RougeMarin Bistro

Rating: 13
Author: Gault&Millau

Trg Franklina Roosevelta 5, 10000 Zagreb, Croatia

13/20
Chef's Restaurant

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5 PHOTOS

Location: Zagreb
Chef: Josip Hodak
Cooking: Modern
Style: Casual

Gault&Millau's review 2026

13/20

Chef's Restaurant

The new location in the city center, as part of the renovated Mimara Museum, introduces a new chapter in the work of Bistro RougeMarin by the famous chef Marin Medak. Since its opening in 2012, the restaurant has profiled itself as a representative of modern, unpretentious bistronomy, which has brought quality authorial cuisine closer to a wider audience. RougeMarin has a rather relaxed concept with an emphasis on creativity, top ingredients and accessibility. It used to be known for gourmet burgers, slow-cooked meats, BBQ dishes and modern interpretations of local cuisine, and in recent years the influence of Japanese techniques, especially fermentation, has become more pronounced. Such an approach creates a recognizable style that connects the Balkans, the Mediterranean and Asia - best presented in dishes such as Shio Koji burger, Koji ćevap or Gravče Edamamče. One of the characteristics of RougeMarin is the constant evolution of the menu, as Medak regularly introduces new dishes, adapts to seasonal ingredients and follows current gastronomic trends. One of the most unusual and creative dishes on the current menu is Paštanjok, whose name is a play on words between pasta and gnocchi, and it is a homemade pasta in the form of gnocchi, slightly spicy and gluten-free. Desserts come from the famous Zagreb pastry shop Amélie, the wine list includes mostly local wines, and almost all of them are poured by the glass.