Clear veal shank broth served with homemade tortellini filled with tender braised veal, with optional parmesan.

Crispy, creamy bites filled with kulen and ajvar sauce.

Virgin olive oil confit cod pâté, roasted with parmesan and olives, served with warm naan bread.

Burrata salad, with fresh tomatoes marinated with Espelette pepper and thyme vinaigrette and pesto.

Roasted seasonal vegetables infused with wild herbs oil and a rich Romesco sauce.

White fish and octopus ceviche in “leche de tigre” marinade, served with sweet potato and crispy corn.

Traditional Dalmatian cuttlefish risotto cooked in its own ink, enriched with olive oil and a touch of wine.

Braised veal cheeks in lasina grape wine, Carnaroli rice and aged Taleggio cheese.

Homemade agnolotti filled with roasted pumpkin, topped with walnuts and a creamy Gorgonzola sauce with a hint of marjoram.

Fresh pasta in red prawn sauce with house-fermented Neretva lemon.

Baked chicken cannelloni, aged Parmigiano and pistachio pesto.

Homemade lasagna Bolognese with béchamel sauce and grated Parmesan.

Monkfish patties, red prawns and fresh pasta in an aromatic sauce with cherry tomatoes, fresh basil and parsley.

Grilled fish fillet of the day, served with creamy fennel infusion, sautéed summer vegetables and crudités.

angus beef skirt served with rustic potatoes, Mediterranean chimichurri sauce and baked onions with rosemary and Dijon mustard.

Served with rustic potatoes, Mediterranean chimichurri sauce and baked onions with rosemary and Dijon mustard.

Marinated pork belly with Mediterranean herbs, roasted until crispy, served with baked Lika potatoes and braised cabbage.

Suckling pig marinated with sea water and wild herbs, confited for 24 hours, then roasted to crispness. Served with Mediterranean chimichurri sauce, green salad, baked Lika potatoes and roasted vegetables.

Crispy choux pastry filled with pistachio mousse and a creamy pistachio praline center.

A warm, juicy brownie 70% organic chocolate, topped with Ela's vanilla gelato, caramelized pecans and cookie crumble.

Warm apple crumble served with Ela's vanilla gelato.

Light praline mousse with a crunchy praline biscuit, chocolate ganache, praline cream, caramelised hazelnuts and chocolate mousse.

Burnt cheesecake with a creamy center and light texture. Served with house-roasted lemon curd and a white chocolate crumble.