Fakin

Rating: 15
Author: Gault&Millau

Trg Svetog Trojstva 53, 48317 Legrad, Croatia

15/20
Remarkable Restaurant

3 PHOTOS

Chef: Erich Glavica | Alen Belić
Cooking: Modern | Traditional

Gault&Millau's review 2026

In the region where rivers meet plains, the Fakin restaurant is integrated into the peaceful rhythm of Podravina. Located in the city centre, it exudes the tranquility of a small town, giving guests a feeling of genuine local hospitality in an elegant interior and on a large terrace. They choose Fakin for the relaxed atmosphere and good, beautifully presented food. The concept is based on a reinterpretation of continental tradition, Croatian - Hungarian - Austrian cuisine, with a focus on local ingredients. In addition to a large selection of meat dishes, there are also several fresh water fish specialties and vegetarian ones, such as a refreshing carpaccio of marinated celery. The Kmetski tajer cold plate features a small gastronomic map of the region, with the best ham, sausages, bacon and locally produced cheeses. The homemade pumpkin flour noodles in a sauce of four types of Podravina cheese are excellent. The praise goes to the complex beef praline of pulled meat in a crispy hazelnut shell on smoked carrot cream. Among the main courses, the Zrinska saber stands out, a sumptuous meat specialty of the house. Classic dishes such as the Munich steak, is coated with sweet mustard and horseradish before baking, which gives it a special depth of flavor. For a finish, taste the fine hazelnut praline with sparkling wine mousse. The wine list follows the philosophy of the cuisine, with an emphasis on regional labels and continental varieties, at very affordable prices. Fakin leaves the impression of a place that cherishes tradition, but in a fresh and accessible way.