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 taste, texture, and presentation enhance our gastronomic philosophy.
In essence, we 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
