© Vanda Vucicevic/Time Out
A contemporary, 45-seater restaurant overlooks a mature wood, illuminated at night. Try and get a window seat. Owner and head chef Mario Čerhak oversees each ordered, symmetrical and delicate plate, training an army of sous chefs as he goes. Such care doesn't come cheap; a meal for two with wine will cost you around 1,000kn. But if you want fillet of beef with rocket, parmesan and truffles, or venison with blueberries, chestnuts, pears and wine, or prawns with orange juice and olive oil, in a memorable setting, you won't be disappointed.