Bedem

Rating: 14
Author: Gault&Millau

Ulica Vladimira Nazora 9, 42000 Varaždin, Croatia

14/20
Chef's Restaurant

6 PHOTOS

Chef: Anđelko Levanić | Zlatko Novak
Cooking: Local | Modern | Traditional
Style: With children | With friends

Gault&Millau's review 2026

In the heart of Varaždin, not far from the historic fortress, lies a restaurant where rich local tradition meets a modern culinary approach, thanks to two chefs – Anđelko Levanić and Zlatko Novak. Their dishes always feature native ingredients, such as pumpkin or cabbage, which perfectly complement meat delicacies made from duck, venison, lamb, veal, and pork. Beyond meat, the menu also offers plenty of vegetarian and vegan dishes. For starters, we recommend smoked sausage and venison ham served with homemade cheese grabancijaš, perfectly seasoned with local pumpkin seed oil. Their goose liver in puff pastry, served with a seasonal mushroom sauce, is also excellent. As the main course, try the duck breast with a balsamic vinegar and honey-based sauce – perfectly cooked and beautifully paired with smoked cheese and sweet muscat risotto. Instead of a sweet dessert, this hearty meal can end with štrukli (traditional dough with filling), though they require a bit of a wait since they are handmade. The wine list is extensive, mainly featuring wines from northern Croatian vineyards and Istria (with a few international selections). The interior is comfortable and spacious, complemented by an elegant winter garden and a summer terrace. Reservations at Bedem are highly recommended, as it is one of Varaždin’s most sought-after restaurants due to its unique dishes and good value for money.