Alfred Keller
Mali Lošinj, Croatia
⭐1 Star
The Experience
From Michelin Guide
The town’s most luxurious hotel was designed in 1912 by the Austrian architect Alfred Keller, after whom this gourmet restaurant, which boasts stunning views of Čikat bay, is named. At the helm in the kitchen, chef Michael Gollenz (also Austrian), uses the best local ingredients in his modern, creative dishes which are attractive, full of flavour and prepared using French techniques while remaining open to influences from around the world. A small à la carte is always available, while in the evening there is also a choice of tasting menus. Particularly interesting dishes include scampi tartare in a Thai mint sauce, oxtail ravioli with Istrian truffle foam and foie gras, and a fresh dessert featuring strawberry ragu, basil sorbet, curd cheese and ginger.
Unique Things
From Visitor Experiences
Unconventional Aspects of Alfred Keller, Mali Lošinj
Architectural Legacy as Namesake
The restaurant is named after Alfred Keller, the Austrian architect who designed the resort’s most luxurious hotel in 1912—a rare case where a Michelin-starred restaurant’s identity is directly tied to the legacy of a historic architect, not just a chef or proprietor.
Island-to-Table Hyperlocality
The menu is built almost exclusively on the freshest natural ingredients from the island of Lošinj and its immediate surroundings, with a strong emphasis on sustainable sourcing and local food movements—unusual even among Michelin-starred venues, which often source globally.
Global Flavors on a French Foundation
While the technical base is classic French, the dishes are elevated with bold, unconventional global flavors—such as scallop with kohlrabi, hazelnut, pineapple, buttermilk vinaigrette, lemon juice, and herb oil, or Scampi Tartare with Thai salsa mint—showcasing a creative fusion rarely seen in traditional French haute cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Alfred Keller restaurant in Mali Lošinj are:
Adriatic langoustine: Featured in the chef's signature dish "Adriatic langoustine in Thai sauce," showcasing fresh local seafood with a creative international twist.
Local Adriatic fish: Used in dishes like baked seabream fillet and Adriatic fish fillet with pan-roasted fennel and kulen, emphasizing freshness and regional flavors.
Wild herbs from Lošinj: Incorporated to highlight the island's natural flavors and elevate dishes with aromatic, local botanicals.
Small-farm meat: Responsibly sourced meat from local farms, used in dishes such as short rib paprika BBQ, reflecting sustainable and quality meat choices.
French classic technique: While not an ingredient, the use of classic French culinary techniques by Chef Michael Gollenz is key to transforming these local ingredients into refined, balanced, and modern dishes.
These ingredients are significant as they represent the island’s bounty and sustainable sourcing, combined with refined culinary craftsmanship to create dishes that balance freshness, creativity, and harmony.