Restaurant 360 Dubrovnik

The story

Crafted with passion, served with love

A Setting Like No Other

Restaurant 360 occupies one of the most striking dining positions in Croatia: a terrace stretching along the medieval walls and the Fortress of St John, with an unobstructed view over Dubrovnik's old town harbour. Inside, historical stone walls meet carefully chosen design pieces, and a glassed-in kitchen keeps the cooking visible and present. The dress code is elegant, and the atmosphere matches — serious without being stiff.

Chef Marijo Curić

Born and raised in Dubrovnik, Executive Chef Marijo Curić started in a kitchen at seventeen. After formal culinary training, he went on to work alongside some of Europe's most demanding chefs — Claude Bosi, Brett Graham, Philip Howard, Marcus Wareing, and Enrico Bartolini among them. That apprenticeship shaped a precise, disciplined approach, but the direction he returned to was always local.

His guiding principle: "To cook means to respect the resources of the land." In practice, that means every dish carries at least one clearly identifiable element from Dalmatia or Dubrovnik, set within a framework of classical French technique. The result is Mediterranean cuisine that is both rooted and refined — contrasts and textures handled with skill, familiar ingredients made unfamiliar in the best way. Curić earned a Michelin star in 2018 and has held it every year since, a consistency that speaks for itself. Gault Millau named him Chef of the Year in Croatia for 2023, and the restaurant has held 4 toques — and the title of best restaurant in Croatia — across multiple consecutive editions of that guide.

The Menu

Restaurant 360 serves dinner only. Guests choose between two five-course tasting menus or a shorter à la carte selection. Dishes that have appeared in the kitchen's repertoire include scampi, turbot, pigeon, beef fillet, foie gras, and black pork — each treated as an opportunity to anchor Mediterranean cuisine in something precise and personal rather than merely traditional.

Wine at 360

The wine programme is a genuine strength. Wine Director Rudolf Papac leads a team of five certified sommeliers and oversees a list of more than 450 labels, organised by variety. The selection spans major world regions and rare bottlings, but the heart of it is an extensive range of indigenous Croatian and Dalmatian varieties — Plavac Mali, Malavazija Istriana, Teran, Vranec, Maraština, and others that rarely appear on lists outside the region. Using Coravin technology, the restaurant pours 70 wines by the glass. That depth earned the Wine Spectator Best of Award of Excellence, held continuously since 2018.

The Team

Fifty-seven people work across the kitchen and front of house. The restaurant's stated priority is hospitality delivered by knowledgeable, attentive staff — and the sommelier team in particular brings a level of expertise that makes wine pairing with the tasting menu a genuine part of the experience rather than an afterthought.