Located in the northern part of the city, 10 minutes walk from the Zagreb Cathedral, in the spacious courtyard of a beautifully decorated low-rise building, there is the legendary restaurant Baltazar. Decorated in an elegantly rustic style, with a multitude of ornamental items and fabrics from local folklore, on the back side Baltazar has a beautiful garden where, in the warmer months, you can dine under the canopy of blooming roses. The restaurant started operating in 1982, and over the years it has become famous for its traditional cuisine and, above all, grilled meat. In recent years, Balthazar has had a more refined cuisine. Although similar dishes are still offered today, the presentation is completely different. The elegant plates that come to the table satisfy the criteria of modern gastronomy both in appearance and taste. As a greeting from the kitchen, we received a small ball of homemade liver pâté, which was deliciuos, alongside fresh homemade bread. Then we ordered a risotto with green asparagus. Perfectly cooked, the risotto was creamy, and the grown green asparagus remained firm, almost crunchy. The risotto was followed by a Tafel Spitz, a classic of Austro-Hungarian cuisine, boiled beef with boiled vegetables, which is usually served in a consommé, but can also be served without it, with a horseradish and apple sauce and grated horseradish. The meat was soft enough, and the sliced vegetables were harder cooked, just as they should be. The colours of red and yellow carrots, white fennel and a few green spinach leaves were arranged in the manner of a painting canvas. We tasted another one of their specialties, the lamb burger wrapped in a lamb stomach lining and grilled vegetables. The meat was masterfully grilled, the burger was soft and juicy, and the lining in which it was wrapped kept all its juices. We rounded off the lunch with a simple vanilla ice cream. Balthazar definitely came back to its golden years and won its third Gault&Millau toque.