marinated Adriatic tuna vacuum cooked with panko fried aromatic herb and egg yolk ball, pickled radish and Gacka River trout caviar
sautéed Adriatic cuttlefish with chickpea hummus, sea water and sea plants gel with fennel and celery salad garnish
risotto with sautéed shrimp and wild asparagus
grilled dry-aged baby beef steak with Parisian fried potatoes and salad garnish
poached apple with cardamom, almond-caramel bars, yogurt foam).
curd parfait with dried figs cooked in prosecco, hazelnut crumble and Dulcey chocolate fluid gel.