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.