The story
A short walk from Zagreb’s centre, Dubravkin Put sits at the edge of Tuškanac forest. The restaurant occupies a historic spot: what began as a mountain lodge in the 1850s, later a tram-line destination for couples, and then a fish restaurant, was reimagined in 2010 by the Crnjac family. They kept the natural setting and its Austro-Hungarian, Central European and Mediterranean character.
The interior is warm and modern, with a long bar and an impressive wine wall greeting guests at the entrance. The terrace looks out over the park and woods. There is also a dedicated wine bar with high tables for a more relaxed meal or just a glass of wine.
Chef Tibor Valinčić leads the kitchen, whose refined Mediterranean cooking earned the restaurant a Michelin star for high quality. The philosophy is to present an innovative dining concept. Guests can choose from a lunch menu, classic dishes, or a tasting menu of six courses selected by the chef. Starters include gambero rosso carpaccio with wild herbs, brioche with blue crab and trout roe, and scallops with cow curd. Main courses range from Adriatic squid with potato and black ink espuma to confit lamb millefeuille with kale and celeriac. Desserts by executive pastry chef Robert Basic include a mille-feuille with apple and cinnamon, and Le Louis XV with chocolate, almond and dulce de leche.
The wine list is a particular strength. Sommelier Tihomir Purišić curates a collection of over 500 wines from all major world regions, with a strong focus on the diversity of Croatian wines, most of which are available by the glass. The bar also serves craft coffee, Cuban cigars, classic cocktails, and a selection of whiskies, rums and gins.
Recognition
Ambience
Details
History
High quality cooking
Located in one of the most beautiful locations in the centre of Zagreb, at the beginning of the Tuškanac forest park, the restaurant Dubravkin put attracts the guests with its modern cuisine and elegantly decorated interior. Overlooking the dense treetops its terrace is extremely pleasant in the summer heat, while the chirping of birds contributes to the exclusive atmosphere. The lunch and dinner menus differ. The lunch offer is à la carte, with five cold and five hot appetizers, four main courses and two desserts, and the selection of basic ingredients is more favourable to fish lovers. Scampi, scallops, sea bass, octopus, Adriatic squid on one side, while duck, lamb and veal are on the meat side. Along with the main dish served on attractive plates, there are not too many side dishes whose flavours distract from the essence, but the chef knows how to surprise the guest with a small change. Thus, Adriatic squid and potato with black pepper espuma will be enhanced with bacon oil, and two perfectly roasted veal medallions and curly kale will be enriched with a slightly spicy kulen (Slavonian spicy sausage) cream. In the evening they offer tasting menus called forest, sea and, depending on the season, winter or summer. We highlight the wild rabbit with forest mushrooms and the monkfish roll. Their classics tuna tartare and steak tartare are always on offer, accompanied by particularly delicious homemade brioche and sourdough bread and butter with the addition of powdered laurel. The wine list is rich in selected local and foreign labels, and the service is professional.
Location
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