The story
Bistro Beška brings contemporary Croatian cuisine to Čakovec, tracing its lineage back to a family tavern founded by Jelisaveta Horvat in 1966. Six decades later, the space retains its original warmth while adopting a sharper culinary direction. Gault&Millau notes how this quiet evolution has steadily shaped the region’s modern gastronomic identity. The restaurant balances its historic roots with a forward-looking approach to local produce.
Chef Ines Jurišić guides the modern Croatian kitchen with a focus on seasonal sourcing and zero-waste preparation. Her training spans high-end hotel restaurants across Zagreb and a formative stint at a Michelin-starred venue, where she refined her technique under seasoned mentors. Jurišić draws inspiration from international growers like Ana Roš and René Redzepi, adapting their respect for terroir to Međimurje harvests. Pastry chef Martina Žuljić complements the savory program with desserts that blend French precision and regional spices.
The menu shifts with market availability, showcasing how regional Croatian fare handles local ingredients with precision. Handmade cappelletti appear filled with smoked trout and porcini mushrooms in a sparkling wine reduction. Another standout pairs duck confit with pak choi and fermented lemon cream. Guests seeking a deeper exploration can book the seven-course tasting experience, which costs ninety euros and features curated wine pairings.
Interior décor leans toward a lived-in comfort that matches the unhurried pace of daily service. Large windows frame the outdoor garden, where guests can extend their meals into the afternoon light. The beverage program prioritizes local vineyards alongside craft brews and house-made infusions. This layout supports quick weekday lunches and extended evening dinners without losing its intimate scale.
Recognition
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