The terrace of Dubrovnik restaurant 360 offers the impressive view of the old port and the city walls, the perfect background to enjoy the excellent summer treats prepared by head chef Marijo Curić and his crew. Something old and something new, something traditional and something created by the chef himself – those are the concepts behind the menu, based primarly on pairing traditional flavours with surprising twist featuring locally sourced produce from Croatian regions. The summer menu includes one of the most popular appetizers of the year – slowly cooked carrot with carrot chips, mashed carrots and pickled carrot carpaccio (dish presented earlier this spring at the JRE Gala).
Down the menu guests will find lamb prepared in three different techniques (prepared with exclusively local lamb), and a new dessert; a chocolate and mantala mousse prepared with a very old, traditional local sweet made from red grape must. Chef Marijo has recently returned from professional fine-tuning in the world famous London The Square, where Michelin-star chef Yu Sugimoto introduced him to new techniques in preparing fish and meat on low temperatures and molecular gastronomy tricks to create extravagant delights from simple ingredients.