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L'avis de Gault&Millau
Restaurant Korak is part of the family winery, and if you are in the mood for a trip to the countryside of Zagreb and the tasting of an eight-course menu with wine pairing for a period of four hours - then Korak is the right choice. Young chef Bernard Korak leans heavily on the family culinary traditions and ingredients from the network of local organic producers, hunters and breeders. But in the processing and presentation of the dishes he brings a contemporary and imaginative dimension of cuisine. His creations are sophisticated, served in a minimalist restaurant, or even better, on the terrace in the garden, in the shade of an old linden tree surrounded by vineyards which offer a beautiful view.
The concept of this fine dining restaurant is based on a complete dedication to the guest, the number of visitors is limited, and an announcement of your arrival is necessary at least a day earlier. The tasting menu Autumn Stories also includes wine pairing, as expected, all from Korak Winery. While the chef Bernard described each dish in detail, his brother Josip, enologist, described each wine that was served. First we tasted “From Catherine with love “ – a rich cold plate of homemade bread chips, cheese topped with baked sausage sauce, ham and delicious bread and butter. Then the fruit rowan followed, from the tree we could see through the window of the restaurant, served with hazelnut cream. It was a great combination of sweet - sour taste. The Tortellini stuffed with black chestnut cream and topped with topped with buncek soup, were pleasantly invigorating, as the following dish, steamed scrambled egg yolks, served with fried nettle and a few bites of a lightly baked sausage. The Pheasants soup, with dried mushrooms and thyme was really refreshing. In the season of chestnuts, we tasted another creative and delicious dish: wild trout fillet in a chestnut sauce. After that we tasted a refreshing pickle in parsnip cream, preserved in young grapes juice. We were delighted with the deer fillet, juicy, creamy and compact at the same time, well balanced with spices, and served with fried radicchio. The desserts - blueberry parfait with eglantine sauce and sorbet of bitter almonds, were a perfect refreshment for the end of the lunch. We tasted complementary wines: Brut Nature Chardonnay, Chardonnay 2016, Chardonnay sur lie 2018, Sauvignon 2018 and Pinot Noir 2017. Their excellent juncture with the food presents a certain problem for the guests: for a trip to the Plešivica hills winery you need the car, so we recommend you to arrive in a company of a person who does not drink. Lunch in Korak is an unforgettable experience, refreshing for the Croatian fine dining scene and a brave venture during the time of the pandemic. But wine prices are a little too high.