Grazing Croatian at Dubravkin put in Zagreb

Melvyn Teillol-Foo


Restaurant & Wine Bar Dubravkin put
Dubravkin put 2, 10000 Zagreb

Opening hours: 11:00 -24:00, closed on Sundays.
Telephone: +385 (0)1 4834 975


Dubravkin put


Dubravkin put Entrance

Located in the Tuškanac forest, just a few minutes’ walk from Zagreb city centre, ‘Dubravkin put’ is a restaurant and wine bar.

Wine Bar



The interior decor is warm and contemporary, while its terrace has a beautiful view of the park and forest.


The menu is Croatian with a Mediterranean influence. Priska Thuring leads the cooking while Marko Rundek and his wait staff offer each guest a delicious, elegant and sophisticated experience.


In 1852, Countess Sophie van Stockau was taking a walk along a beautiful forest path in Zagreb with her husband, Ban Josip Jelačić, whom she met two years earlier at a Ball in the Imperial Hofburg Palace of Vienna. The closest translation of the title ‘Ban’ is ‘the King’s viceroy’.

The beauty of nature captivated her and the path was eventually named in her honour. The restaurant is located on that path. First, it was an inn where mountain climbers would gather to climb Medvednica. When the tramline was extended to Mihaljevac, the venue became a gathering place for couples. This is when it got its name – Dubravkin put, and with time, it became a seafood restaurant.

The new Dubravkin put opened its doors in 2010 when the Crnjac family refurnished the restaurant while respecting natural surroundings and its Austro-Hungarian, Middle-European and Mediterranean influences.




The philosophy and concept of Dubravkin put are based on the team which loves and believes in what they are doing.
Priska Thuring – chef
Robert Bašić – pastry chef
Tihomir Purišić – head sommelier
Dominik Bečvardi – cocktail master

Chef Priska Thuring

Priska Thuring was born in Switzerland and raised in Canada. She joined the Dubravkin put team in 2015. Priska describes her menu as a culinary journey around the Mediterranean. She uses as many local products as possible and is constantly on the lookout for new, small producers, so that she can show how much Croatia has to offer.

Sommelier Tihomir Purišić

Sommelier Tihomir Purišić has a collection of more than 500 different wines from all major wine regions in the world, while giving emphasis to the diversity and quality of Croatian wines.

Wine Selection



Carpaccio of Monkfish

Fish Carpaccio

Croatia produces excellent olive oil and citrus fruits, which complement the fresh fish from its bountiful coastal waters. The flesh was firm and with only a whiff of seawater that attested to its freshness. The aromatic fine herbs added a hint of Spring to the ensemble.


Wild Garlic Soup


Like a sauce verte, the rich aroma of wild garlic was tempered with other aromatics and herbs and finished with cream. It was like a velvet angel dancing on your tongue.


Seared Pike Perch

Pike Perch

Pike Perch is a tricky fish as it can be “gamey” if not absolutely fresh. Well seasoned and perfectly seared, the crispy skin provided a crunch to the firm yet flaky flesh. A drizzle of olive oil glazed the zucchini “noodles”, which added their own bit of texture to the dish.


Lamb Crépinette and Chanterelles


The minced lamb was wrapped in caul fat (lace fat, omentum, or crépine) and sautéed. The chanterelle mushrooms added a rich flavour and we mopped up the sauce with potato puree.

Lamb crepinette


Strawberry and Rhubarb Soup with Yogurt Sorbet

Strawberry and Rhubarb Soup

Ostensibly simple, this dessert was deceptive in its construction. The berry soup reduction had been rendered to give intense flavour to complement the ripe strawberries. The yoghurt sorbet added a richness to the sweet and sour soup and the fizzing sherbet powder was a playful contrast in texture and mouth-feel.


Apart from local mineral water, we had a flight of wine tastings to complement each course. Croatia produces excellent wines in the whole spectrum from sparkling whites through rose, robust reds and sweet dessert wines.

Croatian Wines

We had a Rizling white, Cabernet Sauvignon red, Pošip white, Refosco red and Muškat rose dessert wines.

Much rakija or grappe flowed through the night and I learnt not to thump the glasses back down on the table too vigorously, lest the following breaks befell us…

Rakija Galore


AlphaLuxe Three-Tongues Award


AlphaLuxe articles about Zagreb:

Lazing Spring Time in Zagreb part 1

Lazing Spring Time in Zagreb part 2

Grazing Aromatically Sri Lankan at Curry Bowl in Zagreb

Review: Esplanade Zagreb Luxury Hotel

Grazing with Zeal at Zinfandel’s Restaurant in Zagreb

Grazing Sunday Brunch at Zinfandel’s Resturant in Zagreb

Grazing Piggily at ‘Baltazar’ in Zagreb



Author’s Biography: Melvyn Teillol-Foo (MTF)

Dr Melvyn Teillol-Foo is a contributor on AlphaLuxe web-zine.
He is also a moderator on horology discussion fora. He blends his scientific medical objectivity from the pharmaceutical industry with purist passion, in his musings about watches, travel, wine, food and other epicurean delights.
His travelogue ‘Lazing’ and feasting ‘Grazing’ series of articles have now passed into “mythic legend” on the original ‘’ website. Those were the halcyon days when he was “rich and famous” that he remembers with bittersweet fondness.

Dr Teillol-Foo is a quoted enthusiast on the watch industry, appearing in feature articles and interviews by Wall Street Journal, International Herald Tribune, Sunday Times (London), Chronos (Japan), Citizen Hedonist (France) and other publications. He has authored articles for magazines like International Watch (iW) – both U.S. & Chinese editions, ICON (Singapore), August Man (Singapore), Comfort (China) and The Watch (Hong Kong).

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