Tasting menu

We pay close attention to every ingredient, striving to awaken something new in each one through modern cooking techniques. 

By collaborating with small farms, we carefully select foods from organic production to create dishes that are as natural and organoleptically intact as possible

We incorporate wild herbs, premium cuts of meat from ethically raised animals, and diverse fermented foods into our offerings. 

Our bread is handmade, with at least three varieties always present in our offer: dairy-free or gluten-free options, brioche, and sourdough are staples. 

We experiment with new bread flavors daily, ensuring their tastetexture, and presentation enhance our gastronomic philosophy

In essencewe dream while honoring the fundamentals of gastronomy

Welcome to GIG, 

Chef Uroš Ivošević 

 

CHEF'S TASTING MENU 

14.900 / Wine pairing + 3.900 

SHRIMP TARTARE | Klod, 2022 

Shrimp tartare with vanilla 

DUCK RILLETE | Gratianus, 2021 

Duck leg confit complemented with duck liver, mustard and French toast with ginger 

CLAMS Valerius, 2019 

Creamy fish and shellfish soup with a pronounced fennel note 

CELERY | Esta Rose, 2023 

Celery steak topped with crispy portobello mushrooms and celery velouté 

HAMA | Pinot Noir, 2020 

Hama fillet, red cabbage and apple purée, brussels sprouts, and carp 

PALATE CLEANSERS 

bacon 

CHICKEN | Decivs, 2018 

Whole chicken with sweet bread stuffing, Klod wine sauce 

BEEF SHANK | La Vida, 2020 

Beef shank, fermented onion sauce, cauliflower cream chestnut purée 

GOMBOC À LA GIG | Flavius, 2019 

Vanilla ice cream, walnut crumble, and tonka bean espuma 

PETIT FOUR 

FISH TASTING MENU 

14.990 / Wine pairing + 3.900 

SHRIMP TARTARE | Klod, 2022 

Shrimp tartare with vanilla

JACQUES CLAMS AND TROUT ROE | Gratianus, 2021 

St. Jacques clams with smoked bread dough, cauliflower cream and trout roe 

CLAMS Valerius, 2019 

Creamy fish and shellfish soup with a pronounced fennel note 

TORTELLINI | Esta Rose, 2023 

Filled with celery, hazelnuts, and truffles, truffle puree, Beurre monté 

SEABREAM | Pinot Noir, 2020 

Steamed seabream fillet, Béarnaise espuma, fermented garlic cream and yeast sauce 

DOVER SOLE | Decivs, 2018 

Dover sole fillet with eggplant and mushroom purée 

FRUIT SALAD 

Granny Smith apple sorbet and fresh fruit 

GOMBOC À LA GIG | Flavius, 2019 

Vanilla ice cream, walnut crumble, and tonka bean espuma 

VEGETARIAN TASTING MENU 

8.900 / Wine pairing + 3.500 

TOMATO SALAD | Cargraš, 2023 

Tomato salad three ways with basil and thyme cream 

BEETROOT Gratianus, 2021 

Dehydrated beetroot with parsley and fennel sauce 

BUCKWHEAT CAKE | Valerius, 2021 

Buckwheat and tomato croquette, Neapolitan and lemon cream 

CELERY Esta Rose, 2023 

Celery steak topped with crispy portobello mushrooms and celery velouté 

POTATO | Pinot Noir, 2020 

Potato cooked in algae, truffle flavor, and potato sauce 

ALL ABOUT THE TRUFFLES | Flavius, 2019 

Flavors of cashew, cocoa, and truffles 

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