Restaurant 360

In fine weather, once you’ve been greeted at the entrance to this restaurant you’ll be led out on to its spacious terrace, where you’ll be stunned by the superb views of Dubrovnik’s rooftops, small port, the coast and the sea. Then it’s over to chef Marijo Curić, now back in his native city after years working in top restaurants around Europe, who meets guests’ culinary expectations with real skill, creating beautifully presented dishes which combine Croatian ingredients with Asian techniques, such as sous-vide cooking, the use of a Robata grill and skilfully prepared fermentations. There are two tasting menus: the first features the chef’s iconic dishes, while the second showcases the restaurant’s classic favourites. We particularly enjoyed the delicious mackerel with white turnip served with a potato and miso mayonnaise and a bonito vinaigrette which adds a pleasing maritime flavour to the dish. The superb wine list pays tribute to Croatian labels while also featuring bottles from around the world, while the personalised wine pairing includes the option of a few cocktails.

A terrace stitched to the city walls

Dinner can unfold against the medieval fortifications, looking over the harbour and marina.

Technique-forward cooking without losing the Mediterranean

Vacuum cooking, robata grilling, and controlled fermentation are used as tools, not a theme.

A serious cellar for a small city

A deep list, around 450 labels, anchored in Croatia but open to international bottles.

Signature Ingredients

• Snapper: a headline fish, served with beurre blanc and shellfish depth.
• Mussels and red shrimp: pushed into a cappuccino-style sauce, more aroma and foam than heaviness.
• Shellfish stocks and sauces: a backbone for the menu, French technique over Adriatic product.
• Mediterranean pantry: the baseline, then nudged with Asian seasonings.

Overview

• One-star dining above Dubrovnik harbour, with a terrace that runs alongside the medieval walls and St John's fortress.
• Mediterranean cooking sharpened with Asian touches and French technique, executed with modern precision.

Menus

• Two tasting menus, one built around the chef's iconic dishes, the other around the restaurant's classics.

Dishes and flavours (example)

• Snapper with beurre blanc, shellfish sauce, plus a cappuccino of mussel and red shrimp.

Drinks

• Large cellar, around 450 labels, with customised pairings that can include cocktails.