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Dopo aver visitato il Booksa, puoi dare un'occhiata al meno di questo ristorante. Tra i posti dove provare cucina croata, Noel è sicuramente uno dei migliori. È un ristorante una stella Michelin, riconoscimento che viene di solito attribuito perché vengono proposti pasti gustosi.
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gabriele canato
3 anni fa su Google
Chiamarla cena è davvero riduttivo.Servizio impeccabile, locale di altissima classe e cucina travolgente con rivisitazioni della tipica cultura Croata e Dalmata in particolare.Carta dei vini eccellente e assortita con Sommelier esperto per ogni esigenza e curiosità.Cocktails letteralmente meravigliosi , che consiglio di prendere accompagnati da un piccolo aperitivo.Portate più che soddisfacenti , si esce sazi per chi se lo stesse chiedendo.Cibo unico , particolare, sfidante sia nel gusto che nella presentazione , spiegazioni da parte dei meitre davvero dettagliate e alla portata di tutti .Non si usano le posate e questo è stato uno dei punti di forza perché durante la cena si è immersi a 360 gradi nell'esperienza culinaria che questo ristorante vuole riservare ai suoi clienti, con musica dal vivo ,profumi, tatto e sicuramente gusti nuovi !Complimenti a tutto lo staff a tutta la cucina . Esperienza Da Favola!!
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Francesco Sferlazza
6 anni fa su Google
Cucina eccellente e personale gentilissimo.
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Jea Kim
23 giorni fa su Google
I’ll admit, I was skeptical walking in. Seasonal “creative” menus at one-star restaurants can feel like try-hard experiments that collapse into the same clichés. Noel switches its menu every three months, and since I arrived just after their transition to the Autumn Experience, I half-expected a lineup still in beta mode. Instead, zero misses. I came in on a Monday night, and the dining room was calm but not empty. Service was courteous yet warm, and the pacing was spot-on. Alongside the seasonal tasting menu, I added their signature trout dish and the non-alcoholic beverage pairing. The food was fantastic. Refined and technically flawless. The pairings, however, were mediocre at best. Each drink felt like a variation on lemonade, and few seemed to connect meaningfully with the dishes. Not offensive, just uninspired. Amuse Bouches - The best I’ve had in my recent memory. Potato chip, fried parsley, and orange gel combo was really good. Convinced me to add their signature trout dish. Leek Cappuccino - Shrimp, shrimp butter, peas, capped with a leek foam. The peas dominated, the shrimp butter gave just enough umami, and nothing overwhelmed. Noel Štrukli - Wish I got to experience the traditional Croatian cuisine before this. This was my first time trying Strukli, so whatever I say might not be accurate. Typically a heavy cheese-filled dumpling, here it became something closer to a raviolo. Caramelized butter sauce and milk powder brought layered sweetness and creaminess, almost addictive. The milk powder in particular made it so satisfying, though that might just be my milk bias. Trout with Elderflower & Wine Sauce- Might be the best trout dish I’ve ever had. Most trout courses rely on the fish’s quality and stop there. The sauce used here was intensely aromatic, sweet, and umami all at once and still kept the trout flour floating around on the palate. Mushroom Tartlette - Chef Mandarić seems to love crispy herbs. First parsley, now crispy kale (which are rarely used in fine dining because of bitterness). However, he seemed to know how to merge it. The portobello tart shell added another bitter register, and without drowning the scallops, the bitterness layering made the dish more interesting. Carrot Croquette - Soft carrot base, caramelized carrot cream, shiitake chips, Dalmatian herb sauce, and plum-wine gel. Texturally more like a spongy pastry than a croquette, but the mix of mild earthiness and bright gel acidity made it enjoyable. Langoustine Cappelletti - Perhaps the most predictable dish of the evening, but still good. Foam and bisque made from the shells carried langoustine depth, and since the cappelletti fillings weren’t too strong, it balanced out. Sea Bass with Pil Pil - My favorite dish here. Slow cooked in 50 degree oil and minimally seasoned. Mostly spring onion and bread crumb powder. The inside of the sea bass was seemingly undercooked, which gave that sashimi-like bounce instead of flaky fish. Almost like eating a sea bass fillet raw, but I loved it. Since they used almost zero salt on the fillet, that natural sea bass flavor was way more pronounced. Food: 5 Service: 5 Atmosphere: 5
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Response from the owner
13 giorni fa
Hello Jea, Thank you so much for taking the time to share such a detailed and thoughtful review of your experience at Noel. We truly appreciate your honesty and the attention you gave to each dish - it’s clear you have a refined palate, and your observations are incredibly valuable to us. We’re thrilled to hear that the Autumn Experience menu exceeded your expectations and that you enjoyed the service, pacing, and most of the dishes. Our team put a lot of care into crafting seasonal menus, and it’s wonderful to know that highlights like the amuse bouches, trout, and sea bass resonated with you. We also appreciate your feedback regarding the non-alcoholic pairings. We aim to complement each dish thoughtfully, and your insights will help us refine these options to make them as inspiring as the food itself. It was a pleasure having you with us, and we hope to welcome you back soon - perhaps to explore more seasonal creations or revisit traditional Croatian dishes with a fresh perspective. Warm regards, Team Noel
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