Dubrovnik’s most prestigious culinary spot offers two panoramic terraces of starched white-tablecloth formality. Chef Mario Bunda insists on fresh, locally-sourced ingredients – shellfish feature in dishes from the Elafiti isles such as Lopud brodet with polenta and Šipan fisherman’s carpaccio, or there are lobster medallions from Vis. Diners can also opt between three kinds of menu.
|Opening hours:||Mar-Oct noon-midnight daily|
|Transport:||All buses to Pile Gate|