1 minute read
VINODOL, Zagreb
r estaurant CROATICA 100 ∙ 2021 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 20
Nikole Tesle 10, 10000 Zagreb www.vinodol-zg.hr vinodol@vinodol-zg.hr 014811427
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10 - 24, 25.12., , 150, 90
Restaurant Vinodol is located in the city center, in Teslina Street, i.e. the old Nikolićeva Street. This is a privilege but also an obligation. As Nikolićeva Street got its name after Dr Vladimir Nikolić, the great county prefect of Modruško-rijecka county and Croatian vice governor. Restaurant Vinodol was named after the birth place of baroness Vera Nikolić, the vice governor's daughter, who was a great painter that spent most of her life in the villa and vineyards of Prekrižje. The villa was eventually torn down and replaced by the President's palace.
The renowned painter dressed highly practically and only a detail like her special ring or ivory medallion hanging on a thick chain would suggest her fineness acquired through education, upbringing and travel. She was authentic and remarkable. And these exact words can also be used to describe the cuisine of Vinodol jointly run by Andreja and Dražen Boban.
When they took the restaurant over they took over the care for heritage of Croatian cuisine, continental and Mediterranean, solid and unspoilt. Tastes of that cuisine were even more clarified and sharpened. Guests are offered food accompanied with fine wines so that the dishes and drinks make a stylistic harmony of various dancing figures presented by well-educated waiters. However, be aware that there is no break in this job and that the guests do not want to repeat their experience but widen their horizons, the owners turned their kitchen into a certain little school in which recipes are read, food is cooked, tasted, time is spent chatting, all with help of the chef/consultant Mario Čepek.
And so, little by little, in Vinodol of their childhood, where they used to be taken by their grandparents, then parents, a new Vinodol is born, a restaurant for more demanding palates that had already tried many different cuisines. New combinations of ingredients are prepared in new and unexpected ways forming new tradition and new heritage.
