Michelin star Croatia: Restaurant 360 Dubrovnik opens for season with novelties  

(Photo credit: Veronica Arevalo)

1 April 2022 – Restaurant 360 Dubrovnik, holder of a Michelin star since 2018, opens for the 2022 season tonight. 

The menu of chef Marijo Curić will consistently interpret the dishes of Croatian gastronomy in its wider historical and cultural context, feeding on two pools – the Mediterranean-coastal and continental parts. 

The gastronomic experience with the signature of chef Marijo Curić, for whom classic French cuisine is the basis of the thought and practical, craft process, will be told this season through two tasting menus.

Restaurant 360 Dubrovnik (Photo credit: Veronica Arevalo)

The first, called “Retro”, clearly suggests that these are the signature dishes of chef Marijo Curić that come with brand new side dishes, while the second tasting menu with the name “2022” offers guests a more radical approach with focus on Mediterranean classics – mackerel, sea bass and scallops and black Slavonian pig from the continent.

Expressive, well-defined flavours of the basic ingredients and harmonious combinations of flavours and always retained focus on texture, are very precise: short smoked mackerel fillet is baked on a skillet and comes in counterpoint with white beet carpaccio stuffed with trout caviar, and the mildness of sea bass is paired with smoked mayonnaise and contrasts with the mussel and fennel salad accompanied by bassoons stuffed with cuttlefish ragout, and sweet and sour sauce. 

(Photo credit: Veronica Arevalo)

Chef Marijo Curić spent the winter months in the heart of the Mediterranean, exploring Spanish cuisine. The culmination of this research and exchange with chefs came at two renowned spots on the gastronomic scene globally – Ricard Camarena Restaurant in Valencia and Disfrutar in Barcelona, with its trio of chefs Mateu Casañas, Oriol Castro and Eduardo Xatruch. 

Chef Marijo Curić (Photo credit: Veronica Arevalo)

The menu for 2022 also includes tartar from scallops with Kohlrabi mousse and Kohlrabi sauce with tarragon oil, yuzu gel and chicken skin chips, while for lovers of innards the chef offers brisket baked on a frying pan and served in artichoke cream with artichoke confit.

The Sweetbread come with veal fillet tartare, and the plate is finished with toasted almond flakes and veal jus.

(Photo credit: Veronica Arevalo)

On the wine list taken care of by Miho Vidak, the main sommelier of the restaurant and for which the restaurant has received the prestigious Wine Spectator Award – Best of Award of Excellence – for several years in a row – there are more than 500 labels listed with an emphasis on wines of indigenous varieties and wines from the region, with a relevant selection of labels from all parts of the old and new world.

The offer of wine by the glass includes more than 90 labels. In pairing with food, the first choice is always autochthonous varieties and regional producers.

(Photo credit: Veronica Arevalo)

In the bar area, the restaurant offers low-alcohol drinks and tropical TIKI-style cocktails, playing with rums and spices. For guests who like to end their dinner with coffee, there are rare varieties of coffee from the prestigious British brand Difference Coffee.

The restaurant serves dinner only, opening hours are from 18:00 to 22:00, and reservations are required. The restaurant is closed on Mondays.