The story
Mala Hiza, at Balogovec 1 in Mačkovec just outside Čakovec, is a Croatian restaurant built around seasonal Međimurje cooking. Gault&Millau awarded it 16 points in 2026, and the kitchen works from local game, freshwater fish and farm produce.
Chef and owner Branimir Tomašić cooks with local game, poultry, freshwater fish and farm products, often in unexpected ways. The team grows vegetables in its own garden and makes its pasta in house. The menu changes with what is available, so the same dish rarely appears twice in the same form.
In spring, the kitchen serves bread topped with duck prosciutto and wild garlic, and a soup of wild asparagus. Autumn brings porcini mushrooms. Mains include roast duck with mlinci and buckwheat, and game pašticada. A lighter option is pike-perch fillet with a poached quail egg. For dessert, try the traditional gibanica or a spring yogurt cake with nettle and strawberries.
The building is an oak house first raised in 1887 at Otok Svibovski near Zagreb. It was taken apart and rebuilt on an old orchard in Mačkovec in 1997, then restored over five years. Inside, the room feels warm and romantic. The wine list leans toward local labels and continental Croatia, with international bottles chosen to suit the food.
Recognition
Ambience
Details
History
The esteemed restaurant in the picturesque village of Mačkovec is one of the most important gastronomic destinations in Croatia. Located in a restored wooden oak house dating back to 1887, Mala Hiža radiates a traditional, romantic ambiance and takes pride in the culinary heritage of Međimurje region – yet with a creative and seasonal approach led by chef and owner Branimir Tomašić (G&M trophy Chef of the traditional cuisine 2018). For years chef prepares local fresh game, poultry, freshwater fish, and various farm products in innovative way. They grow vegetables in their own garden, make their own pasta, and regularly create the menu according to the ingredients availability. In spring, you can start with a slice of bread topped with duck prosciutto and wild garlic and cheese spread on asparagus and strawberry salad, or a soup made from wild asparagus. In autumn, porcini mushrooms are essential. Among the main courses, we highlight the succulent roast duck with mlinci (thin dried flatbread) and buckwheat, as well as game pašticada (traditional stew). If you prefer a lighter main course, the menu offers pike-perch fillet with a poached quail egg and seasonal vegetables. For dessert – besides the traditional Međimurje layer cake (gibanica) – taste the spring cake made with yogurt, nettle, and strawberries. The restaurant features an extensive wine list, with an emphasis on local labels and continental Croatia, as well as international labels pairing well with the dishes.
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