Nebo by Deni Srdoč
Rijeka, Croatia
1 Star
The Experience
From Michelin Guide
Situated on the fifth floor of the brand-new Hilton Rijeka Costabella, this restaurant boasts breathtaking views of the Adriatic, the coast and the unspoilt island of Cres. Just as enticing as the setting is the tasting menu, which is available in varying lengths. Young Deni Srdoč’s dishes tell the story of Croatia’s culinary history, featuring traditional ingredients and regional specialities alongside more exotic fare to create a modern and creative menu that is influenced by the Mediterranean and Croatia’s hinterland and is full of colour and flavour. One of our favourite dishes was the sea bass that had been matured for a few days and marinated just before searing, then served with a Hokaido pumpkin and kale pie – a delicious and well-balanced dish. Highly professional service and an international wine list complete the picture.
From Visitor Experiences
- Fifth-floor dining room with a glass wall opening to wide Adriatic views, including the island of Cres.
- Deni Srdoč is executive chef of the group, with resident chef Gabriela Filca leading the kitchen team.
- Tasting menu published online in two lengths, with stated prices, and a by-the-glass wine pairing ladder.
- The menu text states a zero-waste concept and seasonal sourcing from small biodynamic and ecological farms.
From Visitor Experiences
Signature Ingredients
- Hake
- Duck
- Beetroot
- Bonito
- Lamb (as a soup course)
- Sole
- Veal
- Tangerine (pre-dessert)
From Visitor Reviews
Menu Summary
A modern Croatian tasting-menu restaurant on the fifth floor of the Hilton Rijeka Costabella, built around marine and inland flavours and a single menu offered in different lengths. The kitchen frames the experience around seasonal sourcing from small biodynamic and ecological farms, with a stated zero-waste approach.
Current published menus: a full degustation menu (€160) and a shorter degustation menu (€135). The longer menu runs through amuse-bouche, beetroot, bonito, lamb soup, sole, veal, pre-dessert and dessert, followed by petit fours.
Wine pairings are offered by the glass, with a listed per-glass price and a separate 4–7 glass pairing ladder.