Chef Goran Kočiš: From Masterchef to Nico's

A new rhapsody of flavors for the Nico’s bistro  in the center of Zagreb is being created by chef Goran Kočiš. According to his words, he accepted the collaboration with Nikola Butko, the young chef of the bistro in a quiet corner of the Ban Center, "because of the exchange of good energy that he feels in the kitchen" and because of the mutual desire to present top-quality domestic ingredients through French, Italian and Japanese techniques.

Behind Kočiš are the head chef positions in the kitchens of the Noel restaurant in Zagreb, Višnjica near Podravska Slatina, and Waldinger in Osijek. Last season he was also a member of the Masterchef jury.

“With fewer new components on the plate Nico’s remains faithful to the concept of bistrology, but  each of  the dishes with a clear, precise and strong taste. We want to win guests over with our dishes, without overcomplicated structures, but with superior cooking techniques. We are going step by step, without sudden cuts, so that the team in the kitchen can fully adopt the new way of working " - says chef Kočiš .

The bistro's menu includes marinated cuttlefish, cauliflower cream, beurre blanc and ponzu, then monkfish with mini gnocchi and wasabi velouté, main course like black pig cheeks with celery and chimichurri, and dessert is a blend of chocolate, salt flower and raspberries. In addition to juicy pieces of meat with reduced sauces, and tender fish with citrus notes, the offer also includes playful vegetarian creations. Along with the new menu, a carefully designed wine list with labels from local and international winemakers selected by the sommelier Marko Rundek - has also been created.  No doubt, bistrology is becoming increasingly popular on the Croatian gastronomic scene.

Photo: Filip Popovic