RougeMarin

Rating: 13
Author: Gault&Millau

Ulica Frana Folnegovića 10, 10000 Zagreb, Croatia

13/20
Chef's Restaurant

7 PHOTOS

Chef: Josip Hodak | Željko Lopar
Cooking: Modern
Services: Pets allowed | Private Parking
Style: Casual

Gault&Millau's review 2026

The restaurant of the famous chef Marin Medak has been a popular place on the Zagreb gastronomic scene for years. His culinary creations often balance between comfort food and fine dining, so the dishes are visually attractive, with rich textures and strong, clearly defined flavours. It is modern and international cuisine, but with a firm foothold in local and regional ingredients and dishes. The menu includes the Skradin risotto – but in addition to veal, it also contains suckling pig and chicken, and is enriched with goat cheese foam and beetroot powder. We tried the beef tartare, an extremely finely chopped beef fillet, which, combined with the gorgonzola sauce, acquired a creamy texture – very spicy together. Our grilled veal chop was also a very high-quality piece of meat, served with potato salad, Romesco sauce and coleslaw. Otherwise, the menu is divided into small plates, appetizers and main courses. The first section is ideal for sharing and tasting multiple flavours, and some of the most interesting main courses are also available in the appetizer section. The desserts come from the famous Zagreb pastry shop Amélie. The wine list has mostly Croatian wines. Occasionally RougeMarin organizes tasting dinners like Lokal & Bokal, where they pair wines from individual wineries with their dishes. In addition to the location in a former light bulb factory, which is characterized by industrial design and a slightly artistic atmosphere, RougeMarin recently opened Rouge Bar&Ton on the ground floor of the Museum of Contemporary Art – with a similar menu, but a slightly fancier ambiance.