Seasonal offer of fine dining dishes made from top-quality, carefully selected local and organic ingredients, and interpreted by Goran Kočiš. Goran Kočiš’s cuisine features a select offer, from traditional dishes in a contemporary interpretation to refined seasonal dishes.

Goran Kočiš has gained his experience and knowledge by working at top, award-winning restaurants. His culinary principle is based on pushing the boundaries of contemporary cooking by combining innovative culinary techniques with dominant local and seasonal ingredients. When he’s not in the kitchen, where he’s doing his best to extract the multilayered flavors from each and every ingredient, Goran is continuously searching for top-quality ingredients, regularly including rare foodstuffs produced by smaller but better-quality producers in the region.

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Amuse-bouche

Tataki trout / passion fruit / citrus / sunflower

105 HRK

Foie gras / smoked apple / hibiscus / brioche

135 HRK

Beetroot variation / goat cheese

115 HRK

Adriatic fish / parsnip variation

220 HRK

Duck / red cabbage / fig / mangel

175 HRK

Black baby pork / kohlrabi / dry plums / beet

185 HRK

Schneenockerl

65 HRK

Petit four

Price per person
690 HRK

Couvert
38 HRK

Extra course
85 HRK

Wine pairing
420 HRK

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