Best POP has a new dream team for the dinner experience
One of the most visited places in the city, Boogie Lab (Best POP 2024 by Gault&Millau), brings something new to its guests every season. Conceived as an all-day gathering place offering breakfast, brunch, lunch and dinner, in a pleasant atmosphere where food, drinks and atmosphere are equally important, Boogie Lab is continuously developing its gastronomic identity. In addition to excellent breads, brioches and croissants, delicious salads and attractive meat dishes, their menu has recently been enriched with a more ambitious selection of evening delicacies. Team of experienced professionals is responsible for that matter: chef Roko Nikolić (G&M 2024 Great Chef of Tomorrow Trophy), top pastry chef Petra Jelenić and renowned bartender Filip Pleteš, whose selection of drinks matches the food. Chef Nikolić refreshed the menu throughout the day, but he especially played around with dinner. The menu is laid out clearly and simply, with the idea that guests build the course of their evening themselves, combining appetizers, main courses, and desserts, ideal for sharing between two or in a larger group.
"The evening menu at Boogie Lab is based on three units: small plates, pasta and larger plates. Guests can start with a few smaller dishes, continue with pasta or share one larger dish at the table. Everything is designed as a flexible and relaxed experience, without strict form, but with a clear focus on quality and taste," says chef Nikolić.
Among the smaller plates, the standout dishes are the amberjack with apple, celery and ginger, the delicious carrot with lentils, orange and kefir as well as the excellent beef tartare on crispy Boogie brioche. The pasta menu brings more rounded flavors, especially the cappelletti stuffed with duck, with refreshing pieces of bitter orange, as well as the gnocchetti sardi with Adriatic tuna fillet, fish sauce and chives, with roasted kale. Lamb in terrine, a trio of sausages for two, and a donut with red bouillabaisse, smoked mussels and capers round out the rich dinner flavors of Chef Nikolić's menu. Petra Jelenić's desserts - a reinterpretation of the classic Sacher torte, apple and cinnamon and a particularly light combination of carrot and caramel – creates a sweet extension to the ambitious menu. With an intriguing cocktail and wine list, and dynamic music, evenings at Boogie Lab are a good opportunity for great fun in an intriguing place.
