The Autumn-Winter Story at Zinfandel’s

Oyster, caviar, caramelised Jerusalem artichoke, roasted hazelnut, foie gras snow, celery poached in port, aromatic chanterelles, smoked mussels, caramelised cauliflower, roasted pine nut velouté, Lika base gnocchi, fermented black lentils, morels cooked in cognac, smoked eggplant, charred shiitakes, broccolini, seaweed beurre blanc, pickled samphire, chestnut, poached pear, and butternut sponge – these are just some of the ingredients that bring a rich play of textures and invite you to explore new layers of flavour

At Zinfandel’s, autumn and winter are not just new seasons – they’re a new chapter on the plate. Every detail, from the ingredient to the final presentation, is designed to surprise, delight and remind you how simple true pleasure in food can be when everything is done with care. Chef Ana Grgić Tomić, the face and spirit of Zinfandel’s, once again pushes the boundaries of fine dining – in her own way: approachable, sustainable and unmistakably refined.

“I love when a dish has character – when flavours blend naturally, yet leave a strong impression. Autumn and winter are full of emotions and incredible ingredients – from morels and chanterelles to chestnuts, everything tells a story,” says Ana. The new à la carte menu at Zinfandel’s delivers the perfect harmony of seasonal ingredients, precise cooking techniques and artistic presentation. Poached oyster with shiso leaf salad, oyster leaf foam and horseradish tuile impresses at first glance, while chanterelles in dark vanilla consommé reveal irresistible depth and balance. Smoked mussels and crispy buckwheat create a delightful contrast tied together by a spicy quince jam. Oscietra caviar paired with a tart of caramelised Jerusalem artichokes and roasted hazelnut cream is a must-try indulgence. Ice-cold Foie gras with celery poached in port, roasted pumpkin velouté with pumpkin-seed cannolo, and bisque with roasted red mullet – each dish tells a story of bold seasonal flavours. Lamb confit with a pancake of fermented black lentils and anise, silky Pag cheese and olive oil cream, and confit artichokes is bound to be the hit of the season. Turbot fillet wrapped in kale leaf with roasted celeriac cream and charred shiitakes, as well as John Dory fillet with broccolini, seaweed and pickled samphire, create a true symphony of taste. “I love combining elements that don’t seem to fit at first and watching how they come together to create excitement on the plate,” adds Ana. Zinfandel’s has long embraced a sustainable philosophy – from carefully selected local producers to minimal waste and seasonal produce that make all the difference. The menu also includes vegetarian, gluten-free and diet-conscious options, each prepared with the same attention to detail. “No one at Zinfandel’s should ever feel like they’re missed out,” Ana adds. The atmosphere at Zinfandel’s remains one of a kind. As the lights dim and the red glow fills the room, the show begins. The team prepares dishes tableside, like the iconic hand-chopped steak tartare – a story of its own – or expertly filets sea bass baked in salt right before your eyes. Making a spectacular return is the fiery flambé performance of Crêpes Suzette, served with lemon ice cream and fresh mint. “Those are the moments that turn a dinner into an unforgettable experience,” says Ana with a smile. Service at Zinfandel’s is part of that story – discreet, attentive, friendly and always warm.

The dessert selection, created by pastry chef Mirjana Špoljar – a true Esplanade legend with over three decades of experience – and her talented pastry team, including the young and creative Franjo Mikinec, recently awarded the national pastry champion title, brings irresistible sweet creations inspired by the season: chestnut crémeux with poached pear and a plum and cinnamon cylinder – comfort food, Zinfandel’s style.

The Art Deco ambiance of Zinfandel’s and the view of the Oleander Terrace create a perfect setting for an exceptional gourmet experience – ideal for romantic dinners, business lunches or simply those moments when you want to enjoy great food and feel special.

When night turns to morning, Zinfandel’s changes tempo – the scent of freshly brewed coffee, buttery croissants and warm homemade bread make this the most aromatic breakfast in town.
On Sundays, families and friends gather for the popular Sunday Brunch, which in December transforms into a festive edition with sparkling bubbly on arrival and live piano music – a perfect introduction to Advent.

Visit Zinfandel’s this season and experience new flavours, warm moments and the signature touches that make all the difference. Reserve your table at +385 1 4566 644 or simply via the OpenTable app. Your table is ready – the rest is up to the professionals.

DOWNLOAD MATERIALS:

• PHOTOS (Esplanade Hotel Archive): Zinfandel’s a la carte Menu – 11 2025
  • NEW À LA CARTE MENU
  • NEW DESSERT À LA CARTE MENU

About Chef Ana Grgić Tomić

Ana Grgić Tomić, the leading lady of the Esplanade’s kitchen, began her career 25 years ago at the Esplanade Zagreb Hotel and has led Zinfandel’s Restaurant for the past thirteen years – one of Croatia’s most celebrated fine dining venues. She also oversees the charming Le Bistro and Esplanade Catering. Her innovative and creative menus have captured the hearts of countless guests – from celebrities and royal families, including King Charles, to world leaders and global dignitaries. Ana’s gastronomy has been recognised by prestigious publications that have named her Woman of the Year and Person of the Year. Her risotto recipe has been included three times (2013, 2016, 2022) among the world’s best in the Guida Gallo guide. Her style and personality led her to become a jury member on culinary TV shows such as Celebrity MasterChef and 3, 2, 1 Cook!. Ana is also a passionate ambassador of the WWF Fish Forward project in Croatia, promoting sustainable seafood consumption. She was among the first in Croatia to introduce a Food Waste program into hotel operations and has earned the prestigious Green Michelin Star for Zinfandel’s restaurant. Her list of accolades is impressive: in 2022, she was named Chef of the Year by the Gault&Millau Croatia Guide; in 2016, she received the Chef of Tomorrow award; and in 2023, the World Gastronomy Organization presented her with the Étoile Blanche award at the European Hotel Awards in Barcelona. The gastronomic association Chaîne des Rôtisseurs recognised her artistry by awarding her the title of Chef Rôtisseur. Over the years, Ana has collaborated with Michelin-starred chefs from France, Italy, Israel, Korea and Austria, while her team has represented Croatian gastronomy at top international restaurants worldwide.

Published: Zagreb, 12 November 2025