Dubravkin put
Everything you love about fine dining at an unforgettable location
A couple of minutes north from Ilica, through Dežmanov passage, at the edge of the Tuškanac forest, you will find Dubravkin put, a modern fine dining restaurant and a wine bar named after the path leading from the restaurant all the way up to Cmrok.
Beloved for its verdant, quiet, and pleasant terrace, and spacious and intimate interior with a view of the surrounding nature, Dubravkin put offers contemporary fine dining paired with an interesting and extensive wine list put together by Tihomir Purišić, their sommelier and manager.
Michelin guide recommends them with " some of the best cuisines that you’ll find in Zagreb, with creative interpretations of Mediterranean dishes and classic international fare.", while Gault&Millau give them three chef's hats.
The service is elegant and delightful, with a warm welcome from the maitre d'.
Dubravkin put can accommodate 60 people inside, and another 40 on the terrace. There is a private function room for 20 people, for special occasions and business dinners that demand privacy.
What is served
Chef Tibor Valinčić divides the menu into classics and seasonal a la carte, which covers most of the seasonal dishes. There are a lot of plant-based dishes, in accordance with current food trends and the variety of ingredients used is really impressive.
Each dish is competently presented and with a comfortable pause between the courses. The kitchen is perfectly orchestrated, given the complexity of the dishes. Flavors are balanced and you will enjoy every bite.
According to guests, desserts by Robert Bašić are a highlight of their dinner, due to the inspired visuals and interesting flavors that come together in all of his desserts.
Dubravkin put provides value for money to their guests at the highest level of creative cuisine.
What our chefs had
We started with homemade breadsticks, nice and crunchy., served with a knob of butter.
Our first dish was tempura zucchini flowers filled with beetroot tartare and basil. The dish was nicely balanced, with great texture, it opens with a satisfying crunch followed by a herby, almost sweet aroma.
Next, we had an Adriatic tuna steak, rolled in sesame seeds and perfectly pink and juicy on the inside. Sesame complemented the dish without overpowering them. The cornbread cream served with the tune complimented the gentle aromas of the dish.
We concluded our visit to Dubravkin put with an interesting selection of Croatian cheeses varying from young and mild to mature and strong.
Dinner was concluded with Louis XV - almond dacquoise which is layers of baked almond meringue filled with buttercream on a bed of crunchy hazelnut with a spoon of Foie gras ice cream and flakes of 23-carat edible gold.
With our meal, we had a bottle of riesling and some still water.
Without drinks, our meal came up to 60 euros per person
