Michelin-star Noel is all about innovation; here, a smaller list of mains leaves room for culinary experimentation. “We are trying to produce local flavours with modern European techniques, to get the identical tastes you would get with traditional preparation,” says chef Goran Kočiš. Portions are small but artistically plated. The sea urchin risotto with grapefruit is a must-try, as are the artisanal cocktails deftly made by award-winning mixologist Karlo Ferenčak, who uses local ingredients, sometimes prepared over months, to create unforgettable flavour combinations. The decor is moody but chic with a contemporary urban feel.