The story
Dubravkin Put, a Mediterranean restaurant at Dubravkin Put 2 in Zagreb, holds one Michelin star (2026) for its high quality cooking. The kitchen sits at the start of the Tuškanac forest park, a few minutes' walk from the city centre.
The lunch menu leans toward fish, with langoustine, scallops, sea bass and Adriatic squid alongside duck, lamb and veal. Chef Tibora Valinčić adds small surprises to familiar plates. Gault&Millau (16.5, 2026) notes that squid arrives with a potato espuma and bacon oil, while veal medallions are paired with a slightly spicy kulen cream. Evening tasting menus, called Forest and Sea, change with the season, and the wild rabbit with forest mushrooms is a recurring highlight.
The entrance is a wine bar with a long counter and high tables, where guests can eat casually or only drink. Sommelier Tihomir Purišić oversees more than 500 wines from major world regions, with a strong selection of Croatian bottles, many served by the glass. The terrace looks over the treetops, and the birdsong adds to the quiet. A private room is available for groups.
Tuna tartare and steak tartare remain on the menu, served with homemade brioche and sourdough with butter dusted with powdered laurel. Desserts are overseen by Executive Pastry Chef Robert Basic, whose Le Louis XV, with chocolate, almond and dulce de leche, is a rich finish.
Recognition
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History
High quality cooking
Located in one of the most beautiful locations in the centre of Zagreb, at the beginning of the Tuškanac forest park, the restaurant Dubravkin put attracts the guests with its modern cuisine and elegantly decorated interior. Overlooking the dense treetops its terrace is extremely pleasant in the summer heat, while the chirping of birds contributes to the exclusive atmosphere. The lunch and dinner menus differ. The lunch offer is à la carte, with five cold and five hot appetizers, four main courses and two desserts, and the selection of basic ingredients is more favourable to fish lovers. Scampi, scallops, sea bass, octopus, Adriatic squid on one side, while duck, lamb and veal are on the meat side. Along with the main dish served on attractive plates, there are not too many side dishes whose flavours distract from the essence, but the chef knows how to surprise the guest with a small change. Thus, Adriatic squid and potato with black pepper espuma will be enhanced with bacon oil, and two perfectly roasted veal medallions and curly kale will be enriched with a slightly spicy kulen (Slavonian spicy sausage) cream. In the evening they offer tasting menus called forest, sea and, depending on the season, winter or summer. We highlight the wild rabbit with forest mushrooms and the monkfish roll. Their classics tuna tartare and steak tartare are always on offer, accompanied by particularly delicious homemade brioche and sourdough bread and butter with the addition of powdered laurel. The wine list is rich in selected local and foreign labels, and the service is professional.
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