DINNER

Fresh oysters, pomegranate, balsamic pearls and green parsley oil. *Add whiskey for a smoky note (2,00€)

Gluten free

Mix of premium local cheeses.

Gluten free

Vegetarian

Domestic dalmatian prosciutto.

Gluten free

A thin pie of garlic and spinach, served with beetroot cream, extra virigin olive oil crumble and olive oil pearls. Traditionally cut into a diamond shape.

Vegan

Vegetarian

Crunchy puff pastry enveloped in prawns and filled with cream cheese infused with a spicy, creamy lime sauce. Dipped in parsley on both sides and served with a caper gel, flying fish roe, creamy orange sauce and grated, dehydrated mullet roe.

Traditional sea shells stew to get your fingers dirty. Cooked in Malvasia wine, garlic, parsley and breadcrumbs.

Gluten free available

Sautéed eggplant served with rice paper, melon ice-cream, tomatoes and caper gel.

Vegan

Vegetarian

Gluten free

Great balance between seasoning; lemon and orange juice, topped with capers, onion gel, dehydrated olives and mullet roe.

Gluten free available

Ribeye, Chef’s special spices and homemade chive butter, served with a dehydrated locally sourced egg yolk. Topped with an anchovy-mustard foam.

Gluten free

Smoked tofu sautéed in coconut oil, rolled in roasted sesame and chia seeds. Served on mixed lettuces with fresh orange, roasted artichoke and homemade almond-basil dressing.

Vegan

Gluten free

Tree nuts

Vegetarian

Mixed salad seasoned with balsamic vinegar dressing, topped with local prosciutto, sea fennel, pear, cherry tomatoes and basil drops.

Vegetarian available

Gluten free

Tree nuts

Sous-Vide lamb in red wine, arugula in dill dressing, topped with anchovy foam, garnished with Sicilian capers and cherry tomato confit.

Gluten free

Fresh strawberries mixed with red pepper, cucumber and lemon juice, served with island of Pag cheese foam.

Vegan

Vegetarian

Gluten free

Two types of fish, cooked with smoked paprika, served with clams and prawns.

Gluten free

Handmade gnocchi stuffed with prawn and prosciutto, served in a sweet wine sauce.

Handmade ravioli filled with local cow’s curd cheese, cooked in lavender tea, paired with lemon sauce and orange pulp. Served with creamy island of Pag cheese foam and fresh lavender.

Vegetarian

Prawn bisque with a touch of sweet wine and truffle, served with makaruli pasta.

Historic Mediterranean beef ragù, served with traditional makaruli from this region.

Tomato sauce with Pecorino Romano, served with crispy guanciale, stracciatella and pistachios.

Vegetarian available

Tree nuts

Vegan available

Freshly ground smoked pepper and pecorino Romano cheese sauce. A timeless classic.

Vegetarian

A creamy pumpkin risotto with truffle and goat cheese cream.

Gluten free

Vegetarian

Spinach and zucchini cream, smoked Adriatic prawns and mussels, finished with a creamy island of Pag cheese foam.

Gluten free

Vegetarian available

Vegan available

Cauliflower infused with sage and clove, served on spicy sweet potato purée with cashew nuts, apple cider vinegar and cayenne pepper. Finished with baby spinach salad with homemade basil dressing.

Vegan

Vegetarian

Gluten free

Tree nuts

Baked layers of eggplant tempura, smoked burrata and tomato sauce.

Vegetarian

Stuffed with sun-dried tomatoes, black olives, capers, confit garlic, lemon, and panko breadcrumbs. Served with fennel and potato–celery purée.

Traditional stew with monkfish, prawns and mussels, accompanied with traditional makaruli pasta in tomato sauce.

Traditional Dalmatian slow-cooked lamb dish full of sweet and sour flavor, served with Roman gnocchi.

Sashimi-grade tuna with mustard and mushroom cream sauce, wrapped in spinach pancake and puff pastry. Served with a cuttlefish demi-glace sauce.

Slow-cooked Ossobuco in a Zinfandel and sage sauce. Served over creamy saffron risotto with Grana Padano cheese.

Baked, sautéed and served with spicy sweet potato purée, sous vide asparagus, crunchy hazelnuts and clams.

Gluten free

Tree nuts

Fresh tuna steak served with baby potatoes, cherry jam, sour crispy cucumber and dehydrated olive dust.

Gluten free

Mille-feuille potatoes infused with cheese from the island of Pag. Chicken demi-glace in local spices.

Gluten free

Grilled steak served with Swiss chard braised in milk, homemade garlic cream sauce, butter potatoes and a cherry tomato confit.

Fresh beef cut served with Mille – Feuille potatoes, sous vide asparagus, topped with anchovy and mustard foam.

Gluten free

Traditional biscuit with a modern mediterranean twist of Greek yogurt, lemon and a creamy white chocolate sauce. Served on a strawberry coulis.

Vegetarian

Traditional egg white cake, with vanilla - bitter orange liqueur cream and a forest fruit coulis, served alongside a melon ice-cream and crunchy almonds.

Vegetarian

Tree nuts

Our vegan version of a classic. Dates, almonds, cashews and coconut milk.

Vegan

Vegetarian

Gluten free

Tree nuts

Chocolate tart with a date and almond shell, chocolate mousse, salted chocolate tuile, and basil foam.

Vegetarian

Gluten free

Tree nuts

Icecream(ish) balanced dessert filled with dried figs, caramelized almonds. Served on a forest fruits coulis.

Vegetarian

Gluten free

Tree nuts