Bucca Wine Bar’s menu has been devised by executive Chef Stefan Brnović who – as one of the owners – takes great pride in the development and presentation of a daily menu.

As the seasons change, so to do the flavours and ingredients that Chef Stefan uses to create his dishes.  Whether it’s a fish caught in the Adriatic that morning or wild mushrooms harvested in the pre-dawn hours, at Bucca we take great pride in our daily menus, which always showcase the best produce and ingredients available at that particular moment. 

Using fresh, seasonal ingredients not only results in better-tasting dishes but also supports local growers and farmers, and promotes sustainability.

Stefan’s focus is on indulgent, future classics such as smoked beef carpaccio with Parmesan ice cream, poached Durmitor river trout in coconut milk, lamb shoulder in a yoghurt-mint sauce and roasted cauliflower with Romanesco sauce, apricot jam and almonds.

These, and many other dishes on a regularly changing menu, form the perfect complement to Bucca’s diverse and exciting wine list.