Every season we sit down with our suppliers, walk through what is growing, what is coming in from the coast, and build the menu around that. This summer has been generous.
What's new
We are introducing a cold seafood starter — cured mackerel with pickled kohlrabi and dill oil — as well as a lighter version of our classic pašticada, slow-braised and served with homemade gnocchi instead of pasta.
For vegetarians, a roasted beetroot and goat cheese plate with walnut crumble joins the menu as a main. It has already become a favourite in testing.
What stays
Our lamb stew with smoked paprika is not going anywhere. Neither is the fritule — the little Croatian doughnuts that have become something of a signature. Some things earn their place.
Book a table
The new menu is available from Wednesday 28 May. We recommend booking ahead on weekends — call us or use the contact page.