The story
Alfred Keller serves modern cuisine at Čikat ul. 16 in Mali Lošinj, Croatia, and holds one Michelin star (2026). The fine dining room sits inside the Boutique Hotel Alhambra, overlooking Čikat Bay on the island of Lošinj.
Chef Daniel Skokić frames the kitchen around respect for tradition without giving up innovation. Fresh fish and top-quality meat anchor the menu, and the produce comes from the island of Lošinj and its immediate surroundings. The evening tasting menu is the main format, with an à la carte menu available on request.
Sommelier Filip Veselovac curates the list, which moves from Croatian and Balkan producers to Old and New World regions and well-established Bordeaux houses. Wine Spectator named it a Best of Award of Excellence (2022). Many bottles are also poured by the glass, and pairings are tailored to each guest. The service is unobtrusive but always present, and the staff know the dishes and wines well.
Recognition
Ambience
Details
History
High quality cooking
The view of Lošinj’s Čikat Bay, the unique scent of island herbs and pine trees, the elegant ambiance of a luxury boutique hotel and a fairytale terrace for dinner under the starry sky - truly create an unforgettable experience. However, beautiful places are best remembered for the exciting flavours of food and special wines. All of the above is offered to guests by the fine dining restaurant Alfred Keller. It is named after the Austrian architect of the luxurious century-old Alhambra boutique hotel, in which the restaurant is nested. Even arriving at the restaurant, especially if you walk from the sea promenade, is breathtaking and the best introduction to the outstanding gastronomic journey. For five years, the restaurant was run by Austrian chef Michael Gollenz (G&M Trophy Great Chef of Tomorrow 2022), whose modern cuisine was based on classic French techniques with a focus on local and organic ingredients, and fusion with flavors of the world. The creativity of the new chef and the culinary team of the Alfred Keller restaurant will continue to be most evident through an attractive tasting menu, in which the starting point will be fresh fish and top-quality meat. The tasting menu is available to guests in the evening, and an á la carte menu is also available upon request. The restaurant’s wine list is impressive, many labels are also served by the glass, and when pairing with dishes, an individual approach to the guest is cultivated. The service deserves special praise: unobtrusive, yet always present, well-versed in dishes and wines, they present the restaurant’s offer in the best possible way.
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