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Dandelion syrup, seaweed cracker, hibiscus consomm\u00e9, truffle panna cotta, smoked sardines, glasswort, cucumber jam, aromatic porcini mushrooms, sage gnudi, lavender and almond ice cream – these are just some of the dishes from the summer collection created by Executive Chef Ana Grgi\u0107<\/b><\/p>\n
An innovative attitude, meticulously designed dishes, fresh products from local suppliers, a special emphasis on sustainability and food\u2019s original taste are the features of Zinfandel’s new menu
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\nRenowned for its elegant ambience and charming service, rigorous standards and commitment to health and safety, the award-winning Zinfandel’s restaurant with its spacious Oleander Terrace is again a must-visit destination for true gourmets this summer<\/p>\n
Ana Grgi\u0107, the talented and charming Executive Chef of the Esplanade Zagreb Hotel, in her\u00a0summer gourmet version of the menu<\/b>\u00a0presents\u00a0exciting and creative combinations<\/b>\u00a0that are more than a reason enough to visit Zinfandel\u2019s Restaurant in the coming summer months and\u00a0enjoy the iconic Oleander Terrace in the heart of the city<\/b>. \u2018The new summer collection brings carefully selected fresh and currently available foods, which I have designed into interesting blends. I tried to find new ingredients and, playing with flavours, colours and textures, arrive at some interesting and seductive dishes with an emphasis on respecting nutritional values along with the necessity that is sustainability. It is important to me that every dish is tasty and fun, that every ingredient I use is of top quality and freshness and from this region. Dandelion, hibiscus, porcini mushrooms, baby peas, zucchini flowers, raspberries, blueberries – I get them all from our local suppliers, my fish from Adriatic fishermen, while Adriatic scampi come from the Velebit channel where I had the opportunity to fish by pot as part of the WWF global Fish Forward initiative. In every dish I want to emphasize to the maximum the original taste of each ingredient, and in creating the menu I tried to add a note of freshness and, with a little creativity, give some seemingly simple ingredients, like sardines or Swiss chard, a well-deserved place in haute cuisine’<\/i>, said\u00a0Chef Ana Grgi\u0107<\/b>.
\nTruffle panna cotta with dried zucchini flower and with dandelion, honey and citrus syrup, goose liver ice pralines with cherry gel and cocoa brioche, cold carpaccio of fresh Adriatic scampi with seaweed cracker, cucumber jam and fennel ice tea, vegetable consomm\u00e9 with sage gnudi and baby peas, poached sea bass fillet with smoked cauliflower and orange and saffron cream, refreshing smoked sardines with tomato and chilli gazpacho – these are just some of\u00a0Ana’s enticing interpretations and meticulously thought out dishes<\/b>\u00a0worth tasting.\u00a0Steak<\/b>\u00a0lovers will be delighted by the luscious Kogoshima Wagyu Japanese steak graded A5 for yield, underlined with caramelized shallots and shiitake mushrooms, or steak with white spring truffles and caramelized parsley root. The new summer collection is complemented by unmissable\u00a0Zinfandel’s classics\u00a0<\/b>such as steak tartare, the famous Esplanade \u0161trukli, fu\u017ei with truffles or sea bass roasted in salt crust, which foreign guests always like to taste.\u00a0A truly fine dining experience<\/b>\u00a0is complemented by a\u00a0list of supreme wines and champagnes<\/b>\u00a0from Croatia and the world, while\u00a0attractive desserts<\/b>\u00a0such as caramelised figs in red wine with homemade lavender and almond ice cream, fresh blueberries with ricotta cream and with lemongrass crumble or raspberry brownie with mint cream picked from our own herb garden bring a sweet dose of surprise and perfectly round off Ana\u2019s collection of summer delights. In addition, Ana’s culinary team bakes their own crackers, focaccia and\u00a0delicious homemade bread<\/b>\u00a0daily which is served with homemade\u00a0hand churned butter with herbs\u00a0<\/b>and supreme\u00a0organic olive oil Nai 3.3<\/b>\u00a0from the island of Dugi otok, awarded with numerous certificates of quality.
\nWith the attractive fine dining summer collection and charming service, the elegant atmosphere of Zinfandel’s restaurant with the most beautiful terrace in the city will again be\u00a0the finest meeting point for Zagreb’s residents and our hotel guests<\/b>\u00a0this summer. Enjoying yourself in the heart of the city has reached a new level with the new menu.
\n\u2018The guests at Zinfandel’s can confidently indulge in socializing and enjoying gourmet delights, as the Esplanade Hotel implements strict hygiene and safety measures to protect the health of guests and staff. The signs with guidelines on proper behaviour, frequent and thorough washing and disinfection of hands, spaces and surfaces, maintaining physical distance, airing of rooms, compulsory gloves and masks have become standard for the entire staff. In addition, we offer guests single-use menus, as well as contactless download of digital menus and daily newspapers to their own smartphones via apps, as well as contactless payment. The spaciousness of the restaurant, and especially the terrace, allows us to have more space between the tables, much more than recommended, so that guests here can really feel comfortable and safe<\/i>\u2019, said\u00a0Stjepan Okun, Head of Zinfandel’s restaurant<\/b>.<\/p>\n
You can download: ###<\/p>\n About Executive Chef Ana Grgi\u0107<\/b> About Zinfandel\u2019s Restaurant<\/b> ###<\/p>\n Contact:<\/b> [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis Theme natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper ultricies nisi. Nam eget dui. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper ultricies nisi. Nam eget dui. Venenatis faucibus. Nullam quis ante. Etiam sit amet orci eget eros. Venenatis faucibus. Nullam quis ante. Etiam sit amet orci eget eros. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper ultricies nisi. Nam eget dui. <\/p>\n","protected":false},"author":1,"featured_media":5133,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_links_to":"","_links_to_target":"","_wp_rev_ctl_limit":""},"categories":[16,20,19],"tags":[320,321],"_links":{"self":[{"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/posts\/8156"}],"collection":[{"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/comments?post=8156"}],"version-history":[{"count":2,"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/posts\/8156\/revisions"}],"predecessor-version":[{"id":8172,"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/posts\/8156\/revisions\/8172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/media\/5133"}],"wp:attachment":[{"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/media?parent=8156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/categories?post=8156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/esplanade1925.hr\/en\/wp-json\/wp\/v2\/tags?post=8156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/b>PHOTOS<\/b><\/a>\u00a0<\/b>(Author of food photos: Danijel Berkovi\u0107, photos of Ana: Goran Jaku\u0161, photos of the interior: Rajan Milo\u0161evi\u0107 \u2013 or caption all as the Esplanade Hotel Archive)
\n\u00c0 La Carte Menu<\/b><\/a>
\nWine List<\/a>
\n<\/b>Basic COVID-19 info and video<\/b><\/a>
\nZinfandel\u2019s Restaurant contact: T. +385 (0)1 4566 644, E.\u00a0zinfandels@esplanade.hr<\/a>,\u00a0www.zinfandels.hr<\/a><\/p>\n
\nThis young but already experienced Executive Chef has been\u00a0running the Zinfandel’s restaurant<\/b>, one of the best restaurants in Croatia, as well as the charming French restaurant\u00a0Le Bistro\u00a0<\/b>and\u00a0Esplanade Catering<\/b>, for nearly eight years. Ana pursues the tradition of the Esplanade Hotel\u2019s cuisine while keeping up with world-class culinary trends. Her creative and imaginative menus have impressed\u00a0many guests and celebrities<\/b>\u00a0over the past years, as well as members of royal families, such as the Swedish King and Queen, the Japanese Prince and Princess, the Prince of Saudi Arabia, the royal couple from Denmark and many others who did not remain indifferent to Ana’s ingenuity in preparing dishes. Ana has received a number of accolades for her personality, excellence, and style of cooking. Prestigious publications have nominated her for Woman of the Year and Person of the Year, and the renowned Guida Gallo guide included her risotto among the 101 best risottos in the world in 2013 and 2016. Anna’s style of preparing dishes and her personality led her to participate in the popular culinary television show Celebrity MasterChef as a jury member. In addition, Ana proudly bears the title of ambassador for the Fish Forward Project in Croatia within the WWF (World Wildlife Fund) initiative, setting an example for raising consumer awareness of the global environmental and social consequences of the consumption of fishery products. The\u00a0Gault&Millau\u00a0<\/b>guide awarded Ana the title of\u00a0Great Chef of Tomorrow<\/b>, specially emphasising her respect for the seasonality and quality of ingredients, as well as consistent and carefully refined dishes. Her culinary virtuosity and creativity have been recognised by the gourmet association Cha\u00eene des R\u00f4tisseurs, which awarded Ana with the prestigious title of\u00a0Chef R\u00f4tisseur<\/i><\/b>.<\/p>\n
\nThe one-of-a-kind ambience of the Zinfandel’s restaurant and cuisine that combines top-quality local ingredients and flavours from around the world guarantee a truly delightful culinary experience in the very heart of Zagreb. The excellent cuisine of Zinfandel’s is run by Executive Chef of the Esplanade Ana Grgi\u0107, whose many years of experience and training with the world\u2019s renowned chefs guarantee an unforgettable gourmet experience. Her repeatedly awarded and talented culinary team, offering fresh and inventive interpretations of Croatian traditional cuisine, includes first Croatian sommelier Ivan \u0160neler and excellent p\u00e2tissiers. Innovative cuisine in a pleasant setting includes views of the legendary Oleander Terrace and outdoor dining. Continuing with the Esplanade’s tradition of supreme gastronomy, with its selection and combination of flavours, this charming chef introduces a freshness and creativity that connect Zagreb with the Mediterranean and continental Europe. Zinfandel’s has received a host of awards for culinary excellence: the\u00a0TripAdvisor Hall of Fame,\u00a0<\/b>the\u00a0Fallstaff Restaurant Guide,\u00a0<\/b>the\u00a0Great Rail Journeys’ Gold Food Award,<\/b>\u00a0the\u00a0Guida Gallo by Riso Gallo in 2013 and 2016<\/b>, and the\u00a0Michelin Guide Recommendation<\/b>\u00a0for the third consecutive year, the\u00a0Gault&Millau<\/b>\u00a0Gourmet Guide\u2019s three hats, the LTG Award for Contemporary Restaurant of the Year, and numerous other accolades.<\/p>\n
\nSanda Sokol<\/b>, PR & Marketing Manager T. +385.1.4566.036, M. +385.91.4766.647, E.\u00a0sanda.sokol@esplanade.hr<\/a>
\nAndrea O\u017eegovi\u0107<\/b>, PR & Marketing Coordinator T. +385.1.4563.888, M. +385.91.4766.648, E.\u00a0andrea.ozegovic@esplanade.hr<\/a><\/p>\n<\/div>\n