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BEDEM 16, 17, 18, 19
Vladimira Nazora 9, 42000 Varaždin bedem-varazdin.com bedem.z.a@gmail.com 042557545
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Anđelko Levanić and Zlatko Novak, both state champions in cooking, with medals from culinary Olympics and World Culinary Cup, have built their culinary identity on Varaždin gastronomic scene and opened their restaurant Bedem. They are professionals with a high level of feeling for harmony of tastes and also with full dedication to creative and innovative cuisine. The dishes they make are based on research of local recipes with technically perfect and imaginative use of the best ingredients, particularly from Varaždin area (cabbage from Vidovec, pumpkin oil, fresh vegetables, local turkeys…). These chefs represent new Varaždin cuisine based on the principles of top quality gastronomy, tradition of local dishes and ingredients improved by application of newest world trends and techniques in food preparation. Therefore they deem their first restaurant, located close to the defense walls of Old Town Varaždin, as a fortress of top quality food. Their creative specialties include zucchini spaghetti, fish balls, trout with saffron, chicken with apricots… For the third consecutive year restaurant Bedem has been recommended by Michelin Guide.
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Anđelko Levanić He was born in 1978 in Varaždin. Until 2015 he worked in hotel Turist and is one of the most awarded Croatian chefs. He is the state culinary champion for year 2011 and longterm member of Croatian culinary representation with which he participated at numerous world culinary competitions. His special interest is directed to research of local dishes and ingredients in taste of which he looks for space to accomplish his creative culinary expression. Zlatko Novak He was born in 1989 in Varaždin. He worked in hotel Turist in Varaždin and in Gashof der Au, in prestigious German resort Starnberg. He is the state culinary champion for year 2013 and long- term member of Croatian culinary representation. He is the owner of one silver and two bronze medals from culinary Olympics and World Culinary Cup. His interest is directed to culinary artistic performance and research of new culinary techniques, particularly molecular cuisine. As the captain of the national team, in February 2020 he participated at the Culinary Olympic Games in Stuttgart and was part of the team that won the bronze medal in category “national menu”.
