Maxita

No lunch-specific items are listed; dishes are presented as starters, main courses, and desserts.

• Shrimp Carpaccio – orange gel, lime gel, semi-dried tomato
• Vitello Tonnato – pumpkin cream
• Ceviche
• Spicy Tuna Salad
• Mozzarella – tomato juice, tomato cubes, tomato concasse, purple onion
• Shrimp and Orange Risotto
• Genovese Pesto Pljukanci – mint, parsley, basil
• Sweet Bread – candied fruit, lamb ricotta
• Sous Vide Squid – aioli, pickled peach
• Prosciutto and Cheese
• Pasta Pockets with Beef Goulash – (maybe beetroot)
• Beef Steak Carpaccio
• Cuttlefish Risotto
• Boiled Octopus (Pan-Seared) – sauerkraut, onion cream
• Venison or Lamb Fillet (Loin) – forest fruit coulis, mushroom duxelles, vegetable patty
• Sea Bass Fillet – cauliflower puree, smoked cauliflower, pickled cauliflower
• Yellowfin Tuna Swordfish Fillet – pear dip, tomatoes, sous vide courgette
• Hake in Lard – lentil salad, squash cream
• Gregada – various fish, shellfish, shrimp, and squid
• Grilled Ham Steak – chickpea onion stew, carrots, cherry tomatoes
• Cuttlefish Ragu – creamy polenta, broad bean cream
• Lamb Shank – potato espuma, pear
• Rack of Lamb – pressed roasted potatoes, carrot cream with rosemary
• Lamb Goulash – sweet potato vanilla cream, steamed vegetables
• Yogurt and Turmeric Marinated Chicken Breast (Breaded) – sautéed vegetables, tomato cream
• Confit Duck Leg (Breaded) – roasted bell pepper, pickled pepper, toasted pine nuts
• Duck Fillet – orange cream, fennel with orange, sautéed carrot with coffee
• Boiled Beef – pea panna cotta, potato and cabbage puree, charlotte potato
• Veal Tongue – gnocchi stuffed with pancetta and onion
• Sous Vide Octopus with Olive Leaves – potato puree, baby vegetable

Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.

• Rosemary Cake with Olive Oil – mascarpone cream, bottarga di muggine
• Tiramisu
• Panna Cotta
• Apple Strudel – vanilla cream, apple gel (raisins), apple compote
• Cheesecake
• Zabaglione – raspberry pepper cream, almond crumble
• Rožata
• Croquant Semifreddo – cocoa tuile
• Lemon Curd Tart

No dedicated snack items are listed in the provided menu.

Chef’s Style & Influences

Adriatic and Mediterranean leanings with seafood, citrus, olive oil, herbs, and sous-vide techniques.