Zagreb Gets Its First Gault&Millau Gastronomic Guide

Zagreb has its first standalone edition of the prestigious international gastronomic guide, Gault&Millau Croatia – Zagreb 2027, dedicated to the rich, diverse and increasingly dynamic food scene of the Croatian capital. Published in Croatian and English, the new guide presents Zagreb as a destination renowned for its food, wine and socialising culture. Its gastronomy has two distinct faces: the traditional, preserving the flavours of Croatian home cooking from all regions of the country and Central European culinary heritage, and the contemporary, characterised by chefs’ signature styles, innovative techniques, international influences and growing interest in local and seasonal ingredients.

“Zagreb is Croatia in miniature”, writes Ingrid Badurina Danielsson, Director of Gault&Millau Croatia, in the foreword to this edition. For ten years, the guide has followed Zagreb’s gastronomic scene, witnessing major changes in residents’ dining habits. In the past, eating out was reserved for special occasions; today, it has become an integral part of everyday life. As a result, the city’s dining scene caters to a wide range of tastes, occasions and lifestyles.

Zagreb’s Best Restaurants According to Gault&Millau Croatia

A special place in the new edition is reserved for the selection of Zagreb’s highest-rated restaurants, assessed according to criteria applied consistently in every country where the guide is published. Gault&Millau inspectors visit restaurants anonymously.
The highest score, 18 out of a possible 20 points, went to NAV, headed by chef Tvrtko Šakota. His signature cuisine draws on Croatia’s gastronomic heritage, micro-seasonality and innovative interpretations of local ingredients.

They are followed by ManO2, Noel, Tač and Zinfandel’s, each scoring 17 points. Other highly rated establishments include Dubravkin put, the Japanese restaurant Tekka, Balon, Baltazar, Le Bistro at the Esplanade Hotel, Carpaccio, Theatrium by Philo and Vinodol.
This selection confirms the diversity of Zagreb’s restaurant scene, where outstanding signature cuisine, contemporary interpretations of tradition and restaurants that have maintained a distinctive standard of quality for years all thrive side by side.

Alongside its restaurant recommendations, the guide also features the POP category, showcasing popular venues with more accessible dining concepts, ranging from bistros and street-food outlets to pizzerias and pastry shops.

Much More Than a Restaurant Guide

The special features in the new edition reflect the evolution of Zagreb’s modern food and wine scene, as well as the renewed energy of traditional cuisine. The city’s markets, from Dolac to neighbourhood markets, are presented as important meeting places for producers, chefs and residents. The guide also highlights the thriving specialty coffee scene, signature desserts, artisan baking and creative mixology.

In essence, the guide goes beyond conventional restaurant recommendations to offer a gastronomic portrait of a city that can be enjoyed all day long – from a morning coffee and a visit to the market to a business lunch, a relaxed brunch or dinner at a top restaurant.

An Important Contribution to Zagreb’s Tourism Promotion

The guide also features a foreword by PhD Martina Bienenfeld, CEO of the Zagreb Tourist Board, who points out that the flavours of a city can often tell us as much about it as its streets, squares and landmarks.

“Gastronomy is not just what we are served on a plate. It is part of a city’s atmosphere, its habits and rhythm, a reason to come together, and a memory we often take home with us.”
For this very reason, Martina Bienenfeld believes, the new edition plays an important role in presenting Zagreb to domestic and international visitors. While evaluating well-established gastronomic destinations, it also encourages readers to explore lesser-known venues, neighbourhoods and culinary experiences.

Independent Evaluation as the Foundation of Credibility

Gault&Millau, an international gastronomic guide with a history dating back to the 1960s, is renowned for its rigorous assessment standards. Its inspectors visit restaurants anonymously, under everyday dining conditions, pay their own bills and evaluate the quality of the gastronomic experience according to established criteria.

Restaurants are rated on a scale of up to 20 points, with the best receiving the guide’s distinctive chef’s hats. Inclusion in the guide, scoring and restaurant rankings are entirely free of charge, ensuring the independence of the editorial selection.

With the publication of its first edition dedicated to Zagreb, Gault&Millau Croatia further reinforces the Croatian capital’s importance on the country’s gastronomic map. The new guide is both a tribute to the chefs, restaurateurs, pastry chefs, sommeliers and producers who shape the city’s culinary offering and an invitation to everyone wishing to discover Zagreb in perhaps the most appealing way of all – at its tables.

Photos: Zagreb Tourist Board and Goran Jakuš