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'Gastro Get festivalom vraćamo svoj dug Splitu'

Splitski ugostitelji iz Dioklecijanove palače: Uje oil bar, O'Zlata, Trattoria Bajamont, Mazgoon, Galerija Food i Bar, Pikulece, Nadalina i Uje wine bar organiziraju tijekom prosinca Gastro Get festival, novo splitsko gastro okupljalište.

Zabrebites

Food & Wine Venues

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Wineries
Here is a story we got from Ian Robertson, our devoted reader, who writes how he spent an incredible Sunday afternoon spent with Ivo and Martina Grgić after last year’s Graševina Festival in Kutjevo. We had always wanted to visit Vinarija Krauthaker after tasting their wonderful 2009 Graševina TBA (Trockenbeerenauslese wine) at Decanter’s Fine Wine encounter in London and we finally made it last summer after a few days travelling. Although we knew they were normally closed on a Sunday, Jasmina rang and asked if we could visit anyway and they said, ‘Of course, just call us first and we can meet you and show you around’. We arrived at about three in the afternoon, met up with Ivo and he began to show us around the cellars straight away. Martina joined as a bit later as we were shown around. At this point I thought that was fantastic and soon we would buy some wine and be on our way. Boy, was I wrong! After being shown around we went upstairs to find some freshly opened Rosé for us to try which was utterly delightful. We sat down to chat a bit and then Ivo began to bring out more wines for us to try along with some pršut, olives, cheeses and crackers. Bottle after bottle arrived for us to try. The stand out for me was the MaDaMe. It is Martina’s own wine named after her, her daughter and her Professor who taught her. It has Muscat up front, a little sweetness and perfect acidity, complex and will definitely age for a couple of years. The 2011 Pinot Sivi (Pinot Gris) was a winner with tropical fruits on the nose and off dry residual sweetness which won Jasmina over. 2010 Graševina Pomale and Mitrovac were also wonderfully quaffable and the Merlot was equally surprising. More acidity than I expected and much more appealing than a Californian equivalent. It was a wonderful and completely unexpected afternoon. We truly thought that we’d be there for no more than 30 mins but ended up staying for 3 hours. All the more remarkable considering that we arrived the day after the Kutjevo Graševina Festival and they must have been incredibly tired. They still looked after us as if we were the only visitors they’d ever had. I can’t begin to thank Ivo and Martina enough for their wonderful hospitality, patience and obvious enthusiasm for their wonderful wines. Živjeli!
Main_lampion

Lampion

Zagreb&Surroundings
Last impressions Coast meets the continent at lu...
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Restaurants
Lampion’s clean, classic interior recalls the rustic warmth of central Croatia, while the menu reads like a complete encyclopedia of regional delicacies from every part of the country. Frankly, we’re astonished at the level of excellence shining through in every preparation when such variety is on offer. In addition to full, family style meals and accommodations for parties of up to eighty, people usually pop in to Lampion for a terrific selection of gableci, the quick, ready to eat workingman’s lunch. Quite simply, this place has it all. (by John J. Goddard)
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O'Hara

Zagreb&Surroundings
Last impressions One of the best Fiorentina stea... Beers galore, excellent pizza a...
3
Restaurants
Although I do not define myself as devoted carnivore and always prefer some hearty vegetable minestrone over ćevapčići or miješano meso, I admit I am weak on good Fiorentina steaks. Luckily I listened to advice of one gourmet friend from Zagreb who told me I should definitely give a call to O'hara's owner Marin and reserve one Fiorentina for the dinner for two that immediately became among top3 I have ever eaten (the other two I have eaten in Tuscany and Rome). The meat was so tender that no knife was needed and its savor was delicate yet very beefy. The steaks were obtained from the Čučković brothers who told me their Fiorentinas are sourced only from bulls born and raised on small family farms in continental part of Croatia. Be aware that only if you put yourself on Marin's waiting list you will be able to savor that divine piece of meat. I also have to praise their excellent service with kindest and funnies waiters you can imagine, great selection of craft beers and surprisingly innovative and alway homemade desserts. From my words it is easy to realize that O'hara is much more than already excellent pizzeria whose pizzas and pizzaiolo were proclaimed the best in Croatia in 2014.
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Restaurants
Svi koji gravitiraju istočnom dijelu grada (širem Maksimiru) znaju da je kvartovski društveni epicentar jedna, ni po čemu posebna, skupina zgrada na Bukovačkoj, odmah do kružnog toka prije Rebra. To je ustvari prva „civilizacija“ gdje možete sjesti na piće nakon što ste „zdravi“ dio odradili u Maksimirskoj šumi ili parku. Godinama se tamo nalazio samo veliki broj kafića, no s vremenom je ponuda procvala, pa se u taj dio grada dolazi i na dobru pizzu u Duksu, na kolače u Amelie, a sada i na ručak/večeru u bistro Ab Ovo. Već izdaleka privlači vas pomalo eklektično uređenje naglašenih boja. I neka, nek' se netko konačno ne boji baciti malo boje u naše zagrebačko sivilo. Ulja na platnu velikih dimenzija jednako su šarena kao stolovi, stolci, čaše i namještaj ovog ugodnog prostora koji najbolje izgleda kada su otvorena vrata koja vode na dvije prostrane terase. Tada je u potpunosti postignut izlazak na ulicu i srdačna dobrodošlica svim prolaznicima. A s obzirom da su, osim na uređenje, uložili u kuhara, tamo se ne bi trebalo dolaziti samo slučajno. I prije nego sam shvatila da je mladi kuhar radio u nekim ozbiljnijim zagrebačkim restoranima, tanjuri su govorili sami za sebe. Ab Obo bistro nudi 4 ili 5 dnevnih jela s jednim ili dva deserta. Više nego dovoljno za svačiji ukus. Jela se mijenjaju dnevno, neke uspješnice ostaju, zamjenjuju ih nove, kako se mijenja i sezona. No, čim na tanjuru dobijete nešto što se skromno zove „proljetna salata“, jasno vam je da kuhar vlada i tehnikama i maštom i namirnicom. Skladno posloženi okusi poširanog jajeta, sezonskih šparoga, kozjeg sira, ukrašeni jestivim cvijećem i divljim biljem govore: ovdje se ozbiljno kuha. Ta ozbiljnost ne reflektira se na cijene, one su sasvim pristojne. Da se radi o nekom „ozbiljnom“ restoranu na „ozbiljnoj“ lokaciji, mirne duše mogli bi ih prodavati po duplo većima cijenama. No, samo neka je nama „sporo pečenog lungića na tortici od krumpira i špeka sa sotiranim mahunama“ po 65kn, pa da otkrivamo neke nove okuse i kombinacije kojima se ne bismo nadali u „kvartovskom“ bistrou. Usto, vinsku listu radio je netko zanimljivog i ne sasvim ukalupljenog vinskog ukusa, stoga i vina uglavnom nisu sa mainstream popisa. Tim više nas veseli da je ovakvo mjesto otvoreno na manje frekventnoj lokaciji. Upravo ovakav bistro bi svaki kvart u Zagrebu trebao imati. Držimo fige da održe letvicu visoko, kao što su je i postavili. Pa još nismo stigli ni do koktela, fine kave… Tekst objavljen na http://old.gastro.hr/gustionica/ab-ovo-9355

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