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Chevrefrit au miel

Carpaccio de daurade

Dalmatian cuisine is firmly anchored in the Mediterranean culinary philosophy. Only the freshest ingredients, a simple preparation that preserves taste, smell and colour of the food, home-grown herbs that only enhance the taste of a dish instead of taking it over – and the inevitable olive oil that gives a delectable finishing touch to every specialty, and good health and happy longevity to the human body.
Just as Picasso had to learn how to master the classical painting techniques in order to throw them to the wind and build his own style, at Laganini we mastered all the techniques in a nerdy way, and we expertly infiltrated into all the secrets of the true, authentic Dalmatian cuisine, and on that basis we built our own “foodosophy” of the traditional Mediterranean cuisine for the 21st century.
As our elderly would say, it is enough that the flame simply “kisses” the tuna fish for it to preserve its nutritional value and to keep the taste of the sea. We, however, concluded that even that gentle kiss was superfluous, and we perfected the sashimi preparation of the Adriatic tuna, so the flame on the plate comes in a temptingly spicy form of a freshly prepared wasabi mayonnaise. As a result, the classical Mediterranean on Laganini’s menu now splashes the shores of distant Japan, retaining all of its primordial flavours and aromas. The fresh Adriatic sea bass is prepared on a traditional grill at Laganini also, drizzled with the finest extra virgin olive oil, but on the plate we pair it with a not at all traditional, but yet unmistakably Mediterranean potatoes and garlic cream, for which a typical Dalmatian granny, known as nona, might have some objections at first, but the irresistible aroma and the divine taste of this “Neo-Dalmatian” cream would quickly reassure her, making her a true believer.
Similarly, broad bean and chard, traditional side dishes in Dalmatia, are usually served blanched and almost unprocessed, but with our grilled Adriatic squids we serve them in a delicate and irresistibly creamy form. The Mediterranean remains intact, while the tradition only gains in its authenticity and recognition in the face of modern times.
Oxtail is a famous delicacy of the Dalmatian rural areas, but at Laganini we’ve taken it to a new level by adding berries and Grana Padano cheese, and we’ve put it on the epicurean pedestal. We transformed the seafood risotto into smoked seafood risotto, and we’ve given this traditional coastal feast a new, more rounded taste that would make even the most conservative nona ask for the recipe without excuses.
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