Every week The Dubrovnik Times goes to new levels for your pleasure. This time it’s all about culinary pleasure. We have scoured the menus of Dubrovnik to bring you our favourites. And not only did we just research the menus we have gone that extra step and tasted the food in advance for you...its hard work but someone has to do it. This week it was the turn of Restaurant Magellan on Iva Vojnovića Street.“This restaurant has a real city feel to it,” I commented as I walked into the Magellan Restaurant on Iva Vojnovica. There were people just there for a coffee, business people debating over lunch, young couples cooing over a glass of wine and families enjoying time together. This isn’t a tourist trap, far from it; there is a healthy mix of locals and foreign guests. Just follow the golden rule of travelling, eat where the locals eat. I have to admit that this wasn’t my first time in Magellan, in fact it was my second time there this summer. There is plenty of room to spread out, balconies overlooking the Adriatic Sea, cozy spaces inside and wide lounges. “Now I can see why so many locals love this,” I said to the head chef Marino Radic. Since he has started working in Magellan he has left his touch on the menu, a touch of imagination. I have to admit he has a very creative mind, and one that is close to my taste. This time I went for a fish menu, monkfish to be more precise.Light and seasonal I must admit that one of my favourite fish meals is monkfish, it is a meaty kind of fish and if served in the correct way is also light. The monkfish was served with bacon, saffron sauce and sliced fresh vegetables. It was probably one of the best fish dishes I have tried this year, really good, and my tip if you are going to eat at Magellan. With a chilled glass of white wine, this was the perfect summer dish, light yet filling. “How was your meal,” asked the chef. I just gave the thumbs up sign, that was enough. Onto dessert and the summer, seasonal feel was continued. This time a light and fluffy mango mousse served with a line of seasonal fruits. After the monkfish it was the perfect foil, a good combination, and as it was suggested by the head chef I guess I couldn’t have gone wrong.Text and photos - Mark ThomasFollow The Dubrovnik Times on Facebook and Twitter