Vinodol restaurant, an old gastronomic refuge, lies in the very center of Zagreb. It has been frequented for many decades by true lovers of traditional dishes of Croatia and Zagreb region. With its high capacity, steady quality and the highly professional approach to its guests, Vinodol is the simplest and safest bet if you’re looking for an excellent meal in a pleasant environment. Beneath the brick arches of the old ceilings, you can meet people from Zagreb and their guests of all generations, which give a special liveliness to the place.
Vinodol is famous for the excellent grill and dishes from spit, with ubiquitous lamb and veal, and a rich and diverse selection of expertly prepared national specialties from around Croatia. You will not go wrong if you choose veal under the lid or various grill specialties. Also good are the famous Zagreber Schnitzel or Vinodol steak that will go well with baked beans or grilled vegetables. We usually start our meals in Vinodol with an excellent broccoli cream soup that poet Dragutin Tadijanović always ordered in Vinodol. Cream bolete soup served in bread is also top notch.
Although it might seem that everything has been the same for years in Vinodol, in the last months, this traditional restaurant has quietly but surely been undergoing significant changes. With the arrival of a young but very experienced chef Mario Cepek with rich international experience, Vinodol has standardized and modernized its menu in accordance with the highest criteria of modern gastronomy. The biggest challenge in the process was to preserve the tradition intact and keep all the delicacies that the guests have been returning to for years. Chef Cepek is the manager of Oblizeki consulting company that provides services of education and standard implementation in catering. They have already collaborated with numerous high class Croatian restaurants, like the restaurant Pjat on the island of Sipan, or a very special hotel and restaurant Draga di Lovrana. In collaboration with head chef Mico Tolic, Cepek has introduced strategic changes in Vinodol, with its chief pillar being the respect for the seasonal ingredients. Month in and month, out, the chief starts on the menu change – from asparagus symbolizing the awakening of the nature, through morels, strawberries, cherries, common Chantarelle, forest fruits, pumpkin, chestnuts, to game that usually enters the menu in the winter.
A season is reflected in some classical dishes like veal cutlets that can be served with lentil and turnip ragout, pumpkin seed gnocchi, or pumpkin gnocchi (in the fall). Currently, the hot time is morel ragout. Summer brings big refreshing salads, rump steak bits with warm potatoes arugula and cherry tomatoes, and prawns “home-cooking” style.
There are novelties in the dessert area – the classics like rozata, strudel and Jelacic cake, are joined by novelties like cheesecake, forest fruit beze, grandma’s carrot cake and a small hot chocolate cake that will win every palate.
The wine list accompanies the menu well, so you can pair bottled wines from all over Croatia with a broad selection of Croatian dishes. Apart from the items from big wineries, the selection increasingly includes more select wines from small winemakers, as well as some exquisite foreign wines.
a traditional Zagreb restaurant undergoing a makeover in style
Teslina 10, 10 000 Zagreb
+385 (0)1 4811 427
10 am until midnight
more than 150 people
Croatian national specialties with a hint of haute cuisine