Monte

Situated next to St Euphemia church in the house where chef Danijel Đekić was born, this family-run restaurant dating back to 1985, originally a traditional tavern, has been transformed into one of the most acclaimed fine-dining restaurants in Croatia. The innovative, regional cuisine is often inspired by old recipes which are then reinterpreted with creative flair. The three menus are named after the colour of their key ingredient: Red for lobster, Green for vegetables and Blue for fish and seafood (but not exclusively). Special mention must be made of the lobster bisque, which features lobster tartare with trout caviar accompanied by a fennel-flavoured fumet and baked squid in black batter. The wine options are also excellent, both for the extensive choice and for the enthusiasm with which the sommelier provides recommendations.

Croatia's First Michelin-Starred Restaurant

• In 2017 Monte became the first restaurant in Croatia to be awarded a Michelin star, a milestone that put Rovinj on the global haute cuisine map.

The Red-Green-Blue Menu System and the 1x3x6 Formula

• Monte uses a color-coded tasting concept: Red, Green, and Blue. The Red menu follows a 1x3x6 formula (1 ingredient, 3 preparations, 6 courses) and emphasizes nose-to-tail cooking and zero-waste philosophy; Green focuses on vegetarian dishes; Blue highlights sea- and land-based premium ingredients.

Cave Lab Private Dining

• For group reservations of 9 to 14 guests, Monte offers the Cave Lab private dining experience, a private, cave-like setting for an intimate and immersive tasting with the chef's team.

Signature Ingredients

• Lobster: The Blue menu features the finest sea ingredients, among which lobster is highlighted as a premier local catch; sourced from the Rovinj/Istria coast and prepared in innovative ways to preserve the lobster's natural sweetness and aroma while showcasing contemporary technique.
• Oscietra caviar: A luxury sea ingredient included in Blue; prized for its delicate texture and flavor; used in high-level tasting courses, often presented to highlight purity of sea flavors; prepared to accent rather than overwhelm other components.
• Truffles: A signature land ingredient celebrated in Monte's haute cuisine; aromatic and luxurious, used to add depth through delicate shavings or infusions in plates across the tasting menus; sourced from premium suppliers to complement coastal ingredients.
• Foie gras: A hallmark luxury product on the Blue menu; integrated into courses to provide rich, velvety texture; sourced from high-quality producers and prepared to balance with seafood and other elements on the plate.
• Local catch from the sea: In addition to lobster and caviar, Monte emphasizes local Rovinj/Istrian seafood; captured fresh from daily markets; prepared with modern techniques to preserve original flavors and textures; central to Monte's terroir-driven approach.
• Top cuts of meat (local provenance): The Blue menu includes premium land ingredients with top-tier meat cuts; selected from local sources and prepared with advanced culinary techniques to highlight tenderness and marbling while integrating with sea components when appropriate.

Why these ingredients define Monte: They reflect Monte's terroir-based, nose-to-tail philosophy and the RGB menu concept, especially the Blue program which aims to present the finest and most precious ingredients from sea and land in innovative ways while preserving their core flavors.

Tasting Menus

• Red Menu (1 X 3 X 6 formula): €164
  • Signature dishes include: SEA URCHIN PEARLS; 3 X TUNA; 3 X LANGOUSTINE; 3 X OCTOPUS; 3 X AUBERGINE; 3 X QUAIL; CHEESE AND PREDESSERT; 3 X PEACH
  • The RED menu can be ordered for the entire table only.
• Green Menu: €149
  • Signature dishes include: SAFRON PEARLS; TOMATO DOBRAVAC; BEETROOT; SAVOY CABBAGE; AUBERGINE; CELERY; CHEESE AND PREDESSERT; APPLE AND ROSE
• Blue Menu: €189
  • Signature dishes include: PREMIUM OSSETRA CAVIAR; FISHMARKET (adriatic shrimp, dry aged branzino, sepia); SCALLOP, apple-fennel brunoise, buttermilk and horseradish; ROVINJ SHELLS, leek, quinoa, seafoam; LOBSTER, dumpling, cream of carrot, bisque; ARTICHOKE, sheep cheese, black Istrian truffle; MONKFISH, octopus, zucchini, wild rice, guazzetto; LAMB, tenderloin and croquette, green pea, aubergine purée; CHEESE AND PREDESSERT; PEAR, pistachio-chocolate millefeuille, jasmin gel

Other tasting options

• 3 courses: €119
• 4 courses: €139
• Children’s menu: €54