Crispy croquettes filled with prosciutto, garlic mayonnaise

Black risotto arancini filled with Dalmatian smoked cheese, coated in black panko, served with garlic mayonnaise and fermented lemon

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

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

Aged sheep’s milk cheese from Pag

Dry-cured Dalmatian prosciutto, aged 24 months

Homemade tortellini filled with duck breast, rosemary and marsala, demi-glace, sautéed duck liver and kumquat cream

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.

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

Whole deboned sea bass roasted in olive oil and lemon

Sashimi-grade tuna, lightly seared, black panko crust

Beef steak, pan-seared, Mediterranean herb butter, lamb’s lettuce

Pork tenderloin, slow-cooked with Dalmatian herbs and Dijon mustard, mushrooms, demi-glace with dried fig and port

Slow-cooked lamb shank in white wine and sage, finished with a Grana Padano and mustard crust, natural jus, fresh horseradish salad

Dumpling with fig jam, Dalmatian fresh cheese, white chocolate and amaretto sauce, olive oil

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.

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