Delicious Zagreb

Delicious Zagreb — premium guide to good eating in Zagreb, the capital of Croatia —

Tiramisu Studio in Masarykova does only one thing, but takes it seriously.In a minimalist space, almost like a small ur...
09/06/2026

Tiramisu Studio in Masarykova does only one thing, but takes it seriously.
In a minimalist space, almost like a small urban dessert lab, everything revolves around tiramisu — from hand-layered ladyfingers to neat little boxes made to go.

Classic, pistachio, lemon, coco, chocolate, caramello, fruit, nutellone… the cream is light, rich and not too sweet, the ladyfingers are evenly soaked, and the flavours are clean and precise.

You take a little box, step out onto Masarykova, and have a small dessert break in the middle of the city — just a few steps from the Croatian National Theatre and close enough to city center.
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Tiramisu Studio u Masarykovoj radi samo jednu stvar, ali radi je ozbiljno.
U minimalističkom prostoru, gotovo kao u malom urbanom laboratoriju, sve se vrti oko tiramisua — od ručno slaganih piškota do kompaktnih kutijica za ponijeti.

Classic, pistacija, limun, coco, čokoladni, caramello, voćni, nutellone… krema je lagana, bogata i ne preslatka, piškote ravnomjerno natopljene, a okusi čisti i precizni.

Uzmeš kutijicu, izađeš na Masarykovu i imaš mali desertni predah usred grada — nekoliko koraka od HNK-a i samog centra Zagreba.

Paske are young garlic shoots, and one of those spring ingredients you can easily miss if you don’t know what you’re loo...
31/05/2026

Paske are young garlic shoots, and one of those spring ingredients you can easily miss if you don’t know what you’re looking for.

Their flavour is gentler than garlic, fresh, green and aromatic. They work beautifully in salads, stews, frittatas or simply cooked briefly with a little olive oil.

Vesna Miletić turned them into two simple spring recipes: a salad with potatoes, eggs and cherry tomatoes, and a creamy paske stew.

Find the recipes on the Delicious Zagreb website.
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Paske su zapravo mladi izdanci češnjaka i proljetna namirnica koje se lako propusti ako si ne date truda i ne potražite ih na tržnici.

Okusom nježnije od češnjaka, svježe, zelene i aromatične — odlične su u salati, varivu, fritaji ili samo kratko obrađene s malo maslinovog ulja.

Vesna Miletić od njih je napravila dva jednostavna proljetna recepta: salatu s krumpirom, jajima i cherry rajčicama te kremasto varivo od paski.

Recepti su na Delicious Zagreb webu.

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EVERGREENIn Ilica, between Britanski trg and Frankopanska, Evergreen has been integral part of a city vibe for years — ...
29/05/2026

EVERGREEN
In Ilica, between Britanski trg and Frankopanska, Evergreen has been integral part of a city vibe for years — the one where tourists, locals, students, business people and random passers-by all mix together.

It is lively enough so you can feel the puls of Ilica, yet calm enough to briefly step away from the rush.

The menu includes signature rolls, uramaki, nigiri, sashimi, tempura, spring rolls, soups, gyoza and wok dishes. Diverse enough to please everyone, but easy to navigate.

Evergreen is not pretentious and maybe that is exactly their secret — reliable ingredients, fast and pleasant service, and consistent quality. It is a place that easily fits into your schedule — a weekday lunch, a lazy Saturday or the beginning of a night out.
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EVERGREEN
U Ilici, između Britanca i Frankopanske, Evergreen je već godinama integralni dio gradskog vibe-a u kojem se miješaju turisti, lokalci, studenti, poslovnjaci i slučajni prolaznici.

Dovoljno je živahan da osjetite ritam Ilice, a opet dovoljno zavučen da nakratko pobjegnete od gužve.

U ponudi su signature rolice, uramaki, nigiri, sashimi, tempure, spring rolice, juhe, gyoze i wok jela. Dovoljno raznoliko da zadovolji svakoga, a opet dovoljno jasno da se ne izgubite u meniju.

Evergreen nije pretenciozan i možda je baš u tome njegova tajna — pouzdani sastojci, brz i ugodan servis i stabilna kvaliteta. To je restoran koji se lako uklopi u svakodnevni raspored — ručak preko tjedna, lijenu subotu ili početak večernjeg izlaska.

Nettle — unpleasant at first touch, but in the kitchen, a completely different story. After a quick blanch, it becomes t...
25/05/2026

Nettle — unpleasant at first touch, but in the kitchen, a completely different story. After a quick blanch, it becomes tender, green and full of flavour — perfect for soups, stews, pies, risottos, pesto or homemade pasta.

Vesna Miletić turned it into two very spring-like recipes: nettle soup with olive oil and a hearty stew with smoked meat, potatoes and vegetables.

Simple and seasonal — the recipes are on the Delicious Zagreb website.
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Kopriva - na prvi dodir nezgodna, ali u kuhinji potpuno druga priča. Nakon kratkog blanširanja postaje nježna, zelena i puna okusa — odlična za juhu, variva, pite, rižota, pesto ili domaću tjesteninu.

Vesna Miletić od nje je napravila dva baš proljetna recepta: juhu od koprive s maslinovim uljem i varivo sa suhim mesom, krumpirom i povrćem.

Jednostavno i sezonski — recepti su na Delicious Zagreb webu.

IL SECONDOOn the south side of the Sava River, where Novi Zagreb rarely gets enough gastronomic attention, Il Secondo .s...
22/05/2026

IL SECONDO
On the south side of the Sava River, where Novi Zagreb rarely gets enough gastronomic attention, Il Secondo .secondo has been quietly proving for years that good addresses don’t have to be in the city center to be full.

A wide selection of pasta, a good wine list, meat and fish plates that balance between Italian classics and Mediterranean comfort food, daily specials and a dessert menu — offer plenty of reasons to return.

Il Secondo is a place for a quick lunch, a long dinner and any time you just want to eat something really good. Novi Zagreb doesn’t have many addresses like this.
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IL SECONDO
Na južnoj strani Save, tamo gdje Novi Zagreb rijetko dobiva dovoljno gastro pažnje, Il Secondo .secondo već godinama tiho dokazuje da dobre adrese ne moraju biti u centru grada da bi bile pune.

Bogat izbor tjestenine, dobra vinska karta, mesni i riblji tanjuri koji balansiraju između talijanske klasike i mediteranskog comfort fooda, dnevna ponuda jela te karta deserata — n**e puno razloga za povratak.

Il Secondo je mjesto za brzi ručak, dugu večeru i svaki put kad samo poželite jesti nešto stvarno dobro. Novi Zagreb nema puno ovakvih adresa.

MADE IN PASTATrešnjevka has a new place that looks like it came out of a culinary indie movie. As soon as you open the d...
19/05/2026

MADE IN PASTA
Trešnjevka has a new place that looks like it came out of a culinary indie movie. As soon as you open the door, you are greeted by a wave of warmth and the smell of fresh semolina, flour floats in the air, and behind the counter, a real little everyday spectacle takes place: rolling out, cutting, shaping pasta, all in front of you, all without a filter.
The pasta is made from scratch every morning, in shapes that have both character and function: fusilli, ravioli, tagliatelle, pappardelle, radiatori. The offer is focused, but each plate has a clear idea and identity — caccio pepe, ossobucco, amatriciana, pesto, carbonara… and tiramisu, of course.
could easily become a place that further defines Trešnjevka as a gourmet neighborhood.
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MADE IN PASTA
Trešnjevka je dobila novo mjesto koje izgleda kao da je ispalo iz nekog kulinarskog indie filma. Čim otvorite vrata, dočeka vas val topline i miris svježe semoline, brašno lebdi u zraku, a iza pulta se odvija pravi mali svakodnevni spektakl: razvlačenje, rezanje, oblikovanje tjestenine, sve pred vama, sve bez filtera.
Tjestenina se radi od nule svakog jutra, i to u oblicima koji imaju i karakter i funkciju: fusilli, ravioli, tagliatelle, pappardelle, radiatori. Ponuda je fokusirana, ali svaki tanjur ima jasnu ideju i identitet — caccio pepe, ossobucco, amatriciana, pesto, carbonara… i naravno tiramisu.
bi lako moglo postati mjesto koje dodatno definira Trešnjevku kao gourmet kvart.

Dandelion, known as regrat in Croatia, might be one of spring’s most underrated plants. It grows almost everywhere aroun...
13/05/2026

Dandelion, known as regrat in Croatia, might be one of spring’s most underrated plants. It grows almost everywhere around us, yet it’s actually a true little nutritional powerhouse.

Slightly bitter, fresh and wild, it’s packed with vitamins, iron and antioxidants that the body craves after winter. It supports digestion, helps stimulate liver function and brings back that light, spring-like energy.

Most often, we eat it simply — in salads with potatoes, eggs and good olive oil. Nothing complicated, and maybe that’s exactly the beauty of it. Nature often creates the best things in the simplest way.

The dandelion recipes were created by chef Vesna Miletić and can be found on our website.
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Regrat, odnosno maslačak, možda je jedna od najpodcjenjenijih biljaka proljeća. Raste doslovno svugdje oko nas, a zapravo je prava mala nutritivna bomba.

Pomalo gorak, svjež i divlji, pun je vitamina, željeza i antioksidansa koji baš u ovo doba godine dobro dođu organizmu nakon zime. Odličan je za probavu, potiče rad jetre i vraća onu laganu, proljetnu energiju.

Najčešće ga jedemo u jednostavnim salatama, uz krumpir, jaja i dobro maslinovo ulje — bez puno filozofije. I možda je upravo u tome njegova čar. Priroda često najbolje stvari napravi potpuno jednostavno.

Recepte za regrat napisala je chefica Vesna Miletić, a nalaze se na našem webu.

YAOIlica has a new “Chinese” — Yao Asian restaurant, that looks like someone has blended fine dining with the aesthetic...
07/05/2026

YAO
Ilica has a new “Chinese” — Yao Asian restaurant, that looks like someone has blended fine dining with the aesthetics of a design studio.
The interior is strongly inspired by Chinese culture — the color red dominates the space, murals on the walls, and the lighting so well tuned that it could easily be the setting for a modern Asian noir.
The menu is created by chef Yao, and each plate clearly showcases the man’s extensive knowledge of Chinese gastronomy. His approach is modern and interpretative: authenticity is the foundation, and modernity is the tool. The emphasis is on the freshness and quality of produce. Handmade noodles and soups with deep flavors are just some of the authentic dishes interpreted through modern techniques. Premium produce and in-house pasta all mix in to create one of the best Asian restaurants in Zagreb.
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YAO
Ilica je dobila novog „Kineza“ – azijski restoran Yao, koji izgleda kao da je netko spojio fine dining s estetikom dizajnerskog studija.
Prostor je snažno inspiriran kineskom kulturom; crvena boja dominira prostorom, murali na zidovima i rasvjeta toliko dobro pogođena da bi bez problema mogla biti scenografija za moderni azijski noir.

Meni potpisuje chef Yao, a iz svakog tanjura vidi se da čovjek jako dobro poznaje kinesku gastronomiju. Njegov je pristup moderan i interpretativan: autentičnost je baza, a suvremenost alat. Naglasak je na svježini i kvaliteti namirnica; ručno rađeni rezanci i juhe dubokih okusa samo su neka od autentičnih jela interpretiranih kroz suvremene tehnike. Premium namirnice i domaće tjestenine povezuju se u ponudu jednog od najboljih azijskih restorana u Zagrebu.

There’s a moment every spring when Zagreb’s food scene shifts — suddenly everything feels fresher, crunchier, greener. F...
30/04/2026

There’s a moment every spring when Zagreb’s food scene shifts — suddenly everything feels fresher, crunchier, greener. From handmade pasta tossed with the first wild garlic to pastries that smell like butter, the city becomes a celebration of seasonal eating. This is the time of year when every bite feels alive.
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Postoji taj jedan trenutak svakog proljeća kad se zagrebačka scena neprimjetno prebaci u novu sezonu — odjednom je sve svježije, hrskavije, zelenije. Od domaće tjestenine s prvim divljim medvjeđim lukom do slastica koje mirišu na maslac, grad postaje prava proslava proljetne kuhinje i svaki zalogaj ima neku je lagan, živ i potpuno u sezoni.

Okra is a vegetable that asks for the right moment and an open mind.A green pod with a lightly velvety texture, native t...
29/04/2026

Okra is a vegetable that asks for the right moment and an open mind.

A green pod with a lightly velvety texture, native to warmer climates, known for its unique structure that gives dishes body and that subtle, almost creamy cohesion. That’s exactly why it appears across so many cuisines — in stews, broths and slow-cooked dishes where everything needs to come together.

Young, tender and seasonal, it works best when you don’t overcomplicate it. In Vesna Miletić’s kitchen, it takes two directions: a warm stew with potatoes, tomato and bay leaf, and a crisp tempura that disappears from the table before it even cools down.

For those who already love it and for those just about to discover it — recipes are on Delicious Zagreb web.
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Bamija povrće koje traži pravi trenutak i malo povjerenja.

Zelena mahuna blago baršunaste teksture, porijeklom iz toplijih krajeva, poznata je po svojoj specifičnoj strukturi koja jelima daje punoću i onu finu kremoznost. Upravo zato je kroz različite kuhinje svijeta završila u varivima, gulašima i juhama — obično tamo gdje treba sve povezati i zaokružiti okus.

Mlada, nježna i kad je u sezoni, najbolja je kad s njom ne kompliciramo previše. U kuhinji Vesne Miletić završava u dvije verzije: kao toplo varivo s krumpirom, rajčicom i lovorom, ali i kao hrskava tempura koja nestaje sa stola prije nego što se ohladi.

Za one koji je vole i za one koji je tek trebaju upoznati — recepti su na Delicious Zagreb webu.

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