The story
Just outside Varaždin, in the quiet settlement of Varaždin Breg, Zlatne Gorice offers a dining experience where time seems to slow down. Run by Dražen Jambriško, this restaurant has earned a Michelin Recommended award, a testament to its commitment to quality and tradition. The recognition is well-deserved, placing Zlatne Gorice among Croatia’s noteworthy destinations for authentic, well-crafted cuisine.
The menu is a thoughtful exploration of local and seasonal ingredients, presented with both respect for heritage and a touch of creativity. Starters like goose liver on homemade bruschetta with a sweet-and-sour apricot spread, or a marinated beef tenderloin carpaccio with salted cheese and pumpkin seed oil, set a refined tone. Soups include a creamy pumpkin version with roasted seeds and a distinctive horseradish and saffron cream soup.
Main courses highlight the kitchen’s range. Duck breast comes in a blackberry wine sauce, while venison goulash is served with homemade pumpkin-flour trganci pasta. A classic beefsteak in chanterelle and porcini mushroom sauce and the Zlatne Gorice Platter for two—featuring pork tenderloin, stuffed chicken, and grilled rump steak—showcase the bounty of the region. The atmosphere is calm and unhurried, with an outdoor seating area and air conditioning for comfort. Guestbook entries frequently praise the warm service and the serene, natural setting, making it a place for genuine connection over a memorable meal.
Recognition
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History
The view from Zlatna Gorica restaurant, perched on a hill above the sea of vines, offering a panorama of Varaždin and the surrounding lush landscape, is impressive – but it’s not the only reason to visit. Known for its homemade cuisine, ingredients from local family farms, fine wine from their own vineyard, and professional service, it is a restaurant that guests love to return. Although the kitchen emphasizes traditional dishes, many plates surprise with modern interpretations. For starters, the best choice is the classic platter of local cold cuts, featuring several types of aged cheeses and cured meats, all enhanced by the region’s signature pumpkin seed oil. Their goose liver on bruschetta with a balsamic vinegar reduction is also tasteful, precisely prepared and elegantly presented. The main courses showcase the chef’s personal touch: steaks paired with richer ingredients like goose liver, or a rump steak stuffed with homemade ham and cheese. A classic apple strudel with forest fruit sauce completes the meal in the spirit of local tradition. The wine list is compact, focused on in-house wines and served by the glass, with a few other quality labels from the surrounding area. The restaurant is a popular choice for celebrations, so weekend reservations are recommended. It has its own parking.
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