Vegetarian magic at the steps of the Dolac market in the Zagreb city center
Broom44 sits at the 44th step of the wide stairs leading to Dolac. The Broom in the name comes from the witch in a beloved novel by Marija Jurić Zagorka who used to live just above the terrace. This vegetarian and vegan spot sits on the edge of Zagreb’s largest open market where it gets most of its ingredients.
The space is light, airy, and minimalist, with wooden paneling and flooring. Part of the interior serves as an exhibition place for local artists. There you can buy Prolog coffee, artisan garments, and handmade porcelain dishes by sculptor Mak Melcher – just like the ones Broom44 uses to serve their food and drinks.
Service is relaxed and friendly.
Gault&Millau recommends Broom as a place to visit in Zagreb.
What is served
The Broom44 menu is divided into three sections – breakfast, brunch, and pastry, served all day – or until they run out of daily fresh ingredients they get from the market above.
Dishes are balanced and chef Igor Gudac uses seasonal and fresh ingredients from the nearby market in the creation of both light and hearty dishes, always providing great value for money.
The breakfast menu has 7 dishes to choose from, avocado bruschetta, shakshuka, strudel, omelet, broomscheta, burrata, broom salad, and a sweet bowl, cheese toast.
The lunch menu consists of 2 soups: cream of potato soup with crispy potatoes, gazpacho, Fregola Sarda, and Portobello mushrooms, with seitan and a side salad.
The Pastries menu covers 5 simple, tasty classics, starting with banana bread, vegan cupcakes and cookies, brownies, and a lemon poppy cake made with polenta.
This is a hangout with a view where the chef and the owner prepare the food, serve it, and chat with the guests – all 30 of them if the place is full.
Vedran Peurača, the barista and the other owner, trained at Copenhagen Prolog coffee, which you can try at Broom44 prepared to your liking.
The wine selection is minimalist, with two whites, two reds, and a prosecco, all served by the glass.
What our chefs had
Our chefs sampled Mushroom Ragout and Beetroot Orzotto.
Mushroom Ragout was very tasty and satisfying, even for a meat-eating reviewer. The mushrooms were cooked just right, so there was still a bit of texture to them, and the thick creamy sauce was seasoned to perfection, so you can taste every ingredient. It was a harmony of flavors.
Beetroot Orzotto had this amazing color, with earthy, gentle flavors of barley and beetroot creating a harmony perfected with a lush serving of grated Grana Padano. Very filling, without being heavy.
We paired these dishes down with freshly squeezed celery, granny smith apple and spinach green juice, and chamomile tea with ginger and beetroot juice. The first one is almost a full breakfast. The second one packs a healthy punch and is one of the most imaginative drinks our chefs tried on their tour.
2 mains from the lunch menu and two non-alcoholic cocktails came to 35 euros.