Cantilly Garden Restaurant

The story

Cantilly Garden Restaurant in Samobor | Haute Cuisine

The Kitchen and the Garden

Chef Luka Đžamarija directs the kitchen at Cantilly Garden Restaurant in Samobor, where haute cuisine meets a deeply seasonal approach. The menu shifts with the calendar, drawing heavily from vegetables and fruits grown in the estate’s own grounds. This commitment to local sourcing earned the venue a 14.5 rating from Gault&Millau and a Michelin recommendation for 2026. Guests typically begin with an extraordinary brioche brushed with herb-infused green butter before moving into precisely balanced plates.

Seasonal Plates and Techniques

Signature creations highlight precise temperature control and layered textures rather than heavy sauces. A delicate lemon risotto arrives with seared scallops and a bright citrus gel that cuts through the creamy carnaroli. Vegetable-focused courses appear with equal rigor, such as a multi-textured leek cake or a panna cotta crafted from fresh celery root. The kitchen also prepares a rich raviolo filled with foie gras and pepper espuma, alongside a vegan zucchini composition that uses marinated slices and smoked tofu.

The Villa and the Cellar

The dining room sits inside a 1918 villa originally built for a prominent family of winemakers. Large windows frame a terrace surrounded by dense foliage, while the interior mirrors the quiet elegance of a well-appointed private residence. A sommelier guides guests through a cellar stocked with regional Croatian vintages and established international labels. Whether ordering the five-course tasting menu or selecting individual plates, visitors experience a refined approach to Croatian cooking that prioritizes ingredient integrity over spectacle.