Time Out says
Approaching its 50th anniversary, this third-generation, family-run classic has been around
since the start of modern Istrian tourism. Sidro (‘Anchor’) only uses fish from the immediate
vicinity, heavy on shellfish and sole as the sea is shallower here. It’s right on the fishermen’s marina and locals show up to eat. For the best shellfish, come in November. The fish platter Noštromo is a solid tip: white fish, squid, grilled scampi, potatoes and spinach. Same goes for the lobster with tagliatelle, which runs to 300kn. There’s a nautical interior and terrace – ignore the neon sign and pictures of the food.