"Bistro Beštija, where chef Ivan Barun oversees a young, close-knit team. The menu changes every season and features dishes inspired by Dolac market's fresh ingredients. The philosophy here is one of zero waste. Noteworthy dishes include steak with a honey and thyme demi-glace, duck liver parfait, and vegetarian options such as bulghur wheat with vegetables." - Annalisa Leopolda Cavaleri