Argante (Hotel Antunovic)

Frommer's Review

Argante's managers have been tweaking the restaurant's culinary profile since opening in 2006, but the emphasis has always been focused on innovation and local ingredients. That philosophy has developed into a menu defined by each dish's regional pedigree rather than its main ingredient, which makes for some interesting dining. Start with Konavale beef carpaccio or mountain trout caviar and move on to Mediterranean veal steak with mozzarella, veggies, and white wine sauce. Or, venture into the Zagorje region with grilled turkey fillet served with peas and savoy cabbage. Close with cheese from Pag or Livno accompanied by a dessert wine from Argante's competent wine list. The cellar is deep in Croatian bottles, punctuated with Slovenian, Italian, French, and a couple of token California and Australian labels.

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