Bekal

Rating: 13.5
Author: Gault&Millau

Ulica Huga Badalića 19, 10110 Zagreb, Croatia

13.5/20
Chef's Restaurant

Chef: Marko Turković | Darko Basara
Cooking: Local

Gault&Millau's review 2026

On Zagreb’s Trešnjevka, hidden from the classic fine-dining scene, Bekal seems almost rebellious. A simple space with a view of the kitchen and a restrained wooden interior clearly communicates that the focus here is exclusively on food. The atmosphere is informal, but the experience remains seriously gastronomic. The restaurant’s concept is based on a micro-seasonal tasting menu in several courses that constantly changes depending on the availability of ingredients and cooperation with small producers. The cuisine combines old techniques and modern ideas such as fermentation, smoking, and precise roasting, and almost every dish is created exclusively over a wood and coal fire, which makes Bekal truly unique. The menu therefore depends on the season and the offer. Among other things, we had the already recognizable beef tartare in which the flavour of lightly smoked meat dominates, and to our particular delight, we tasted the chef’s interpretation of kebab, which brings the familiar street-food form through refined textures. The highlight of the evening was the famous Bekal lamb, unusual and special. Namely, at Bekal they marinate it in whey before baking, and it turns out to be exceptionally soft and deep in flavour, which gives such a food an almost new dimension. The wine list relies on biodynamic and natural labels, offering a different approach to the pairing and emphasizing the character of the place. Due to the limited number of seats and the tasting concept, reservations are required.