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ARRIVAL DATE

01

July, 2019

MONDAY

DEPARTURE DATE

17

July, 2019

TUESDAY

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Hotel Bellevue Dubrovnik

Hotels and Villas

Collections

01

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Hotel Odisej Mljet

Hotel Bellevue Dubrovnik

Vapor Restaurant

Contemporary fine dining - A Michelin Guide Restaurant

Vapor’s newly designed space includes updated, contemporary furnishings, wood floors, gorgeous light fixtures, and complementary colour accents. The striking new terrace reflects a sleek and distinctive nautical themed, contemporary, sophisticated look and feel, capturing the relaxed beauty and seaside charm of the quintessential Dubrovnik lifestyle.

Our Executive Chef performs gourmet magic using locally sourced herbs and spices and exciting ideas from around the world to create a playful new style of regional cooking that is attracting headlines. “Vapor follows the fundamental philosophy of the Bellevue” he says. “Everything is adapted to the wishes of our guests.” Take a seat, explore our cocktail list, and order the tasting menu for the full Vapor experience. An opulent breakfast from the buffet and a la carte menu is also served every morning on the beautiful terrace.
Gallery

Signature dish

LOBSTER TAIL

Gratine on butter, grilled polenta, brbavica clam velouté and bouzzara, lemon gel, broad beans

View Menu

Signature dish

LAMB RUMP STEAK

Confit sweet potato and celery, sweez potato mousse, asparagus, onion marmalade, parsley powder, demi-glace sauce

View Menu

STYLE TIP

Should you choose to join this restaurant’s chic atmosphere, keep it jet-set casual.

WORKING HOURS

6:30 - 10:30 (breakfast)

13:00 – 15:00 (lunch)

18:30 – 23:00 (dinner)

Executive Chef

Mate Matić

Magic is very simple indeed, all you need are several ingredients!

My team and I are determined to make each guest special and happy. We have allowed ourselves to be creative while nurturing contemporary Mediterranean cuisine and using top local ingredients and spices. Magical ambience of Vapor restaurant and our meals will take your breath away!

Reserve a table

You can reserve table by pressing “Book a table” button. You’ll be taken to reservation page where you will be able to choose preferred time of your meal. For inquiries for groups over 6 persons, please email us directly.

Location

Restaurant reservations

T: +385 20 330 888

E: vapor@alh.hr

Address

Hotel Bellevue Dubrovnik

T: +385 20 330 000

Pera Čingrije 7

20 000 Dubrovnik

Menu

Download menu

FOUR-COURSE TASTING MENU

Degustation menu

(withouth wine)

385,00 kn

Degustation menu

with wine pairing menu

615,00 kn

Tartare of sea bass with spicy apple, avocado and smoked salmon

ROSE, TOMAC 0,10l

' kn

Spinach Soup with Sheep Milk Cheese Cubes

MALVAZIJA, MATOŠEVIĆ 0,10l

. kn

Piper fish fillet served on a mango cream with black rice and papaya

POŠIP, KORTA KATARINA 0,10l

' kn

Fruit sorbe, raspberry, mango and apple sorbet

MUŠKAT, MARIJAN ARMAN 0,10l

' kn

EIGHT-COURSE TASTING MENU

Degustation menu:

(no wine)

585,00 kn

Degustation menu:

Wine pairing menu

950,00 kn

Tartare of sea bass with spicy apple, avocado and smoked salmon

ROSE, TOMAC 0,10l

. kn

Mushroom soup served with crème fraiche and truffle oil

MALVAZIJA, MATOŠEVIĆ 0,10l

. kn

Warm shrimp salad with zucchini and carrots

CHARDONNAY, PROVIĆ 0,10l

. kn

Roasted fillet of John Dory served on rocket risotto with beetroot and ginger sauce

POŠIP, KORTA KATARINA 0,10l

. kn

Yogurt sorbet

.

. kn

Lamb Meatballs with Pistachio in Pomegranate and Orange Sauce, Polenta with Sun-Dried Tomatoes

DINGAČ, SKARAMUČA 0,10l

' kn

Roast duck breast served with poached pear in red wine stuffed with mashed raspberries with

strawberry & balsamic vinegar cream ** ZLATAN CRLJENAK - ZINFANDEL, PLENKOVIĆ 0,10l

. kn

Ice Bellevue

PROŠEK, HEKTOROVIĆ 0,10l

. kn

COLD APPETIZERS

CARPACCIO

Monkfish carpaccio with caviar vinaigrette served atop Sicilian eggplant stew

165,00 kn

SALAD WITH BOILED QUAIL EGGS

Poached quail eggs served on a lamb's lettuce salad with roasted prosciutto and fresh pomegranate

105,00 kn

FRESH OYSTERS FROM STON BAY

one oyster

25,00 kn

BRIE CHEESE SALAD

Brie cheese salad with strawberries and dried figs and reduced balsamic vinegar.

125,00 kn

CHICKEN SALAD

Roast chicken with black sesame served on marinated baked vegetables and a bouquet of arugula.

125,00 kn

SMOKED TUNA

’’Smoked ham from the sea’’ served on a salad of rocket (arugula), radicchio and lettuce with extra virgin olive oil

150,00 kn

SCAMPI

Poached scampi served on a salsa of avocado and roasted peppers

180,00 kn

TARTARE OF SEA BASS

Tartare of sea bass with spicy apple, avocado and smoked salmon.

160,00 kn

SOUPS

ASPARAGUS SOUP

.

65,00 kn

LOBSTER BISQUE

.

95,00 kn

AVOCADO SOUP

.

70,00 kn

VEGETARIAN SOUP

.

70,00 kn

SPINANCH SOUP

.

50,00 kn

WARM APPETIZERS

SAINT JACQUES

Saint Jacques in ginger and cabbage sauce with julienne bell pepper.

185,00 kn

FOIE GRAS

Pan-seared foie gras served with braised lentil and creamed baby leek with sherry vinegar sauce

210,00 kn

HOMEMADE GNOCCHI

Gnocchi in black truffle sauce with diced chicken and brown mushrooms, garnished with slices of black truffle.

175,00 kn

GRILLED PRAWNS

Grilled prawns served atop a pyramid of dark polenta with flambéed cherry tomato cream sauce

155,00 kn

WARM PRAWN SALAD

Warm zucchini, carrot and prawn salad with wild orange sauce

155,00 kn

TOFU CHEESE

Fried tofu (soya cheese) served with seasonal vegetables and seasoned with soy sauce and sesame seeds

140,00 kn

VEGETABLE RISOTTO

Risotto of seasonal vegetables with asparagus and carrots in tempura.

135,00 kn

MAIN COURSES

BAKED ANGLER

Baked angler served with mashed broccoli and vanilla sauce

260,00 kn

COD FILLET

Cooked filet of cod served with leek and potato

190,00 kn

FILLET OF SEA BASS

Pan-fried fillet of sea bass with mashed potatoes, Dijon mustard and ratatouille niçoise (peppers, eggplant and zucchini in sweet red pepper reduction)

235,00 kn

FILLET OF JOHN DORY

Roasted fillet of John Dory served on rocket risotto with beetroot and ginger sauce.

215,00 kn

LOBSTER

Baked lobster with black noodles, cherry tomatoes and fresh broad beans.

245,00 kn

VEAL FILLET

Whole veal fillet poached in truffle oil served atop wild mushroom risotto with garnished asparagus spears.

245,00 kn

DUCK BREAST

Roast duck breast served with poached pear in red wine stuffed with mashed raspberries with strawberry and balsamic vinegar cream.

230,00 kn

BEEF FILLET “ROSSINI”

Served on potato blinis with Parma ham and gruyere au gratin, laced with truffle and Marsala jus.

275,00 kn

RIB EYE STEAK

Roasted rib eye steak served with chickpea and sweet potato humus, served with fried onions in tempura.

320,00 kn

PLJUKANCI (homemade pasta) WITH TURKEY

Pljukanci served with pistachio pesto and roasted turkey strips.

190,00 kn

PIPER FILET

Piper filet served on a mango cream with black rice and papaya

200,00 kn

ROASTED OCTOPUS

Roasted Octopus Served with Black Beans, Sautéed Beetroot and Orange Dust Powder

230,00 kn

LAMB CHOP

Slow-cooked lamb chop (7 hours), seared and served on a carrot cream with roasted fennel and onion and garlic sauce.

235,00 kn

LAMB DUMPLINGS

Lamb Meatballs with Pistachio in Pomegranate and Orange Sauce, Polenta with Sun-Dried Tomatoes

220,00 kn

DESSERT

FRUIT SORBET

Raspberry, mango and apple sortbet

55,00 kn

FRUIT ROLLS

Apple fruit rolled-in dough with vanilla and chocolate sauce

65,00 kn

BAKLAVA WITH CHERRIES

.

55,00 kn

CHOCOLATE BALL

.

70,00 kn

CHOCOLATE SOUFFLE

.

70,00 kn

SWEET AND RAW CHOC-AVOCADO CAKE

.

65,00 kn

VANILLA AND MANGO PANA COTTA

.

70,00 kn

ICE BELLEVUE

.

70,00 kn

GRAND MARNIER ORANGE CAKE

.

75,00 kn

SELECTION OF ICE CREAM SCOOPS

.

15,00 kn

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