The story
Just north of Čakovec, in the village of Mačkovec, a restaurant built from a single story stands as a testament to patience and passion. Mala Hiža, which translates to "Little House," is not a new building. Its oak frame was originally constructed in 1887 in Otok Svibovski, near Zagreb. The owner dismantled it by hand and, with friends, reassembled it on the site of an old orchard in 1997. After five years of careful restoration, the doors opened.
The result is a warm, romantic space that feels both historic and immediate. The atmosphere is a key part of the experience, with a setting that has earned recognition from the local community and the Croatian Tourist Board for its design.
The kitchen is rooted in the traditions of Međimurje, drawing on the region's civil and folk cooking. But the approach is not static. The menu is seasonal, innovative, and exploratory, driven by the owner with the support of family and a loyal team. The cooking is grounded in the local landscape, changing with what the seasons offer.
This dedication has not gone unnoticed. Mala Hiža has earned a place in major gastronomic guides and, most notably, has been recommended by the Michelin Guide. The recognition affirms what the restaurant's guests already know: this is a destination worth returning to throughout the year, to see what the kitchen has discovered next.
Recognition
Ambience
Details
History
The esteemed restaurant in the picturesque village of Mačkovec is one of the most important gastronomic destinations in Croatia. Located in a restored wooden oak house dating back to 1887, Mala Hiža radiates a traditional, romantic ambiance and takes pride in the culinary heritage of Međimurje region – yet with a creative and seasonal approach led by chef and owner Branimir Tomašić (G&M trophy Chef of the traditional cuisine 2018). For years chef prepares local fresh game, poultry, freshwater fish, and various farm products in innovative way. They grow vegetables in their own garden, make their own pasta, and regularly create the menu according to the ingredients availability. In spring, you can start with a slice of bread topped with duck prosciutto and wild garlic and cheese spread on asparagus and strawberry salad, or a soup made from wild asparagus. In autumn, porcini mushrooms are essential. Among the main courses, we highlight the succulent roast duck with mlinci (thin dried flatbread) and buckwheat, as well as game pašticada (traditional stew). If you prefer a lighter main course, the menu offers pike-perch fillet with a poached quail egg and seasonal vegetables. For dessert – besides the traditional Međimurje layer cake (gibanica) – taste the spring cake made with yogurt, nettle, and strawberries. The restaurant features an extensive wine list, with an emphasis on local labels and continental Croatia, as well as international labels pairing well with the dishes.
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