Named after the star Austrian architect who designed it, the Alfred Keller is a riot of marble and onyx, overlooking scenic Čikat Bay. Given the fact that the inspectors at Gault&Millau bestowed not one but two chef ’s toques on this upscale à la carte dining destination, the cuisine more than matches the sumptuous furnishings. Chef Thomas Brasleret delves deep into Lošinj culinary lore – and sources as close to home as possible, particularly where aromatic herbs and seasonal organic products are concerned – to conjure something memorable. Of course, the material he has to work with is already first-class, Cres lamb, fresh clams and shellfish, Istrian boškarin beef, even donkey meat – but it takes that little bit extra to complement each dish with a local or international wine from over 400 labels lining the cellar. Open from April to November.
Mali Lošinj harbour is lined with fine seafood restaurants. At Veli Lošinj, Rovenska harbour is a gastro enclave with Sirius and the Bora Bar Trattoria/Tartufferia.