Boban
FROM ZAGREB, ACROSS THE ADRIATIC, TO MILAN
In the heart of Zagreb, just a few steps from the city’s main square, at a prime business location at the beginning of Gajeva Street, a route every visitor to the city is likely to stroll at least once, you’ll find the well-known Restaurant Boban. This pioneering Zagreb base of Mediterranean, and particularly Italian, cuisine has been operating since 1995. Boban isn’t just a well-managed restaurant that has successfully adapted to major market changes over the decades – it continuously raises its standards, bringing guests closer to the authentic flavors of Italian culinary classics and modern trends. The pleasant ambiance is the result of an eclectic interior design that blends modern furniture, striking chandeliers and floral installations with charming old details such as beautiful brick vaults typical of historic city buildings. Combined with the restaurant’s cosmopolitan downtown vibe, the hum of conversation and the clinking of glasses in a perpetually full dining room bustling with waiters, the atmosphere feels both vibrant and relaxed. It’s an ideal place for a business lunch, casual enough for a quick bite, and warm and inviting for an evening with friends or an intimate dinner. There are plenty of tables and space, but even so, it often fills up, so booking ahead is a smart move.
WHAT’S ON THE MENU
The menu is based on Mediterranean cuisine with a distinctive Italian touch – fresh, seasonal ingredients, house-made pasta and bread, and a selection of classic Italian and Mediterranean specialties.
Appetizers include cold cuts such as San Daniele prosciutto and bresaola, cheeses like pecorino and buffalo mozzarella, as well as vegetarian options and a variety of salads, some of which come with meat. Then come a selection of soups and a variety of pastas, paccheri, linguine, agnolotti, along with two risottos and gnocchi, all available in different flavors and colors. Some options are permanent, while others change seasonally.
Among the main courses, there’s something for everyone, an excellent range of seafood, fish and meat dishes, as well as a delicious vegetarian Parmigiana. Highlights include scallops, sea bass and salmon, dry-aged entrecôte, tagliata steak, primavera pork chop and the legendary Florentine steak.
Desserts are equally irresistible, with eight tempting options, names like plum crostata, blackberry meringue, crème brûlée and chocolate fondant make it hard to choose just one.
The drinks list is extensive, featuring the usual range of hot beverages, waters and juices, along with a fine selection of tonics and a smart, concise choice of beers. The spirits list is long and varied, and the wine list offers around 150 labels, about twenty of which are available by the glass.
WHAT OUR CHEFS TRIED
We decided to start light with a beet tartare from the daily “Chef’s Recommendation” section. Made with dill, chives, pine nuts and cream cheese, it was beautifully balanced, earthy from the beets, with a touch of sweetness perfectly offset by a lovely acidity.
Next came a creamy roasted red pepper soup with anchovies, served with a small vegetable bruschetta. It had a subtle roasted pepper flavor, a soft texture with no hint of bitterness and a rich umami note from the anchovies.
For the main course, we couldn’t resist the pasta, black tagliolini with Adriatic octopus, tomatoes and basil. The octopus was tender yet pleasantly firm to the bite, while the cooked tomatoes added sweetness and freshness. And the dessert? Well, as we’ve said before – if tiramisu is on the menu... :)
And Boban’s tiramisu is seriously good. Unlike the traditional version, this one carries a gentle hint of orange. A twist on a classic we didn’t know we needed!
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