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Almond milk colored with 100% cocoa powder, chia seeds, vanilla and Agave syrup.

Homemade granola made with oats and infused with cocoa powder. Served with yogurt, chia seeds and strawberry coulis.

French croissant topped with 70% cocoa chocolate and hazelnuts.

Plain French croissant sprinkled with magic sugar dust and strawberry sauce on the side.

One egg omelet, smoked salmon, Greek yogurt, capers, marinated red onion and arugula.

Homemade bread, creamy hummus, baby spinach, cherry tomatoes, hazelnuts.

Gouda and ham. Mozzarella, marinated in-house with local spices.

Sunny side up eggs, spinach pancake, salad. Mozzarella, marinated in-house with local spices.

Pecorino Romano cheese, freshly ground black pepper, and a pinch of salt. Finished with Fanito olive oil from Korčula.

Homemade buckwheat bread with mushroom cream sauce, anchovy and mustard foam, eggplant and baby spinach.

Bacon, eggs, sausage, mushrooms, baked beans, grilled tomatoes.

Smoked tofu sauteed on coconut oil and rolled in roasted sesame and chia seeds. Almond basil sauce, oranges and roasted artichoke.

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

A refreshing salad, homegrown potatoes, our dressing, red onion, orange pulp, cherry and dried tomatoes, onion jam.

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

Homemade bread, creamy hummus, baby spinach, cherry tomatoes and crunchy hazelnuts.

Chicken thigh, panko breadcrumbs, red cabbage, hazelnuts, pear and mustard seed chutney.

Homemade bread, arugula with dill dressing, cherry tomato confit, capers, chive cream, and marinated cucumber. Finished with cheese from the island of Pag.

Brioche bun, all beef patty, sweet and sour sauce based on mayonnaise and Worchester, caramelized onions, crispy bacon, and melted cheddar cheese. Served with crunchy potatoes baked in polenta.

Homemade brioche bun, all beef patty, truffle and raspberry juice mayo, red onion jam cooked in Zinfandel wine, arugula with balsamic vinegarette dressing, topped with a mustard foam. Served with crunchy potatoes baked in polenta.

Fresh Ston oysters, balsamic pomegranate pearls, and green parsley oil. (price per piece – minimum order: 3 pieces) *Ask about the whiskey (€2.00)

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

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

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

Baked layers of eggplant tempura, smoked burrata and a tomato salsa.

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

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

Prawn and prosciutto stuffed handmade gnocchi served in a sweet wine sauce.

Historic mediterranean beef ragu sauce served with traditional Makaruli pasta from this area.

Prawn bisque with a touch of sweet wine and truffles. Makaruli pasta.

Fettuccine in a smoked pepper and Pecorino Romano cheese sauce. A timeless classic.

Paccheri in salsa sauce with Pecorino Romano cheese. Served with crispy Guanciale, stracciatella, and pistachios.

Dubrovnik’s golden child — warm and aromatic, with ripe peaches and mandarins doing something truly unfair to your taste buds.

Fresh summer wine. Lemon-yellow in color with greenish hues, refreshing in character. Aromas of green apple and citrus.

Citrus and bright elderflower explosion with the typical sweetness and richness of sweet acacia wood. The aftertaste is fresh, very long-lasting and elegant. A pronounced mineral note.

Attractive aromas of orange peel, hazelnut, toast and oak. It is medium-bodied, with flavors of tropical fruit, vanilla, apricot, coffee, a hint of caramel and balanced freshness.

Marshal Marmont drank it. It was literally used as currency. Your turn - light, dry, and tasting of the sea and stone, this one earns its legend.

Typical Pinot. Peach and pear. Soft and juicy wine.

Aroma of acacia blossom, vineyard peach, grapefruit, and basil.

Honey, caramel, lime. Very long finish.

Citrus, apricot, watermelon, Mediterranean herbs. A picture of summer vacation in a glass.

Very rich and concentrated wine, exceptionally ripe fruit, a blend of five grape varieties.

Dry white wine, golden-yellow in color. It is characterized by freshness and playfulness, and can also be drunk as an aperitif.

On the palate, raspberry, blueberry, dried cherries, and currants dominate. Fresh summer red wine.

Accessible for every occasion. Refreshing berries, spices.

Barrel-aged selected wine. Plums, chocolate, mocha coffee, vanilla. Unfiltered. One of the best Croatian merlot wines.

Rich and juicy. Blueberry and pepper. Smoky on the finish.

Lots of oak, but very fruity, aromatic, elegant and powerful.

Vibrant floral notes, raisins, pepper. A rounded earthy finish.

Fresh red wine. Cherry and vanilla. Recommended for hot summer days.

Cabernet from the Konavle Valley. Blackberries, chocolate and vanilla with a long finish.

As the name suggests, a dance on the palate. Cabernet Franc and Cabernet Sauvignon.

Rich and fresh wine with a gentle touch of oak. One of the best wines of northern Croatia.

Intense aromas of lemon peel, vineyard peach and melon, with hints of freshly baked bread. Rich and full of distinctive varietal character.

Delicate strawberry aroma with a hint of bread crust. Refreshing and ripe, with fine lively bubbles.

Brioche on the palate with a classic long aftertaste typical of this sparkling wine style. 4,000 bottles produced annually.

Aromas of "pastry" and dried fruit give way to equally delicious floral notes. The taste is rich, with flavors of lemon tart, a beautiful freshness, and a long-lasting finish.

Delicate cherry flesh color, with a lively Provença tyle sheen. Floral notes and hints of raspberry. Fresh with a saline minerality.

Peach and citrus. Mineral and sophisticated.

Mild acidity, peach, dried figs and a long mineral aftertaste.

Dried apricots, pears and citrus fruits, pervaded with herbaceousness of thyme and spiciness of white pepper.

Herbal bitterness, citrus – a bold, unapologetic spritz

A dirty paloma with salty – sour caper syrup and ginger beer

Margarita-inspired, with floral lavander, basil freshness, and a dry finish

Fresh and complex with delicate notes of vanilla. A clarified version of the most popular Croatian mixed drink. Shared with us by Ivan Leko from Express Bar in Zagreb, Croatia.

Sweet and sour rum based cocktail with homemade strawberry raspberry syrup

Tom Collins twist with homemade organic tangerine jam

Fig leaf infused gin, homemade rosemary syrup and lime

Extremely refreshing whiskey cocktail with Cameroon white pepper cordial

Mezcal reposado infused with cardamom, hibiscus and liquorice (15 min prep time at the table)

Citrusy lemon freshness, combined with our olive oil and dry vermouth.

Subtle variation of a Negroni. Infused with wild cherry tea.

Hazelnut and vanilla infused. Highlights the aromas of our single origin coffee

Berry fruit and grapefruit cordial. Jelly-like texture.

Homemade almond syrup,lime and ginger beer. Fruity and spicy

Fresh Ston oysters, balsamic pomegranate pearls, and green parsley oil. (price per piece – minimum order: 3 pieces) *Ask about the whiskey (€2.00)

Mix of premium local cheeses.

Domestic dalmatian prosciutto.

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.

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.

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

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

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

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.

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

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

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

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

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.

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.

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

A creamy pumpkin risotto with truffle and goat cheese cream.

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

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.

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

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.

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

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

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.

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

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

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

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

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