Tastes and smell’s of spring are best highlighted in dishes made with fresh and seasonal ingredients, which, when combined with the distinct aroma of truffles, result in spring culinary specialties on the Zigante restaurant’s menu. Our award-winning chefs prepare the top dish “Palenta mare e monte” with scents of black truffle, wild asparagus, Adriatic shrimp, and homemade polenta on the spring menu of the Zigante restaurant, which reflects unusual pairings of sea and forest flavors. Other gastronomic specialties that you can only try in the next month or two are included in our spring gastro tale, and our spring concept of top delicacies was revealed by the Croatian Nacional, which brought its readers closer to the vision and flavors of Zigante restaurant.