Sol – tapas, the Croatian way

For all Zagreb gastro enthusiasts, the news that Sol (meaning salt, in English), the restaurant whose owner is Mate Janković, one of the most famous Croatian TV chefs and host of the Croatian MasterChef, is moving to a new address, was just a good excuse to visit them again. If you don't know who Mate is, you've probably been sleeping for centuries or you’ve just landed from outer space – but that's okay! The important thing is that his take on tapas has been getting nothing but praise for years, and you’re sure to have a great time.

So, Sol is not new, but it has been reborn, and this time, more to Mate's taste. We got that impression while talking with him about this new change of locations and new challenges. When the Zagreb earthquake damaged the original location, the restaurant temporarily moved to the spacious, but logistically inconvenient space of the City Café on Ban Jelačić Square.

However, Sol has once again found its new, and this time more natural home – just a hundred meters away, at the very beginning of vibrant Petrinjska Street, in the compact space of the former Rougemarin City restaurant.

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The space is marked by Scandinavian simplicity: cool colours and a calm interior tone prevail, occasionally awakened by red details and walls painted in street art style with motives of sea monsters. The atmosphere is urban, relaxed and focused – just like the food. The small, open kitchen is bursting with energy and people who combine Croatian flavours with the Mediterranean philosophy of sharing food. Here, tapas are not just mere copies of Spanish classics, but creative interpretations of local ingredients – in small bites that will both entertain and nourish you.

The place accommodates up to thirty guests – just enough to keep the atmosphere intimate but lively, and the now-active terrace awaits with at least as many seats under the Zagreb sky. Perfect for summer evenings, for a glass of good wine and four or five plates to share with friends.

Sol is a story of perseverance, knowledge and love for cooking and the client. And now, when it has returned a little closer to its beginnings – literally and metaphorically – it is time for you to discover it too!

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What is served

The menu starts with a tasting menu offering an excellent value of eight courses for 49 euros, and if you're not in a hurry, you really don’t have any reason to hesitate. You can enjoy eight cold dishes, including 'domestic' delights such as Adriatic tuna, 'napolitanka' confit made with black Slavonian pig, terrine made with Zagorje duck or Pag cottage cheese with zucchini, and eight warm dishes, such as Istrian prosciutto croquette, Međimurje chicken, Zagreb katsu sando, Zagorje tacos or wonderful asparagus with eggs. Side dishes such as terrine with Istrian truffles and cow's cheese or terrine with trout roe and wild onion pesto sound just as delicious, as do the desserts. Lemon, mint and olive oil cake or almond and maraschino cake... yummy!

The drinks menu is just as impressive, with a nice number of signature cocktails and a selection of spritzes to mention. The wine list is also broad enough, covering the basics of Croatian wine, as well as a few names from neighbouring countries.

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What our chefs had

We started with Sol's famous profiteroles stuffed with smoked sour cream and topped with thinly sliced ​​Lika trout, roe and chives. The choux was beautifully light and airy, the trout had a nice firm texture, and everything was bathed in cream with a pleasant hint of smokiness.

We continued with a decadent tartare made from Simmental beef, gently and minimally seasoned, accompanied by spelt popcorn, wild garlic, and a basil emulsion, richly topped with grated black Istrian truffle.

The main course of this savoury part was Dalmatian pašticada with gnocchi — or rather, inside gnocchi, as large, fluffy gnocchi were stuffed (!) with pašticada, then served in luscious red wine and plum sauce, sprinkled with sheep’s cheese.

We saved just enough room to finish with a beautiful seasonal ricotta cake, flavoured with basil and delicious strawberries.

With our food, we enjoyed a glass of robust sparkling wine and an excellent non-alcoholic cocktail.

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