Tajer
From the Wooden Larder to the Plate
Located on King Zvonimir Street in Zagreb, an important city thoroughfare lined with beautiful early 20th-century villas, in the former Pešćenica tavern – a venue that carried the spirit of old Zagreb gathering spots for decades – Restaurant Tajer has spent the past several years building its identity somewhere between tradition and the urban rhythm. Behind the project stands Dražen Ladić, former goalkeeper of Dinamo Zagreb and the Croatian national football team, now a host who decided to bring his Međimurje roots into a simple yet carefully crafted and authentic gastronomic story. Tajer acts as a bridge between history and the increasingly demanding city life, between rustic flavors and contemporary presentation, between the habits of the past and the expectations of today’s experienced and discerning Zagreb diners. The service is run by “real Zagreb guys”, those disappearing old-school waiters who make everything easy, quick and precise, with a regular dose of friendly banter, under the watchful eye of manager Alen Latinović, another young veteran of Zagreb’s top restaurant scene.
Tajer’s interior is not traditional; it can best be described as semi-industrial: spacious and bright, with large glass surfaces framed in dark metal, complemented by wooden accents that soften the effect of glass and steel. Wood, light, greenery and numerous details lend the space a simple elegance, one that doesn’t distract from what’s happening on the plate.
The large, well-organized space is used efficiently and can seat nearly 100 guests, but it’s so popular that you might easily find no available tables if you arrive without a reservation. So – phone in hand! :)
.jpg)
.jpg)
What’s on the Menu
From the beginning, the owner and his seriously talented team have emphasized their goal of creating “honest cooking” – dishes that carry the character of the region, rather than the idea that every bite needs to be a small performance. In practice, this means classics from the Međimurje region and surrounding hills, interpreted in a way that fits today’s urban pace, where people love good food but don’t want to waste energy on excessive ceremony.
These are dishes grandmothers once cooked: homestyle, honest, comforting. Always made with top-quality ingredients and prepared without compromise.
.jpg)
.jpg)
Alongside the regular menu, there is also a seasonal section, as well as daily specials for a quick lunch or hearty gablec (a classic Croatian mid-day workers’ meal). Cold starters include the “Tajer Platter” – house-smoked meats and bacon, whipped pork fat, cow’s cheese and pickled vegetables; the always-popular beef carpaccio with arugula, cherry tomatoes and Parmesan; and cottage cheese with sour cream. Soup options feature typical homemade choices: oxtail soup with grated pasta, creamy garlic soup with languši (traditional fried dough bites), and the restaurant’s clear broth. Warm starters include homemade boiled cheese štrukli (cheese-filled pastry), handmade pasta with sour cream and whipped pork fat, crispy buckwheat fritters with mushroom sauce, and vegetable gratins such as zucchini or eggplant with cheese and mozzarella.
As for mains, Tajer offers classic continental cuisine: roasted duck or chicken with mlinci (baked flatbread strips), breaded chicken with potato salad, pork and veal cutlets (often served with sides like handmade pasta, dumplings, fritters or potatoes), grilled meat dishes, and various shared platters – such as the “House Platter,” combining roasts and grilled meats. There’s even fish when available (e.g. catfish, carp crusted in pumpkin seeds). For those who prefer lighter or healthier options, there’s a selection of hearty salads with chicken or beef, chicken salad with pumpkin seeds and roasted potatoes, mixed vegetable salads and seasonal grilled vegetables. With colder days approaching, seasonal specialties are arriving as well: game pâté with cranberries and toasted baguette, duck liver parfait with homemade lemon jam, goat cheese platters with walnuts, honey and fruit, and creamy soups like pumpkin with roasted pumpkin seeds or porcini. For dessert lovers, of course, there are traditional homemade classics: baked cheese štrukli, hand-made apple strudel with vanilla sauce, and corn-flour zlevanka (rustic corn flour cake) with sour cream and jam.
The beverage list, aside from a wide selection of hot drinks, juices and beers, is dominated by a rich wine list full of excellent Croatian labels, as well as surprisingly interesting foreign options such as Drappier Champagne or Taylor’s Port – available by the glass.
What Our Chefs Tried
Fate (😉 or rather, we) brought us in on a Thursday, so the first dish simply had to be their famous tripe stew from the daily gablec offer. The broth was thick and aromatic, and the tripe perfectly tender, almost melting on the palate. Served with Parmesan and homemade bread, it highlighted the depth of flavor and comforting warmth of this wonderful rustic dish. Next came the buckwheat fritters with mushroom sauce. The fritters were beautifully crispy on the outside and soft and delicate inside, while the mushroom sauce was rich and creamy, tying all the flavors together in a harmonious whole – balanced, layered and with just the right intensity of buckwheat. For the main course, we chose turkey rolls innovatively stuffed with mlinci, dried plums and apples. They were served with zucchini patties subtly seasoned with ginger. The meat was juicy, well-seasoned and tender, while the combination of sweet-tart fruit and gently spiced patties made for a complex and well-balanced experience.
To finish, we treated ourselves to Međimurje gibanica (traditional layered dessert). Beautifully soft, with the ideal amount of poppy seeds and the perfect “moist-to-dry” ratio, this legendary dessert had a rich yet understated flavor. Served with a bit of ice cream, each bite was the perfect blend of softness, chill and sweetness. We rounded it all off with a glass of champagne and decided that was quite enough work for one day. :)
.jpg)
