Summer in the city has never been this exciting – Zinfandel’s presents the signature menu of Chef Ana Grgić Tomić
At the iconic meeting spot, the Oleander Terrace of the Esplanade Hotel, Zagreb’s Zinfandel’s Restaurant, proudly boasting a coveted green Michelin star, has launched a new summer chapter that will surely impress many. Introducing a summer à la carte menu crafted by Chef Ana Grgić Tomić, this menu will captivate you with its imaginative fusion of local and seasonal ingredients, expertly prepared with precision.
Fresh Adriatic shrimps, lobster, sea urchin, caviar, lime, goat’s curd, truffles, zucchini flower, dried tomatoes, foie gras, rosemary, white asparagus, acacia, coriander, mint, baby peas, nettle, pine nuts, eggplant, samphire, fennel, lemongrass, coconut – these are just some of the ingredients that make this menu so summery and appealing.
“As soon as scent of elderberry, acacia, rosemary, samphire, and tomatoes hits me, inspiration simply kicks in”, says Ana. She was guided by a sense of the rhythm of nature, as well as technical precision, when creating the à la carte menu. The result is a menu that strikes a balance between refined structures, local ingredients, and contemporary culinary techniques. It does so without exaggeration, but with plenty of character. “As a team, we approach cooking seasonally and with technical challenges in mind. We utilise fermentations, infusions, and smoking techniques not to impress, but to show respect for each ingredient and to tell its unique story.” The new menu showcases dishes that embody Croatian gastronomic diversity with a touch of Mediterranean influence, achieved through a perfect balance of technique and emotion.
The new menu is designed to surprise guests with its unique combinations of ingredients and textures. Each plate carries its own identity, and together they create a harmonious story about the season and climate. From the sensational Adriatic shrimps with lime and whey sorbet, through marinated porcini mushrooms with foie gras and dark chocolate praline, all the way to the poached lobster claws in vanilla butter with elderberry and lime cream accompanied by carrots and orange juice – every detail on the plate is meticulously designed with care and respect for the food. “We serve fresh shrimps and make a stock from the shells, infusing it with herbs from local family farms. That’s our food waste philosophy and the pure taste of the sea”, explains Ana. And that is no exception – the entire menu promotes sustainability and respect for the ingredient, without compromising on quality and high standards of preparation. The offering also features a confit of young lamb with a fermented black lentil pancake, wild garlic velouté, Pag cheese cream and confit artichokes. “This dish beautifully combines tradition with modern techniques. We make small pancakes and use artichokes in various textures. I want guests to experience every detail, to be truly wowed by their plate”, Chef Ana emphasises. There are also dishes like salted bonito with warm fish consommé foam and baby potato chips, which combine local and seasonal ingredients into an extremely technically demanding yet seemingly simple format.
The menu is also designed to surprise with textures and rhythm. Some plates enchant with their light forms, while others captivate with their layering, each telling its own unique story. Poached lobster claws in vanilla with orange and elderberry juice, as well as sole fillet with sea urchin flan and double-prepared fennel, showcase Ana’s culinary prowess.
Vegetarians will enjoy dishes such as smoked curd mousse with goat’s milk foam, asparagus, honey and truffles; or stuffed zucchini flower with sun-dried tomato cream – the luxury of plant-based cuisine executed at a top-notch level. Rich bisque soup with lightly roasted red mullet and precisely prepared risotto with scampi and truffle cream are not to be missed. The classics on the Zinfandel’s menu always delight with their simplicity, as well as with the freshness of the ingredients and flavours that keep us coming back. The sea bass baked in sea salt will be expertly filleted tableside by the staff, and they will mix a perfect piece of hand-ground meat for steak tartare with fresh ingredients tailored to your preferences. Esplanade štrukli are an ideal comfort food when you are craving something homemade, simple, and delicious. They are oven-crisped, soft and irresistible.
Desserts, led by Pastry Chef Mirjana Špoljar, follow the same tone as the à la carte menu – they are precise, playful and often gluten-free, but never lacking in character. Elderberry mousse, choux with Baileys cream and raspberry sorbet, lemongrass crémeux with Opalys chocolate, and pistachio crumble are just some of the offerings that beautifully conclude the experience.
Zinfandel’s continues to carefully cater to the dietary habits of its guests. Dishes containing certain allergens are clearly marked on the menu, and the restaurant staff will gladly assist with selection and explain the preparation details.
“This menu doesn’t just represent summer – it tells the story of our forests, sea, mountains and fields… It showcases Croatia in all its glory, presented plate by plate with a touch of contemporary charm”, concludes Ana. For the complete experience, Zinfandel’s also offers a carefully selected wine list with sommelier recommendations that will enhance every bite. If you need a reason to stay in Zagreb this summer, you’ve just found it. The Restaurant serves lunch and dinner every day from 12:30 pm to 11:00 pm. We recommend making a reservation via OpenTable, or by tel: +385 1 4566 644, or e-mail [email protected]. More info:
www.zinfandels.hr, Instagram: @zinfandelsrestaurant
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DOWNLOAD MATERIALS:
- PHOTOS (Archive of Esplanade Hotel – Photo by Lili Bašić): Zinfandel’s Summer – Ljeto 2025
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ABOUT EXECUTIVE CHEF ANA GRGIĆ TOMIĆ
Ana Grgić Tomić, the lady of the Esplanade kitchen, started her culinary journey at the hotel 25 years ago. For more than thirteen years, she has been at the helm of Zinfandel’s Restaurant, known as one of the top dining establishments in Croatia, as well as the delightful French restaurant Le Bistro. In addition, she has skilfully overseen the operations of Esplanade Catering. Throughout all those years, her innovative and creative menus have impressed numerous guests and famous people from the world of showbiz and entertainment, members of royal families like King Charles III, world statespeople and many more. Ana has received numerous accolades for her personality, excellence, and cooking style. Prestigious publications nominated her for Woman of the Year and Person of the Year. Her risotto was included in the famous Guida Gallo guide’s list of the best risottos in the world in 2013, 2016 and 2022. Ana’s style of preparing dishes and her personality have led her to participate as a jury member in the popular TV cooking shows Celebrity MasterChef and Three, Two, One – Cook!. In addition, Ana proudly holds the title of ambassador for the Fish Forward Project in Croatia as part of the WWF (World Wildlife Fund) initiative. She sets an example by raising consumer awareness about the global environmental and social impact of consuming fishery products. Ana was among the first in Croatia to introduce the Food Waste programme into the hotel business in cooperation with WWF. Her commitment to sustainable food preparation has earned Zinfandel’s Restaurant a prestigious Green Michelin star. In 2023, at the European Hotel Awards presentation in Barcelona, the World Gastronomy Organization awarded Ana with a special Étoile Blanche award. In 2022, Ana was crowned Chef of the Year by the guide Gault&Millau Croatia. Additionally, in 2016, she was honoured with the title of Great Chef of Tomorrow. Her culinary virtuosity and creativity have been recognised by the gourmet association Chaîne des Rôtisseurs, which awarded Ana the prestigious title of Chef Rôtisseur. Throughout her years of working at the hotel, Ana has had the opportunity to collaborate with numerous foreign chefs awarded with Michelin stars from France, Italy, Israel, Korea, the UK, and Austria. She is also a regular guest with her team at top restaurants abroad, representing the very best of Croatian gastronomy.
Published: Zagreb, 25 July 2025
