Autumn a great time to visit Zagreb bistro Market

by croatiaweek
October 18, 2021
in Food & Wine

(Photo: Jan Iveta for Wolt)

Autumn has arrived and so has the new autumn menu at Market, the popular Zagreb bistro which serving traditional Croatian dishes with a twist.

“The autumn menu consists of 8 dishes, and as usual every day we try to have a minimum of 2 daily meals on our offer,” owner Fran Curković explains.

The soup, as before, remains related to the daily/seasonal offer at the Dolac market and the inspiration of head chef Goran Stanisavljević. But since it is pumpkin season, various variants of pumpkin soup will most often appear.

Beetroot soup (Photo: Jan Iveta for Wolt)

At the request of many guests, Market has returned the ‘Picek s mlincima’ – Roasted chicken with traditional Croatian pasta, and purple cabbage puree to the menu. A traditional dish that Market have taken to one higher level. A classic that is recommend everyone to try.

Picek s mlincima (Photo: Jan Iveta for Wolt)

Seasonal risotto, or the risotto with mushrooms shown in the picture, is their vegetarian dish. Given the availability of mushrooms, most of the time Market will do combinations with mushrooms – fresh chanterelles or porcini mushrooms.

Mushroom risotto (Photo: Jan Iveta for Wolt)

“We have already established ourselves with risottos on the Zagreb gastro scene, so this risotto follows our philosophy of extremely tasty risottos with an original pairing of flavours,” Fran says.

Dishes with gnocchi also often appear on the menu.

“As our dear guest once said, ‘It’s like eating clouds of happiness’. So on this menu, we have homemade pumpkin gnocchi with beef shank ragout. We make gnocchi from pumpkin ourselves and put beef shank stew on them, which is previously cooked for hours,” he adds.

Homemade gnocchi with beef shank (Photo: Jan Iveta for Wolt)

Market has also introduced a duck dish on their regular menu for the first time – ‘Krpice’ (traditional Croatian pasta) with duck, kale, and pear chutney is a real autumn dish with duck.

Krpice with duck (Photo: Jan Iveta for Wolt)

Marinated pork loin with young kale and celery puree with apples and mustard will delight all meat lovers because the pork loin was first treated with the sous vide technique and baked before serving. With a complex celery puree with apples and mustard and light young kale, this dish creates pleasure for every gourmet.

Marinated pork loin with young kale and celery puree with apples and mustard

“This menu also contains one fish dish, so this time we present you our creamy autumn fish dish – Gregada with white fish, fennel, and potatoes. We buy white fish at Dolac market, which creates a special fish experience with grilled fennel and potatoes.”

Gregada (Photo: Jan Iveta for Wolt)

For dessert, Market decided on a shifted version of Međimurje gibanica called – Poppy seed cake with Suzette apples in vanilla, and cream cheese with walnut liqueur. Tastes like a powerful and complex dessert for all gourmets.

“Every Friday they also offer black risotto with pea cream, a dish that has been boasted of since we opened it – I recommend trying it,” Fran says.

Poppy seed cake with Suzette apples in vanilla, and cream cheese with walnut liqueur (Photo: Jan Iveta for Wolt)

The novelty this autumn is that they have a tasting menu on offer every day with prior notice.

“Our autumn tasting menu consists of 4 courses and the price per person is 149kn. We offer a meatless and meat-tasting menu.”

Autumn meat tasting menu:
1. Daily soup
2. Cloths with duck, kale, and pear chutney
3. Marinated pork loin with young kale and celery puree with apples and mustard>
4. Poppy seed cake (Suzette apple with vanilla/cream cheese with walnut liqueur)

Autumn meatless tasting menu:
1. Daily soup
2. Seasonal risotto
3. Gregada with white fish, fennel, and potatoes
4. Poppy seed cake (Suzette apple with vanilla/cream cheese with walnut liqueur)

Portions of dishes in the tasting menu are smaller than individual dishes, about 50% of the regular portion. The offer is available every working day from 12 noon to 9 pm and it is necessary to book at least one day in advance.