Nav

Tucked away in a discreet courtyard in the heart of Zagreb lies one of Croatia’s most exciting culinary laboratories. This is a place where conventional rules give way to pure creativity, marked only by a modest sign at the entrance: NAV Modern Croatian Cuisine. NAV defies the usual definition of fine dining, offering instead a personal, immersive gastronomic experience. It is a space that does not seek to please everyone but insists on authenticity, drawing exclusively on what nature provides at its peak each day. Chef Tvrtko Šakota has spent years pushing the boundaries of Croatian gastronomy, creating exciting combinations rooted in traditional recipes and enriched with techniques discovered during his numerous international travels. Familiar local flavours are transformed into new, often unexpected formats. The wine list aligns with the restaurant’s philosophy, featuring only biodynamic and organic selections. Whether it is curry with a dumpling of Banija pork, donkey roasted in the shape of a cannolo and filled with nuts, or a pairing of prawns and Japanese turnip, the dishes at NAV are playful in flavour, refined in texture, and executed with remarkable precision. The experience is elevated further by the chef, who explains the origin of each ingredient and the techniques behind every preparation. One standout moment is the creation of pasta in front of the guests using the bigolaro, a traditional press through which Šakota shapes the bigoli, served with smoked Boškarin (autochthonous Istrian breed) cheeks and seven-year-old cheese from the island of Pag. Food at NAV is passion and emotion, and it is this energy and dedication that Tvrtko Šakota brings to every plate, blending creativity, tradition and innovative flavours into each unique dish.