Bekal
New Address, Same Energy
Bekal has moved to Trešnjevka, to 19 Ulica Huga Badalića, gaining a space that better matches its energy. The restaurant remains true to its culinary philosophy, while the new location brings added freedom and the vibrant pulse of the neighborhood.
The interior is simple yet intimate, with dark wooden floors, warm lighting and minimalist details. The energy of the space feels alive and authentic, shaped by fire and smoke that can be sensed in every corner. The natural, relaxed and vibrant atmosphere makes Bekal a place where food with character and people meet at the same intensity.
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What’s on the Menu
At its new location, Bekal is not just a restaurant – it is a statement and proof that cooking can be reduced to its essentials while remaining exciting and contemporary. At the moment, only a 6-course degustation menu is served, selected by the chef, and exclusively made from seasonal ingredients. The atmosphere is informal, energetic and authentic. The crowd is diverse – from dedicated food enthusiasts who come with clear expectations of trying something new, to curious locals eager to experience Trešnjevka in a different light. This very mix gives Bekal an extra dimension: it is not a place reserved only for connoisseurs, but a space open to anyone who wants to experience food as an experience.
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What our Chefs Tried
That evening, the restaurant was pleasantly full, further enhancing the sense of community and dynamism. Conversations blended with aromas from the kitchen, and the room breathed to the rhythm of a dinner dictated entirely by the kitchen, as Bekal serves only a six-course tasting menu.
Dinner began with a perfectly seasoned beef tartare, served with smoked cheese and grilled focaccia. From the very first course, Bekal’s philosophy was clear: the rawness of the meat contrasted with the smoky aroma of the cheese and the crisp warmth of the bread.
The second course featured a pumpkin dashi with charred kale leaves. The sweetness of the pumpkin brought warmth, while the grilled kale added a smoky note and textural contrast – a meeting point of Eastern precision and local, seasonal inspiration.
The third course was one of Marko Turković’s well-known dishes: grilled cabbage with anchovy cream and cheese aged in a lambskin sack. Though familiar, it remains outstanding and confirms why it has become a signature dish. A humble ingredient transformed into a plate that carries the restaurant’s identity.
The fourth course was grilled squid served with potatoes cooked risotto-style and seaweed. A meeting of land and sea, with a technique that turns potatoes into an unexpected base, while the seaweed adds mineral freshness.
For the main course, slow-roasted pork belly was served to perfect tenderness, accompanied by pear cream. The fruit’s gentle acidity balanced the richness of the pork, creating a dish that is both refined and deeply comforting.
Dessert was rice pudding with chicory. Subtle, light, and not overly sweet, it closed the evening with a touch of nostalgia and aromatic bitterness.
The wine list is still evolving, but it already shows a clear focus on natural and biodynamic wines. During dinner, we tasted several excellent labels from different regions of Europe. Each wine expressed its own terroir and story, from sparkling wines to more complex red wines. Even now, the list offers an exciting snapshot of the Croatian and European natural wine scene.
Bekal is a new cultural impulse for the neighborhood, a place that brings people together and creates an atmosphere where food, wine and company merge into a single story. It is an address that changes the rules and proves that Zagreb has restaurants unafraid to be themselves.
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