The story
Zlatne Gorice in Varaždin serves homemade traditional cooking from Banjščina 104, and the Michelin Guide listed it as Recommended in 2026. The restaurant sits on a hill above the vines, with the town spread out below.
Ingredients come from local family farms, and the wine is made in the restaurant's own vineyard. Gault&Millau gave the kitchen 13.5 points in 2026. The menu keeps to regional tradition, though the chef adds modern touches to many plates.
A platter of local cured meats and aged cheeses, finished with pumpkin seed oil, is the usual way to start. Goose liver on homemade bruschetta is another opener. For mains, the kitchen offers a rump steak stuffed with smoked ham and cheese, veal loin filled with goose liver, and venison goulash with pumpkin-flour trganci pasta. Apple strudel with forest berry sauce closes the meal.
The wine list is compact and built around the house wines, poured by the glass, with a few labels from nearby producers. Outdoor seating is available, and the restaurant has its own parking. Guests can also stay over in quiet rooms with Wi-Fi, away from traffic. Celebrations are common here, so book ahead for weekends.
Recognition
Ambience
Details
History
The view from Zlatna Gorica restaurant, perched on a hill above the sea of vines, offering a panorama of Varaždin and the surrounding lush landscape, is impressive – but it’s not the only reason to visit. Known for its homemade cuisine, ingredients from local family farms, fine wine from their own vineyard, and professional service, it is a restaurant that guests love to return. Although the kitchen emphasizes traditional dishes, many plates surprise with modern interpretations. For starters, the best choice is the classic platter of local cold cuts, featuring several types of aged cheeses and cured meats, all enhanced by the region’s signature pumpkin seed oil. Their goose liver on bruschetta with a balsamic vinegar reduction is also tasteful, precisely prepared and elegantly presented. The main courses showcase the chef’s personal touch: steaks paired with richer ingredients like goose liver, or a rump steak stuffed with homemade ham and cheese. A classic apple strudel with forest fruit sauce completes the meal in the spirit of local tradition. The wine list is compact, focused on in-house wines and served by the glass, with a few other quality labels from the surrounding area. The restaurant is a popular choice for celebrations, so weekend reservations are recommended. It has its own parking.
Location
Facebook
Instagram