Bugenvila

Here on the historic waterfront of Cavtat, modern, seasonal cuisine meets high London criteria. For two years, the kitchen at Bugenvila has been headed by Lukasz Widomski, a former sous-chef at London’s Le Caprice. He takes special care to use exclusively fresh vegetables grown on organic farms around Cavtat. Carnivores can rest assured that the meat served is free-range and the fish locally caught. Only 46 seats and a sea view make the atmosphere romantic and relaxed, with service suitable for a fine-dining restaurant. The menu is somewhat short, changing daily according to what’s fresh from local suppliers. There’s a children’s menu too. Grown-ups can choose from the selection of craft beers and cocktails, while the coffee is processed on daily basis. Reservations recommended.