{"id":222,"date":"2025-02-18T23:55:16","date_gmt":"2025-02-18T23:55:16","guid":{"rendered":"https:\/\/mycroway.com\/?p=222"},"modified":"2025-03-08T20:11:07","modified_gmt":"2025-03-08T20:11:07","slug":"hidden","status":"publish","type":"post","link":"https:\/\/mycroway.com\/hr\/hidden\/","title":{"rendered":"HIDDEN"},"content":{"rendered":"

I evo nas, sad kad Srdo\u010d odlazi, osje\u0107am se prisiljenom podijeliti svoju recenziju Rije\u010dkog bistroa Hidden \u2013 koji je dugo skupljao pra\u0161inu. Smatrajte ga okusom ljeta u ove zimske dane.
Ukupan dojam<\/strong>
Za mene Rijeka\/Opatija\/Lovran uvijek zovu na stanku. Iako je po mnogima zagreba\u010dki gastronomski identitet ve\u0107 dugo dosadan, nejasan i nedosljedan, Hidden se pojavio kao pravi da\u0161ak svje\u017eine \u2013 drago mi je \u0161to sam ga imala priliku posjetiti. Bistro Hidden Deni Srdo\u010d prava je nagrada na putu od dalekih obala Jadrana do Zagreba.
Izazovi putovanja<\/strong>
Ponekad se na\u0161 povratak s odmora prekine. Iskreno, zavr\u0161imo vi\u0161e iscrpljeni nego odmorni. Ne znam ni \u0161to nas tjera da ubacujemo u petu brzinu dok FOMO blokira sve puteve razuma, \u0161to dovodi do totalne iscrpljenosti. Najgori dio je pakiranje - pogotovo kada imate novog \u010dlana obitelji. Postalo mi je potpuno normalno da po izlasku iz smje\u0161taja napravim mini \u201cgeneralnu provjeru\u201d jer uvijek postoji \u201cne\u0161to\u201d \u2013 ispod, iznad, pokraj ili oko \u2013 gdje su stvari mogle biti ostavljene.
U takvim situacijama najmanji je problem najmanja zaobilaznica za dobar obrok koji nudi oporavak na svim razinama \u2013 ili se barem tako nadajte ako ne znate \u0161to vas \u010deka.
\"Je li vrijedilo?\"<\/strong>
Zaista je bilo izvrsno! Mo\u017eda su na\u0161a o\u010dekivanja uzrokovala mali nedostatak onog \"vau\" faktora, ali te\u0161ko je izbje\u0107i ono \u0161to o\u010dekujete.
The Hidden iskustvo<\/strong>
Hidden je doista \"skriven\" - njegovo ime savr\u0161eno opisuje lokaciju. Dekor je skroman, ali prikladan za jednostavan, kvalitetan bistro. Svaki je stol postavljen i spreman na po\u010detku usluge, \u0161to odra\u017eava visoku razinu profesionalnosti.
Sjeli smo na terasu i do\u010dekao nas \u0161armantni konobar\/sommelier Toma \u2013 vrlo pristupa\u010dan i obrazovan mladi\u0107 koji nam je bez oklijevanja preporu\u010dio \u0161ampanjac Charles Heidsieck, koji po kvaliteti nadma\u0161uje mnoga poznata imena. \u0160tovi\u0161e, takti\u010dno se potrudio poslu\u017eiti fla\u0161iranu vodu (klasi\u010dan ugostiteljski potez), no mi smo se odlu\u010dili za \u010da\u0161u obi\u010dne vode \u2013 ipak \u017eivimo u zemlji s pitkom vodom, hvala lijepo.
Couvert<\/strong>
Prekrasno svje\u017ea i mirisna focaccia s crnim maslinama, popra\u0107ena nagra\u0111ivanim maslinovim uljem Salvea Aurum. Iako ina\u010de preferiram bla\u017ea ulja, te\u0161ko je zamisliti bolji po\u010detak.
Meni
Jelovnik se sastoji od dnevnih jela i jezgrovitog \u00e0 la carte izbora osmi\u0161ljenog da zadovolji razli\u010dite \u201enepce\u201c. Na\u017ealost, moje mogu\u0107nosti su bile ograni\u010dene jer trenutno ne mogu jesti sirovu hranu. Odlu\u010dili smo se za:
Predjelo: Tacos s muzgavcima i ceviche gofa.
Glavno jelo: Janjetina u krpenom omota\u010du i rotolo tjestenina s osli\u0107em.
Tacos<\/strong>
Konfitirani muzgavci bili su mekani i so\u010dni; pico de gallo ih je osvje\u017eio, a krema od graha dodala je kremasti \u0161tih. Zeleni luk na vrhu pru\u017eio je suptilni pikantni \"obol\". Me\u0111utim, ovi doma\u0107i tacosi bili su pregusti i \"prenatrpani\". U idealnom slu\u010daju, tortilje bi trebale biti tanke i lagano hrskave, ali one se nisu uspjele \"napuhati\" - klju\u010dni pokazatelj dobro napravljene tortilje.
Ceviche Gofa
<\/strong>(Koji sam samo malo probao) bio je izvrstan. Riba \"kuhana\" u leche de tigre marinadi zadr\u017eala je okus mora i nije bila pretjerano zasi\u0107ena. Poslu\u017eeno je uz kremu od mrkve, \u0161koljke, filete naran\u010de i salatu \u2013 savr\u0161eno izbalansirano.
Glavna jela
<\/strong>Janjetina u krpe bila je fantasti\u010dna u kombinaciji s pasiranom i pe\u010denom cvjeta\u010dom - dva sna\u017ena okusa koja se nisu sukobljavala, ve\u0107 su se nadopunjavala. U jelovniku se spominje kori\u0161tenje pa\u0161kog sira, ali ga nismo otkrili; ukras je vi\u0161e li\u010dio na posip za\u010dinskim biljem, a koliko znam sezona Pa\u0161kog je u svibnju. Janjetina je samo povezala jelo.
Rotolo tjestenina s osli\u0107em, blitvom i \u0161koljkama tako\u0111er je bila vrhunska \u2013 s tankim, laganim tijestom, elegantno smotanim i punjenim, dok je blagi umak od \u0161koljki dao savr\u0161enu so\u010dnost.
Desert<\/strong>
Tortica s malinama, svje\u017eim jagodama i bijelom \u010dokoladom bila je upravo onakva kakva tart treba biti: \u010dvrsto, ali mrvi\u010dasto tijesto, prekrasno slatko punjenje s dozom kiselosti i bijela \u010dokolada koja sve dr\u017ei na okupu. Jagode su pru\u017eile posljednji nalet svje\u017eine.
Zaklju\u010dak<\/strong>
Drago mi je da smo promijenili kurs i po\u010dastili se ovako divnim ru\u010dkom! Uostalom, znate kamo ide slatko\u0107a \u2013 ravno u srce.<\/p>\n\n\n\n

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