Nav.

Chef Tvrtko Šakota’s Nav is a radical exercise in micro-seasonal Croatian gastronomy. Hidden in a courtyard in the Lower Town, the space is minimalist and intimate, seating only about a dozen guests at a time. There is no printed menu; instead, the kitchen serves a tasting progression based entirely on what is peaking at local family farms that morning. Šakota is a pioneer of the zero-waste philosophy, utilizing modern techniques and fermentation to elevate traditional, often overlooked ingredients like ancient grains and wild plants. A signature highlight is the bread program, featuring biodynamic wheat milled on-site and a 24-year-old sourdough starter. Expect an interactive, chef-led experience where the plates are highly technical yet grounded in a deep, almost academic respect for regional terroir. Natural and biodynamic wine pairings complete the experience.