For the modern restaurant Badi, which is situated within a family estate in the village of Lovrečica, both the terrace and the interior are a popular gathering place for the locals. Chef Aleksandar Grubić serves some of the usual favourites of his visitors, such as the shrimp a la buzara or the grilled calamari, as well as menus dedicated to a certain theme (e.g. spring, asparagus, etc.). The whole concept of the restaurant balances between conventional and innovative, and in certain cases even a bit too bold. For instance, the crisp pastry filled with shrimp and goat’s milk ricotta represents a nice contrast of textures and the flavours are well-balanced; whereas the oysters in butter and Worcester sauce, served alongside raw apples and cold beans, show evidence of true creativity. The raw shrimp stood little chance against the artichoke tempura, though; they would have been better paired with the Tarocco orange sauce. The homemade tagliatelle with sea bass and an appropriate amount of foie gras were quite creamy and delicious. There were a lot of good ideas, which require a certain amount of routine to be executed well. The talent and ambition were certainly a pleasant surprise and they awakened our curiosity. Alongside the restaurant, the Villa Badi has an outdoor swimming pool and beautiful rooms to rent.