Served at
Marco Polo RestaurantA Mediterranean and grill restaurant in Dubrovnik, highly rated by diners for its cuisine.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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A Mediterranean and grill restaurant in Dubrovnik, highly rated by diners for its cuisine.
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