Tač
Just like you would eat at your grandma's if she were Croatian
Situated on the edge of Medvednica, where it slopes into the city near Vinogradska ulica, Tač is known for its rustic, homely atmosphere and interior decoration that feels and looks like you are in someone's home for a meal.
Tač occupies a traditionally decorated dining hall, filled with cute details, paintings and traditional Croatian home decoration, and a conservatory. A huge fireplace in the main hall gives the space an air of rustic luxury. The conservatory sits around 35, and the dining hall can accommodate about 50 people.
Service is relaxed, and homely, making you feel like you belong there, with old friends.
Michelin guide Croatia awarded Tač a Bib Gourmand, while Gault&Millau gave it 3 chef's hats. Falstaff gave them just one fork.
What is served
Tač serves mostly traditional Croatian fare and relies on seasonal dishes.
There is no set menu, just a huge blackboard with dishes that are served on that day. Usually, they have a choice of meat and fish dishes to choose from.
The wine list is not available. It is presented by the waiters, and their range is great, with a lot of Croatian and International wines on offer. Wine selection accompanies the dishes served at Tač.
If you crave authentic Croatian classics, Tač's chef Vesna Miletić prepares them with confidence. The kitchen relies on seasonal ingredients and tends to use them sustainably.
The service dynamic is balanced.
Tač offers moderate value for money.
What our chefs had
Our meal at Tač started with a Bonito fish tartare, roughly chopped and lightly seasoned with olive oil- Served with homemade bread this dish this is an elegant and mild dish suited to a wide range of guests.
The second dish we tried was a Salicornia and prawn risotto. Prawns were perfect, in the height of the season, and salicornia worked really well with them, balancing out the flavors of the dish.
We followed it with fried white bait with a creamy, garlic-based sauce.
Next, we tried ćevapćići the Tač way. The meat was tasty, the spices were well balanced and it was served with homemade ajvar (roasted paprika dish of chutney consistency) and basa, which is a local version of creme fraiche, but slightly more sour. We got some potato wedges as a side dish, and these were roasted to perfection and gave a nice crunch to the dish.
Moving on to the roast veal served with asparagus spears and a poached egg on top. The roast had a fine texture, and was nicely salty, while the side dish was in season, at the time of tasting, and worked really well with the egg.
For dessert, we had strawberries and raspberries served with meringue and whipped cream. The dish was well balanced, the freshness of the fruit, the crispiness of the meringue, and the fat of the cream came together nicely.
We had three glasses of wine, starting with a Degrassi Ferne Blanc de Blancs sparkling wine, then moving on to Rebellion Alicante Zure Cuvee Our last glass was Kabaj Cuvee Morel.
Our bill came to 147 euros for two persons
