Dubrovnik restaurant 360 has one Michelin star, the most beautiful terrace in the world and a chef who interprets iconic local dishes using food as a universally understood language
The spacious terrace is anchored like a sailing ship, overlooking the historic port of Dubrovnik inhabited by barcarioli who drove passengers to Lokrum, but not only them, as the Republic of Dubrovnik was a barrier between east and west, an important point in the Mediterranean connecting the Islamic and Venetian worlds.
Thus, today’s guests are overlooking the port from the restaurant terrace just as the horizon towards which large galleys of the powerful Dubrovnik sailed as well as merchant fleet and agile warships, which alone or in alliance with other navies, fought against pirates and enemies, sometimes even using cannons.
The level below the terrace, the historic space of Dubrovnik walls once used for defence, with cannon openings, is now also in the function of a restaurant, with partly open kitchen and a restaurant bar with a wine cellar where on the side, in safe freshness and darkness, lie labels of excellent Bordeaux vintages and wines from all major world regions.
Due to the professionally created list that strives to affirm and present the indigenous varieties of the region in addition to the premium world, the restaurant 360 Dubrovnik has received the prestigious award of the world wine magnate – Wine Spectator magazine – Best of Award of Excellence for two years in a row.
However, the most beautiful in the restaurant and the exceptional, lies under the sky, a semicircular terrace from the 16th century, on the tower of St. Luke, which guarantees the widest perspective of the City. The view is full of beauty, history, horizon, where you can only wish to enjoy craft cocktails signed by bar master Ivan Dejanović.
Dubrovnik fine dining
The atmosphere in the restaurant is elegant and moderate. It is open to guests for dinner only, reservation is required. The rhythm of work is very well-established: it is a long-term team in the kitchen run by chef Marijo Curić, and the service operations are under the leadership of Rudolf Papac.
The restaurant received a Michelin star in 2018 and confirmed it in 2019, 2020 and 2021. In the same year, the restaurant took the title of the best Croatian restaurant according to Gault & Millau (17.5 points and 4 toques), and the year before it won Falstaff’s 93 points.
Argo was newly built for the 2023 season and specifically designed for large charter parties. This 55-meter-long luxury motor yacht features modern exterior lines and timeless interior design. By all means, Argo represents an excellent choice for a memorable cruise through the beautiful Croatian waters.
Worldview-wise and gastronomically, Restaurant 360 Dubrovnik thematizes the iconic notions of Dubrovnik cuisine – oysters, mackerel, cuttlefish, and the plates summarize what the Republic of Dubrovnik represents in history – folk influence (Vlach and Mediterranean), oriental abundance (Turkish, Ottoman) and Venetian sophistication (the filigree, Venetian), which chef Marijo Curić turns into technically perfectly prepared dishes, under the strong influence of the French culinary school, which he appropriated through education and internships.
However, chef Marijo Curić and his team have an even more important task: to combine these textures and flavours into a composition whose thread is only in sweetness and pleasure. Precisely so, the restaurant defends the thesis of table culture as a universal metaphor of culture. Using food as a universal language in which everything important is celebrated, toasted and remembered, everything is nice, because food is shared and told, and stories are remembered.
Restaurant 360 menu
The tasting menu is therefore the best way to make this story ‘heard’ in its entirety, and to also understand the signature of chef Marijo Curić. Believing that we carry memories even after leaving the restaurant, and with every memory of the moment we were at the table, the experience of dinner comes to life, one question arises: is there anything the restaurant can be more proud of than guest satisfaction and the experience he took home?
Photos Restaurant 360