Franko’s pizza & bar
The best pizza in the world is from Zagreb!
This popular pizza restaurant is running out of room for all the trophies it’s won! The successful project led by the main pizzaiolo Mario Markušić opened shortly before the lockdown. It started successfully, survived all problems and blossomed into a world force thanks to its determined commitment to quality. Everyone already knows that pizzeria Franko's, located in the eastern part of the Lower Town offers the best pizza Napoletana in Zagreb. But, for the last few years their name has been climbing its way up the important list of '50 top pizzas in Europe', and this year it took the important fourteenth place! Moreover, at the most important pizzaiolo competition in the world, the Neapolitan Trofeo Caputo, last year they won gold with their No.1 pizza!
At first, this cozy place dressed in dark wood, painted in turquoise colour, and with carefully selected lighting fixtures, which resembles a fashionable city place to have, let’s say, a good cocktail does not reveal that we are in one of the best pizzerias in the world. But everything becomes clearer when we see the impressive shiny bread oven covered in genuine Neapolitan stone and scent the seductive aromas of this most popular food in the world.
Despite about 40 indoor seats and another 30 on the terrace, it is not easy to find a free table. But at Franko's, they are addressing this problem by opening another pizzeria not far from the first one, which we will let you know about! :)
What is served
The menu includes tens of pizzas divided into three categories so it is impossible not to find something to your liking. In the first category, there are 21 pizzas prepared on the classic Napoletana dough or in the crispy Romana version, with an endless list of great original Italian ingredients, as well as those of Croatian origin and theme. Then 8 pizzas in the old-school category, with some important changes in the dough recipe to make the pizza more suitable for delivery, but also to satisfy the fans of the old-style Zagreb pizza. Last and equally important are the calzone pizzas in five delicious versions.
There is also an abundance of toppings available if you are an ardours designer of your own pizza, including everything you can think of, from prosciutto, artichokes and 'nduja, to pistachios, ricotta, prawns, aged beef and truffles.
In addition to pizzas, the menu also has several dishes for those not in the mood for a pizza, so you can start with refreshing burrata, spring rolls or crispy arancini, continue with pasta in meat and fish versions or with a beef, chicken or prawn salad.
The list of drinks is extensive and will satisfy both connoisseurs and amateurs. The drink menu begins with a small selection of Bavarian, Belgian, French and Croatian beers, as well as international and Croatian wines, a good number of which are also offered by the glass. Then there is a large selection of spirits, even with the option of a tasting menu of whiskey and rum, and finally a wide range of classic, signature and non-alcoholic cocktails.
What our chefs had
Why, pizza, of course!
Well, OK, we admit it, we couldn't resist the arancini. And spring rolls. And the prawn salad. :)
The arancini were wonderfully crispy and hot, with perfectly fluffy rice inside, abundant in mozzarella, with the aroma of ham smoke, accompanied by a spicy tomato sauce. Mini strong-flavoured spring rolls were filled with vegetables and pulled pork, and dipped in a sweet chili sauce. For a small dose of health, we chose the Adriatic prawn salad, inspired by Mediterranean cuisine, with feta cheese, capers and delicious small olives.
We couldn’t miss the winning pizza from the Neapolitan championship, with pear, gorgonzola, honey and walnuts, with a wonderful, surprisingly subtle taste, where the sweetness of honey combined the flavours incredibly well.
Then there is No. 19 pizza, which is our all-time favourite, with bresaola, pistachios and Parmigiano cheese. For a touch of decadence, we added some truffles, which proved to be a great choice. The dough was perfect, with moderate leopard spotting, airy, soft and stretchy. It was a true pleasure to cut it with heavy golden scissors you find on your table
We opened the meal with our favourite light, crisp Bavarian beer, and with the pizza we had a glass of cold Provençal rosé and an excellent Alsatian Pinot Noir. Cheers!
