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Monte

Rovinj / Author's Cuisine

  • 5 Food
  • 5 Decor
  • 4 Service
  • 4 Cost
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A scampi tail, cured anchovy, tuna cube – each on its own pebble – a slice of pancetta on top, a rosemary sprig, urchin emulsion. Then a thin crostata made of brioche crumbs with egg whites and sardine paste sprinkled with rosemary, oregano and thyme, baked as a crust and inserted like a leaf into a piece of olive wood. A piece of suckling pig meat cooked for 24 hours, lentils with polenta, apple, horseradish and beetroot in aged balsamic and leek. This is how Daniel Đekić plays with ingredients, colours, textures and techniques at Monte, first Michelin starred restaurant in Croatia. His play results in dishes of striking beauty and impressive tastes that stay in memory  for a long time.  The restaurant is open from April till October.

 

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