Menu
Aged beef, oak charcoal and the wines that go with it.
Menu and wine list
Beef from the oak charcoal grill, aged in our own cabinet. Prices are in euros, VAT included.
To start
Hand-chopped fillet, capers, gherkin, egg yolk and crisp sourdough toast.
Thinly sliced boškarin (Istrian ox), rocket, Grana Padano and Istrian olive oil.
Oven-roasted marrow bones, parsley and shallot salad, sourdough toast.
24-month air-dried ham, Pag sheep's cheese, figs and sage honey.
Clear bone broth simmered for 12 hours, house-made noodles, carrot.
Roasted beetroot, creamy goat cheese, walnuts, honey and teran vinegar.
The cut guide
Dry-aged for 35 days. The juiciest cut: marbled, with a rim of fat that melts on the grill.
Priced per 100 g and weighed at your table: about 800 g comes to roughly €76. Fillet on one side of the bone, striploin on the other, carved for sharing.
The most tender cut, with shallot butter.
Bold beef flavour and a narrow edge of fat, for those who like some bite.
Istrian ox, seared and sliced; rocket, Grana Padano, teran vinegar.
Marbled wagyu cross from a family farm near Đakovo. Minimum 200 g, priced per 100 g.
Sides
Crisp skin, rosemary, smoked salt.
Thin fries and sea salt.
Fresh spinach, cream, nutmeg.
Pan-fried button and porcini mushrooms, garlic, parsley.
Courgette, aubergine and peppers, olive oil and basil.
Baked macaroni, three cheeses, Istrian truffle.
Crisp leaves, apple vinegar, pumpkin seed oil from Međimurje.
Sauces
Butter, tarragon, white wine vinegar.
Green peppercorns, cognac, cream.
Red wine, shallot, bay leaf, butter.
Parsley, garlic, chilli, vinegar.
Creamy gorgonzola and walnut sauce.
Desserts
Warm fondant, Maraschino cherries, vanilla ice cream.
Dubrovnik caramel custard with Maraschino cherry liqueur.
Štrukli from Zagorje with sweet cheese, caramelised apples, vanilla.
Pag sheep's cheese, škripavac, Lika sheep's cheese, walnuts and honey.
A light end to the evening, dairy-free.
Croatian wines first, with a few classics from abroad. Prices are for a 0.75 l bottle; where a wine is poured by the glass, the 0.15 l glass has a line and a price of its own.
Sparkling and champagne
Moslavina · škrlet · fresh apple, acacia blossom, fine perlage.
A 0.15 l glass.
Plešivica · pinot noir · strawberry, redcurrant and a creamy finish.
Reims · chardonnay and pinot noir · brioche, white peach, minerality.
A 0.15 l glass.
White wines
Slavonia · graševina · ripe pear, white blossom, an almond finish.
A 0.15 l glass.
Istria · malvazija · honey, acacia and toasted almond; full and creamy.
Korčula · pošip · ripe apricot, fig and a salty finish.
A 0.15 l glass.
Burgundy · chardonnay · lemon, flint, a clean and long finish.
Croatian reds
Zagorje · frankovka · cherry, black pepper and lively acidity.
A 0.15 l glass.
Istria · teran · cherry, wild strawberry and bright acidity: made for boškarin.
A 0.15 l glass.
Primošten · babić · ripe blackcurrant, spice and stone; grainy tannins.
A 0.15 l glass.
Slavonia · cabernet sauvignon · blackcurrant, cedar and vanilla; with the rib-eye.
Pelješac · plavac mali · ripe plums, pepper and Dalmatian herbs, a long finish.
A 0.15 l glass.
Pelješac · plavac mali · concentrated, fig and dark chocolate, velvety: the wine for the T-bone.
International reds
Mendoza · malbec · plum, violet and smoke; the classic with a steak.
A 0.15 l glass.
Rioja · tempranillo · leather, cherry and vanilla; silky.
Piedmont · nebbiolo · rose, tar, ripe cherry; firm tannins.
Bordeaux · merlot and cabernet franc · black plum, graphite and tobacco.
Dessert wines and digestifs
Dalmatia · dried figs, honey and caramel. The price is for a 0.1 l glass.
Douro · nutty, candied orange; with cheese and chocolate. A 0.05 l glass.
Slavonia · matured in oak barrels. A 0.03 l measure.
Dalmatia · herbal brandy with honey. A 0.03 l measure.
Choosing your doneness
We cook your steak over oak charcoal and rest it before serving. The temperature is the core temperature, in the middle of the cut.
- Rare, 49 °C (120 °F): red and very soft
- Medium rare, 54 °C (130 °F): a warm red centre, our recommendation
- Medium, 60 °C (140 °F): pink and firmer
- Medium well, 66 °C (150 °F): only a trace of pink
- Well done, 71 °C (160 °F) and above: cooked through
If you like it well done, we suggest the fillet or the striploin: they dry out the least.
You choose the cut, we do the fire
Book a table in the main room, the bar or on the terrace.