern being transformed into a family restaurant. The owner Sergio Jugovac will tell you that guests return to this place not only for the delicacies prepared by the chef Viljan: raw shrimp with quark cheese (Croatian: skuta); wild raw oysters, the concept “we prepare everything ourselves” (tagliatelle, spaghetti, rigatoni, fuži…); traditionally prepared fish caught by Novigrad fishermen and home made cakes made by mum Vilma. “The guests come here for me and my character”, says Sergio, one of the first sommeliers in Istria and a passionate bee keeper. There is a photo on the wall of him and Giorgio Claia, the most charismatic Istrian winemaker.
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