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The most hipster street in Zagreb

Or as we would have said only a few years ago: the coolest street in Zagreb. But if by being a hipster you mean dogs, bikes, pretty coffee places, wine bars and organic food, there you have it.

Staff's voice

Šipun: Nježni krčki dodiri

Hladnoća nadire u domove, ali ne i u duše naših Čašnih sestara, uvijek željnih štovanja dobre kapljice. U inat tmurnoj zagrebačkoj jeseni, odlučile su bocama skoknuti do Krka, rodnog otoka našeg vrlog kardinala Bozanića, te provjeriti informaciju da Ivica Dobrinčić iz vinarije Šipun u Vrbniku zna što radi. A radi jedno crno te jedno bijelo, jer manje je više: žlahtinu i sansigot.

Zabrebites

Food & Wine Venues

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Mala Milna

Dalmatia Split

Mala Milna Hvar island
+385 21 745 043
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Restaurants
As the friendly but unintrusive service ushers you onto the beautiful terrace of this "cove-restaurant", you will feel helpless before what they have to offer - fresh and affordable fish and bizarrely red Hvar wine. Once you round things up with the complimentary rakija, you'll either be ready for a quick hazardous swim on the nearby beach or a food coma. We missed the famous gregada, so there's another reason to come back.
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Nishta

Zagreb&Surroundings
Last impressions No meat, no fun? Wrong!
2
Restaurants
I finally know what to tell first-time visitors in Zagreb when they ask where they can get their greens: at Nishta. A nice interior, helpful staff whose Balkan English just adds to the charm and filling portions of innovative veggie combinations. All in all, a delicious bargain. The chickpea burgers blew my mind and our vegetarian guest now regrets not living in Zagreb. And he's French - you know how critical they get!
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Benvenuti

Istria
Last impressions Elegant Istrian Malvasia in Mot...
2
Wineries
U vinskom podrumu Benvenuti probali smo pregršt prefinih slatkih vina i tako smo iz milja prozvali braću Benvenuti Slatka braća. Ali onda je došla Anno Domini 2008 malvazija i sve drugo je palo u drugi plan. To je jedna od najboljih dugo maceriranih malvazija koja nas je ostavila bez daha. Intezivnog mirisa, kompleksnog, bogatog okusa i u isto vrijeme svježa! Moram priznati da kasnije Anno Domini malvazije nisu nadmašile tu iz 2008.
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Misal

Istria
Last impressions Synonym for Sparkling Wines in ...
2
Wineries
Oduševljava me činjenica da se na hrvatskoj pjenušavoj sceni pojavljuje sve više proizvođača koji rade odlične pjenušce, ali Misal zauzima posebno mjesto među svim mjehurićima. Sestre Peršurić ozbiljno shvaćaju posao, svaki korak u procesu proizvodnje pomno prate i nadziru (dapače, vidjeli smo bilježnicu u kojoj bilježe sve, al doslovce sve što se dešava u vinariji). I rezultat su predivni pjenušci od kojih moram izdvojiti meni najdraži Blanc de Blancs, sa čarobnim perlama, elegantnim i osebujnim okusom, a nakon njega definitvno Istra, pjenušac proizveden od tri različita godišta malvazije, totalno drugačiji od svih Misalovih pjenušaca.
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Farabuto

Istria
Last impressions Place where food and service im... Fine and Fair-priced Istrian Bi...
2
Restaurants
When a new eatery opens up In Croatia it is a rule that at the beginning food is great and prices are affordable but already after one year everything turns upside down, of course for worse. Not in Farabuto. As I live in Pula, I am visiting Farabuto every few months and I can tell you that each time we ate there was a detectable improvement in the cooking precision and, more important, creativity. The owner Goran readily admits that when they opened up Farabuto four years ago on the outskirts of Pula, he didn't know much about restaurant business. Like most of Croatian restaurant, Goran at first had oversized menu that was hard to handle in the kitchen and was possible to execute only if frozen produce were used. His best move was when a year ago he decided to skim it down to about 10 daily dishes that depend on the offer on Pula fish and farmers' market. OK, for sure on the menu there will be cold fish antipasto for two but the composition of that Farabuto's signature dish depends on Pula fishermen last night's catch, you never know what you will get. The surprise is the best ingredient in Farabuto's dishes. The food here respects traditions of the South Istrian cusine, that is very much seafood oriented and is based on long cooking methods, but Goran complements it with modern, crispy, fresh, vegetable based sidedishes that are delight both for eye and palate. It is also one of rare places where I was able to eat rare fish gof (greater amberjack), a powerful hunter which feeds on other fish, whose meat flavor reminds me of combination of tuna and salmon. The only drawback is popularity of the place (Farabuto rates very high on Tripadvisor) so in summer months the service can be very, very slow because all dishes are made à la minute and only various stews and sauces are precooked. Nevertheless, Farabuto's food is worth waiting and time goes faster with a wine bottle chosen from well curated wine list showcasing boutique Croatian wineries.
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Radovan

Istria
Last impressions World-Class Merlot with Istria...
2
Wineries
Desetak godina je već prošlo otkad sam prvi put probala vina Radovan (Malvazija, Cabernet, Chardonnay, Merlot, Teran a u zadnje vrijeme i Refošk) i nakon deset godina mogu samo reći da je oduševljenje tim vinima isto kao i prvi dan kad sam došla u malo selo Radovani i podrum Radovan. Njegova vina su tako postojana, bijela nježna, lepršava, a crna moćna i aromatična. Moram izdvojiti Malvaziju, slanu, svježu i mirisnu i Merlot i Cabernet sa svojim 'trešnjastim' i 'šljivastim' okusima i mirisima. Ukratko, podrum u kojem sva vina treba probati i upoznati divne, skromne i jednostavne ljude, Danijelu i Franka.
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Gabreku 1929.

Zagreb&Surroundings
Last impressions Meat, mushrooms and pancakes ga...
1
Restaurants
As the name suggests, Gabreku has been standing here since 1929. It's always been regarded as a reliable family-style restaurant where you go to eat hearty meat-based dishes and classics from local tradition which haven't changed much over the years. The setting is nothing romantic or fancy, but pleasant and simple, at least a level up from the average rural restaurant. The present-day owner is a passionate mushroom picker and you can see that on the menu. Seasonal dishes, daily soups and Sunday roasts are your best bet. Last time we skipped the starters and enjoyed some roast veal with potatoes, along with baby boar steak with homemade gnocchi and cranberry sauce, as suggested by a very cooperative but discrete waiter. Everything was prepared properly and finger lickin' good. And there was no more room for one of Gabreku's legendary big fat pancakes, which they prepare in 40 different ways. Don't come here expecting culinary creativity or modern flair. And don't pay too much attention to ambience (usually nobody does, they're too focused on their plates and the place is bustling with people). But you won't ever leave Gabreku hungry and you'll probably be pretty satisfied.
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Restaurants
Žigina kuhinja ne pretendira biti ni visoka, ni pretjerano cerebralna, očito je da mu i vizualno ušminkani maratonski jelovnici idu na nerve, ali opet daleko od toga da je Zenon još jedna od dosadnih istarskih konoba u čijim kuhinjama kuhaju amateri koje je strah reinterpretirati tradiciju i kronično pate od nemaštovitosti. Žao nam je da nismo probali morski dio ponude, ali već i ova večer bila je dovoljna da zaključim da Žiga kuha prije svega iskreno, da voli konretne, muške okuse bazirane na kvalitetnim namirnicama. Osim hrane koja je zbilja na visini i povoljnih cijena vina, glavni razlog zašto ćemo se vratiti u Zenon je vrhunska usluga i prijateljski odnos. Jedini problem je da se Zenon krajem listopada sezonski zatvara pa će jedino raditi po narudžbi vikendom, uglavnom za veće grupe. Što je više nego dovoljan razlog da što prije pohitate do Brtonigle.

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