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.

Grissini

Signature butter

 

Amuse bouche

Appetizers

Trout / ceviche / sprouts / daikon / chilli
Adriatic tuna / soja / yuzu
Barley / beetroot / goat cheese

Main courses

Tagliolini / sea urchin / pearls of "buža"
Lamb chops / spinach / fennel / coffee
Adriatic fish / pak choi / baked cauliflower

Desserts

Olive oil
Chocolate
Floating islands

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