Stay for the Flavour

Summer at Zinfandel’s is scented with figs and rosemary, evokes the flavours of the Adriatic, and brings something unexpected with every course. Chef Ana Grgić Tomić’s new menu is an ode to the season, exceptional local ingredients, and gastronomy that lingers in the memory.

From Adriatic prawns, lobster and scampi to smoked eel and Oscietra caviar, complemented by asparagus, young peas, truffles, figs, rosemary, Pag cheese, strawberries and bergamot, this summer the Oleander Terrace tells a story you will want to savour until the very last bite.

There are places that simply possess a special charm during summer. Places where time slows down, glasses gently mist over, conversations linger, and every bite becomes part of a lasting memory. The Oleander Terrace at Esplanade Zagreb Hotel is one of those places.

Nestled beneath fragrant oleanders, overlooking the park and fountain while the city pulses with its summer rhythm, Zinfandel’s unveils a new à la carte menu that promises to become one of Zagreb’s most desirable reasons to stay in town this summer.

Behind it stands Chef Ana Grgić Tomić, whose creations have long been synonymous with exceptional gastronomy that does not follow trends but subtly sets them. Her new menu is an invitation to embark on a culinary journey through Croatia’s gardens, coastline, forests and islands—interpreted through contemporary techniques, outstanding local ingredients and unexpected combinations that surprise while always remaining true to flavour.

“This season, I wanted to create a menu that surprises through unexpected pairings. From smoked scallops and cardamom, to figs and rosemary in risotto, all the way to lobster cooked over an open flame—every plate is conceived as a meeting point of the familiar and the new, tradition and modern technique,” says Ana Grgić Tomić.

From the very first bite, it becomes clear that this is a menu destined to be remembered. Delicately smoked scallop tartare is served alongside velvety cardamom béarnaise, caramelised carrot and aromatic carrot-leaf oil. Salt-cured amberjack captivates with the freshness of tomato and basil water, while iced black garlic powder introduces unexpected depth and a refined finish.

Among the dishes certain to attract attention is smoked eel glazed with a sweet citrus sauce, served with a waffle, nettle mousse and lemon caviar, as well as luxurious Oscietra caviar accompanied by cauliflower and white chocolate mousse and milk infused with smoked cauliflower. It is in these details that Ana’s signature style becomes evident—sophistication without pretension and boldness that never overshadows the ingredient itself.

The flavours of summer continue through Adriatic prawns with acacia cream and delicate white asparagus, honey-marinated scampi paired with young pea and mint velouté, and homemade ravioli filled with goat ricotta and truffles. Particularly captivating is the creamy risotto with roasted figs, rosemary and Pag cheese cream—a seductive dish that beautifully combines continental warmth with Mediterranean ease.

“I love it when guests recognise an ingredient but experience it in a completely new way. That is why I play with textures, temperatures and aromas, always ensuring that flavour remains centre stage. What matters most to me is that every plate tells its own story and evokes emotion,” Ana explains.

Those who enjoy more intense flavours will appreciate the rich bisque with lightly roasted red mullet and black garlic gel, while the roasted celery cream soup with foie gras croquette and tonka bean offers an enticing interpretation of familiar ingredients.

Among the main courses, olive oil-poached monkfish with wild herb jus and wild garlic foam stands out, while open-fire roasted lobster glazed with sweet paprika and chilli sauce, served with lobster shell velouté and creamy saffron polenta, is a true celebration of summer—luxurious, bold and unforgettable.

The sweet finale is created by the pastry team led by Pastry Chef Mirjana Špoljar. A coconut meringue basket with mango and passion fruit evokes carefree tropical days, chocolate crémeux with Drobnica olive oil and fleur de sel reinterprets beloved classics, while strawberry crémeux with pistachio, basil and bergamot may well be the most delicious definition of the season.

As always, Zinfandel’s remains committed to sustainability, respecting the origin of ingredients and accommodating individual dietary preferences, with carefully marked allergens and recommendations provided by its expert staff.

“We find inspiration in Croatian producers, gardens, the coast and continental landscapes. Every plate reflects our desire to provide guests with an experience they will remember long after the final bite,” concludes Ana Grgić Tomić.

And that is precisely what makes summer at Zinfandel’s so special. It is not merely about dinner. It is about the atmosphere of the Oleander Terrace bathed in the golden light of dusk, carefully selected wines, impeccable service and the feeling of having escaped everyday life, if only for a few hours.

If you are searching for Zagreb’s most delicious address this summer, you will find it right here—beneath oleanders and olive trees, with a glass of perfectly chilled wine and plates you will be talking about long after the evening ends.

The à la carte menu is available daily. Reservations are recommended.

T: +385 1 4566 644 E: [email protected]
Online Reservations: OpenTable Website: www.zinfandels.hr
Instagram: @zinfandelsrestaurant

PRESS RELEASE
Zagreb, June 10, 2026